Start the Day Right With Sweet and Savory Scone Recipes
Homemade scones are another one of our favorite breakfast foods. We love them with coffee in the morning or tea in the afternoon. While scones take a little more work than muffins, the results are worth it.
Check out our collection of scone recipes, both sweet and savory, and some bakeware recommendations to help them turn out perfectly.
Scone Recipes: Cinnamon Chip
If you’ve never baked with cinnamon chips before, you’re in for a real treat. These scones from Sally’s Baking Addiction are full of cinnamon chips, with a sweet coffee glaze drizzled on top.
Sally recommends using frozen butter, and we agree. In fact, you’ll see frozen butter as an ingredient in a few more of these recipes. Frozen butter will make your scones even lighter and more airy than cold butter.
Take care when mixing wet ingredients into dry ingredients — don’t overdo it. Too much mixing will take your scones from tender to tough.
Scone Recipes: Gruyère, Prosciutto and Green Onion
Scones don’t have to be sweet. These savory scones from Kitchen Confidante are full of tasty goodness. We’d eat them for breakfast of course, but you could serve them as an appetizer too.
While this scone recipe doesn’t call for cream, it does include buttermilk and a whole stick of butter. The butter doesn’t have to be frozen, because once the scones are mixed, rolled and shaped, you pop them in the freezer for half an hour before baking.
Finally, please don’t sprinkle parmesan from a can into this recipe. Buy a wedge of parmesan and grate it. You’ll never go back to the other stuff.
Scone Recipes: Strawberry Ricotta
These scones from Two Peas & Their Pod have us dreaming about spring. We should wait until strawberries come into season before making these, but we might not be able to hold off.
Everything that makes these scones so moist and tender will also make the dough sticky. Maria notes you can add a bit more flour if the dough is unmanageable, but take care not to overmix it.
Since there’s no cream in this recipe, except for brushing the scones before baking, we’re tempted to use full-fat ricotta cheese. But Maria used low-fat ricotta, so if that’s what you have, it should work fine.
Scone Recipes: Walnut Sage with Brown Butter Maple Glaze
If you can’t choose between sweet and savory, this recipe from the Food52 community might be just what you need. With savory pastry and sweet glaze, it brings together both worlds.
Pay close attention to all the steps in this recipe. Several of the ingredients go back into the freezer or refrigerator as you’re whisking and mixing. Folding the dough is also quite intricate, but it helps create flaky layers.
This is another recipe that doesn’t call for cream, but it uses Greek yogurt instead, along with grated frozen butter. When browning your butter for the glaze, watch it closely so it doesn’t burn.
Scone Recipes: Vanilla Bean, Raspberry and White Chocolate
This last recipe comes from the Rodelle website, makers of vanilla extract and other baking necessities. It turns out elegant and beautiful scones that look wonderful. While you could eat them for breakfast, we think these scones are better suited to afternoon tea, or even dessert.
Remember the folding techniques from the previous recipe, because they’re used in this one too. Likewise, the dough goes in and out of the freezer along the way. Again, keep an eye on all of the steps so that your scones turn out as pretty as the ones in the picture.
Scone Recipes: Bakeware Recommendations
While none of these recipes call for a scone pan, we still want to recommend some bakeware to consider. Nordic Ware makes a Scottish Scone and Cornbread Pan that will help your scones keep their triangular shape. Plus you can use it for biscuits, cornbread, or even brownies!
We also like the Nordic Ware Mini Scone Pan (above) for the same reasons. It’s ideal for making two-bite versions of your favorite scones or other baked goods.