If you’re a fan of easy baked goods you must try our Cinnamon Roll Biscuits, Homemade English Muffins, Cranberry Orange Muffins, or Lemon Blueberry Bread!
How to make Scones:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. There’s no quicker way to get my kids out bed! Picture a flakey, tender biscuit, married with an old-fashioned glazed donut. YUM. And they’re fool-proof for any level of baker. This scones recipe is a launching point for any flavored scones, like blueberry, chocolate chip, orange scones, and popular peach scones. Make Dough: Whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter. Combine yogurt, cream, egg, and vanilla until well blended. Add to dry mixture along with craisins (or other add-ins) then use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Cut and Bake: Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much (we want the butter to stay cold, and the scones to be tender and not tough). Dust a clean surface with a little flour then gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. Bake at 400°F for 16-18 minutes. Enjoy: Make glaze by combining powdered sugar and 1 Tbsp milk and stirring until smooth. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
Make Ahead and Freezing Instructions:
To Make Ahead: The dough for scones can be made one day in advance, covered and refrigerated. When ready to bake, place cold scones on lined baking sheet and bake as instructed. To Freeze Scones Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.
Add-Ins and Variations:
Mix-ins: Add 1 cup of fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins. Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze. Peach Scones Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk. Gluten-Free Scones: Substitute gluten free flour.
I first shared this recipe January 2014. Updated March 2020 and May 2024.
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