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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/best-recipe-for-sweet-and-savory-scones-recipe/