Skip the cafe or bakery and learn how to make scones in your own kitchen. The technique is simple and the flavor combos are limitless!
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.
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.
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.
If you are like me, you won't be able to eat just one of these warm scones rich with cream and packed with berry goodness.—Agnes Ward, Stratford, Ontario
Chocolate, hazelnuts and the tangy taste of buttermilk —these delicious scones are easy to make, come together fast, and taste so good with your morning coffee. —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
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 other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
Cheese and sage go well with apples, so why not put them all in scones? These mini ones make a fall 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 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
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 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
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.