Scone Recipes

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

Blueberry cream scones combine cold butter, heavy cream, and fresh berries into tender diamond-shaped pastries with golden tops. A classic English-style breakfast scone in 45 minutes.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.

Curried pumpkin and ginger scones with warm curry spice, golden turmeric, and chewy bites of crystallized ginger. A savory-sweet fall bake that lands somewhere between brunch and tea time.

Orange date scones with bright fresh orange zest, sweet sticky dates, and a cake-flour-tender crumb. A big-batch bakery-style recipe perfect for crowds, freezing ahead, or weekend brunch.

When you make some afternoon tea, this recipe is excellent matching!

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

Mom's cranberry orange scones with tart frozen cranberries, bright orange zest, and a buttermilk-tender crumb. An overnight flour-and-fruit rest soaks up excess moisture for the perfect texture.

Five-ingredient quick scones with butter, flour, milk, baking powder, and salt. No eggs, no sugar, ready in 30 minutes for warm tea-time scones with butter and jam.

Tender buttermilk scones with wholesome bran flakes, lightly sweetened and golden-baked. From mixing bowl to breakfast table in 30 minutes.

Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Sunrise scones with sweet currants, a tender half-and-half crumb, and pretty scalloped edges. Small bakery-style scones cut with a fluted cutter for breakfast tea or brunch.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.