The scone is a versatile treat that can easily be forgotten about with doughnuts, biscuits, and other delights in the pastry case — but that doesn’t mean we should pass over this simple snack. When done right, a scone won’t be dense or dry, otherwise why would they be so popular in in the U.K. and Ireland? They can please all palates on this side of the Atlantic, too. Here are 7 sweet and savory scone recipes found around the web that highlight the delight and versatility of the scone, while also exhibiting just how easy they are to bake. Instead of going back to your muffin and donut pans time and time again, give one of these scone recipes a try and see what you’ve been missing.
1. Traditional Scones
Up first is a classic scone recipe that yields a simple treat that would be similar to what you’d find across the pond. This recipe from Taste of Home is easy and intuitive, and takes only 25 minutes to follow, including baking time. Enlisting only pantry staples like flour, sugar, buttermilk, and butter, there’s no reason you can’t have these scones on the table the next time Saturday morning rolls around. Just make sure you have good quality jam to serve with them.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ⅛ teaspoon baking soda
- 6 tablespoons cold butter, cubed
- 1 egg
- ½ cup buttermilk
Directions: In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-inch circle. Cut each circle into 6 wedges.
Separate wedges and place 1 inch apart on an ungreased baking sheet. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until golden brown. Serve warm with jam if desired.
2. Herby Provolone Scones
Up next is a slightly more sophisticated scone recipe from Bon Appetit. This recipe yields savory scones with a pungent sharp cheese flavor. The herbs in this food formula also take the scones’ taste profile up a notch, and the heavy cream and butter don’t hurt either. Next time you’re baking a brunch to impress, include these Herby Provolone Scones on your menu.
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- ½ teaspoon paprika
- 4 cups all-purpose flour, plus more
- 1 cup chilled unsalted butter, cut into pieces
- 8 ounces provolone cheese, grated
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 4 large eggs
- ¾ cup heavy cream, plus more
Directions: Pulse baking powder, salt, paprika, and 4 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl and mix in provolone, chives, rosemary, and thyme. Make a well in the center; add eggs and ¾ cup cream. Using a fork, blend eggs and cream, then slowly incorporate dry ingredients until a shaggy dough forms, being careful to not overwork dough.
Turn out dough onto a lightly floured surface and press into an 8-inch square about 1 inch thick. Using a floured chef’s knife, cut into 16 squares and divide between 2 parchment-lined baking sheets. Wrap with plastic and chill 2 hours. Preheat oven to 400 degrees Fahrenheit. Brush tops of scones with cream and bake, rotating baking sheets halfway through, until golden brown on tops and bottoms, 20 to 25 minutes.
3. Savory Scones with Goat Cheese & Sun-Dried Tomatoes
Here’s another recipe for savory scones from The Kitchn, but these cakes add goat cheese and sun-dried tomatoes into the mix. (We told you scones were versatile.) While some people like their mornings to start out sweet, others prefer savory, and these pastries are perfect for the latter camp. Combining baking staples along with the rich flavors of goat cheese, butter, buttermilk, and parsley, this recipe yields a sophisticated morning treat that foodies everywhere will appreciate.
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon dry mustard powder
- 1 stick frozen unsalted butter, chopped into small cubes
- 4 ounces chilled goat cheese, crumbled
- ½ cup plus 2 tablespoons whole buttermilk
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons finely chopped flat leaf parsley
- 1 egg, lightly beaten
Directions: Place the flour, baking powder, sugar, salt, baking soda, and mustard powder in the bowl of a food processor and pulse to combine. Sprinkle the butter over the flour and pulse until the butter has become the size of small peas, about 5 to 6 pulses. Add the goat cheese, buttermilk, sun-dried tomatoes, and parsley, and pulse until the mixture just begins to combine.
Turn the mixture onto a sheet pan lined with a silicone baking mat or parchment paper sheet. Pat the dough into a rectangle, about 1 inch thick. Transfer to the freezer to firm up, about 30 minutes. Using a pizza cutter or sharp knife, cut the dough lengthwise into 1 ¼-inch strips, then cut 1 ¼ inch strips crosswise to form squares. Cut each square diagonally to make triangles. Pull them apart just a little bit and transfer the pan back to the freezer. Cover with plastic wrap and chill for a minimum of 30 minutes, or overnight.
Preheat oven to 425 degrees Fahrenheit. Lightly brush the dough with egg wash and bake until the scones are golden and firm to the touch, about 15 minutes. Remove from the oven and cool for 5 minutes. Serve warm or at room temperature.
4. White Cheddar Rosemary Scones
Up in the No. 4 spot on our list are these White Cheddar Rosemary Scones from Eat Live Run. These scones are the perfect additions to breakfast, lunch, or dinner, and pair especially well alongside chilis, soups, and stews. As long as you have yourself some sharp white goat’s milk cheddar, you’re good to go. Grab your baking staples, preheat the oven, and get ready for your kitchen to smell like heaven.
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon finely minced fresh rosemary
- ½ cup freshly grated white cheddar cheese
- 1 tablespoon baking powder
- ¼ teaspoon ground black pepper
- 6 tablespoons cold butter, cut into small slices
- ½ cup plus 2 tablespoons milk, cream, or half-and-half
Directions: Preheat oven to 425 degrees Fahrenheit. Whisk together the flour, salt, rosemary, baking powder and pepper. Add the cheese and butter and work mixture together with your fingers until it feels almost like sand. Add the cream and mix until just combined. Pat dough into an 8-inch circle and slice into 8 triangles. Bake on a lined baking sheet for 18 minutes until golden brown.
5. Dark Chocolate Chip Scones
Time for some sweet scones. Enter: Dark Chocolate Chip Scones from Brown Eyed Baker. We think these sweet treats fit the bill. Loaded with dark chocolate chips, these melt-in-your-mouth scones are easy to bake and even easier to eat. They require just 7 ingredients and 15 to 20 minutes of baking time. Pop them in the oven before your morning meal and prepare for your breakfast to be a decadent one.
- 3¼ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon plus 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups dark chocolate chips
- 2 cups chilled heavy cream
- 2 tablespoons butter, melted
- Additional sugar
Directions: Heat oven to 375 degrees Fahrenheit. Lightly grease two baking sheets. Stir together flour, ½ cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
Turn mixture out onto lightly floured surface. Knead gently until soft dough forms. Divide dough into three equal balls. One ball at a time, flatten into 7-inch circles; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.
6. Grapefruit Honey Yogurt Scones
Get your Vitamin C with these Grapefruit Honey Yogurt Scones from Joy the Baker and see just how well Greek yogurt, grapefruit, and honey can combine in a cake. These tangy scones are pretty to look at and tasty to eat. Take your scone baking skills up a notch and reap the many benefits of citrus.
- 1½ cups all-purpose flour
- ¼ cup granulated sugar, divided
- 2 tablespoons honey
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold
- 1 Ruby Red grapefruit, zested and segmented
- ½ cup plain Greek yogurt
Directions: Place a rack in the center of the oven and preheat to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Zest the grapefruit and combine zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.
Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.
Turn the scone dough out onto a lightly floured surface. Form into an 8-inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center.
7. Vegan Banana Nut Scones
Who said you needed cream and butter to make delectable cakes? These banana pecan scones from Cookie and Kate call for coconut oil, maple syrup, non-dairy milk, and a handful of other baking staples. They’re hearty and healthier than many other scone recipes, and even better, they can be fed to vegetarians, vegans, and meat-eaters alike.
- 1 cup raw pecans or walnuts
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup solid coconut oil
- ¾ cup mashed ripe banana
- ¼ cup non-dairy milk of choice
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon vanilla
- ¼ cup maple syrup, add more if needed
Directions: Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
In a medium mixing bowl, combine the flour, ¾ of the chopped nuts, baking powder, cinnamon, ginger, and salt in a bowl and whisk together. Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
In a liquid measuring cup, measure ¾ cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix well. Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough. On a flat surface (like a cutting board), form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices. Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.
While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.