Chef John's Scones

Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I added a little more sugar, as I love a sweet scone. I used half and half instead of milk and after the egg wash topped them off with turbinado sugar for that extra added crunch. This is a great base for add-ins like dried cranberries and white or dark chocolate chips. These come out of the oven beautiful... almost look too good to eat!

Light, fluffy, and delish. I added dried cherries instead of currants, used splenda instead of sugar, and used almond milk in place of milk, and the recipe turned out great. Super delicious; I could not just have one. I will definitely save this recipe and use again. Thanks Chef John for posting this.

Absolutely delicious. Moist, tender and a perfect scone. Like the other reviewer, I used splenda and dusted half tof the scones with raw sugar. YUMMY!

These scones were very good. I enjoyed the video and Chef John's sense of humor. I made them as outlined in the recipe. I much prefer to read reviews that are made as outlined. When you change things without having made the original first, you're not really giving an accurate review. As far as I know, there is no true way to make scones. Not unless you invented them. I've been making scones for my husband for over 40 years and we enjoy the many different takes on scones. We do like currants in the scones and we usually eat them after dinner for dessert instead of in the morning. This is a very good recipe which I will make again and added it to my huge collection of scone recipes. Thank you Chef John!

These are on the other side of fantastic! I added candied ginger, lemon zest and vanilla. The possibilities are endless!

Very good! I used my homemade fat free yogurt instead of sour cream and dark chocolate chips since I had no dried fruit. My 4 year old helped me and she also loved these!

This would be a 5-star recipe if the measurements were accurate. I was hoping for some reader comments but had to figure it out myself. I ended up increasing the amount of flour to about 2 cups and I would have added just a little bit more sugar (not too much, since scones shouldn't be overly sweet and it would overpower the natural sweetness of the orange/cranberries I used). With those adjustments, though, it's a great recipe! Very authentic and delicious! The center is moist but it's got a nice crusty outside. Like other reviewers said, it's so versatile! I might try lemon or candied ginger next time.

Ive made quite a few scones, I really like this recipe is was simple. I did zest it up by zesting lemon in it, and next time Ill use cranberries and orange zest.....yum.

Delicious! I used skim milk and light sour cream. I forgot to brush the egg and milk on top but I did sprinkle some sugar on top before baking. I didn't have any currants so I used some strawberry tidbits I had laying around. Very simple and very good!

Hey Chef Jon - Thanks! Most scones I have purchased in small bakerys are pretty hard and 90% of the time, a bit of a letdown. NOT THESE! I made the recipe but with chocolate chips (rounded 1/3 cup of regular sized chips and more will go in next time) and they were GREAT! Never made scones before. The second time I made them - 4 days later, I added 1 tsp orange zest (to the dry) and about 1.5 tsp fresh squeezed OJ (to the wet). I also made them mini scones (got 12 to 14 instead of 8) and they were done in 12/13 minutes. I put a glaze on them (6tbsp confectionary sugar, several drops of milk, few drops of vanilla, 2.5 tsp OJ and 2 tsp orange zest). They were GREAT. I love the Panera orange scones, and these are right up there with them. I did make the glaze too thin, Panera does that better - for now! Thanks again for a GREAT base! In a few days, lemon vanilla! If possible, could you please explain why or what makes a scone/bread/biscotti recipe? I've seen other scone recipes with an egg. I don't experiment enough to know what that does. If everyone understood the basics of it, the recipe can be modified with a greater chance of success. In the whole scheme of things, I've been pretty happy with most recipes. I've found a few things to really watch out for - get an oven thermometer and pay attention to the baking time. Do not overbake! When I make banana bread, I use close to the amount of flour as bananas, but I like it moist. Hope this helps someone!

I know others didn't like the fact that these weren't so sweet, but that's the part I like about these. The only problem I had was the dough was waaaay too sticky to work with. I didn't watch the video before I made this (which I should have..then I wouldn't have dipped my hand like I did trying to form a "ball" like I do for other scones/biscuits). It was IMPOSSIBLE to get them off my hands without water!!! So I just had to drop spoonful of dough onto a bakings sheet. I tried to "knead", but of course I couldn't even do that.. :( And to make the situation even worse, I had put some blueberries to the dough, and you can imagine how purple the dough must have turned out! BEYOND messy I tell ya... Because it was so messy I coudn't even do the egg wash. So my purple "scones" with butter chunks tasted OK, but nothing too spectacular. Now that I watched the video and got a hang of how to handle the sticky mess better, I will try again with some dried current or something.

I have never made scones before. I chose this recipe because it sounded authentic. My very British-Irish fiance said these reminded him of home. This is a wonderfully easy recipe and absolutely delish. Light and fluffy, beautiful taste and presentation! I have used semi- sweet chocolate chips instead of currants and they still bring rave reviews. I recommend cutting the butter into pieces prior to freezing. As Chef John stresses, very, very cold butter (not margarine) is the key to success! For an extra special treat spread Irish butter on your scone before eating. (We use kerrigold).

Don't know too much about scones, never ate them before. But I can tell you that my family really enjoyed these for breakfast and I don't have to look for another recipe!! thanks Chef John

Perfect sweetness and texture! It's a great basic recipe that you can substitute lots of different fruits for the currants. I made it with sweetened, dried cranberries (craisins) and they came out moist and just the right amount of sweetness. Also, they were still moist and flavorful 2 days later - unlike other scone recipes I've tried that are good right out of the oven but dry and hard the next day. Definitely a keeper!

Re: amount of flour: I checked Chef John's blog and the amount of flour called for there is "8 oz by weight (about 1-3/4 c.)". Anyway, just fyi.

Best scones I will ever have the pleasure of eating. Had to use whipping cream, as that's all I had. Added zest of one orange and dried cranberries. Also sprinkled a bit of sugar on top of the egg wash before baking and it gave them a lovely crust. I deleted all other saved scone recipes. This is 'the one'.

I had never tried making scones before, so I was pleased to find that these were easy to make. I didn't have and dried currants, so I made these with what I did have: chocolate chips. I used a hand- held mixer to cut in the butter. I prepared these the night before, then popped them in the oven the next morning (left them in the fridge over night). I didn't use the egg wash on top, but did sprinkle some sugar on top. They turned out amazing, and will continue to make these! :)

It was a crumbly mess and it would not come together.

This is a fantastic recipe. The only thing I did differently was substitute in yogurt instead of sour cream, used raw sugar, and put in my own toppings. I used cranberries, chocolate chips, and for some I mixed in green tea powder to give it such a flavor. They turned out wonderfully, and i'll definitely be making these again. :')

Sooooo good! Instead of adding currents I rolled the dough out, spead a thick layer of jam on half the dough then folded the other half of the dough over the jam giving me a nice fruit filling in each scone once I cut them into squares.

These scones were great! I didn't have currents so I added a tablespoon of grated lemon peel. They gave the scones a delicate lemon flavor. I suppose that if you wanted a stronger lemon flavor you could substitute the sour cream with lemon yogurt. I'd make these again!

I have a Scottish heritage so I made this recipe to check it out. I loved the video too. I made it exactly the way it said except added blueberries. Even the picky boyfriend liked them. They were very light and good.

These are the best scones I have ever made. I liked the other scones but after I made these I was sold on this recipe. I didn't use the currents because I didn't have any and probably wouldn't have used them if I had but other than that I made them exactly as the recipe stated. The Brits may snub this recipe but you can't deny that they are lighter, tastier and have the best crust of any homemade scone. The first time my husband tried these he said that they were the best biscuits I have ever made and please only make these from now on. LOL. And he dearly loves biscuits.

so good, with just hint of sweetness, even better than Starbucks! made exactly as recipe, only omitted the salt since used salted-butter. like to fill w/fresh fruit (blue&strawberries) or even jam for more moist scone. double recipe- we eat like muffins

Fast and tasty! Love them!

My husband couldn't stop raving about them. Now he asks me to make them all the time :)

You can make this recipe gluten-free! I don't handle wheat very well, so I used one of the boxed gluten-free flour blends from the grocery store. Since I didn't have any currants on hand, I used scraps from my cupboard - chocolate chips and unsweetened coconut flakes. The scones turned out moist, soft, but not too dense or heavy. I also enjoyed how they are lightly sweetened, but not dessert-y. They are wonderful - I'm saving this recipe to make again.

i tried this recipe and i enjoyed it so much, everyone i gave piece to taste just loved it. on the currants i muxed with raisins to give a rich fruity scone that is not only delicious but appealing to the eye, thank you chef jonh's for a great recipe

EXCELLENT! Soft, not to sweet, without that baking powder taste. I used dried blueberries.

Great recipe - looks a lot better in person than the picture this recipe shows, all golden and moist. I use 1 1/2 tsp of finely cut orange peel in lieu of the currants. Perfect for a sunny morning, and they stay moist if you freeze them fresh, so you can even sleep in, THEN eat scones for breakfast. Nom!

This recipe is awesome!!! So easy and delicious. I used milk chocolate chips instead of dried currants and they were great!

This is my first review on All Recipes...I watched Chef John's video twice and followed his instructions exactly handling the dough as little as possible, brushing the tops with the egg and milk wash before baking. I worked in a third cup of golden raisins because that's what I had. My husband commented on the golden tops and has already eaten a couple. This recipe is going into my file...thank you, Chef John for a great recipe!

Delicious! I've been making scones for many years and this will be a great addition to my recipe collection. I used almond milk and dried cranberries. Yum!

Amazing scones. I have to tell you -- I normally don't like scones! they're usually dry or hard -- but I was reading a book set in Ireland and suddenly I wanted a scone. So I found this recipe, and made them as the recipe instructed except no currants. Sooooo good! They are flaky and light and I didn't even need to add jam or anything. Thanks for the recipe!

This recipe is delicious. I did not have currants. I used pomegranate flavored cranberries instead. Soooo good. I will make this often.

Excellent scones! We added some mini chocolate chips to the batter and an icing sugar glaze before eating.

This was my first attempt at making scones. Scones that I have tried in the past from a local bakery were dry and dense so I was not a fan of scones. These scones were light and with just the right amount of sweetness. My son who is the greatest critic of my baked goods said that they were "really good". I used dried cranberries because I didn't have currants. Will definitely make again!

I am not much of a baker - all too often, my attempts don't turn out well. But we love scones, and I was determined to find a recipe that even I could handle. This is it! I watched the video and followed the recipe exactly, except for using Craisins, and these are easy and fantastic! I wanted to make a second batch immediately with chocolate or cinnamon chips.

Not usually a fan of scones always found them not to flavorful . Like Chef John first time making them and just loved this recipe. Took advise from previous review and grated frozen butter and made a few adjustments. Followed recipe but added dry cranberries and 1 tablespoon of orange zest. I also prepared the night before cut into triangles and placed on parchment paper on cookie tray and covered with clear wrap. Removed from refrigerator ( wait about fifteen minutes before baking)brush with just milk and baked for exactly fifteen minutes. They came out beautifully and taste amazing..

Followed the recipe first time and they were really good. I added more butter next two times and they came out even better. Will make many more.

Very good! I used blueberries instead of currants. Skipped the egg wash on top and just sprinkled on a little Turbinado sugar.

Thank you Chef John. Made these for New Years brunch and served with fresh strawberries. Yum!!! The texture was AMAZING. I didn't have unsalted butter so I just left out the 1/8th of a teaspoon salt. I look forward to making again and maybe trying some of the variations (not that it is needed) others have listed. FYI: I used 2% milk and light sour cream and still thought they were delish in case you're trying to cut a few calories here and there.

I LOVE this recipe! I've made them at least 5 times and the recipe never disappoints! Light, fluffy and so delicious! I will never buy them in the store again. This recipe is definitely a keeper! I prepackage my dry ingredients in Ziploc bags ahead of time so I cut down my prep time. I always have at least 2 Ziplocs on hand for when I'm in a hurry to make them in the morning. The smell of them baking - yummy!

Oh, these are really fantastic! All I can do is echo all the other 5 star reviews. I didn't have dried currants. But being the mother of a few kiddos, I did have some Nestle holiday semi-sweet red & green morsels. I used those and had some very festive scones. I'm so excited to try the currants though in the next go around. I can see these as a Sat. morning treat!

easy and simple to follow directions. recipe easily doubles. not to sweet and perfect with butter and jam...thanks

I made this scones for breakfast on a Saturday and I had to bake more for Sunday. My husband and I love them!!!! The 1st time instead of currants I added cranberries and the second time I put chocolate chips. Deliociosos!!!!

This recipe was very simple and turned out great. I followed the recipe exactly (twice) and my husband gobbled them up. I love some of the other reviewers suggestions on different flavor combinations and will try those next time. Thank you!

Nice and fluffy. I added a bit more sour cream to mine and sprinkled sugar instead of a egg was on top! This is a keeper! Yummy.

As usual, you can't go wrong with a Chef John recipe. I used frozen blueberries instead of dried fruit and that may have made it a little bit more difficult to work with - maybe adding more moisture? Relatively easy to make though. I'd definitely make it again.

A friend made it yesterday. The perfect scone! Moist and not dry, but still with a slight crumble texture. She used whole milk yogurt instead of sour cream.

Fantastic! I exchanged the milk for cream and eliminated salt. So tender and delicious! I can't wait to make again and share the next batch! Any fresh fruit can make this recipe tasty!

I made these scones and added fresh raspberries and white chocolate chips! (A British twist). Turn out really moist, didn't even need to put butter on to eat.

Loved it! Not a huge currant fan, so used craisins instead.

This is a VERY good recipe!

Delicious. I used dried cranberries instead of currants.

This recipe worked great and the scones were delicious!! The hardest part was getting the butter mixed in with the pastry tool, partly because I doubled the recipe so there was a lot of the dry ingredients and a lot of frozen butter to mix. I added dried cranberries and that worked great. Highly recommended!

These scones are perfect! They were very tender and moist. I used chocolate chips instead of currents. I will make this again.

This recipe is truly a masterpiece. This is now my go-to scone recipe. I subbed the currants for dried cranberries since I could not find any and I do not regret it!

I made this w/ my young daughters (5 and 2) and they had fun doing it. The scones came out delicious! We weren't too exact with the measurements; had to add a bit more milk, but probably because we 'guesstimated' the 3/4 cup using a one cup measure (being lazy). We also decreased the sugar since we were making cheese scones. (We omitted the currants). The scones came out light and fluffy! We would definitely make it again!

These are the greatest scones ever and so soft and moist!! And I love how simple they are to make! I can see we can use this recipe for lots of varieties. We tried it with craisens in place of currants, vanilla Greek yogurt instead of sour cream and added 1 tsp of blood orange olive oil and they turned out fantastic. This is a new family staple food hehe

I added some lemon zest, raspberry bits & while chocolate chips (1/3 cup each) instead of the currants. The baking soda made for a light tender scone. If light and tender is what you like, this is a good recipe. I prefer a more dense scone, so I'll keep looking.

Easy and fast. You can have these prepped and done within 30 minutes. I have made these twice and they came out great both times. I used a food processor for the dry ingredients thru the butter. I use the shredder attachment for the food processor, and it mixes it really well w the flour. I just used a wooden spoon for the rest and worked quickly...and followed Chef John's method of laying it out, w some flour, and cutting it to size from there. Add whatever you like in there, and you can even add different ones per scone, which is what I do. Just add them on top. Also, one more suggestion is put raw sugar on the top...it makes a very tasty plain scone.

My 12 year old daughter wanted to make these scones, so I gladly sat back and coached her! The recipe was easy to follow, and had good results. She added dark chocolate chips and walnuts instead of the currants. The scones were soft and delicious! The next time that we make these I will add a teaspoon of cinnamon, just to add more flavor. -Wanna Be Chef

Superb! Great on its own or use it as a base recipe and add various flavors each time (lemon poppy seed, blueberry, currant, butterscotch chips, raspberry, pumpkin).

Not only easy and delicious, but flexible in accepting tweaks. I added dried cranberries and dried Morency cherries to mine. My-o-My!

Well Chef John, you never disappoint. I had a hanging for a scone but haven't had much success in the past few years. I wanted to try making them again so I watched your video and got my ingredients ready. I didn't have sour cream so I used blueberry yogurt and dried blueberries. I like a sweet scone, so I increased the sugar to 1/3 cup. Man, the scones are addictive. They were only a few minutes out of the oven before I dug in. Thanks again for another excellent recipe!!!!!

very fluffy, turned out great

I've been using this scone recipe for a couple years now. It's unbeatable. Yes, the dough is wet and sticky. But that makes for the lightest, most tender result. A couple of tips I've found: I make them in a very large bowl and work it right in the bowl. I wouldnt call it a full knead, mostly just turn and press 3 or 4 times. Then I dump it onto a parchment line baking sheet and roughly form, cut and separate with a bench scraper or large knife. It is not a neat and clean cut process, but it will end up great. Don't even try to form like a biscuit! Also, I use all kinds of different combos like dark chocolate chips and dried cherries, cranberry and orange zest, or blueberry lemon zest. Lastly, I do add a bit more sugar, 1/3 cup, especially with cranberries.

I make these often, and my family and friends beg for them. I skip the egg wash and sprinkle tops with course sugar. I usually add almond extract and chocolate chips, or frozen raspberries with sliced almonds. I've made with fresh currants also. I scoop and make drop scones and always double the batch because they go very fast around here.

Absolutely love this recipe. Didn't have sour creme so used Greek yogurt. I did sprinkle a little cinnamon sugar on top prior to baking too.

I made these today, very simple and absolutely delicious. Chef John never disappoints.

This was my first time making cream scones. I wasn’t sure how they were supposed to be when baked, so I had my sister try them. She said they turned out exactly how she likes them. My 11 year old granddaughter said “ these are the best.” So I’ve made them 3 times in a week. I also made Chef John’s pumpkin scones and were delicious. Great recipe and wouldn’t change a thing.

This recipe is excellent. I used dried cranberries, the lower sugar brand and the scones were so good. The key is to work the dough as little as possible. I used a box grater to grate the frozen butter, the dough will be lighter if you use frozen butter.

Thanks Chef John. These were a big hit with lemon curd.

My family and I loved these scones! They were very light and moist. I used cherry craisins instead of currents. And we ate these with honey and it was a hit. They also baked perfectly in 15 minutes. We will definitely do these again!

I’d never made scones before this. The recipe is simple and quick. I used raisins instead of currants. Update: I’ve just modified this recipe, using chopped pecans instead of currants, and I added 1/2 teaspoon of cinnamon. Absolutely great. This recipe is quite versatile.

These turned out great and very easy to make. I did use dried cranberries instead of raisins. They were delicous. I just finished one with a cup of tea. I’m now going to have another.

I made these for a friend, and she truly enjoyed them. March 8, 2022.

Delicious! I thought my dough seemed a bit dry, but they turned out perfect. I'd double the recipe next time!

My new go-to scone recipe!

I used dried cranberries, sliced almonds, and almond extract. I gave the scones a milk wash and sprinkled raw sugar on top. The basic recipe is delicious, and you could add just about anything. Thanks!

My first time ever making scones. After my first time ever making Chef John's clotted cream recipe. Both came out delicious. Scones were moist, just the way they're suppose to be. I think I'm on to something. Going to try Pear and White Choc. next time. Precise, easy to follow directions from Chef. Thank you!

I made it with coconut sugar and used plain yogurt. Delicious! I always love Chef John's recipes. For me they are a great starting point to adjust for my families dietary needs. They never let me down. Thank you Chef John!

I've tried many different scones recipes & this one is the absolute best! Thanks for sharing Chef John!

It’s a regular Saturday thing in our house.

Made this recipe this morning. This is hands down the best scone recipe I have tried, and I have tried quite a few! The only change I made was to add blueberries instead of currants. Family has all gone for the day and so have my scones! Nice crunch on the outside and soft inside.

Perfect recipe. I used heavy cream instead of sour cream, added chocolate chunks.

Very easy recipe and yielded great results. I doubled up on the ingredients, since every Chef John recipe I made in the past was simple and tasty, yet elegant. I did add 1 1/2 tablespoons of pumpkin pie spice, and increased the sugar by 1/4 cup for just a bit of added sweetness, and they came out great, especially passed the picky wife test! Next time, I will be a purist and make “as is”. I have plenty left over to share and am sure they will not last long!

Sooooo goood! I was missing some good scones since studying abroad in England in college and was inspired to make some of my own. I didn’t have currants, so I skipped those, and they were still top notch. I made my own blackberry jam and improvised the clotted cream with regular old whipped cream (I’ll definitely make some next time though!) can’t wait to make these again.

This worked perfectly as I used the suggestions from the most popular comments, such as grating the butter. I also noticed a mistake: the amount of milk in the recipe doesn't agree with what it says in the text. For mine I added apples and cinnamon instead of currants.

I was so worried when the dough, made EXACTLY as Chef John demonstrated, was so moist. Initially I sifted two cups of flour in one bowl then made it as directed. I used the leftover sifted flour to pat the dough and protect the parchment from sticking. They came out perfectly. My husband loved them. I didn't eat them because I'm on Keto diet, but I sure was tempted. He (my hubby) was offered cream and jam but he liked it so much he just ate it plain. I did add Carrera sugar on top and did not grate the butter (but will, in the future. Thanks, Chef, You're da Bomb

Very good; light and fluffy. Added a little more milk than the recipe calls for. I smashed some frozen raspberries and added those instead of the currents.

ANOTHER UPDATE! I LOVE it. This last time I doubled the recipe to have enough to share. I also substituted buttermilk instead of plain milk, just because I like the taste of buttermilk biscuits, and I liked it. The other thing I did differently and am not recommending: I patted the dough out thicker--probably closer to 3/4 inch before cutting into triangles (and I use a knife with a serrated blade for 'clean' cuts). I was not as pleased with the thicker scones. I prefer the thinner ones that are lighter in the middle with a crusty exterior (enhanced by sprinkling sugar on top prior to baking.) As far as using dried fruits, I used dried cherries that I 'reconstituted' in a small bowl of water in the microwave. I let them cool and poured off the 'juice.' I much prefer the softer fruit than the dried fruit in these scones. Going to try blueberries next. Have fun with this recipe! I sure am! Thanks again, Chef John!

Simply amazing. Extremely light and fluffy! Making it for the first time his video helps you know what to expect. especially with handling the dough.

Years ago, we lived next door to a professional baker who taught me how to make scones. I have been making scones on Sunday mornings now for years. I have ditched my old recipe, and replaced it with this one - the scones are tenderer and lighter. These have been a huge hit with the family! I did not make any changes - I make the scones exactly as listed. So far, we have had no bad results.

These cam eout beautiful! I can't believe I forgot to get a picture. I made them for my mom for Christmas because she has been missing scones since our tea shop closed a few years ago. My scones are no where near that good, but still tasted awesome. I was going to use raisins, but decided to use lemon zest and fresh blueberries. I purchased a scone pan just for this. It made 13 mini scones, so I had one for tasting. It was moist, not sure how to describe the texture, maybe like a light cake, was not heavy or biscuity. They came out a beautiful golden color due to the egg wash. I will definitely make these again! My mom loved them!!

The only change I made was substituting dried cranberries for the currants, since I had the cranberries on hand. This is an excellent recipe. Scones turned out very tender and moist.

I tried this recipe using some citron and candied orange I had leftover from the holidays. I loved how light these turned out. They were not the typical heavy scones. I will definitely be using this recipe in the future! Thank you, Chef John, I have started trying more of your recipes and they turn out great every time!

Frozen butter thinly sliced and a pastry cutter are the key. First batch with dried currants met with rave reviews. Second batch with dried blueberries look spectacular. A keeper recipe.