360 scone recipes

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.

Afternoon tea scones, light tender wedges made by cutting cold fat into the flour and binding with egg and evaporated milk. Baked hot and best served warm with butter and jam.

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.

Recipe yields 12 scones. Find more recipes on TheNibble.com.

These scones were so easy to make, and they can be kept in a well-sealed bag or container in the freezer for up to at least one month. Not only good for breakfast, but also an easy snack. Just pop one or two in the microwave, and spread with some butter, or apple butter, or any jam. Delicious.

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.

Classic Scottish scones, the real deal: no sugar in the dough, cream-of-tartar leavened, knuckle-flattened and fork-pricked. Lean, tender scones for jam, butter, or proper afternoon tea.

Buttermilk blueberry scones bake up flaky and golden with juicy blueberries, orange zest, and a cinnamon-sugar cream glaze on top. Wedge-cut from one circle for a quick batch of 18.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.

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.

Traditional English scones bake tender, flaky rounds with raisins and a tall layered rise. Served warm with berry preserves and clotted cream for a proper afternoon tea.

We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.

I like to add pumpkin spices: cinnamon, nutmeg, allspice & ginger. I also add a handful each of dried cranberries and walnuts. I cut into equal triangles from a round. When completely cooled, I drizzle with a simple vanilla glaze.

Apple-ginger scones from start to oven in 30 minutes using a baking-mix shortcut. Sweet apple chunks, warm ginger, and brown sugar in a tender wedge with an optional honey glaze.