83 scone recipes

Chocolate peanut butter scones with bittersweet chocolate hidden inside, chopped peanuts throughout, and a brown sugar dough. A bakery-style treat with a melting chocolate center.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Tender scones packed with oat bran cereal and chopped fresh apples, brushed with butter and cinnamon. These wholesome wedges bake up golden in under 20 minutes for quick breakfasts.

Wholesome apple honey scones with wheat germ and warm spices topped with cinnamon sugar for tender breakfast treats ready in 30 minutes from pantry staples.

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.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.

Gingerbread Scones with Lemon Breakfast Cream recipe

Moist inside and crispy outside, these scones are full of flavors.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Patricia's Prize Winning Apple 'N' Honey Scones recipe

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.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.