Basic Scone Recipe, Bakery Style Blueberry Scones

How to Make Scones, Basic Scone Recipe- Baker Bettie
Whenever I think of scones I immediately think of the coffee shop in the union at The University of Kansas and their blueberry scones. I don’t think I will ever have a scone that compares. The most perfectly crafted blueberry scone. Slightly crisp on the outside, puffy cloudy and tender on the inside, with just the right amount of of sweetness and a crunchy turbinado sugar coating. Absolutely addictive.

And I’m always trying to recreate those scones, because let’s face it, there are a lot of really bad scones out there. And the main problem is with the technique, not necessarily the recipe. So please allow me to show you how to make scones that will be bakery quality!

Scones are in a category of the baking world called quick breads. We talked about this with biscuits, but basically it just means that scones (and other quick breads) can be made and baked quickly because we are not using yeast for the rise of this product.

Baking powder is what is used to make a scone rise and you may notice that this recipe has a lot of baking powder in it. This helps the scones be very fluffy.

There are varying definitions of scones across the world, but this is generally what is known as a scone in America and what is seen in many American bakeries.

Scones are very similar to an American biscuit, however, they are typically sweetened and sometimes made with a glaze and because of these things they feel more like a pastry than a biscuit does. Scones are made in a variety of shapes such as circular, square, rectangle, or triangle or even sometimes sort of free form like a drop biscuit might look.


We talked Friday about The Biscuit Mixing Method and the importance of this method to make beautiful fluffy biscuits. Well today, we are back at it again with scones! The Biscuit Mixing Method is equally important to make beautiful bakery style scones as it is for biscuits. This is an easy base recipe for scones. I just happened to use it for blueberry scones. We’ll talk about other ways you can flavor these after we go through the method.

I will quickly review the basic steps in using The Biscuit Mixing Method here, but for more details about how and why this method works and all of the science behind it, check out this post


In a large bowl (this will be the bowl your dough gets mixed in) whisk together all of your dry ingredients. The dry ingredients for scones are almost identical to biscuits with the addition of sugar and the subtraction of baking soda because we are not using buttermilk here. So we have ap flour, sugar, baking powder, and salt. Whisk until combined.

How to Make Scones, Basic Scone Recipe- Baker Bettie


Add your very cold pieces of butter into the bowl and use a pastry cutter or a fork to “cut” the fat through the dry ingredients. Until it resembles coarse meal.

How to Make Scones, Basic Scone Recipe- Baker Bettie


How to Make Scones, Basic Scone Recipe- Baker Bettie


I used blueberries for these, but this is the spot where you would mix in things like berries, chocolate chips, nuts, etc… This way the add-in will get distributed throughout the dough before the liquid is added. If you try to mix it in after adding the liquid it could result in overworking the dough and getting tough scones. I’ve had many of those. We don’t want that!

How to Make Scones, Basic Scone Recipe- Baker Bettie


The liquid to dry ingredient ratio here is slightly less than with my buttermilk biscuit recipe. Instead of using a cup of buttermilk we are going to use 1/2 cup of heavy cream and 1 large egg. The total of this liquid will be about 3/4 cup. The reason the liquid is a bit less here is that we do want a bit of a sturdier, denser crumb here. Not tough and dry. Just not quite as fluffy and moist.

Whisk the egg together lightly with the cream and add it into the bowl. I’m sure you remember me stressing the point that you do not want to overmix here! Just a few turns of the spoon to get everything absorbed and then stop! Those gluten strands are going to start developing as soon as the liquid is added. We aren’t making a crusty chewy yeast bread here! Let’s be gentle!

How to Make Scones, Basic Scone Recipe- Baker Bettie


If you remember with the biscuits, we really barely kneaded it. Just folded it over itself lightly a few times. With these scones we are going to actually knead it about 4 times. This will give us a bit of a crustier outer crust and a bit more structure. These are very small differences between biscuits and scones, but they matter.

Lay the dough out on a clean and lightly floured work surface. With a lightly floured hand, gently press in the center of the dough with the heel of your hand and then fold the dough over itself in half. Gently press down on the dough with the heel of our hand again and fold it in half doing the other way. Repeat this 2 more times.

How to Make Scones, Basic Scone Recipe- Baker Bettie

Now using lightly floured hands, pat the dough out into about an 8 or 9 inch circle. No need to use a rolling pin here. In fact just don’t do it! Your hands are perfect and will help not overwork the dough. Cut the circle into 8 triangle pieces.

How to Make Scones, Basic Scone Recipe- Baker Bettie


Gently move the scones onto a baking sheet lined with parchment paper or a silicone baking mat. Brush the scones with a bit of cream and sprinkle liberally with turbinado sugar. Bake until golden brown. Eat warm with coffee or tea. Try not to eat the whole pan. It’s a challenge.

How to Make Scones, Basic Scone Recipe- Baker Bettie


  • Always make sure your fat and liquid ingredients are cold. You want a cold dough to hit the oven. The steam created from the evaporation of the water helps create lighter scones.
  • Be very gentle with the dough and handle as little as possible. The heat from your hands will warm up the dough and working the dough too much will result in tough scones.
  • This recipe makes a sweet scone which is what we are used to in America. If you want a less sweet scone, cut down on the sugar in the recipe by half.
  • If using berries in these scones use either fresh or frozen berries that are still completely frozen. You do not want to use thawed berries here.
  • Bake the scones on parchment paper or a silpat to avoid the bottoms from getting too dark.


  • ADD SPICES such as cinnamon, nutmeg, cardamom, clove, allspice, ginger, etc… Add spices into the dry ingredients when mixing.
  • ADD HERBS such as mint, basil, rosemary, thyme, etc… Add herbs into the dry ingredients when mixing.
  • ADD CITRUS ZESTS such as orange, lemon, lime, grapefruit… Add zests into the liquid ingredients when whisking them together.
  • ADD EXTRACTS such as vanilla, lemon, almond, anise, mint… Add extracts into the liquid ingredients when whisking them together.
  • ADD MIX-INS such as fresh or fully frozen berries (blueberries, raspberries, cherries, strawberries), chocolate chips, toasted coconut, chopped nuts (pecans, almonds, pistachios), etc… Add mix-ins in after cutting in the butter and before adding the liquid.
  • ADD A GLAZE OR FROSTING if you want more of a dessert scone. A citrus glaze (lemon, orange, etc…) or a light cream cheese frosting can be added after baking and cooled slightly for a sweeter more dessert by scone.

How to Make Scones, Bakery Style Blueberry Scones- Baker Bettie

Mr. BB and I finished these in like two days… Probably less. They are quite addicting. Of course they are best served warm with a piping hot cup of black coffee.

All I have this morning is yogurt and no scones. They are long gone. But these are so incredibly easy to throw together that you could theoretically have fresh scones every morning. Wouldn’t that be the life?!

Recipe adapted from Pinch of Yum’s Bakery Style Blueberry Scones

Yields 8

Basic Scone Recipe

*This is a basic recipe for scones. I used it to make blueberry scones, however it can be used to make plain scones or can be flavored however you desire. If you prefer a scone that is not very sweet, cut down on the sugar to 1/3 or 1/4 cup. See the post notes for other ideas on how to flavor the scones.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


2 cups all-purpose flour
1/2 cup granulated sugar
1 TBSP baking powder
3/4 tsp kosher salt
1/2 cup very cold unsalted butter, cut into very small cubes
1 large egg, cold
1/2 cup heavy cream, cold
1 cup fresh or frozen blueberries or other mix-in (optional)
a few tablespoons of additional heavy cream for brushing the tops
turbinado sugar for sprinkling the tops


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, and any other herbs or spices you may choose to add until well combined.
  3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your berries or other mixins if using throughout the mixture at this point.
  4. Lightly whisk together the heavy cream, the egg, and any zests or extracts you may decide to use. Stir just until combined. Do not overmix.
  5. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
  6. Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
  7. Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
  8. Store leftovers completely cooled in an airtight container for up to 2 days.


*Recipe adapted from Pinch of Yum's Bakery Style Blueberry Scones


Products I used for this recipe…

Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.


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24 comments on “Basic Scone Recipe, Bakery Style Blueberry Scones”

  1. Yum! I'm a total sucker for a good scone!
  2. I just LOVE how informative (and delicious AND entertaining-all at once!) your posts are!! <3
  3. Ooooo scones! I haven't had one in ages and I've never even attempted to bake one on my own, but your recipe looks easy to follow so I think I'll give it a shot!
  4. This is such a great tutorial. I love me a good scone!
  5. New gently used NordicWare Scone pan. Looking for other recipes that fit a scone pan such as biscuits, corn bread, cheese biscuits, pigs in a blanket. Thought the pan would do nicely for finger breads for cheese or ham or chicken salad sandwiches for a new twist.
  6. Hi, I just tried this recipe and I ended up getting a very wet and sticky batter that ended up spreading very thin while baking in the oven. I followed the recipe instructions and ingredients so I'm not sure what went wrong. Any ideas/suggestions? Thanks!
    • Hi Ashley! So sorry you had problems. I make these frequently and have never had that issue. The dough is fairly sticky, yes, but it should hold it's shape and not spread out too thin. Do you live at a high elevation?
  7. Hi, I really appreciate the detail and science in your instructions! I'd like to follow your scone recipe for a brunch I'm hosting, but I'm wondering how it would work to make ahead and freeze. Do you have first-hand experience with freezing and thawing to serve your homemade scones? Thanks much!
  8. This was my first time ever making scones I can't believe how good they taste. You made it simple and I followed your recipe and your advise not to overwork the dough and every step they are perfect. I added the turbinado on top and lemon extract taste so good with the blueberries I had frozen blue berries . Thanks now gonna make them with chocolate chips I will freeze them in my freezer bag once they cooled. I hope Buttercup my Yorkie we don't eat the blueberries ones up she can't have the chocolate ones I know. Was afraid to make them always wanted to make them glad I did.
  9. Want to try this for my first time ever making scones, but do I have to use heavy cream? I was hoping to be able to subst. 1% milk or evap. milk. Thank you.
    • Hi Laura, You definitely can substitute 1% or evaporated milk, but just understand that the scones won't have quite the same richness that they get from using heavy cream. The fat from the cream really gives it a lot of richness. If you are going to substitute, I would definitely use the evaporated milk over the 1%. It is going to be much thicker and creamier than the 1% milk.
  10. I made these today for my father. They are the best scones I have ever made! I found the information about cutting butter in very helpful. I actually grated the butter with a micro place and it worked well! I added raisins, used evaporated milk and added cinnamon. Wonderful. Thank you for the recipe!
  11. Hello! I've been using your scone recipe religiously on Sundays as our weekend treat. It is by far the best I've ever used! The last two weekends, though, they have not turned out like the others. The last couple batches are flat and the texture is not as it should be. I have not changed anything with the recipe or directions. Would you have any idea what would cause them not to rise like before? Thanks so much!
  12. Wow these look ierrstistible, will be giving these a go for sure. Simon
  13. One possibility - all the rise here comes from the baking powder, and I've been told that baking powder does die with age. It seems a bit abrupt, though - did the powder possibly get wet, or get overheated?
  14. Hi! I know this is an old post but wanting to make some scones for my hubs for Father's Day (in Aus) as he really misses US scones. If I want to freeze them to cook on the morning of - do I freeze before they're baked or after? I am a very novice baker - if you can't tell. Haha !
  15. I added white chocolate chips almonds and almond extract. OMG awesome! My sister, who is the real baker in the family said these were the best she's ever had. Thanks Bettie.
  16. I love this receive. To me a second is not cake. This is the one!
  17. Please forget my last post. I LOVE SCONES! This is the easiest receipe yet, and the most tastiest one. I made the dough without the vanilla and cinnamon. Split the dough in half. First batch added currants and a blend of roughly chopped almonds and walnuts. Second split added blueberries, peaches, vanilla and cinnamon. Before putting in oven sprinkle combo of carbino sugar and cinnamon. I hope I don't eat the batch before I share with others. Thank you for such an easy recipe to read and understand.
  18. Tried these and made with cherries and almond extract. Loved the recipe!! 
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