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The Best Scone Recipe Ever!

Updated on February 3, 2013
3.5 stars from 2 ratings of Classic Scones

Not your typical scone

Scones are notorious for being a dry and crumbly cake that must be dipped in tea or coffee to taste good. These scones are NOT THAT. They are bouncy, flouncy, moist and delicious tea cakes that will have your guests begging for more. Even better? They are made with four ingredients. You won't find a simpler recipe.

I use this recipe when I'm hosting a simple breakfast. I usually serve quiche, scones, fresh fruit, and tea. You can make these ahead of time (with the exception of cooking). Just leave them cut up and ready to go on a cookie sheet. If you absolutely have to cook them ahead of time, keep warm under a towel.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Approximately 8-10 scones depending on the size


  • 2 Cups Flour, Sifted
  • 1/4 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 1/4 Cup Heavy Whipping Cream


  1. Combine all ingredients in a large bowl.
  2. If you have a kitchenaid mixer, add the bread hook tool and mix on medium high until the dough comes together. If not, just stir by hand.
  3. Once the dough has formed, put it on a floured surface and knead the dough until it is smooth.
  4. Using your hands, spread it out into a disc about 1/4 inch thick. You can use a rolling pin, but using your fingers gives it a more textured look.
  5. Score the dough into triangles and place on a cookie sheet.
  6. Put them in an UNPREHEATED oven. Set the temp to 425 degree.
  7. After 15 minutes, take them out. The tops should just start to brown.
  8. Take them out of the oven and spread a bit of unsalted butter on the tops.
  9. Sprinkle with sugar and serve!
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Spicing them up

If you find the plain scones are a bit too boring, you can try adding the following ingredients:

  • Candied ginger
  • Currants
  • Blueberries
  • Craisins
  • Raisins

They don't have to be triangles you know

If you prefer a round cake, use the rim of a glass to cut out perfect circles. Or you can shape them organically with your fingers.

Another note about multiple batches

Since the original instructions require an un-preheated oven, your second or third batch will be going into a hot oven. It's imperative you reduce the time to 10 minutes and check to make sure the bottoms are not burning.

Serve them with loose leaf tea!

If you haven't enjoyed the beauty of some good loose leaf tea, you should try. You'll need a teapot, leaf filter, good Harney & Sons tea, and a bit of milk and sugar. Here's what you do:

1. Boil a kettle of water.
2. Place 1 tsp. per cup of tea (most teapots are between four and six cups) into the teapot.
3. Pour the water right over the leaves and set the timer for 3-4 minutes.
4. Using the filter (on top of the tea cup) pour the tea into teacups or mugs.

The origins of this recipe

I originally received this recipe from my mother-in-law, but she cannot remember where she got it either. So it is a bit of a mystery!

If you decide to try them, come back and leave in the comments what you thought. It is a different experience from the traditional scone, but I must say - I have never gone back since the day I found these. They are a staple in our household!


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    • profile image

      bestentryDSLR 4 years ago

      I think that having something inside or some sort of sauce on the outside makes them so amazing. Voted up!

    • moonlake profile image

      moonlake 4 years ago from America

      Scones look good. I don't think I have ever had a scone not that I can remember. Voted up.

    • carter06 profile image

      Mary 4 years ago from Cronulla NSW

      Thanks for this simple but great recipe Julie..gotta love a scone..cheers

    • Stephanie Henkel profile image

      Stephanie Henkel 4 years ago from USA

      I don't think the recipe I've used before calls for heavy cream... that sounds wonderful! In fact, maybe this rainy afternoon is a good time to try them!

    • alifeofdesign profile image

      Graham Gifford 4 years ago from New Hamphire

      I love scones - always have. It's the heavy cream that makes them so wonderful! I like your photo gallery.

    • randomcreative profile image

      Rose Clearfield 4 years ago from Milwaukee, Wisconsin

      Wow, how simple! I love scones and really need to try making them myself sometime.

    • debbiepinkston profile image

      Debbie Pinkston 4 years ago from Pereira, Colombia and NW Arkansas

      Sounds wonderful! I wish I had an oven here in Colombia. I'll have to wait and make them when I'm back in the U.S.!

      Thank you!

    • DDE profile image

      Devika Primić 4 years ago from Dubrovnik, Croatia

      A great idea and look a good treat, with whipped cream. A useful recipe for all times.

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      There is only 1 way to find out. Wish us luck. :))

    • LiamBean profile image

      LiamBean 4 years ago from Los Angeles, Calilfornia

      This sounds simply amazing. I don't usually keep cream in the fridge, but in the next few days I'll get some and try this. I had no idea it was such a simple recipe. Thanks for sharing this.

    • Gypsy48 profile image

      Gypsy48 4 years ago

      I will have to try this recipe, I will probably add blueberries to it. I agree that a nice cup of tea is delightful with a scone or two:)

    • twoseven profile image

      twoseven 4 years ago from Madison, Wisconsin

      You lured me in with the title and now I can't wait to try this recipe! This sounds like it has all the qualities I like in a scone.

    • lrc7815 profile image

      Linda Crist 4 years ago from Central Virginia

      I'm a big fan of scones and this recipe makes my mouth water. I love that your included all the tips to self-design your own scones. I'll give this one a try soon. Voted up!

    • Austinstar profile image

      Lela 4 years ago from Somewhere in the universe

      I do love scones. But they are too rich for my current diet. Maybe I'll make these for a special occasion. Bookmarking and sharing and of course, voted up.