Best Recipe for Sweet and Savory Scones Recipe

Introduction

Scones are a classic treat perfect for breakfast or afternoon tea, with options for both sweet and savory flavors. This recipe yields tender, flaky scones with a buttery glaze that’s sure to impress. Whether you enjoy them plain or with cream cheese or jam, these scones are easy to customize and bake to perfection.

Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons baking powder
• 1/2 cup cold butter (1 stick), frozen butter works well too
• 1 large egg
• 2 teaspoons vanilla extract (omit for savory scones)
• 1/3 cup heavy cream
• 1/3 cup sour cream
• More cream, for brushing

Optional add-ins:

• 1 (8-oz) package cold cream cheese, chopped
• 1/3 to 1/2 cup sugar, for coating cream cheese

For the glaze:

• 2 tablespoons very soft butter
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1-3 tablespoons milk

Instructions

1. Step 1: In a large bowl, combine the flour, sugar, kosher salt, and baking powder.
2. Step 2: In a separate bowl, whisk together the egg, vanilla extract (omit if making savory scones), heavy cream, and sour cream. Set aside.
3. Step 3: Cut the cold butter into the dry ingredients using a pastry cutter or grate the butter and mix it in. Continue until the mixture has pea-sized butter pieces.
4. Step 4: Add the wet ingredients to the dry mixture. Stir with a wooden spoon until a shaggy dough forms.
5. Step 5: Flour your hands and gently knead the dough in as few strokes as possible, folding it over itself 5-8 times until it comes together. Add a tablespoon or two of ice-cold water if needed.
6. Step 6: If using, fold in chopped cream cheese coated in sugar carefully now.
7. Step 7: Prepare a floured workspace and shape the dough into a 6-8 inch circle, thick for tall scones. Cut the circle into 6 triangles using a sharp knife or pizza cutter.
8. Step 8: Place scones on a baking sheet lined with parchment or a silicone mat, spacing them at least 3 inches apart.
9. Step 9: Freeze the scones for 30 minutes, or chill in the fridge for 45 minutes if freezer space is tight.
10. Step 10: Preheat the oven to 400°F (200°C) about 15 minutes before baking ends.
11. Step 11: Brush the tops of the chilled scones with cream. Optionally, sprinkle coarse sugar on sweet scones or salt on savory.
12. Step 12: Bake the scones at 400°F for 10 minutes.
13. Step 13: Lower the oven temperature to 375°F without opening the door and bake for an additional 8-15 minutes until golden brown. Avoid overbaking to keep them tender.
14. Step 14: Let the scones rest on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool.
15. Step 15: To make the glaze, beat the soft butter in a small bowl. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Whisk until smooth, adding more milk to reach desired consistency. Drizzle over cooled scones and let set for 20-30 minutes.
16. Step 16: Serve your scones warm with butter and jam if desired. They reheat well in the microwave.

Tips & Variations

• For savory scones, omit vanilla and top with a pinch of coarse salt instead of sugar.
• Use frozen grated butter for an even flakier texture.
• If dough feels dry, add ice-cold water one tablespoon at a time to bring it together.
• Customize with add-ins like berries, chocolate chips, or herbs depending on your preference.

Storage

Store scones covered at room temperature for 2-4 days. They are best fresh on day one with crispy edges. To reheat, warm them gently in the microwave or oven. Leftover scones can be frozen before baking or after cooling; thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones vegan?

You can substitute butter with a plant-based alternative and use a flax or chia egg instead of a chicken egg. Use non-dairy cream alternatives for the wet ingredients, but expect some texture differences.

How do I know when scones are fully baked?

The tops should be golden brown and a spatula should lift them easily from the baking sheet. The bottoms should have a light golden color but not be burnt. Avoid overbaking to keep them moist.

Best Recipe for Sweet and Savory Scones Recipe

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★★★★★

4.9 from 91 reviews

This recipe delivers the best sweet or savory scones with a tender crumb and flaky texture. Made with cold butter, a blend of cream and sour cream, and optionally enriched with cream cheese, these scones are baked to golden perfection and finished with a luscious glaze. Perfect for breakfast, brunch, or an afternoon treat, they balance buttery richness and a melt-in-your-mouth texture, customizable to your sweet or savory preferences.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 & 1/2 cups all purpose flour, spooned and leveled
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 & 1/2 tablespoons baking powder

Wet Ingredients

• 1 large egg
• 2 teaspoons vanilla extract (omit for savory scones)
• 1/3 cup heavy cream
• 1/3 cup sour cream

Fat

• 1/2 cup (1 stick) cold butter (frozen butter works well too)

Optional Add-ins

• 1 (8-oz) package cold cream cheese, chopped into 1/2 inch chunks
• 1/3 to 1/2 cup granulated sugar, for coating cream cheese

For Brushing

• Additional heavy cream

For the Glaze

• 2 tablespoons very soft butter
• 1 & 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 to 3 tablespoons milk

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1/2 cup granulated sugar, 1/2 teaspoon kosher salt, and 1 1/2 tablespoons baking powder until evenly combined.
2. Mix Wet Ingredients: In a separate medium bowl, whisk 1 large egg, 2 teaspoons vanilla extract (omit for savory scones), 1/3 cup heavy cream, and 1/3 cup sour cream until smooth. Set aside.
3. Cut in Butter: Using a pastry cutter or cheese grater, cut the cold or frozen butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces. Be careful not to overwork.
4. Form Dough: Pour the wet ingredients into the dry mixture. Stir with a wooden spoon until a shaggy dough forms.
5. Knead Dough Gently: Lightly flour your hands and gently fold the dough over itself 5 to 8 times until it comes together, being careful not to over-knead to avoid toughness. If needed, add 1-2 tablespoons of ice-cold water.
6. Add Mix-ins (Optional): If using, coat cream cheese cubes with 1/3 to 1/2 cup sugar and carefully fold into the dough.
7. Shape and Cut: Flour your workspace and shape the dough into a 6 to 8-inch thick circle. Using a sharp knife or pizza cutter, cut circle in half, then each half into 3 triangles for a total of 6 scones.
8. Chill Dough: Place scones on a baking sheet lined with silicone mat or parchment paper, spacing at least 3 inches apart. Freeze for 30 minutes or refrigerate for 45 minutes to firm up.
9. Preheat Oven: About 15 minutes before baking, preheat oven to 400°F (204°C).
10. Prepare for Baking: Remove chilled scones from freezer/fridge. If needed, transfer to baking sheet. Brush the tops with heavy cream and optionally sprinkle with coarse sugar for sweet scones or a pinch of salt for savory versions.
11. Bake Scones: Bake scones at 400°F for 10 minutes. Without opening the oven, reduce heat to 375°F (190°C) and bake for an additional 8 to 15 minutes until golden brown on top and bottom. Avoid overbaking to keep scones moist.
12. Cool: Remove from oven and let scones cool on baking sheet for 10-15 minutes before transferring to wire rack to cool completely.
13. Make Glaze: In a small bowl, beat together 2 tablespoons soft butter, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Add more milk as needed for desired drizzle consistency.
14. Glaze Scones: Drizzle the glaze over cooled scones and allow to set for 20-30 minutes until hardened.
15. Serve and Store: Serve with butter and jam if desired. Store scones covered at room temperature for 2-4 days, best eaten day 1 for optimum crispiness.

Notes

• Use cold or frozen butter for the flakiest texture.
• Do not overwork the dough; too much kneading will make scones tough.
• If adding cream cheese, make sure to coat chunks in sugar before folding in.
• Chilling dough before baking helps scones keep their shape and develop layers.
• Watch the scones closely during the second bake stage to avoid drying them out.
• Glaze adds extra sweetness and a beautiful finish but is optional.
• Scones are best eaten fresh but can be reheated briefly in the microwave.
• For savory versions, omit vanilla and sugar, and add herbs or cheese if desired.

Keywords: scones, sweet scones, savory scones, breakfast pastries, baking, cream cheese scones, glazed scones