46 scone recipes

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Dairy-free, hearty whole wheat and bran Irish scones.

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.

Buttery oat scones studded with plump currants and dusted with cinnamon sugar. These Scottish-style treats bake up with crisp edges and tender, flaky centers in just 15 minutes.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.

Oatmeal scones with hearty rolled oats, sweet currants, and whole wheat pastry flour. Fiber-rich scones with crisp edges, a tender chewy center, and a glossy egg-washed top.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Sesame orange scones with nutty toasted sesame seeds, bright orange zest, and a glossy hot-orange-syrup glaze. Naturally dairy-free with a sticky-sweet citrus finish.

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.

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.