Best Scone Recipe

Our easy scone recipe filled with blueberries on a white plate.

5 from 46 votes

These Best Scones are soft, buttery, and packed with pops of blueberries for an easy homemade breakfast or brunch recipe.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, cold
½ cup sour cream
1 large egg
1 teaspoon vanilla extract
¾ cup fresh blueberries

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Grate cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.
In a small bowl, whisk together sour cream, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
Gently mix in blueberries, being careful not to crush them.
Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet. Bake 15-17 minutes, until light golden brown.

Video

Notes

Recipe Tips.

Freeze the butter for 10 to 15 minutes before grating for easier handling. Use cold butter, eggs, and cream for flaky, tender layers.
Do not overmix the dough, or the scones can become dense.
Handle the dough gently for a softer texture.
Add coarse sugar on top before baking for a bakery-style finish.
Swap blueberries for raspberries, chocolate chips, or diced strawberries.
Leave space between the individual pieces on the baking sheet. If the pieces are close together, you will have softer-sided scones. Cool uncovered to avoid moisture forming, creating a softer crust.
Make a simple sweet glaze by mixing 1 cup of powdered sugar and 2 tablespoons of milk. To make it thicker, use less milk, or more milk to thin it out. Flavor the glaze with almond extract, vanilla extract, orange zest, or lemon zest.

Make ahead of time. Shape the scones, cover the pan with plastic, and store them in the fridge overnight to be baked in the morning.

To freeze, place the shaped dough on a baking sheet then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks.

Store cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.

Nutrition