It’s easy to see why readers agree this is our best scone recipe.
So, just how many variations are we talking?
Well, for team sweet we have chocolate-cherry, apricot-ginger, cranberry-pistachio, and brown sugar-pecan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We even included a tip on how to make bite-size scones, a perfect treatfor your next partyor get-together.
Learn how to make scones.
If you want to bake up an extra batch for good measure, we won’t blame you.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Best-Ever Scones
Our best-ever scone base calls for just six ingredients.
Can I Make Best-Ever Scones Ahead?
One of the best parts of making scones is that you’re free to prepare them in advance.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare as directed, shaping the dough into a round, and cutting into wedges.
it’s possible for you to also freeze them for up to one month.
Bring to room temperature or warm in the microwave or preheated 350F oven before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
2cupsall-purpose flour
1/3cup granulatedsugar
1Tbsp.baking powder
1/2tsp.salt
1/2cupcold butter, cut into 1/2-in.
Stir together first 4 ingredients in a large bowl.
Add 3/4 cup plus 2 Tbsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
cream, stirring just until dry ingredients are moistened.
Cut round into 8 wedges.
Brush scones with cream:
Place wedges 2 inches apart on a lightly greased baking sheet.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Brush tops of wedges with remaining 2 Tbsp.
cream just until moistened.
Bake scones;
Bake at 450F for 13 to 15 minutes or until golden.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp.
finely chopped crystallized ginger with the cream.
Drizzle with Vanilla Glaze after baking.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar.
Stir in 1/2 cup chopped toasted pecans with the cream.
Savory Variations
Bacon, Cheddar, and Chive Scones:Omit sugar.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in 3/4 cup (3-oz.)
shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp.
chopped fresh chives, and 1/2 tsp.
freshly ground pepper with the cream.
Ham-and-Swiss Scones:Omit sugar.
Stir in 3/4 cup (3 oz.)
shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream.
Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp.
spicy brown mustard, and 1 Tbsp.
Pimiento Cheese Scones:Omit sugar.
Stir in 3/4 cup (3-oz.)
shredded sharp Cheddar cheese and 3 Tbsp.
finely chopped pimiento with the cream.
Rosemary, Pear, and Asiago Scones: Omit sugar.
Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp.
chopped fresh rosemary with the cream.
Festive Touch
Bite-Size Scones: Pat dough into 2 (4-inch) rounds.
Cut rounds into 8 wedges.
Bake as directed for 12 to 13 minutes.
We prefer all-purpose flour for its medium protein content.
It holds up well to shaping and baking, but is still tender enough to produce a delicate scone.
