Most weekends I follow the same routine—I visit a local bakery and cafe for a latte and a pastry. I do love my fancy coffee house drinks, but the star of the show is always a scone. To me, scones are bakery treat, like a good donut or croissant. But it turns out making your own scones at home is super simple. If you can make a biscuit, you can make a scone.
Soon, you’ll be experimenting with all sorts of scone recipes from chocolate-hazelnut to ham and cheese. (I can be convinced to try a savory one once in a while!)
How Do You Make Homemade Scones?
First, you combine your dry ingredients, like flour and salt, then cut in any butter if your recipe calls for it. Just like biscuits, the butter should be kept cold. Same goes for your wet ingredients, like cream and eggs, which you add last. You’ll want to stir these all together until just combined.
With the dough together, turn it out onto a floured surface and shape into a round (or two—depending on the size of your recipe). From there, you cut the scones into their trademark wedge shape. After they’re shaped, it’s as simple as giving them a good bake.
How Do You Make the Best Scones?
With the basic scone method down, you can tackle any one of our favorite scone recipes. Today, though, I’ll walk you through how to bake these amazing savory parmesan scones.
To make this recipe you’ll need:
- 2 cups onion, finely chopped
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 4 cups all-purpose flour
- 2 cups parmesan cheese, grated
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups heavy whipping cream
- Additional grated parmesan, optional
How to Make Scones
Step 1: Prep the ingredients
The first step to making these cheesy scones is to finely chop your onion and mince your garlic. Sauté in a skillet with two tablespoons of olive oil until tender. Once cooked, you can set these aside.
Step 2: Make the dough
In a mixing bowl whisk together your flour, baking powder, salt and parmesan cheese. Once combined, stir in the heavy cream until just moistened. Remember, the more you work this dough, the tougher it gets—so keep the mixing to a minimum. With that combined, stir in the garlic and onion mix.
Next, turn out the dough onto a floured surface. You can knead this together a few times just to be sure that all the ingredients are incorporated. This is a lot like making biscuits—learn how to make Joanna Gaines’ best biscuit recipe here.
Step 3: Form the scones
Once your dough is blended together well, divide it in half. Form each half into a six-inch round. From there, cut the disc into six pie-shaped wedges. Separate them and bake on a greased baking sheet at 400º F for 12-15 minutes. If you want to add a little extra cheese (and who wouldn’t?), sprinkle with shredded or grated parmesan in the last few minutes of baking.
Major cheese-lover? Try these recipes next.
The Cheesy Results
These cheese and onion scones are best served warm. (Aren’t all baked goods the best fresh from the oven?) If you want to up the flavor even more, try one of these flavored butters on top.
Put your scone technique to work
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
Go to Recipe
These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. —Diane LaFurno, College Point, New York
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! —Agnes Ward, Stratford, Ontario
Chocolate, hazelnuts and the tangy taste of buttermilk —these delicious scones are easy to make. They come together fast. —Trisha Kruse, Eagle, Idaho
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. —David Bostedt, Zephyrhills, Florida
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. —Barbara Lento, Houston, Pennsylvania
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. —Jolie Stinson, Marion, Indiana
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania
My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
I bring these to every event--they’re always a huge hit. Kids love them, and moms like making them because they’re lighter than your average scone. If you have trouble finding cinnamon chips at the store, you can get them online. —Kathy Monahan, Jacksonville, Florida
These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. —Judy Wilson, Sun City West, Arizona
My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
Because cheese and sage go so well with apples, I decided to put them all in scones. These mini treats make a fall weekend brunch, tailgate or party even more fun. —Sue Gronholz, Beaver Dam, Wisconsin
Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida
My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. —Teresa Ralston, New Albany, Ohio
Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these gingerbread scones as guests arrive. —Lisa Varner, El Paso, Texas
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. —Angela LeMoine, Howell, New Jersey
My tempting cranberry scones brighten up a holiday brunch or tea. The yummy orange butter served with them is hands-down irresistible. —Joan Hallford, Fort Worth, Texas
My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. —Amy Brnger, Portsmouth, New Hampshire
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. —Jeanne Alexander, Qualicum Beach, British Columbia
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. —Brenda Jackson, Garden City, Kansas