You don’t have to be English to appreciate a great scone. The perfect scone is crumbly, buttery, and full of luscious home-baked flavor. And this Butter Scone recipe has flavor in spades. They’re rich, decadent, and perfect with a dab of butter or jam, or go all out and serve them on a high tea board or platter. Easy to make, perfectly freezer-friendly, and delish, make these treats today!

Buttery scones on a plate with a cup of tea in the background.

I love scones. I love how buttery they are and that they’re not too sweet. They’re hugely versatile, and you can switch up the flavor with all sorts of fruits, nuts, and other goodies.

These Butter Scones are packed full of butter. Seriously, they’re rich, buttery, and all-around fabulous. Not only is there oodles of butter in them, but there’s heavy whipping cream, too, just because why not?

Scones are one of the first pastries I mastered as a professional chef. On breakfast trays, for catered events, for high tea, or just to load my freezer with a tasty treat, I’ve been making these buttery scones for decades. I love them, and I know you will, too!

What You’ll Love About Buttery Scones

They’re packed full of buttery goodness.
Scones are perfect for breakfast, brunch, or an afternoon pick-me-up, and these not-too-sweet scones are the perfect vessel for clotted cream, jam, or just more butter.
They’re easy to make, and with my chef hack for dealing with the butter, they bake up light and delicious.

Ingredients

All-purpose flour
Sugar
Baking powder
Salt
Butter – I cook with salted butter. The butter should be frozen and then grated on large holes of box grater.
2 eggs – You’ll need 1 whole egg, and 1 egg yolk.
Heavy whipping cream – Divided.

How to make Buttery Scones

Preheat your oven to 425°F (200°C) and line a baking sheet with parchment paper.
Whisk together the all-purpose flour, sugar, baking powder, and salt in a large bowl.
Add the grated frozen butter to the flour mixture and mix well with a spoon or spatula.
Whisk together the egg, egg yolk, and heavy whipping cream in a separate bowl.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough out onto a lightly floured surface and knead gently until it comes together.
Pat the dough into a round shape about 1 inch thick, then use a knife or dough cutter to cut into 8 wedges.
Place the scones on the prepared baking sheet and brush the tops with heavy whipping cream.
Bake them in the preheated 425°F (200°C) oven for 12 minutes or until golden brown on the bottom.
Cool on a wire rack before serving.
Enjoy!

Chef Jenn’s Recipe Notes

Freeze your butter before grating, then grate it on the large holes of a box grater. Keep the grated butter in the freezer until you’re ready to use it. This makes it easier to incorporate and leads to flakier scones.
Don’t overwork the dough. Mix until just combined to keep the scones tender.
If the dough is too crumbly and won’t come together, add a spoonful or two of cream and work it into the dough.

Make It A Meal

Buttery Scones are incredibly versatile, making them the perfect addition to any meal. Pair them with a dollop of clotted cream and jam for a traditional afternoon tea experience. For breakfast, serve alongside scrambled eggs and fresh fruit for a hearty start to your day. Or, for a delightful dessert, top a warm scone with a scoop of vanilla ice cream and a drizzle of caramel sauce. The possibilities are endless!

Storage

To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap each scone individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or gently warm in the oven for a few minutes to bring back that freshly baked taste and texture.