Choose your favorite variety with these quick and easy scone recipes, these are easy to make and many gluten-free too!
One of my favorite things to make is scones, even better when you can make such a wide variety.
Scones can be made either sweet with fruit and berries or savory with spinach, onion, and cheese. It’s really up to you!
You will quickly find that making scones is going to be much easier than you originally thought, it does not take much skill to make great scones.
If you are hosting a brunch, sometimes it’s great to have a variety of sweet scones and savory scones. Thankfully, this list of scones recipes is going to help you have a little bit of both!
How do you make gluten-free scones?
Scones are actually VERY easy to make gluten-free by swapping the flour with gluten-free all-purpose flour.
In order to make these taste the same, use a 1:1 gluten-free all-purpose flour such as Better Batter.
If you do not have Better Batter, you can also use your favorite 1:1 flour, I prefer Better Batter and have used it for years, so that’s my go-to for these recipes.
Remember though that this is a variety of recipes, so additional items may need to be swapped so be sure to read the recipe carefully.
Tips for Making Scones Recipes:
These are best made hand-mixed and using a pastry blender works well too. This would be similar to what you would use if you were making biscuit dough.
Each recipe in this list will be specific to that recipe; however, for most using cold butter is also very important and it is then cut into the batter.
This will give the batter the correct consistency.
What should you serve scones with?
Now it’s time to pick your favorite! Which one are you planning to try?
Basic Scone Recipe
- 2 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
- 1/3 Cup Granulated Sugar
- 1/2 Tsp Salt
- 1 Tbsp Baking Powder
- 1/2 Cup 1 Stick Unsalted Butter, Grated and very cold or frozen
- 1/2 Cup Buttermilk or Cream plus more for brushing on top
- 1 Large Egg
- 2 Tsp Vanilla Extract
- 1 Cup Fresh Blueberries Frozen works too
- 1 Cup Powdered Sugar
- 3 Tbsp Milk More if Needed
- 1/2 Tsp Vanilla
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
- In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
- Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
- The mixture should be well combined and hold together in a ball.
- Sprinkle a small amount of flour onto parchment paper or the counter.
- Press dough into 8-inch circle, about 3/4 inch thick.
- Brush the top with additional buttermilk or cream.
- Sprinkle with a touch of sugar.
- Using a sharp knife, cut the circle into 8 wedges (pie shape).
- Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
- Place in the fridge for 15-30 minutes.
- Preheat the oven to 400*F.
- Bake for 20-25 minutes or until golden brown.
- Remove from the oven and cool slightly.
- Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
- Drizzle over the scones and serve.
- Store leftovers in an airtight container.