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Simple Scones

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


Simple Scones Recipe

Here's your basic "start here" scone recipe. This plain vanilla scone is just waiting for your favorite add-ins; we happen to love a combination of dried cranberries and bittersweet chocolate chips.

At a glance

8 large scones


Choose your measure:


  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup (8 tablespoons) cold butter
  • 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination
  • 2 large eggs
  • 2 teaspoons vanilla extract or flavoring of your choice
  • 3/4 cup half & half or milk

Topping (optional)


  1. Preheat your oven to 375°F. If you're using an 8-wedge scone pan, lightly grease the wells. Or lightly grease eight 4" x 1" paper baking cups. Or grease a baking sheet, or line with parchment.
  2. In a large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts.
  3. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  4. Using a muffin scoop or a 1/3-cup measure, generously filled, fill your scone pan or baking cups. Or plop the dough in mounds onto the baking sheet. Brush with a bit of milk and top with coarse sparkling sugar, if desired.
  5. Bake the scones 25 minutes (for the scone pan), or 30 minutes (for the baking cups or baking sheet), until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. Serve scones warm with butter and/or jam.