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Scones are everyone’s favourite, and with this Basic Scone Recipe, you can customize to your own tastes and preferences.  Add chocolate chips, almonds, dried cherries, cranberries, or blueberries; how about shredded coconut, raisins, or flavoured extracts?  Endless possibilities; always delicious results!

I begin to crave scones as soon as the weather starts to warm up.  There is nothing I enjoy more than a hot coffee, and a freshly baked scone, made with my Basic Scone Recipe.

Living in the city, and pretty much as close to downtown as one can be without being in the core, our balcony is our personal summer oasis.  We live on a busy street, with lots of foot traffic, cars, public transit, and people from all walks of life.  

Sitting out on our balcony with my coffee and scone, I love to watch the world go about its business while I relax in the warmth of spring, shaded by a large tree that towers well above our fourth floor balcony.

Luckily, McKenna and John.e love scones too, which is why I love this recipe so much.  I can whip up a batch in literally 15 minutes from start to finish. And, this Basic Scone Recipe allows me to easily customize each batch so that we all get exactly what we want.

I made a few flavours; can you guess what they are?

For myself and John.e, we share similar tastes, so I made a batch of Lemon Cranberry, and a second batch of Lemon Blueberry.  For McKenna, I made a simple batch of chocolate chip, and the last batch, which we all seem to enjoy, are Toffee Almond Crunch.  See, I told you this Basic Scone Recipe was easy to customize!

Use dried add-ins; stay away from fresh berries and fruit for this recipe!

In the recipe below, just follow the instructions and pick a cup of your favourite add-in; try to stick to dry ingredients.  If you want to add fresh berries, the texture of the scone will change greatly, because of the extra moisture.  To be honest, I would stay away from fresh berries and fruits for this particular recipe.  

Now, this coming weekend, forget getting up early to prepare a breakfast for your loved ones.  You don’t need to do that anymore.  By following my Basic Scone Recipe, you can have freshly baked scones – from start to finish – on your table in less than 20 minutes; that includes the measuring out of ingredients and baking time.  How’s that for a great start to your day?

I’d love to hear about the ingredients you’ve added to your scones.  Write to me and tell me about it.  I’m always open to new flavour combinations!

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3.49 from 33 votes

Basic Scone Recipe

Course Breakfast, Brunch, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Author Lord Byron’s Kitchen


  • 1 2/3 cups all purpose flour
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup add-in ingredient, see note
  • Optional: coarse sugar for decoration/garnish


  • Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
  • In a large bowl, add the flour, sugar, butter, baking powder and salt. Use a fork to blend together these ingredients, mushing the butter into the dry ingredients as you go along. The end result should look like a coarse crumb mixture. Set aside.
  • Next, in a separate bowl, whisk together the egg, milk, and vanilla extract. Set aside.
  • If adding ingredients, stir them into the dry crumbly mixture now.
  • Lastly, pour in the milk and egg mixture and use the fork to fold ingredients together. Don’t overmix – the dough will form quite quickly and shouldn’t be one complete, perfectly round ball of dough.
  • Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 3/4 – 1 inch thick.
  • Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
  • Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
  • Remove from oven and transfer to a wire cooling rack immediately.


If you’re adding flavour ingredients, use a one cup measure. More than that will not allow the dough to come together enough to form into a scone – it will be too dry. You can add more than one dry ingredient, just be sure the total amount is one cup; for instance, for my Toffee Almond Crunch scone, I used 1/2 cup sliced almonds and 1/2 cup toffee bits.
Lastly, if you’re adding lemon, like I did for by cranberry and blueberry scones, just add freshly grated lemon zest – that’s all you need and you will not need to change the amounts of any other ingredients. About a tablespoon of freshly grated lemon zest will give you lots of lemon flavour!
If garnishing with coarse sugar, whisk an egg with one teaspoon of water. Brush the tops of the scones with the egg wash and sprinkle the desired amount of sugar on top before baking.
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This Post Has 17 Comments

    1. I used the term 'fresh' blueberries. The moisture content will change the end result. When making scones, I tend to stick to dried ingredients - yes, even the blueberries are dried. :)
    1. Thank you, Yazmin. It's the Pioneer Woman collection. It's sold online at or at most Walmart Super Stores across the United States.
  1. Found your recipe looking for a simple scone recipe I could make to use up some dried cherries I had found in my pantry during my "New Year Clean out". I doubled the recipe, used a whole stick of butter, and added 2 teaspoons of orange extract to make "Orange Cherry Scones". They were AMAZING! This will now be my Go-To Scone recipe! Thanks!
  2. I am I beginner in the baking arena! If I want to add liquid flavoring like almond extract to this recipe do I need to alter anything else?
    1. Hi Jill! If you plan to add extracts for flavouring, just substitute your new extract in place of the vanilla already in the recipe card. :)
  3. Couldn't decide if I was in the mood for sweet or savory so I compromised ...added maple extract instead of vanilla, divided the batter in half, tossed in some bacon bits to one part and chopped pecans to the other. On the ones with pecans I added a maple drizzle on top. These are so good and were so easy to toss together!
  4. I found that even though I added more than 1cup,of strawberries, the dough was wet. I added some flour and these were amazing. Will make them again.
  5. Hi there! I just made this recipe with my 3 little kids & it was a success! Thank you. The dough was quite sticky, but I was hesitant to add too much flour. Any tips? We added dried cranberries and white chocolate chips. I’ll be saving this recipe to use again & again! Thanks, Byron.

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