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Mom’s Scones

Mom's Scones

Mom’s Scones

0 from 0 votes
Mom's Scones
5.0 rating based on 12,345 ratings
5/5 (7)
Course: Breads and RollsDifficulty: Easy



A tender and buttery scone recipe with your choice of nuts and fruit.


  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1-1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup butter, very cold or frozen

  • 1/2 cup buttermilk

  • 1 large egg

  • 1 teaspoon vanilla

  • 1/2 cup chopped walnuts or pecans

  • 1 cup fruit of choice, dried or fresh, in small pieces (chunks should be the size of a raisin or dried cranberry, so if your fruit is larger, chop it) *, or chocolate chips

  • 1 cup chopped pecans or walnuts

  • sprinkles or colored sugar or sanding sugar (optional)


  • Pre-heat oven to 400F and grease a baking sheet or cover with parchment. Mix dry ingredients well. Chop the butter until it resembles coarse pebbles. For flaky scones the butter must not soften, so I take my stick of butter right out of the freezer.  Beat together egg, vanilla, and buttermilk. Add to the dough and mix briefly.  Add nuts and fruit or chips, mix.  Turn dough out on a well-floured cutting board. Knead briefly, working in enough flour to make a stiff dough. Shape into a rectangle about 1-1/2 inches thick. If desired, sprinkle with sprinkles, colored sugar or sanding sugar. Cut into 12 squares.   Bake for 18 or 20 minutes or until golden and edges are lightly browned. Scones are best enjoyed fresh and warm out of the oven, but you must let them cool for at least 5 minutes before eating them, or they will fall apart. Enjoy while fresh.
    Note:  The dough should be stiff enough that you can cut it.  The consistency of flour and/or buttermilk varies at times, so if the dough is sticky work in a little more flour; if instead there is not enough liquid to moisten all the dough, add a little water.


  • * Raisins, dried cranberries, chopped dates, chopped apricots, blueberries and chocolate chips are our favorites. Try different combinations!
  • We usually do not add sprinkles or colored sugar, but we do like to dress them up for holiday mornings.
  • Kindly contributed by my mom.


Name & Location
(example: Sue in LA)

This is a GREAT scone recipe. The scones are tender and buttery. It's the best scone recipe I've ever tried.
- A Baker

Excellent recipe, I adapted it a bit by using only 1 cup flour and adding 1 1/2 cups rolled oats. I added cinnamon and cloves to the dough and I also added an extra 1/2 cup fruit. After trying many different dried fruits in these, I have found that Sunsweet Cherry Essence Dried Plums (sliced) and walnuts are my favorite combination. I will definately make these alot!
- A Baker

Absolutely delicious! I also ground up some roasted almonds and incorporated those into the dough, added a pinch of anise seeds and a pinch of freshly grated orange zest. Yummy!
- Me loves me food... in Portland, OR

I would like to make a correction on the formula of baking powder to baking soda. baking soda is four times stronger than baking powder, so with this in mind, it should be for every cup of flour use 1/4 teaspoon baking soda to 1 teaspoon baking powder. which in this case is 1/2 teaspoon baking soda and 2 teaspooons baking powder. I tried this and they came out much more friendlier to the mouth , more flavor.
- James Wilds in Duluth, Minnesota

those are the best scones I ever ate.
- Donna

Your scones are delicious
- Roberta

It tried making another recipe, but these were better.
- Esther
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