20 Delicious Scone Recipes for Every Occasion

Savory or sweet, scones are the perfect treat to brighten any moment—whether it’s a cozy morning at home or a special gathering with friends. Our roundup of 20 Delicious Scone Recipes for Every Occasion promises to inspire your next baking adventure with flavors that cater to all tastes and seasons. Dive in and discover your new favorite recipe today!

Classic Buttermilk Scones

Very few treats rival the simplicity and delight of Classic Buttermilk Scones. Perfect for breakfast or tea, they’re a testament to the beauty of basic ingredients.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a subtle sweetness
• 1 tsp baking powder, for the perfect rise
• 1/2 tsp baking soda, to ensure fluffiness
• 1/2 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 3/4 cup buttermilk, full-fat for richness
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, baking soda, and salt.
3. Add cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Make a well in the center. Pour in buttermilk and vanilla extract. Stir with a fork until just combined. Tip: Do not overmix to avoid tough scones.
5. Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
6. Cut into 8 wedges. Place on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 15-18 minutes, or until golden brown on top. Tip: Check at 15 minutes to prevent overbaking.
8. Transfer to a wire rack to cool slightly before serving.

Buttery and tender, these scones boast a crisp exterior with a soft, fluffy interior. Serve warm with clotted cream and jam for an indulgent treat.

Cheddar and Chive Savory Scones

Zesty and satisfying, these scones blend sharp cheddar with fresh chives for a savory treat. Perfect for breakfast or a snack, they’re easy to make and irresistibly delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup fresh chives, finely chopped
• 1/2 cup whole milk, chilled
• 1 large egg, farm-fresh

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, baking powder, and salt.
3. Add cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in freshly grated cheddar and finely chopped chives until evenly distributed.
5. In a small bowl, whisk together chilled whole milk and farm-fresh egg.
6. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
7. Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 15-18 minutes, or until golden brown and a toothpick inserted comes out clean.
10. Cool on a wire rack for 5 minutes before serving.

Golden and flaky, these scones offer a buttery texture with bursts of sharp cheddar and fresh chives. Serve warm with a dollop of butter or alongside a bowl of soup for a comforting meal.

Pumpkin Spice Scones

Fall is the perfect time to bake these Pumpkin Spice Scones. They’re warm, spiced, and utterly comforting with every bite.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/3 cup granulated sugar, for a subtle sweetness
• 1 tbsp baking powder, to ensure a perfect rise
• 1/2 tsp salt, to balance flavors
• 1 tsp ground cinnamon, for warmth
• 1/2 tsp ground nutmeg, for depth
• 1/4 tsp ground cloves, for a spicy kick
• 1/4 tsp ground ginger, for a slight sharpness
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 1/2 cup pumpkin puree, for moist texture
• 3 tbsp heavy cream, plus extra for brushing
• 1 large egg, for binding
• 1 tsp vanilla extract, for aroma

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and spices.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. In another bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract.
5. Combine wet and dry ingredients until just mixed. Overmixing leads to tough scones.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
7. Cut into 8 wedges. Place on prepared baking sheet. Brush tops with heavy cream.
8. Bake for 15-17 minutes until golden. Cool on a wire rack.

Absolutely irresistible when warm, these scones boast a crisp exterior with a tender, spiced interior. Serve with a dollop of clotted cream or a drizzle of caramel for an extra treat.

Cranberry Orange Scones

Vividly tart and sweet, these scones blend cranberries and orange for a bright morning treat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar, plus extra for sprinkling
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp salt, fine sea
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, chilled
• 1 large egg, farm-fresh
• 1 tsp pure vanilla extract
• 1 tbsp orange zest, freshly grated
• 1/2 cup dried cranberries, plump and unsweetened

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Tip: Butter should remain cold for flaky layers.
4. In a small bowl, whisk together heavy cream, egg, vanilla extract, and orange zest.
5. Stir wet ingredients into dry ingredients until just combined. Fold in cranberries gently. Tip: Overmixing leads to tough scones.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
7. Place wedges on prepared baking sheet. Brush tops with cream and sprinkle with sugar.
8. Bake for 15-18 minutes until golden. Tip: Check at 15 minutes to prevent overbaking.
9. Cool on a wire rack for 5 minutes before serving.

Unbelievably tender with a crisp exterior, these scones burst with citrus and berry flavors. Serve warm with clotted cream for an indulgent twist.

Almond Cherry Scones

Whipping up these almond cherry scones is a breeze, perfect for a quick breakfast or afternoon treat. They’re buttery, slightly sweet, and packed with juicy cherries and crunchy almonds.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar, fine
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp salt, fine sea
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup dried cherries, plump and tart
• 1/2 cup sliced almonds, toasted
• 1/2 cup heavy cream, chilled
• 1 large egg, farm-fresh
• 1 tsp pure almond extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
4. Fold in cherries and almonds gently.
5. In a small bowl, whisk cream, egg, and almond extract until smooth.
6. Pour wet ingredients into dry ingredients. Stir until just combined.
7. Turn dough onto a floured surface. Knead lightly 3-4 times.
8. Pat dough into a 1-inch thick circle. Cut into 8 wedges.
9. Place wedges on prepared baking sheet. Brush tops with extra cream.
10. Bake for 15-18 minutes until golden brown. Cool on a wire rack.

Light and flaky, these scones offer a delightful crunch from almonds and bursts of cherry. Serve warm with clotted cream or a drizzle of honey for extra indulgence.

Lavender Honey Scones

These lavender honey scones blend floral notes with sweet richness, perfect for a sophisticated breakfast or tea time.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, chilled
• 1 large farm-fresh egg
• 2 tbsp fragrant lavender honey
• 1 tbsp culinary lavender buds

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. Add cubed cold butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together chilled heavy cream, farm-fresh egg, and fragrant lavender honey until well combined.
5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Add culinary lavender buds.
6. Gently fold the mixture with a spatula until just combined. Do not overmix.
7. Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges using a sharp knife. Transfer to the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
10. Cool on a wire rack for 5 minutes before serving.

Moist and crumbly, these scones offer a delicate balance of sweet and floral. Serve warm with a dollop of clotted cream and a drizzle of extra lavender honey for an indulgent treat.

Maple Pecan Scones

These maple pecan scones are a perfect blend of sweet and nutty flavors, ideal for a cozy morning treat. They’re easy to make and even easier to enjoy.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1/4 cup pure maple syrup
• 1 large egg, farm-fresh
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped and toasted

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, maple syrup, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough scones.
6. Fold in toasted pecans gently.
7. Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to the prepared baking sheet.
9. Brush the tops with heavy cream for a golden finish.
10. Bake for 15-18 minutes, or until the edges are lightly golden. Tip: Check at 15 minutes to avoid overbaking.
11. Cool on a wire rack for 5 minutes before serving. Tip: Serve warm for the best flavor.

Just out of the oven, these scones are wonderfully crisp on the outside and tender inside. Drizzle with extra maple syrup for an indulgent touch or pair with a strong cup of coffee.

Gingerbread Scones

Gingerbread scones bring a spicy, comforting twist to your morning routine. Perfectly crumbly with a hint of molasses warmth.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup packed dark brown sugar, for deep sweetness
• 1 tbsp baking powder, for lift
• 1/2 tsp salt, to balance flavors
• 1 tsp ground ginger, for spicy warmth
• 1/2 tsp ground cinnamon, for aromatic depth
• 1/4 tsp ground cloves, for a sharp kick
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup molasses, rich and dark
• 1/4 cup whole milk, for tenderness
• 1 large egg, farm-fresh, for binding

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, ginger, cinnamon, and cloves.
3. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Tip: Butter should remain cold for flaky layers.
4. In a small bowl, whisk molasses, milk, and egg until smooth.
5. Pour wet ingredients into dry ingredients. Stir just until combined. Tip: Overmixing leads to tough scones.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
7. Cut into 8 wedges. Place on prepared baking sheet. Tip: For even baking, space scones 2 inches apart.
8. Bake for 12-15 minutes, until golden and firm to the touch.

Unbelievably tender with a spicy-sweet flavor, these scones pair wonderfully with a dollop of clotted cream or a drizzle of honey. Enjoy them warm for the best texture.

Apple Cinnamon Scones

These apple cinnamon scones are a cozy morning treat. They’re tender, lightly sweet, and packed with warm spices.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar, plus extra for sprinkling
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1 large egg, farm-fresh
• 1 tsp pure vanilla extract
• 1 cup diced apples, peeled and crisp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. In a small bowl, whisk together cream, egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients. Stir until just combined.
6. Gently fold in diced apples. Do not overmix.
7. Turn dough onto a floured surface. Pat into an 8-inch circle.
8. Cut into 8 wedges. Transfer to prepared baking sheet.
9. Brush tops with cream. Sprinkle with sugar.
10. Bake for 15-18 minutes, until golden brown.
11. Cool on a wire rack for 5 minutes before serving.

Zesty with cinnamon and studded with juicy apples, these scones are best enjoyed warm. Serve with a dollop of clotted cream or a drizzle of caramel for extra indulgence.

Bacon and Cheddar Scones

Vividly savory and irresistibly cheesy, these Bacon and Cheddar Scones are a perfect blend of smoky and sharp flavors, ready in under 30 minutes.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for a fluffy rise
• 1/2 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1 large farm-fresh egg, beaten
• 1 cup sharp cheddar cheese, freshly grated
• 6 slices bacon, cooked crispy and crumbled
• 1 tbsp fresh chives, finely chopped for a mild oniony bite

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, baking powder, and salt.
3. Cut in cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.
4. Stir in heavy cream and beaten egg just until dough begins to form.
5. Fold in grated cheddar, crumbled bacon, and chopped chives until evenly distributed.
6. Turn dough onto a floured surface. Knead gently 3-4 times to bring together.
7. Pat dough into a 1-inch thick circle. Cut into 8 wedges.
8. Place wedges on prepared baking sheet. Brush tops with heavy cream.
9. Bake for 15-18 minutes until golden brown and firm to the touch.
10. Cool on a wire rack for 5 minutes before serving.

Just out of the oven, these scones boast a crispy exterior with a tender, flaky interior. Serve warm with a dollop of sour cream or alongside a hearty soup for a comforting meal.

Matcha Green Tea Scones

Get ready to bake these vibrant Matcha Green Tea Scones, a perfect blend of earthy and sweet flavors.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/3 cup granulated sugar, fine-textured
• 1 tbsp high-quality matcha green tea powder, vibrant and aromatic
• 1/2 tsp kosher salt, coarse and flaky
• 1 tbsp baking powder, aluminum-free
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, rich and velvety
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract, fragrant and sweet

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, matcha powder, salt, and baking powder.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing.
6. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
7. Cut into 8 wedges. Place on the prepared baking sheet, spaced 2 inches apart.
8. Bake for 15-18 minutes, or until edges are lightly golden. Cool on a wire rack for 5 minutes.

Rich in matcha flavor, these scones boast a tender crumb and slight crispness. Serve warm with clotted cream and a dusting of matcha powder for an extra touch.

Strawberry Cream Scones

Unbelievably tender and bursting with juicy strawberries, these scones are a morning game-changer.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar, plus extra for sprinkling
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, chilled
• 1 large egg, farm-fresh
• 1 tsp pure vanilla extract
• 1 cup fresh strawberries, diced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together chilled heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined.
6. Gently fold in diced strawberries, being careful not to overmix.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on the prepared baking sheet.
9. Brush the tops with a little heavy cream and sprinkle with sugar.
10. Bake for 15-18 minutes, or until golden brown.
11. Cool on a wire rack for 5 minutes before serving.

These scones are best enjoyed warm, with a crisp exterior and soft, buttery interior. Serve with clotted cream and jam for an extra indulgent treat.

Banana Walnut Scones

Nothing beats the comforting aroma of freshly baked Banana Walnut Scones wafting through your kitchen. Perfectly tender with a crisp exterior, these scones are a delightful twist on the classic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar, fine
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp salt, kosher
• 1/2 cup unsalted butter, cold and cubed
• 1 large ripe banana, mashed
• 1/2 cup walnuts, roughly chopped
• 1/2 cup heavy cream, chilled
• 1 large egg, farm-fresh
• 1 tsp vanilla extract, pure

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, fine sugar, aluminum-free baking powder, and kosher salt.
3. Add cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Fold in mashed banana and roughly chopped walnuts until just combined.
5. In a separate bowl, whisk together chilled heavy cream, farm-fresh egg, and pure vanilla extract.
6. Pour the wet ingredients into the dry ingredients. Stir until a dough forms. Tip: Do not overmix to ensure tender scones.
7. Turn the dough onto a floured surface. Gently pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to prevent overbaking.
10. Cool on a wire rack for 5 minutes before serving. Tip: For extra indulgence, drizzle with honey or serve with clotted cream.

Banana Walnut Scones offer a moist interior with a satisfying crunch from the walnuts. Enjoy them warm with a cup of coffee for a perfect morning treat.

Lemon Poppy Seed Scones

Perfect for a bright morning or a lazy afternoon, these Lemon Poppy Seed Scones strike a delightful balance between tangy and sweet.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar, plus extra for sprinkling
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp poppy seeds
• 1 tbsp lemon zest, freshly grated
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, chilled
• 1 large egg, farm-fresh
• 1 tsp vanilla extract, pure
• 2 tbsp lemon juice, freshly squeezed

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
3. Add cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flaky scones.
4. In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon juice.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix to avoid tough scones.
6. Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
7. Cut the dough into 8 wedges. Place on the prepared baking sheet. Sprinkle with extra sugar.
8. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to prevent overbaking.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Flaky and tender, these scones boast a crisp exterior with a moist, lemony interior. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.

Oatmeal Raisin Scones

Holiday mornings call for something special, and these Oatmeal Raisin Scones hit the spot. They’re hearty, subtly sweet, and perfect with your first cup of coffee.

Ingredients

– 1 1/2 cups old-fashioned rolled oats, toasted for depth
– 1 3/4 cups all-purpose flour, spooned and leveled
– 1/3 cup granulated sugar, for a light sweetness
– 1 tbsp baking powder, for the perfect rise
– 1/2 tsp fine sea salt, to balance flavors
– 1/2 cup unsalted butter, cold and cubed for flakiness
– 1/2 cup plump raisins, for juicy bursts
– 1/2 cup heavy cream, plus more for brushing
– 1 large farm-fresh egg, for richness
– 1 tsp pure vanilla extract, for aroma

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together toasted oats, flour, sugar, baking powder, and salt.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in raisins.
5. In a small bowl, whisk together cream, egg, and vanilla.
6. Pour wet ingredients into dry ingredients. Stir until just combined.
7. Turn dough onto a floured surface. Knead gently 3-4 times.
8. Pat dough into a 7-inch circle. Cut into 8 wedges.
9. Place wedges on prepared baking sheet. Brush tops with cream.
10. Bake for 15-18 minutes, until golden brown.
11. Cool on a wire rack for 5 minutes before serving.

Rustic and tender, these scones have a delightful crunch from the oats. Serve warm with a dollop of clotted cream or a drizzle of honey for extra indulgence.

Rosemary Parmesan Scones

Savor the perfect blend of herbal and cheesy flavors with these Rosemary Parmesan Scones. They’re ideal for a savory breakfast or a sophisticated snack.

Ingredients

– 2 cups all-purpose flour, sifted for lightness
– 1 tbsp baking powder, for rise
– 1/2 tsp salt, to enhance flavors
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup heavy cream, plus extra for brushing
– 1 large egg, farm-fresh for richness
– 1/2 cup grated Parmesan cheese, sharp and aged
– 1 tbsp fresh rosemary, finely chopped for aroma

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes. Use your fingers to rub butter into flour until mixture resembles coarse crumbs.
4. In a small bowl, whisk heavy cream and egg until combined.
5. Pour wet ingredients into dry ingredients. Stir until just combined.
6. Fold in Parmesan cheese and rosemary gently to distribute evenly.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on prepared baking sheet.
9. Brush tops with heavy cream for a golden finish.
10. Bake for 15-18 minutes, until scones are golden and firm to the touch.
11. Cool on a wire rack for 5 minutes before serving.
Warm scones offer a crisp exterior with a tender, flaky interior. The rosemary’s piney notes complement the Parmesan’s umami depth. Serve with a dollop of herb butter for an extra flavor boost.

Dark Chocolate Cherry Scones

Dark chocolate cherry scones are a decadent treat perfect for any time of day. Dense yet tender, they’re packed with juicy cherries and rich dark chocolate chunks.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, chilled
• 1 large egg, farm-fresh
• 1 tsp pure vanilla extract
• 3/4 cup dark chocolate chunks, high-quality
• 1/2 cup dried cherries, plump and tart

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together chilled heavy cream, farm-fresh egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined.
6. Gently fold in dark chocolate chunks and plump dried cherries. Avoid overmixing to keep scones tender.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 18-20 minutes, or until golden brown. A toothpick inserted should come out clean.
10. Cool on a wire rack for 5 minutes before serving.

Amazingly rich and buttery, these scones have a perfect balance of sweet and tart. Serve warm with a dollop of clotted cream for an extra indulgent experience.

Summary

Kickstart your baking adventure with these 20 scrumptious scone recipes, perfect for any moment! Whether you’re craving something sweet or savory, there’s a recipe here to delight your taste buds. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow scone enthusiasts to discover!