Every day is perfect for scones, and this tutorial will walk you through exactly how to make soft scones. These scones come out crisp on the outside and super soft and light in the middle. They are incredible!
The best scones can be made at home
I've made a lot of scones over the years. Enough to say I've mastered the recipe for big fluffy scones. They are one of my favorite baked goods.
Once you have a plain scone recipe, you can create many variations with that one recipe.
I've used this base for chai pear scones, blueberry buttermilk scones, lemon cream cheese scones with strawberries, and so much more. It's fantastic with dried cranberries.
So I thought why not give you this soft scone recipe along with my best tips and tricks for incredible scones. Use it to create your own fun flavors!
Why this recipe works
- Using buttermilk helps keep the scones ultra-tender.
- Freezing the scones before baking will ensure the butter is cold which is what creates the airy pockets within the scones.
- Adding an egg will keep them make rich and soft.
- You don't need to use the full amount of liquid. Only add as much as needed for the dough to stick together.
How to make scones
These American Sones take only about 20 minutes to bake and you can pretty much eat them straight from the oven.
You'll notice that this recipe calls for one egg. Sometimes I'll use an egg and sometimes I won't. I think the egg adds a little extra richness that is needed for a simple scone without much flavoring.
Make the dough - Combine flour, sugar, baking powder, baking soda, and salt in a large bowl then use a pastry blender to cut the cold butter into the dough. Combine buttermilk with egg and vanilla and mix a little at a time into the flour.
You won't need all the liquid. Just add as much as you need to get the dough to stick together without being wet.
Once you've combined the wet and dry ingredients, stir gently until the dry ingredients have become moistened. Don't stir anymore beyond this point. Instead, turn the dough out onto a lightly floured surface and knead it gently four or five times until it comes together.
Shape the dough - Pat the dough into a 7-inch round circle. Cut the circle into 8 triangles. It's easiest to do this by cutting the circle in half, then cut each half. Continue this until you have 8 sections.
Freeze the dough - For super a soft texture, it's important to keep the dough cold. Use cold ingredients and handle the dough as little as possible with your hands. After shaping the scones, place them on a baking sheet and pop them into the freezer for 20 to 30 minutes.
The steam from the melting butter creates air pockets which will make the inside tender and light. So so good!
Bake - Brush the tops with heavy cream or milk and sprinkle coarse sugar over them. Bake for 15-20 minutes until they are golden brown. Let them cool then serve them with butter, jam, or clotted cream.
Recipe variations
- Mix in 3/4 to 1 cup of your favorite add-in. (fresh or frozen fruit, dried fruit, chopped nuts, chocolate chips, etc.)
- Add 1 tablespoon of lemon or orange zest.
- Use 1/2 cup orange juice and 1/2 milk in place of buttermilk.
- Add 1 to 2 teaspoons of your favorite extract in addition to the vanilla.
Common questions about soft scones
What's the rule of thumb with adding fruit to the batter?
I generally stick to adding 1 cup of any mix-in. You can add a single ingredient or a combination of fresh fruit, dry fruit, nuts, etc.
Toss them in before you add the wet ingredients and then mix everything together. There's no need to adjust any of the ingredient amounts.
Can the scones be made without sugar?
Yes, they certainly can. My recipe calls for sugar because I live in the US and this is how we make them. But other places like the UK don't add sugar to their scones. So, it just depends on what you prefer.
Can I make the dough and freeze it for later use?
Scone dough will freeze well! Make and shape the dough. Place them on a baking sheet and freeze them for an hour. You can then transfer them to a freezer-safe container or ziptop freezer bag.
They’ll keep for up to 3 months. Bake them straight from the freezer but add a couple of minutes to the bake time.
Can you use half & half in place of milk?
You can use half and half or any milk substitute in place of milk.
Tips for perfect soft scones:
- When kneading the dough, work quickly so the butter doesn't melt from the warmth of your hands. It's crucial that all the tiny bits of butter stay intact.
- Add only as much liquid as it takes for the dough to come together. The dough shouldn't be wet, but it should stick together when you squeeze it.
- They are best enjoyed the day they are made. Place the leftovers in an airtight container and store at room temperature or in the refrigerator for up to 2 days.
- You can freeze them for up to 3 months.
If you like this English Muffin recipe, try these other breakfast recipes:
- Peach Scones with Almond Glaze
- Carrot Cake Scones
- Sweet Potato Scones with Brown Sugar Glaze
- Pumpkin Scones
- Honey Citrus Sweet Potato Scones
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Soft Scones Recipe
Every day is perfect for scones, and this tutorial will walk you through exactly how to make soft scones. These scones come out crisp on the outside and super soft and light in the middle. They are the perfect base for all sorts of add-ins!
Ingredients
- 2 3/4 cups (358 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter , cut into pieces
- 1 cup (240 ml) cold buttermilk
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream , or milk
- 2 tablespoons coarse sugar
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
- Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.
- Cut the circle in half, then cut each half into four triangle shaped wedges. You should have 8 triangles.
- Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
- Position the oven rack in the center of the oven and heat to 400°F.
- Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Serve immediately.
Make ahead tip
- Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
- Baked scones will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator.
- Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Notes
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy.
Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
Fun flavor options:
- Mix in 3/4 to 1 cup of your favorite add-in. (fresh or frozen fruit, dried fruit, chopped nuts, chocolate chips, etc.)
- 1 tablespoon of lemon or orange zest.
- Use 1/2 cup orange juice and 1/2 milk in place of buttermilk.
- Add 1 to 2 teaspoons of your favorite extract in addition to the vanilla.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 544mgCarbohydrates: 40gFiber: 1gSugar: 5gProtein: 7g
Nutritional values are automatically calculated by Nutritionix and should be used as a general guide only. For accurate values, you should calculate the nutritional information with the actual ingredients you used for the recipe.
Evan Sanders says
Awesome. Best result we have ever had.
Jen Sobjack says
So happy to hear you enjoyed the scones.
GraceRead says
Can you please tell me why my scones become soft? When I take them out of oven they are perfect with the crunchy outside (best part). I have tried storing in Tupperware but even the very next morning the crunchy outside is soft. Same thing when I put in refrigerator.
Second question...is this normal? When I purchase at bakery they are nice and crunchy outside.
Jen Sobjack says
Yes, this is normal, especially with my recipe. It's a recipe for soft scones, meaning there is more liquid and they will have more moisture than anything storebought. Scones are best served immediately after baking. If you must store them to eat later, try toasting them in the oven for a few minutes before serving.
Graceread says
Since I have been searching the web regarding scones and their texture, what happens if you use buttermilk instead of cream in scones? Do they come out with a different texture?
Your recipe provided very tasty scones, thanks!
Jen Sobjack says
Cream has over 40% fat. This will make the scones extremely rich. I wouldn't recommend using cream with my recipe since it contains 1/2 cup butter and egg. Buttermilk has a much lower fat content and is acidic. The acid reacts with the baking soda in the recipe which helps give the scones rise.
Julia says
Thank you! They turned out fabulous - soft, moist and tasty! So often you get dry scones, even in tearooms, and your recipe was just the opposite!
I did use a bit more butter and a little less buttermilk than you suggested, but that worked really well too. The idea with the freezing is great! I made them in the evening before a brunch invite, took them with me the next day and baked them fresh at my friend's house. They were just perfect 🙂 Thanks for sharing!!
Jen Sobjack says
Fantastic! I'm so glad you enjoyed the scones!
Trina says
Made these!!! They turned out awesome. Such a easy recipe to follow. Needless to say they didn’t last long in our house. I added chocolate chips into them!!
Jen Sobjack says
Chocolate chips sound like the perfect addition! So glad you liked them!
Lori says
Tried these yesterday and they were awesome made 2 batches 1 with currants and the other with cheese and scallions both turned out really good. Love this as a base recipe for adding other things.
Jen Sobjack says
It's so great to hear you enjoyed the scones! The savory version sounds absolutely divine!
Mel says
Perfect recipe and instructions!
I use my fingers to blend in the cold butter.
Works and it’s easy.
Jen Sobjack says
Thanks, Mel!
Inermatie Deen says
Made 2 batches. They are delicious. Thanks
Will says
Can I use almond milk? Will it change the softness of the inside? Thanks
Jen Sobjack says
Hi Will. I haven't tried making the scones with almond milk so I can't say for sure how it will affect the texture or rise.
Emerson says
Can a person w/pre-diabete eat this scone without a sugar issue?
Instead of sugar can I use dry cranberries? Nuts? Or raisin?
Add ginger zest, lemon, orange, and a small amount of honey will be ok?
Jen Sobjack says
It's best to consult with your doctor about what you can eat. You can omit the sugar and mix in any fresh or dried fruit you like. Ginger, lemon, and orange zest are all delicious add-ins.
Yolanda Newsome says
I have a small family and we love Scones but I have to make a lot because the recipes are for two or three cups of flour. Can you make scones for small families starting with just 1 cup and half of flour?
Thank you if you can suggest how I can make like just 6 or 8 scones with a cup and half of flour.
Jen Sobjack says
You can divide the recipe in half to make a smaller amount or make the full recipe and freeze the leftover scones to enjoy at a later date.
Kathryn says
Without a doubt, the best scone recipe ever! I adapted with lemon peel in the batter and a lemon juice 10x icing. Raves!!!
Jen Sobjack says
Thank you for sharing your feedback!
Victoria Seeto says
I think this will be THE ONE scone recipe that I will pass on to the next generations! I put dried figs & dates in my scones and served them warm with butter & guava jam. My family thought it was perfect without any extra toppings but I owe it to you! Thank you
Jen Sobjack says
Dried figs and dates sound like a wonderful addition to scones! Enjoy!!
Beverly Moore says
How much of cinnamon spice should you add if you wanted a cinnamon sugar scone? Also what about using Orange peel or Lemon peel or would an extract be better? I have already made chocolate chip and blueberry scones with this recipe. Just not sure about using real oranges and lemons, juice, extract or spices.
Jen Sobjack says
Hi Beverly! 1 and 1/2 to 2 teaspoons of cinnamon should be a good amount. I used 1 and 1/2 for my apple cinnamon scones. Citrus zest and juice both work well. I used orange zest and orange juice for my cranberry orange scones. I'd be careful with lemon juice as it could be overpowering. Maybe use 1/4 cup lemon juice with 3/4 cup whole milk and add a tablespoon of zest to the batter.
Ayla Rose says
Thank you so much for this recipe! I keep some in my freezer for my Airbnb guests and they are a hit every time.
Jen Sobjack says
That's such a great surprise for your guests!
Kathy Mlaker says
Hi Jen, how could I make the scones low sodium?
Jen Sobjack says
Hi Kathy! Unfortunately, I have no training in developing recipes for specific dietary needs. But I would suggest looking at the sodium in each ingredient you purchase for the scones and make substitutions where necessary. And of course, omit the salt. It's also a good idea to ask your doctor/dietician for lower sodium substitutes.
Bess Pope says
I adore this recipe! I've used it for savory and sweet scones. The sweet ones were iced cherry and the savory had blue cheese, bacon, caramelized onion, and roasted garlic.
To make the savory scones, I left out the sugar, added an extra .25 tsp of salt, used an egg wash instead of milk, and sprinkled kosher salt on top.
Thank you so much for sharing this, it is now a staple of my kitchen!
Jen Sobjack says
I love that you've used the recipe for so many different versions of scones. I need to make a savory version!