World's Best Scones! From Scotland to the Savoy to the U.S. Recipe

It's all in the texture and what you add to the final dough- maybe some mixed berries and white chocolate chunks! And after eggwashing the tops prior to baking try sprinkling a generous amount of coarse sugar. Or if you want to go savory, try some herbs and small cubes of a nice cheese- say chopped chives, bit of basil and oregano and chunks of gouda or edam. Instead of the sugar topping obviously something like some shredded cheese or sesame seeds would be more appropriate.

I made serveral batches of these for a holiday tea. I found that freezing the butter and grating it into the flour mixture was easier than using a pastry blender with soft butter and the result was just as delicious. This is a terrific recipe for scones!

After all the amazing reviews, decided that I needed to give these a try. I'm a bit of a nerd, so I actually read through all the reviews and compiled the adjustments that others had suggested. I took the ones that came up most often and applied them to my efforts, and WOW....did I say WOW. These scones came out amazing. Not only did I think so, but so did the family, who requested another batch this weekend. I altered the flavor profile and once again had another hit. So here's what I did with the ingredients... 1. Decreased the baking powder to 3 teaspoons. 2. Increased the butter to 6 tablespoons. 3. Added 1.5 tsp of vanilla 4. Eliminated the egg. 5. Substituted for the currants/raisins (more on that in a moment). From a process perspective... 1. I threw the butter into the freezer the night before, and pulled it out when I needed it and chopped into pea size pieces. 2. After making the flour mix and adding the butter, I put the bowl in the freezer for 5 minutes. 3. Put the scones on parchment paper instead of greased cookie sheet. 4. Eliminated the egg wash and sprinkled generously with granulated sugar on top before baking. 5. Baked for 17 minutes when a toothpick came out clean. They still look quite blond at this time, but they are done. Flavor alterations... Batch 1 - peeled and chopped one granny smith apple to fill about 3/4 cup, and then coated with 1 tbl cornstarch and 1 tsp cinnamon. This was somebody else's idea and it was excellen

The best recipe ever. I grate 1/2 Cup of frozen , unsalted butter with a course cheese grater just before mixing the scone dough up. I keep the flour and other dry ingredients (nuts/fruit) in a sealed, metal mixing bowl in the fridge overnight. I take my freshly grated frozen butter and stir it into the dry mix distributing it well. Then I just whisk the egg and sour cream together and combine. I usually make 6, not 8. I just grab the dough with a generously floured hand and gentle form the scones. I bake on parchment, no need to grease. Baked mine 15-20 minutes as they are larger. These freeze extremely well and the air fryer resurrects them like they are fresh from the oven. Thank you for this amazing recipe. When my mom visits I make a double batch so we can enjoy them and she takes the rest home. Her favourite is toasted walnuts, and I like them with walnuts abs raisins.

Made it and felt like a king.

I made a batch this morning. I cut the cold butter into small cubes and used a pastry cutter to work with the dry ingredients. I used whole milk and full fat sour cream. The dough was very sticky, so make sure you have flour available on the side. I gently pressed the dough into a circle and cut out eight wedges. I did not use the egg as it seemed like a waste (unless you are making scrambled eggs). I brushed the scones with buttermilk, or you can use heavy cream. I sprinkled vanilla sugar on the top of each scone. It took about 17 minutes in my oven. They were good, and I would describe the texture as crunchy biscuits that are tender, soft and fluffy inside.

It’s light and cakey. It expands and doubles in size (or mine did at least). I added 1 tablespoon of lemon extract and 1.5 cups of frozen blueberries (which seems like a lot but almost every bite had a blueberry). I took the advice of others and grated the butter and mixed until just incorporated. I put the mixture in the freezer for 15 minutes just to make sure the butter wasn’t melted. The texture is cake like and not dense like the American scones. Two thumbs up, it would be perfect for a tea party or get together!

These are quite good, and easy to make. My whole family enjoyed them. I like that I could save a step by just rolling them into a balls, and then press flat, rather than patty down the entire dough, then cutting round with a biscuit cutter, or into wedge some with a knife. I substituted blueberries for the currants, and drizzled with a lemon glaze (1 c powdered sugar, 1/4 c lemon juice, zest of 1/2 lemon, and 1/2 TBS of butter, all heated over double boiler, whisking til smooth). Served with hot Earl Grey tea. Being true scones, they do have a biscuit-like texture, so if you prefer the very sweet dense kind of scones you can buy at grocery store here in the U.S. , this recipe may not be for you.

So… ….good. I used pastry flour and butter with a higher fat content, and I didn’t let them sit ten minutes before putting in the oven. I also cut my butter up into small pieces, dust it with flour so the pieces don’t stick together and put in a bowl and put in the freezer for about an hour. Then right before mixing everything together, I take the butter out and break into pea sized pieces. Helps keep the butter solid until right before it goes in the oven.

The first time I made it exactly as per the recipe and it didn’t rise. I may have over mixed it even though I tried very hard not to. The second time I grated my 71g butter that was cold, into the mixture and then I put the whole mixture in the freezer for 10 minutes. I also did not use egg I used milk and I basically made a flat disc and put milk on the top and then separated it into eight portions. This time it rose beautifully

Seriously good — I’m hooked.

These are plain old good scones. Not the best and not the worst either. They aren't difficult to make which is a plus.

I followed the tweaks on Jay's review ... reduced baking powder. Increased butter to 6 tbsp and did not use egg wash added sugar on top ......they turned out excellent and I got several requests to remake them. Definitely a must keep recipe. Biggest takeaway do not overwork or handle the dough too much.

I’ve been making these for a few years now, they are the best!! I add shredded old cheddar cheese rather than currents and they are absolutely delicious! I make home made strawberry jam also and often make batches of these cheese scones to pair with a jar of jam as gifts!!

Excellent recipe! I changed it up using dried cranberries and orange rind...delicious!!

Great flavours and easy to make. I subsituted the sour cream for yoghurt. The kids loved it!

I’ve made many different scones before, but this one is definitely a family favorite! I even replaced the currents with cheese in a batch and it ended up very tasty! You can’t go wrong with this recipe. 👍

These were not the best scones I've ever had but they might be the best ones I've ever made...

Absolutely love this recipe - no changes except I freeze the butter and grate it into the flour - outstanding result (soft butter changes the texture and flavor) Also, sometimes I err on the heavy side of sour cream and reduce the milk amount.......delicious and almost like my Scottish grandmother's.....

I used white grapes. They are Amazing 😍👍👏