Print

The Ultimate Bakery-Style Scones: Easy, Flaky & Infinitely Customizable Recipe

Close-up of three tall, flaky, and buttery scones stacked on a white plate, showing golden brown tops.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tall, buttery, flaky scones that rival your local bakery. This easy scone recipe requires only 10 minutes of active prep time and yields moist, flavorful results perfect for brunch or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream or buttermilk
  • 1 teaspoon vanilla extract (optional)
  • 1 cup mix-ins (e.g., blueberries, chocolate chips, or dried cranberries)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. Gently stir in your chosen mix-ins, like blueberries or chocolate chips.
  5. Pour in the cold heavy cream (or buttermilk) and vanilla extract, if using. Mix with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently bring the dough together into a rough disk, about 3/4-inch thick. If adding flavorings like cinnamon or zest, sprinkle them over the dough before folding.
  7. For tall scones, fold the dough over itself in thirds (like a letter) once or twice. Pat the dough back into a circle about 1 inch thick.
  8. Use a sharp, round biscuit cutter (about 2.5 inches) to cut out the scones. Press straight down without twisting the cutter to maintain sharp edges, which helps them rise tall.
  9. Place the cut scones onto the prepared baking sheet, ensuring they touch slightly if you prefer softer sides.
  10. Brush the tops lightly with the egg wash.
  11. Bake for 14 to 18 minutes, or until the tops are golden brown.
  12. Let the scones cool slightly on a wire rack before serving warm.

Notes

  • For the flakiest scones, keep your butter and cream as cold as possible. You can even freeze the butter for 15 minutes before cutting it in.
  • If you want a glaze, mix 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle over the cooled scones.
  • To make Cinnamon Scones, add 2 teaspoons of ground cinnamon to the dry ingredients and use 1/4 cup brown sugar instead of granulated sugar in the base recipe.
  • For Lemon Blueberry Scones, add the zest of one lemon to the dry ingredients and use 1 cup of fresh blueberries. Use lemon juice for the glaze.

Nutrition

Find it online: https://delicerecipe.com/best-bakery-style-scones-easy-flaky-recipe/