Scones Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

If using frozen blueberries, keep them frozen until just before folding into the dough; toss them lightly in 1 teaspoon flour to reduce bleeding.

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 cup granulated sugar, and 1/2 tsp fine sea salt until evenly combined.

Cut in butter

Add 1 cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about the size of small peas). Work quickly so the butter stays cold.

Whisk wet ingredients

In a separate bowl, whisk together 3/4 cup heavy cream, 1/4 cup buttermilk (or milk + 1 tbsp lemon juice), and 1 large egg until smooth.

Combine wet and dry

Pour the wet mixture into the flour-butter mixture. Using a wooden spoon or rubber spatula, gently fold until a shaggy, slightly sticky dough forms. Do not overmix; there should still be visible pieces of butter.

Portion flavor add-ins

Select which variety or varieties you are making. Use the corresponding add-ins: Blueberry (1 cup blueberries), Ginger (2 tsp grated ginger), Orange (1 tbsp orange zest), Maple Oatmeal Raisin (1/2 cup rolled oats, 2 tbsp maple syrup, 1/2 cup raisins), Bacon Cheddar (1/2 cup cooked diced bacon and 1/2 cup shredded sharp cheddar), Pepper Jack (1/2 cup shredded pepper jack), Thyme (2 tsp fresh chopped thyme).

Gently fold chosen add-ins into the dough — about 6 to 8 light folds. For sticky add-ins (maple syrup), drizzle the syrup over the dough before folding so it distributes evenly. For cheese and bacon, fold until uniformly distributed without overworking.

Turn the dough out onto a lightly floured surface and press gently into a rectangle about 1-inch thick. For classic round scones, shape into a circle roughly 8 inches in diameter and 1 inch thick. For drop or wedge scones, you can divide into 8 wedges or cut into 2" rounds with a biscuit cutter. Keep the dough cold as much as possible.

Arrange the scones on the prepared baking sheet about 1 to 2 inches apart.

Brush the tops lightly with 2 tablespoons heavy cream or melted butter. If making a sweet variety (Blueberry, Ginger, Orange, Maple Oatmeal Raisin), sprinkle with 2 tablespoons coarse sugar or turbinado if desired.

Bake in the preheated 400°F (200°C) oven for 16–22 minutes, depending on size and thickness: small rounds 14–16 minutes, 8 wedges 18–22 minutes. Scones are done when golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving. For cheese varieties, serve warm to highlight melted cheese; sweet varieties benefit from a light glaze or jam if desired.