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Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Scones Recipe

Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too!

Our guarantee: These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
12 scones
Nutrition information

Ingredients

Choose your measure:

Dough

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, Jammy Bits*, or a combination, optional
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • 1/2 cup to 2/3 cup half and half or milk
  • *See "tips," below.

Topping

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
  3. Stir in the fruit, chips, and/or nuts, if you're using them.
  4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
  7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
  8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
  9. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
  10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
  11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
  12. Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
  13. Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.
  14. When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Nutrition Information

  • Serving Size 1 scone (63g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 210
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 320mg
  • Total Carbohydrate 27g
  • Dietary Fiber 1g
  • Sugars 7g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.