Scones

You don't have to be a professional baker to make perfect scones! This scone recipe is as approachable as it is irresistible.

What Is a Scone? 

The word "scone" can mean slightly different things depending on where you're located. American scones (like the ones this recipe makes!) are typically sweet, dense, and dry. They're usually triangular and can contain mix-ins like chocolate chips, berries, or nuts.

Scone Ingredients 

This bakery-worthy scone recipe is easy to make with basic ingredients you likely already have on hand. If not, here's what to add to your grocery list:

• Flour: This scone recipe starts with all-purpose flour.
• Sugar: White sugar lends sweetness.
• Baking powder: Baking powder act as a leavener, which means they help the scones rise.
• Salt: A pinch of salt enhances the overall flavor of the scones.
• Butter: Make sure the butter is frozen before you incorporate it into the dough for the flakiest results.
• Milk: Milk lends moisture and flavor.
• Egg: An egg adds moisture and helps bind the scone dough together.

How to Make Scones 

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make scones at home:

1. Mix the dry ingredients, then work the butter into the dough using two knives or a pastry blender.
2. Whisk the milk and egg together, then stir the egg mixture into the flour mixture.
3. Transfer the dough to a floured surface and knead briefly.
4. Pat or roll the dough into a round and cut into triangles using a knife or a bench scraper.
5. Bake the scones in a preheated oven until golden brown.

How to Store Scones 

Store the cooled scones in an airtight container at room temperature for up to two days or in the fridge for up to one week.

Can You Freeze Scones? 

Flash freeze the scones on a baking sheet for a few hours or up to overnight. Transfer the frozen scones to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight or at room temperature for a few hours.

Editorial contributions by Corey Williams