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Simple Scone Recipe

A very simple scone recipe that produces perfect golden and slightly sweet, buttery scones. Don't forget to drizzle with brown butter glaze!
Course Breads
Cuisine American
Keyword how to make scones, scone recipe, scones, what is a scone
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 scones
Calories 468kcal
Author Lauren's Latest


For the scones:

For the glaze:


  • Preheat oven to 400 degrees. Line 2 light-colored baking sheets with parchment paper and set aside.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. 
  • Combine the eggs and heavy cream in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
  • Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a knife or cookie cutter, cut into 4-inch squares and then in half diagonally to create triangles.
  • Place on prepared baking sheets. Brush tops of scones with 2 tablespoons milk or cream. Bake 20 to 25 minutes or until the tops are golden and crisp.
  • While scones are cooling, make the glaze: melt butter in a small pot over medium heat. Swirl the melted butter for a few minutes until it starts to foam, smell nutty and you can see little brown speckles. Remove from heat.
  • Pour in vanilla, milk and powdered sugar. Whisk until thick and combined. You may need to add more milk or powdered sugar depending on the desired consistency you prefer. You want it to be the same thickness as white school glue. Drizzle over each scone.
  • Enjoy scones at room temperature. Store in airtight containers for up to three days.



Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!
Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.


Calories: 468kcal | Carbohydrates: 50g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 347mg | Potassium: 218mg | Sugar: 25g | Vitamin A: 925IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1.8mg