13 Scone Recipes to Master

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.

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.

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.

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

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.

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

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

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

“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.

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.

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

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

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