I love this recipe because it gives me a reliable base dough that always bakes up beautifully. Whether I’m craving something cheesy, herbaceous, fruity, or chocolatey, I can adapt it without changing the structure of the scone. The dough comes together quickly, freezes well before baking, and produces bakery-style results at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups all-purpose flour 1 Tbsp. granulated sugar 1 Tbsp. baking powder 1 tsp. kosher salt 1/2 cup (1 stick) cold butter, cut into cubes Desired mix-ins 3/4 cup buttermilk, plus more as needed 2 large eggs
For cacio e pepe: 1/2 cup freshly grated Parmesan 1/2 cup freshly grated Pecorino 1 tsp. freshly ground black pepper
For mozzarella and basil: 1 cup shredded mozzarella 2 Tbsp. thinly sliced basil
For cheddar turkey: 1 cup shredded cheddar 1/2 cup chopped cooked turkey 2 Tbsp. sliced green onions or chives
For goat cheese and rosemary: 1 cup crumbled goat cheese 2 Tbsp. freshly chopped rosemary
Directions
Line a large baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use my hands to cut it into the flour until the mixture resembles pea-sized pieces. Add my desired mix-ins and toss to coat.
In a small bowl or measuring cup, I whisk the buttermilk and eggs together. I pour the mixture into the dry ingredients and use a rubber spatula to bring the dough together. I add more buttermilk, 1 tablespoon at a time, if the dough seems dry.
I transfer the dough to the counter and gently pat it into an 8-inch circle. I cut it into 8 triangles using a knife or bench scraper. I place the pieces on the prepared baking sheet and freeze them for 30 minutes.
I preheat the oven to 400°F. I bake the scones for about 20 minutes, or until golden.
Servings and Timing
This recipe makes 8 scones. Prep Time: 10 minutes Chill Time: 30 minutes Cook Time: 20 minutes Total Time: 1 hour
Variations
I love experimenting with different mix-ins. For something savory, I choose the cheddar and turkey combination or the mozzarella and basil version. When I want a more aromatic option, the goat cheese and rosemary mix is my go-to. For a sweet version, I often add chocolate chips, dried cherries, blueberries, or citrus zest. This dough truly adapts to anything I’m in the mood for.
Storage/Reheating
I store baked scones in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5. To reheat, I warm them in a 300°F oven for 8 to 10 minutes so they regain their flaky texture. I also freeze unbaked scones after cutting—then bake them straight from the freezer, just adding a couple of extra minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough, cut it, and freeze the triangles so they’re ready to bake fresh.
Can I use heavy cream instead of buttermilk?
Yes, heavy cream works well, though the flavor will be slightly richer and less tangy.
How do I keep the scones extra flaky?
I keep the butter very cold and avoid overworking the dough.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free baking flour and add an extra splash of buttermilk if the dough feels dry.
What mix-ins work best for sweet scones?
I like chocolate chips, dried fruit, lemon zest, blueberries, or cinnamon swirls.
Do I need to brush the tops before baking?
I sometimes brush them with a little cream for better browning, but it’s optional.
Why freeze the scones before baking?
Freezing helps solidify the butter, making the scones taller and flakier in the oven.
Can I make smaller scones?
Yes, I divide the dough into two circles and cut each into 8 smaller wedges, adjusting the bake time slightly.
Can I add fresh fruit?
Fresh berries work, but I fold them in gently to avoid crushing them.
Why did my scones spread too much?
The butter may have been too warm. I chill the dough longer if needed.
Conclusion
These Versatile Scones give me a dependable, buttery base that I can customize any way I like. Whether I’m craving something sweet or savory, this recipe delivers tall, flaky results every time. I love how simple they are to prepare and how easily they adapt to whatever flavors I’m in the mood for.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter and use your hands to cut it into the flour mixture until it resembles pea-sized pieces.
Add your desired mix-ins and toss to evenly distribute.
In a separate small bowl, whisk the buttermilk and eggs together. Pour into the dry ingredients and use a rubber spatula to bring the dough together. Add more buttermilk 1 tablespoon at a time if the dough seems dry.
Transfer the dough to a lightly floured surface and gently pat it into an 8-inch circle. Cut into 8 equal triangles.
Place the scones on the prepared baking sheet and freeze for 30 minutes.
Preheat the oven to 400°F. Bake the scones for about 20 minutes or until golden brown.
Notes
Freeze unbaked scones to bake fresh anytime.
For a sweet version, try chocolate chips, dried fruit, berries, or citrus zest.
