Scone Essentials

Follow this basic method for making scones:

  1. Cut butter into dry ingredients until the mixture resembles coarse cornmeal.
  2. Make a well in the center of these ingredients.
  3. Add liquids with a few swift strokes (6 – 10 strokes).
  4. Gather the dough with your hands and shape into a loose, crumbly ball.
  5. Flatten dough into a 3/4 inch disk, cut into wedges.
  6. Bake in a cookie sheet according to recipe.


  • Work quickly.
  • Keep the butter cold.
  • The less you touch the dough, the better it will be.
  • About cutting the butter into the dry ingredients: I cheat here – it’s much easier to incorporate the butter into the flour with your hands (instead of using a pastry cutter or knifes) but the heat from your hands will melt the butter, so work quickly and freeze the mixture for a few minutes when you are done to keep the butter hard.
  • Pour the liquids into the flour mixture, not the other way around.
  • Stir the liquid into the flour mixture with as few swift strokes as possible. The dough will still have dry spots and crumble, that’s okay.
  • Pat the dough gently into a disk, don’t compress the dough.

Try these scone recipes:
Raspberry Almond Scones
Spiced Pumpkin Scones

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