Scone Recipes

Traditional Sense and Sensibility currant scones in the Jane Austen Regency style. Simple, only lightly sweet from the fruit alone, ideal for afternoon tea with butter, clotted cream, and jam.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.

Savory cheese scones with sharp cheddar, salty Parmesan, and a whisper of cayenne heat. A no-sugar, fully savory scone that pairs with soup, salad, or a charcuterie board.

Whole wheat date scones with bran, buttermilk, cinnamon, and brown sugar. A hearty, not-too-sweet breakfast scone with chewy date pieces throughout.

Bakery-style scones loaded with chocolate chips, toffee bits, and toasted walnuts. The secret? Whipped heavy cream folded into the dough for a tender, flaky crumb that rivals your favorite cafe.

Buttery scones made with ripe mashed banana and strong black coffee for a breakfast treat that pairs two morning favorites. Golden, tender, and ready in 45 minutes.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Quick apple scones with chopped apple, sweet raisins, and warm cinnamon. Built like a pie crust with vegetable shortening and apple juice, no dairy required, ready in 30 minutes.

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

Quick to make and too delicious for your own good!

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Buttermilk currant scones with a tender, lightly sweet crumb and bursts of dried currants. Cut into rounds and baked golden, served warm with butter, cream, and jam in the British tradition.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.