After years of testing and hundreds of batches of scones, I've finally landed on what I truly believe is the best scone recipe. The secret to baking big fluffy scones isn't complicated - it comes down to very cold butter, cake flour, cold buttermilk and some time for the dough to chill in the freezer before baking. This recipe gives you crispy, buttery edges and soft middles with tons of height - the kind of scones you'd expect from your favorite bakery counter, not your own kitchen.
Use this base recipe as your starting point - then choose the flavors and mix-ins that you are craving and make it your own. Once you know how to make scones this way, you'll never go back to a dry, crumbly one again. If you're looking for some inspiration, our Fluffy Orange Scones are my current favorite or browse the full scone recipe collection and check out every scone flavor we have ever created.
Quick Look: Big Fluffy Scones Recipe
- Ready In: about an hour (includes chill time)
- Makes: 8 fluffy scones
- Calories: 409 kcal each (approximately)
- Add to Your Shopping List: cake flour, buttermilk + your choice of mix-ins (fresh or dried fruit, nuts and chocolate)
- Dietary Info: Contains gluten, dairy and eggs - can easily be made gluten free by swapping in your favorite gluten free flour blend.
- Baker's Note: This is the only recipe for big fluffy scones you'll ever need - use it as your base and customize whatever flavors and mix-ins you're craving. Keep all of your ingredients nice and cold, don't overwork the dough, and always chill the scone dough before baking.
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"Made the fluffy scones with fresh blueberries and lemon zest . Very good! Easy to make. I followed the recipe except just patted the dough out on parchment and cut. Separated out on clean parchment and baked after taking out of freezer.!"
- Barb
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Key Ingredients
cake flour - Cake flour is the ingredient that sets this fluffy scones recipe apart from all other scone recipes. It has a lower protein content than all purpose or plain flour so less gluten forms creating these super tender, fluffy scones. You can use all purpose flour (plain flour) or a gluten free flour blend in place of the cake flour - your scones will be delicious, just slightly less delicate in texture. .
baking powder - You want fresh, aluminum-free baking powder for this recipe. It's what gives your scones that tall, impressive height and tender texture. Alway be sure to check the expiration date before you bake - old baking powder is one of the main reasons scones come out flat.
unsalted butter, frozen - Frozen butter creates those flaky layers in the scones. Grating it directly into the dry ingredients keep the pieces small and cold which creates steam pockets in the oven and gives you those nice layers. Don't soften the butter - cold is good and frozen is even better.
buttermilk or heavy cream - Both work well in this recipe and I've tested this recipe extensively with both. Buttermilk adds a bit of tangy flavor and moisture to the scones. Whole milk works in a pinch but the heavy cream or buttermilk will give you more flavor and richness.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
How to Make Big Fluffy Scones
Combine dry ingredients (flour, sugar, salt and baking powder) in a large mixing bowl.
Use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a fork to work the butter into the dry ingredients.
Add the liquid ingredients (buttermilk, egg and vanilla) to the dry ingredients.
Gently fold in the fruits, nuts or chocolate that you will be using for your batch of scones.
Turn the scone dough out onto a floured board. Fold the dough over itself 2-3 times until the dough comes together.
Use your hands to make a 6-7 inch circle with the dough.
Cut the dough into 8 triangles.
Arrange the triangles on a quarter sheet pan and refrigerate or freeze for 30-60 minutes.
Brush the chilled dough with additional buttermilk or heavy cream.
Bake scones at 400° for 18 to 20 minutes. Garnish baked scones with a homemade glaze or a dusting of powdered sugar.
Hint: When adding fresh fruit and berries to your recipe, always freeze the fruit for 30-45 minutes. The frozen fruit is less likely to break apart as you mix it in and the scones come out best when the dough is nice and cold - the frozen fruit also helps to keep the dough cold.
Notes from My Test Kitchen
Cake flour vs. all purpose - I tested both. All purpose flour absolutely works in this scone recipe. But when I switched over to cake flour during testing, the difference in the middles was notable. Cake flour creates an incredibly soft and tender crumb that you just can't quite get from all purpose flour. If you have it, use it.
Buttermilk vs. heavy cream - I use them both interchangeably in scone recipes. For this base scone recipe, I landed on buttermilk for that subtle tang that it adds to the scones. If you are looking for that slightly tangy flavor, go with the buttermilk. Otherwise, heavy cream is the way to go.
I skipped the chill - but only once. When I tried baking the scones right after mixing the dough together, the butter melted too fast and the scone quickly spread together on the pan. The chill - whether you go with the refrigerator or freezer is what gives you scones that hold their shape and rise up nice and fluffy. Don't skip it.
Scones Recipe Substitutions and Variations
All-purpose flour - All-purpose flour works well in this recipe. If you are substituting, use 2 cups (260g) and leave out the additional 2 tablespoons of cake flour called for in the recipe.
DIY Cake Flour - Don't have cake flour? You can make your own. For each cup of all purpose flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Sift well to combine before using.
Gluten free flour - we've had great luck using a gluten free flour blend in place of all purpose flour in our scone recipes. We prefer King Arthur Measure for Measure or Bob's Red Mill 1:1 Baking Flour when making gluten free scones.
Buttermilk - No buttermilk on hand? No issue! You can easily make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ½ cup of whole milk. Heavy cream is also a great swap.
Variations
One of things that I love most about this easy scone recipe is how versatile it is. Use it as your base and let the seasons - or whatever ingredients you have in the kitchen guide the flavors. Here are some of my favorite ways to customize a batch:
Berries - Mix in 1 cup of your favorite fresh berries. Blueberries, raspberries and sliced strawberries all work beautifully. Freeze berries in a single layer for 20-30 minutes before folding them into your scone dough - the frozen berries will hold their shape in the dough and they also help keep everything nice and cold.
Fresh Fruit - Diced peaches, mangoes and pineapple all make delicious additions. Cut the fruit in ¼ inch pieces and freeze in a single layer for 20-30 minutes.
Chocolate - (my favorite) - Add ¾ cup to 1 cup of your favorite chocolate. Mini chips tend to distribute well and a larger chocolate chunk gives you those big, melty pockets. You can't go wrong with dark, milk or white chocolate - they all work well.
Nuts - fold in ½ cup of your favorite nuts for a little crunch and extra flavor. Toasted coconut flakes, pecans, sliced almonds and walnuts are all great options. The nuts will taste better if you toast them before adding them to your scones. Toast nuts in a single layer @ 325° for 8-10 minutes (5-7 minutes for coconut flakes).
Dried Fruit - Mix in ½ cup of dried cranberries, dried blueberries or freeze dried strawberries. Dried fruits add a sweet and chewy contrast to the buttery scone - especially when paired with a homemade citrus glaze.
Cozy Spices - Vanilla is a classic addition - you can try 1 teaspoon of cinnamon, ½ teaspoon of cardamom or a pinch of nutmeg for a nice twist.
Citrus - Fresh citrus zest and juice are some of my favorite scone add-ins. Add 2 tablespoons of zest and 2 tablespoons of fresh juice to the dough for a bright, fresh flavor. Lemon, orange and lime all work beautifully. Finish with a simple citrus glaze for even more flavor.
Glaze and Garnish Ideas
A simple glaze or extra touch can take your scones from delicious to extra special. Here are some of my favorite ways to top a batch:
Citrus Glaze - Whisk together ½ cup confectioners sugar and 1-2 tablespoons of freshly squeezed citrus juice (strain out the pulp and seeds) until smooth. Lemon, orange, and lime are all delicious choices - drizzle over cooled scones and let set before serving. Adding 1 teaspoon of citrus zest will really elevate the flavor.
Chocolate Drizzle - Melt your favorite chocolate - milk, dark or white - and drizzle it over the baked scones. Let the chocolate set up completely before stacking or storing. A sprinkle of flaky sea salt or citrus zest is lovely on the top.
Vanilla or Almond Glaze - Whisk together ½ cup confectioners sugar, ½ teaspoon vanilla or almond extract and 1-2 tablespoons of milk until smooth.
Maple Glaze - This one is worth the extra step. Warm 1 tablespoon butter with one tablespoon of pure maple syrup in a small saucepan until the butter is melted. Remove from heat and whisk in ½ cup confectioners sugar and a pinch of sea salt. Drizzle over warm scones.
Coarse Sugar - Before baking, brush the chilled scone dough with a little bit of buttermilk or heavy cream and sprinkle generously with coarse sugar. It bakes into a slightly crunchy, sparkly top.
A Note on British-Style Scones
If you grew up enjoying British style scones, you'll notice that this recipe leans American - taller, a little bit sweeter, and cut into wedges rather than rounds. For a more traditional British scone, cut your dough into rounds with a biscuit cutter instead of wedges, skip the sugar and glaze, and serve warm with clotted cream and jam.
Amanda's Top Tips For the Best Scones
Fold your dough, don't knead. When your dough starts to come together and there are still some loose pieces, turn your dough out onto a floured surface. Fold the dough over itself 4-5 times, incorporating those loose pieces as you go. You should stop when the dough looks uniform but still flecked with bits of butter. If you overwork the dough, you will develop the gluten and end up with dense, tough scones instead of light and fluffy ones.
Cut the dough cleanly. Use a bench cutter or large chef's knife to cut your scone wedges - try for one crisp, clean cut rather than sawing back and forth. A clean cut creates clean edges that rise and stay intact.
Bake in the middle of the oven. I always bake my scones in the middle of the oven. Top racks can run too hot and the tops can get dark before the middles have finished baking.
Know when they're done. Your scones have finished baking when the edges are golden brown and the middles bounce back when you gently press them. If the middle feels soft, sinks a bit or looks wet, give the scones another minute or two.
Storing Big Fluffy Scones
Baked Scones - In my opinion, scones are best enjoyed fresh from the oven - that's when you get those those crisp golden edges and tender middles. If you have leftovers, store them in an airtight container for up to 2 days. If they have fresh fruit, store them in the refrigerator. To rewarm baked scones, wrap them in parchment paper or aluminum foil and heat in the oven at 350° for about 10 minutes.
Freezing Unbaked Dough - This is hands down my favorite way to store this recipe for big fluffy scones. This makes it easy to bake fresh scones any time. Once you have cut your dough into wedges, freeze them on a sheet pan until completely solid. Transfer the frozen dough to a freezer bag or airtight container. They'll keep well in the freezer for 2-3 months.
Baking from Frozen - When you are ready to bake, place frozen scone wedges on a parchment lined baking sheet, brush with heavy cream or buttermilk and bake at 400°. Add a few extra minutes of baking time since the dough will still be frozen - keep a close eye on things and pull them when the edges are golden brown and the middles bounce back.
For complete, step-by-step instructions on how to freeze scones, check out our post - How to Freeze Scones - An Easy to Follow Guide.
Big Fluffy Scones FAQs
A scone is a slightly sweet baked good made from butter, flour, a liquid (buttermilk or heavy cream) and baking powder - somewhere between a biscuit and a quick bread with their crisp, golden edges and soft middles. American scones tend to be sweeter and filled with mix-ins. British scones are often simpler flavors and cut into circles rather than triangles.
The most common cause is warm dough going into the oven, the butter melts too quickly and the scones spread instead of rising. Always use frozen butter and cold ingredients and be sure that your baking powder has not expired!
Yes! And I highly recommend it! Buttermilk scones have a subtle tang that adds flavor you just won't get from whole milk or heavy cream. It also reacts well with the baking powder to give the scones a little extra lift. No buttermilk in the fridge? Check out our substitutions section above for a quick and easy swap.
Yes, and I highly recommend it! Cake flour has a lower protein content than all-purpose flour, so less gluten develops and you get a noticeably more tender scone. If you don't have cake flour on hand, all-purpose works. You can also make your own cake flour by swapping 2 tablespoons of flour for 2 tablespoons of cornstarch per cup.
The key is keeping everything cold and handling the dough as little as possible. Grate the frozen butter straight into your dry ingredients, use fresh baking powder, and fold the dough rather than kneading it. Then chill the shaped dough for 30-60 minutes before baking - this chill step keeps the scones tall instead of flat and spread out.
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Big Fluffy Scones (Foolproof, Any Flavor)
Equipment
- box grater
- large mixing bowl
- large glass measuring cup
- Measuring cups and spoons
- pastry cutter or fork
- bench scraper or sharp knife
- quarter sheet pan
- half sheet pan
- parchment paper
- pastry brush
- kitchen scale (optional)
Ingredients
- ½ cup unsalted butter frozen
- 2 cups + 2 tablespoons (250g) cake flour can also use 2 cups all purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla
- ½ cup buttermilk or heavy cream
- 1 cup mix-ins chocolate, berries, nuts or dried fruits
Instructions
- Place your stick of butter in the freezer.
- While the butter is freezing, combine the flour, baking powder, sugar and salt in a large mixing bowl.2 cups + 2 tablespoons (250g) cake flour, ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a large glass measuring cup, whisk together egg, buttermilk and vanilla. Store in the refrigerator until needed.1 large egg, 2 teaspoons vanilla, ½ cup buttermilk or heavy cream
- Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture.½ cup unsalted butter
- Pour the buttermilk and eggs over the dry ingredients and mix until just combined.
- Add any mix-ins to the dough. Gently fold into the dough. It's okay if they are not well combined.1 cup mix-ins
- Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the mix-ins. Do this 4-5 times to be sure that the ingredients are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout.
- Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
- Arrange triangles on a quarter sheet pan and place scones into the freezer for 15-20 minutes before preheating the oven to 400°.
- After the 20 minutes of chilling, arrange the scones on a parchment lined, half sheet pan. Brush the scones with buttermilk and bake at 400° for 18-22 minutes or until golden brown.
- Top baked scones with the garnish of your choice (confectioner's sugar, a glaze or melted chocolate).
Notes
- Keep everything cold - the butter, the buttermilk, even the bowl if you have room in the fridge. Cold ingredients are the real secret to tall, flaky scones.
- Don't skip the chill step before baking. It's what keeps the scones from spreading flat and helps them hold their shape.
- If you're adding fresh fruit, freeze it for 20-30 minutes before folding it into the dough - it stays cold and doesn't break apart in the process.
Nutrition
Debbie Herrera says
I have not tried it yet but this past weekend I went to a bakers fair and one vendor had lemon and fresh basil scones. They were so delicious so just wanted to try making them. Can you tell me how much basil and how much lemon zest I should use? Also should I just use lemon zest or do I need lemon juice for the dough?
Amanda Smallwood says
Hi Debbie!
Lemon and basil sounds like an incredible combo. I would use our lemon scones recipe as your base (omit the white chocolate and add the fresh basil). I'm not entirely sure how much basil to use but maybe start with 1/4 chopped and see how that looks? You could add it with the dry ingredients so you can see if it looks like enough. Let me know how they turn out!
xo Amanda
Bruce Bostian says
They were delicious. I’ve made scones 3-4 times using ap flour. These were much better but a real mess. I used locally grown ripe fresh strawberries that were perfect but very juice. The dough didn’t come together well at all, too wet.They weren’t pretty but very delicious.
Is there a solution to getting better dough?
Bruce
Amanda Smallwood says
Hi Bruce,
Thanks so much for your comment and feedback! I find it's helpful to freeze the fruit before you add it to the scone dough. You can try slicing your strawberries and then freezing them for at least 30 minutes on a sheet pan. Then add those frozen berries to the scone dough, shape, cut and then freeze the wedges while the oven preheats. When the berries are frozen, they don't add moisture to the dough and the scones will keep their shape. I just wrote a bit more about freezing the fruit for scones in our newest recipe - for blueberry scones. Please let me know if you have any other scone baking questions.
xo Amanda
Bridget Murphy says
Great simple recipe! I added rehydrate dried cherries & lemon zest...AWESOME!
Amanda Smallwood says
Thanks so much for your feedback Bridget! The cherries and lemon sound like a delicious combo!! Yum!
Margarita Blanco says
Great recipe, I added pumpkin seeds to the dough and pecans on top of the. I had problems with the dough, I followed the instructions, but it was too sticky, so I decided to make cookies instead of scones. My sisters like the cookies.
Amanda Smallwood says
Well I’m glad that your cookies were delicious but I’m sorry that the dough was tricky. Was your butter really cold? Sometimes soft butter can make the dough sticky. Keep trying! Scones are tricky to make!
Barb says
Made the fluffy scones with fresh blueberries and lemon zest . Very good! Easy to make. I followed the recipe except just patted the dough out on parchment and cut. Separated out on clean parchment and baked after taking out of freezer.
I am not a “ scone person” but these were quite good. I think the lemon zest jazzed them up and made the blueberry scones better. I would use both when making again.
Amanda Smallwood says
This is so awesome Barb! It sounds like you made a delicious batch of scones! Thanks so much for your feedback. xo Amanda
Sharron Colwell says
Moist, simple recipe. I used raspberries and they turned out great. Bravo
Amanda Smallwood says
Thanks so much for the feedback Sharron! Sounds delicious! xo Amanda