• 3c flour (or 2c white flour, 1c whole wheat)
  • 2T baking powder
  • 1/4c sugar plus a few tablespoons for sprinkling
  • 1/2c(ish) cold butter
  • pinch salt
  • 1/2c thick yoghurt or sour cream
  • 3/4c milk/cream/buttermilk

Sweet Variants

  • 1t vanilla
  • 1c whole oats
  • 1T baking powder

  • Apple Cinnamon 1 diced apple, 1/2c pecans, 2t cinnamon
  • Chai 1t cinnamon, 1/2t ground anise, 1/4t each nutmeg, cloves, cardamom, ground ginger
  • Lemon cranberry 1/2c(ish) frozen cranberries tossed with cornstarch/flour + zest of 1 lemon, sub lemon extract for vanilla
  • Berry 1c(ish) berries tossed with cornstarch/flour
  • Lemon raspberry 1.5c raspberries, tossed in cornstarch with zest of 2 lemons
  • Chocolate Strawberry/Cherry 1-2c diced fresh strawberries/cherry and 1/4c chocolate chips
  • Pineapple Mango Coconut 1/2c each frozen pineapple and mango, diced small, 3/4c shredded coconut and 1/4c white chocolate

Savoury Variants

  • 1/2t salt

  • Cheddar 1c(ish) shredded cheese + 1c(ish) finely diced green or white onions, 1/2t each garlic and onion powder


  1. Preheat oven to 400. Line your baking sheets with parchment or silicone sheets, or lightly grease.
  2. Combine flour, salt, sugar, and baking powder.
  3. Cut in butter.
  4. Add remaining dry ingredients and mix well.
  5. Combine wet ingredients and mix. Fold in any fruit.
  6. Add wet ingredients to dry and mix until just combined.
  7. Turn out onto a floured countertop and form into a long rectangle. Slice into triangles and place on the baking sheets.
  8. For sweet varieties, sprinkle some sugar on top of each scone.
  9. Bake for 12-15 minutes, or until golden.

Optional toppings for different flavour combinations

For apple pecan scones:

  • Combine 2T sugar with 1t cinnamon and a dash of nutmeg, and sprinkle on top

For cheddar jalepeƱo scones:

  • Top with 1T each of shredded cheese and a dash of smoked paprika.

For coconut scones:

  • Top with a sprinkling of sugar and coconut