Here are our collection of 25 scone related recipes

Amaretto Scones

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.

Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs.

In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees F for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.

Apple Cheddar Scones

Unlike traditional scone recipes that call for generous amounts of butter and cream, this version is leaner and lighter, though rich in apple flavor. Makes 6 scones.

1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 Gala or Golden Delicious apple,
cored and finely chopped
1/4 cup shredded Cheddar cheese
1 large egg white
1/2 cup low fat (1%) milk

Preheat oven to 400 degrees F. Grease an 8-inch round cake pan.

In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and Cheddar cheese.

Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times.

Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.

Heart-Shaped Cheese Scones

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk

In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese.

In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10 to 12 times. Gently pat out to 1/3-inch thickness. Cut with a 3-inch heart-shaped cutter. Place on a greased baking sheet. Bake at 425 degrees F for 15 to 20 minutes or until golden brown.

Yields about 1 dozen.

Cherry Cream Scones

3/4 cup dried cherries
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon lemon zest
1 1/4 cups heavy cream
2 tablespoons butter, melted

Preheat oven to 425 degrees F.

Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.

Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork. Add the dried cherries and lemon zest. Stir in cream until dough starts to mass in the center of bowl. Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough. Place on an ungreased cookie sheet. Pat into a 10-inch circle. Brush with butter. Score into 12 wedges, and bake for 12 minutes.

Mandarin Orange Scones

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
Zest of 1 orange
1 can mandarin oranges, chopped

Preheat oven to 425 degrees F.

By hand, mix flour, sugar, baking powder, baking soda and salt. Cut in butter. Add buttermilk, orange zest and Mandarin oranges. Turn dough onto well-floured board. Add flour as needed. Knead dough; make eight 1-inch round wedges. Score the eight wedges. Bake for 12 to 16 minutes.

Glaze
1 cup confectioners’ sugar
1 teaspoon orange zest
3 drops orange flavoring
Fresh orange juice

Combine confectioners’ sugar, orange zest, orange flavoring and enough fresh orange juice to make a runny glaze. Pour glaze over warm scones.

Sweet Cherry Pecan Scones

2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries

Glaze
1 egg
1 tablespoon water
Sugar

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.

Blueberry Scones

3 cups buttermilk baking mix
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries
1/4 cup milk
2 eggs

Glaze
1 egg, well beaten
2 tablespoons granulated sugar

Preheat oven to 400 degrees F.

In medium bowl, combine the baking mix, 2 tablespoons sugar and blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir liquid into baking mix until moistened (dough will be crumbly). Turn the dough onto a lightly floured work surface and pat into a 9-inch round, about 1/2-inch thick. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake 10 to 12 minutes until golden.

Serve scones immediately with butter or cream and jam.

Makes 12 scones.

Cheddar Cheese Scones

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Cherry-Filled Scones

2 cups biscuit baking mix
1/3 cup granulated sugar
2 tablespoons water
1 egg
1 cup snipped pitted dark sweet cherries, well drained
1 tablespoon butter
1 to 2 teaspoons granulated sugar

Preheat oven to 350 degrees F.

Mix biscuit baking mix, the 1/3 cup sugar, water and egg until dough forms; gently smooth dough into a ball on surface generously dusted with baking mix. Knead 15 times. Roll dough into 12-inch square; cut into 4-inch squares. Spoon about 2 teaspoons cherries onto triangular half of each square. Fold dough over cherries, forming a triangle, press edges to seal. Place on ungreased cookie sheet. Brush with butter; sprinkle with 1 to 2 teaspoons sugar. Bake until golden brown, 15 to 18 minutes.

Serve with whipped cream if desired.

Chocolate Chip Scones

1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg, beaten
1/2 cup semisweet chocolate chips
4 to 6 tablespoons half-and-half
1 egg, beaten

In bowl combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in egg, chocolate chips and just enough half-and-half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly ten times. Roll into a 1/2-inch thick circle, cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees F for 10 to 12 minutes.

Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months.

Yields 12 scones.

Cinnamon Walnut Scones

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream. Stir into dry ingredients just until moistened.

Turn onto a floured surface. Gently pat into a 7-inch circle, 3/4 inch thick. Cut into 8 wedges. Separate wedges, then place on a greased baking sheet. Brush with buttermilk. Let rest 15 minutes.

Bake at 450 degrees F for 14 to 16 minutes or until golden brown.

Blackberry Cream Scones

2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten (reserve 1 tablespoon of egg
white for brushing on top)
1/3 cup whipping cream
1 (16 ounce) can blackberries, well drained
2 teaspoons coarse sugar

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles and pinch around the edges to seal in the berries. Score the top of each round into quarters with a knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20 minutes or until golden brown.

Serve warm.

Makes 8 scones.

Currant Scones

2 cups all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter
1 (5.33 ounce) can evaporated milk
1 egg
2/3 cup currants
Sugar

Preheat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender, cut in the butter until mixture is crumbly. Stir in currants.

Combine milk and egg. Add all at once, stirring until just moistened. On well-floured surface, knead dough gently 5 or 6 times. Press into an 8-inch circle about 1-inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake 15 to 20 minutes, until golden brown.

Serve warm.

Ginger Scones

2 cups all-purpose flour
1 egg
6 tablespoons granulated sugar, divided
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Butter or margarine
2 tablespoons grated orange peel
3/4 cup buttermilk

In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, soda and salt. With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine. Stir in orange peel. With fork, beat together egg and buttermilk; add to flour mixture and mix. Divide in 2 parts. Turn each onto heavily floured surface; knead lightly with floured hands. Pat into circles 5/8-inch thick and with floured knife, cut into 6 wedges. Place on ungreased cookie sheet. Sprinkle each with 1/2 teaspoon remaining sugar. Bake at 425 degrees F until golden, about 14 minutes.

Serve split with butter and/or jelly.

Lemon Scones

4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons grated lemon peel
1/2 cup butter (1 stick cut into 1/2-inch pieces)
2 eggs, beaten to blend
2/3 cup milk or buttermilk

Preheat oven to 450 degrees F. Grease and flour baking sheet.

Sift flour, sugar and salt in deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch floured biscuit cutter. Set 1/2-inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes.

Makes 16 to 20 scones.

Serve hot with sweet butter and an assortment of jams and marmalades.

Treacle Scones

2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/3 cup butter
3 tablespoons molasses
2/3 cup buttermilk

Mix flour, baking powder, baking soda, salt, cinnamon and ginger in a bowl. Cut in butter with a pastry blender or rub in with your finger tips. Mix in molasses and buttermilk. Turn dough out on a lightly floured board, and pat into a circle about 1/2-inch thick. Cut in wedges. Sprinkle tops with cinnamon and sugar, if desired. Bake on cookie sheet at 400 degrees F for about 15 minutes.

Serve warm with butter.

Makes 12.

Provolone Cheese Scones

1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (2 ounce) finely shredded Provolone cheese
2/3 cup butter, melted
1/3 cup milk
1 egg

Sift together flour, oats, sugar, baking powder, cream of tartar and salt in a large bowl. Stir in cheese.

In a small bowl beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed. Shape dough into ball and pat onto a lightly floured surface to form an 8-inch circle. Cut into 8 to 12 wedges. Bake on a buttered baking sheet in a preheated 425 degree F oven for 12 to 15 minutes or until light golden brown.

Makes 8 to 12 scones.

Raisin Scones

2 cups all-purpose flour
2 3/4 teaspoons baking powder
1 3/4 tablespoons granulated sugar
3 tablespoons butter or margarine
1/4 cup plus 1 tablespoon milk
1/4 teaspoon salt
1/2 cup raisins

Place the flour, salt, baking powder and sugar in bowl. Rub in butter with your fingers. Mix in raisins. Stir. Mix in milk with fork until dough forms. Turn dough out onto a floured surface; sprinkle with a little flour and lightly knead. Flatten it into round circle 1/2-inch thick. Cut into 8 triangles. Put on cookie sheet 2 to 3-inches apart. Bake at 450 degrees F for 10 minutes. Lightly flour cookie sheet.

Makes 8 scones.

Raspberry Scones

2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons butter, melted
1/3 cup raspberry syrup
1/3 cup buttermilk
1/4 cup heavy cream
1 cup raspberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream and mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.

Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

Rich Raspberry Scones

1 cup fresh or frozen raspberries
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup butter-flavor Crisco?
2 large eggs
1/3 cup milk or half-and-half
Cinnamon-sugar mixture

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, baking powder, sugar and salt. Cut in Crisco with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible.

Whisk eggs with milk or half-and-half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6-inch diameter x 3/4-inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, then sprinkle with sugar-cinnamon.

Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.

Savory Scones

8 ounces pork sausage
1/2 cup finely chopped onions
2 cups buttermilk baking mix
1/2 cup milk
1 teaspoon instant onion
1/2 teaspoon crumbled dried oregano

Cook sausage and onions in a skillet over medium heat until browned, breaking up sausage as it cooks. Drain off excess fat; cool slightly.

In medium size bowl combine baking mix and sausage mixture. Pour in milk and stir with a fork just until evenly moistened. Turn out onto ungreased baking sheet. With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife. Sprinkle instant onion and oregano over the top. Bake at 400 degrees F for 20 minutes.

Cool 5 minutes and serve warm.

Variation: Add a little grated cheese to baking mix.

Spiced Pineapple Scones

3 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple (packed in juice)
3/4 cup butter or margarine
1/2 teaspoon ground cinnamon
Light cream or milk
3 tablespoons chopped macadamia nuts or almonds
1 tablespoon granulated sugar

In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained pineapple just until dry ingredients are moistened (dough will be sticky).

On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with light cream or milk.

For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.

Serve warm.

Makes 21 scones.

Pumpkin Scones

2 tablespoons butter
1/2 cup granulated sugar
1/4 teaspoon salt
1 egg, beaten
1 cup cooked, mashed pumpkin
2 cups self-rising flour or 2 cups all-purpose
flour plus 2 teaspoon baking powder and 1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, beat butter until softened. Add sugar and salt gradually, beating until mixture is well combined. Add beaten egg and work in well, then add pumpkin.

Sift together in a medium bowl flour, cinnamon and nutmeg, then slowly add dry mixture to pumpkin mixture and mix quickly to form a soft dough, adding more flour if necessary. Turn onto a lightly floured board and knead gently for a few minutes. Pat the dough to 1 inch thick. Cut into rounds or squares. Place on lightly greased pan, brush tops with a little milk and sprinkle with sugar. Bake 12 to 15 minutes, until well risen and golden.

Makes 6 to 8 servings.

Lemonade Scones

4 cups self-rising flour
1 1/4 cup cream
1 (12 ounce) can lemonade
1 teaspoon salt
1 egg, beaten
1/3 cup milk

Preheat oven to 350 degrees F.

Mix all ingredients in a bowl to a smooth dough. Put onto a floured board and cut out with smooth straight sides with a scone cutter or floured glass. Put on a cookie sheet just touching. Brush tops with milk or a mixture of egg and milk. Bake for 15 to 20 minutes until tops are light brown.

Almond Scones with Amaretto Butter

Yield: 8 scones, 10 tablespoons butter

Scones
2 cups flour
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup sliced almonds, lightly toasted
1 egg
1/2 teaspoon almond extract
1/2 cup milk

Glaze
1 egg white mixed with 1/2 teaspoon water (glaze)
1 tablespoon coarse sugar (optional)

Butter
1/2 cup (1 stick butter)
2 tablespoons honey
1 tablespoon Amaretto liqueur

Preheat oven to 375 degrees F.

To make scones: In large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.

In a separate bowl, whisk together whole egg, almond extract, and milk. Make a well in dry ingredients and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not over-mix. Place dough on lightly floured surface and pat into an 8-inch circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly with egg-white glaze and sprinkle with coarse sugar. Bake for 30 to 35 minutes until cooked through and golden. Let cool 10 minutes before serving with Amaretto Butter.

To make Amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy. Add the Amaretto and whip until totally smooth.