13 Scone Recipes to Master

double-lemon scones
Photo: © Marcus Nilsson

Scones are delicious sweet or savory, and luckily, we have recipes for both. Justin Chapple’s double-lemon version is a play on lemon-poppy seed cakes; date scones from chefs Vinny Dotolo and Jon Shook are paired with fleur de sel whipped butter for a sweet-salty flavor. We also have sugared lemon-rosemary scones, ginger-molasses scones, and more—read on to find your next weekend baking project.

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Almond, Coconut and Pomegranate Scones

Almond, Coconut and Pomegranate Scones

Pomegranate seeds give these scones the most delightful texture: Each bite is filled with a crunch, followed by a burst of flavor that fills your whole mouth with a fruity juice that complements the chewy scone just perfectly.

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Maple Coconut-Chia Scones

Maple Coconut-Chia Scones

A generous amount of maple syrup and shredded coconut in these chia-studded scones make each bite taste like a stack of pancakes. They're vegan friendly, too.

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Savory Pumpkin Scones with Gruyère and Sage

Savory Pumpkin Scones with Gruyère and Sage

Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and they’re astoundingly good with country ham. The Gruyère becomes gooey and forms crunchy bits after it oozes out of the scones during baking.

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Bannock Scones with Three Butters

Bannock Scones with Three Butters

Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy scone.

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Strawberry-Almond Scones

Strawberry-Almond Scones
Con Poulos

When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.

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Almond Flour Blueberry Scones

Almond Flour Blueberry Scones

A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe.

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Raspberry Scones


These scones come together in just 40 minutes, and have a short ingredient list, too.

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Double-Lemon Scones

double-lemon scones
© Marcus Nilsson

Lemon–poppy seed cake meets scones in this delightful recipe from Food & Wine’s Justin Chapple.

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Ginger-Molasses Scones


“These scones are basically my excuse to eat gingerbread for breakfast,” says Claire Ptak of Violet, a cult London bakery. She adds whole-wheat flour and molasses for a rich and hearty flavor.

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Date Scones with Fleur de Sel Whipped Butter

date scones
© Rick Poon

These tender scones offer an irresistible mix of sweet and salty thanks to the chopped dates in the batter and the salted butter served alongside.

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Sugared Lemon-Rosemary Scones

sugared lemon-rosemary scones

These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice.

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Glazed Lemon-Ginger Scones

lemon scones
© Con Poulos

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.

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Iced Cinnamon Bun Scones

iced cinnamon bun scones

If you want to make these scones in advance, they can be stored in an airtight container for up to two days.

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