This easy scone recipe is perfect for any day of the week! They’re made from scratch with just a few ingredients. They’re so tender and delicious warm from the oven with some raspberry jam and butter.

A cut scone filled with raspberry jam and cream is stacked on a plate, with fresh raspberries in a container in the background.

This easy scone recipe is a great one to have on hand when you want to treat yourself to warm, buttery scones in the morning. Scones are easy to make and they’re tender with buttery layers, and delicious served warm with raspberry jam.

I love making flaky scones from scratch for breakfast or brunch. I love how simple it is to change up the flavors by serving with different flavor jam. You can even add things like chocolate chips, lemon zest, or berries to make a new delicious flavor scone.

Seven labeled ingredients—sugar, salt, butter, flour, baking soda, egg, raspberry, and milk—are arranged on a white surface next to a striped kitchen towel.

How to make this Easy Scone Recipe

  1. All scones start with butter – I use salted butter in this recipe but you can use unsalted butter and add salt.
  2. It’s important to use cold butter so I like to grate it so it’s easier to mix in with a pastry cutter.
  3. I like to add an egg to my scones because the fat from the yolk keeps them super moist.
  4. Traditionally the milk used is heavy cream but you can also use whole milk or full fat nondairy milk.
  5. You’ll notice I use baking soda instead of baking powder. I do this intentionally to create a soft and fluffy moist scone.

Be sure to see the recipe card below for full ingredients & instructions!

Six golden scones arranged in a circle on a cooling rack, with a plate and forks, a dish of butter with a knife, and a small bowl of jam nearby on a white surface.

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Mel’s Tips for Scones

  • Use cold butter, milk, and eggs for this recipe. Cold butter is essential for achieving the right texture for the scones. It should be very cold when you cut it into the flour mixture.
  • Cold milk and egg will help keep the butter cold as you’re finishing the dough, so you get those great layers in your scones.
  • Don’t overwork the dough. When you add the milk mixture, only add a little at a time and mix just until the liquid is absorbed. You should add enough milk and eggs to form the dough, and once the dough is moist, it’s ready. If you overmix, you will develop the gluten in the flour, making your scones dense and less tender.
  • Once they’re baked, allow them to cool for a few minutes. They’re best served warm.

Storing Scones

  • Store leftover scones in an airtight container, and they will keep for a day or two at room temperature.
  • Freeze in an airtight container for up to a month.
A cut scone filled with raspberry jam and cream is stacked on a plate, with fresh raspberries in a container in the background.

Easy Scones Recipe

5 from 2 votes
This easy Raspberry Scone recipe is a great one to have on hand when you want to treat yourself to warm, buttery scones in the morning.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 scones
Serving Size 1 scone
Save RecipeRate RecipePrint Recipe

Ingredients
 

  • 2 cups All-Purpose Flour
  • ¼ granulated sugar
  • 1 ½ teaspoons Baking Soda
  • ½ teaspoon salt
  • ½ cup Salted butter
  • ½ cup Milk
  • 1 large egg beaten
  • ¼ cup Raspberry Jam (or your favorite kind)

Instructions

  • Preheat oven to 350°F.
  • In a bowl combine flour, sugar, cream of tartar, baking soda and salt. Mix together.
  • Next, cut butter into the flour mixture. Set aside. **Pro tip: use a cheese grater to grate your butter to easily cut with flour mixture!
  • In a small bowl, mix together the milk and beaten egg. Slowly begin to pour into the flour mixture a little bit at a time until the dough is just moistened. You may have just a little bit of the egg and milk left over. Add just enough until it forms a dough that you can roll out.
  • Lightly flour a surface and roll the dough out into 1in thick circle.. Gently cut into even triangles. Place on a lightly greased baking sheet.
  • Bake at 350° F for 15 – 20 min or until lightly brown.
  • Remove from the oven and place on a cooling rack.
  • Serve warm with raspberry jam and butter.

Recipe Video

Recipe Nutrition

Serving: 1scone | Calories: 338kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 626mg | Potassium: 94mg | Fiber: 1g | Sugar: 6g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Keyword baked goods, brunch recipe, raspberry jam, raspberry scone, scones
A cut scone filled with raspberry jam and cream is stacked on a plate, with fresh raspberries in a container in the background.
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Variations & Add-Ins

  • Make blueberry scones by folding in 1 cup blueberries.
  • Add a sprinkle of cinnamon on top for extra sweet scones.
  • Make cranberry orange scones by adding dried cranberries and orange zest.
  • You could also add a teaspoon of vanilla extract or almond extract for extra flavor.
A bowl of flour sits on a white countertop, surrounded by a small pitcher of milk, a cup of sugar, a dish with butter, and a bowl of berry jam on a checkered cloth.
Overhead view of a glass bowl with flour, a small pitcher of milk, a cup of sugar, a dish with butter, and a bowl of jam on a white surface with a blue-striped cloth.
A glass bowl with a yellow mixture sits on a white countertop, surrounded by a cup of sugar, a small pitcher of milk, a bowl of butter, and a bowl of red jam on a white and blue cloth.
A glass bowl with dough sits on a white counter, surrounded by a small pitcher of milk, a dish of butter, a measuring cup of sugar, and a bowl of red jam on a blue and white striped cloth.
A round dough disc cut into six wedges sits on a floured baking mat. To the left are a small pitcher of milk, a dish of butter, and a bowl of sugar. A striped kitchen towel lies on the right.
A baking tray with six unbaked scones arranged in a circle on a white surface. Nearby are small bowls of butter, milk, and sugar, a striped kitchen towel, and a bowl of jam.

Step-by-Step Photos

  1. Whisk the dry ingredients in a large bowl.
  2. Cut in the butter with a pastry cutter or two forks.
  3. Whisk the milk and egg and add to the scone mixture.
  4. Stir until the dough comes together.
  5. Roll out on a lightly floured surface and shape into a circle. Cut into wedges.
  6. Place scones on a baking sheet and bake until golden brown.

Favorite Recipes for Breakfast

5 from 2 votes (2 ratings without comment)

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2 Comments

  1. How much cream of tartar? Not on the ingredient list.

    What baking temperature? Preheat oven to 425. Or bake at 350?

    Reply

    1. Hi Teresa, bake at 350. We will look into the tartar amount and get it fixed as soon as possible, thanks!

      Reply