Worlds best scone recipe! At least for us, it's to die for! (2024)

Worlds best scone recipe! At least for us, it's to die for! (1)

Says I.

For years, before it sold to a new owner, Joel and I would vacation at the lovely Thorpe House Inn in Fish Creek, Wisconsin.

Door County. Dugh.

We have the fondest memories of our many visits there. We were total nerds about it. (Twice we stayed for a WEEK! It was like the breakfast table from A Room with A View… we would watch the guests change throughout the week but we felt like the constant.)

We loved the owners and lived to enjoy their hospitality every morning of our stay. And I’d snarf down their perfect, heart-shaped scones with no shame. I mean SNARF.And I mean, NO shame.

The innkeepers were just the classiest, loveliest people and we’ve sort of befriended each other over the years in that now that the inn’s been under new ownership these past five years or so, we still grab a visit with them whenever we can when we visit Door County.

Just lovely people.

So lovely in fact that we can’t bring ourselves to check into the Thorpe House anymore. It’s still just as lovely as ever… but the magic is gone for us without them there. (If you were a romance novel gal in the 80’s and 90’s, The Thorpe House and its surroundings were the inspiration for the fabulous LaVryle Spencer’s Bittersweet.).

Worlds best scone recipe! At least for us, it's to die for! (2)

I’ve never had the heart to ask the lovely “C” for her scone recipe. My only assumption is it was handed on to the new owner as part of the deal. I compare every scone in every coffee shop to those delightful, heart-shaped dreams I used to wolf down with her homemade raspberry preserves. (Are there ANY other kind of preserves worth ingesting than homemade???)

If you’d like to experience just a smidge of that old hospitality the previous owners of The Thorpe House still operate The Beach House which is all about location, location, location. You’ll LOVE your stay and view! Tell them Angela says hello!

All these years I’ve been trying to figure out a scone recipe that would conjure up these fond, fond, memories for us and I’ve finally done it. So, in my little world, this is the World’s Best Scone Recipe.

The World’s Best Scone Recipe

Here’s what you’ll need:

  • 3 cups of flour, plus more for work surface
  • 6 tablespoons of butter, room temp, or least not stone-cold-fridge-cold
  • 1/2 cup of sugar, plus a little more for sprinkling
  • 4 teaspoons of baking powder (replace yours and start fresh if you’ve had it forever)
  • 1/2 teaspoon of salt
  • 1 cup of milk, plus a little splash more if needed
  • 1/2 cup of plain yoghurt
  • Cinnamon for sprinkling

Preheat your oven to 450. I’ve been LOVING using my countertop convection oven for this. Poor thing is so used and abused. We dropped it once and it chipped, I’m not the best at cleaning it out but the thing is worth its weight in GOLD (and I’m not a big kitchen gizmo person).

Now here is where I probably make the purists cringe. I’ve got people to feed.And fast.I’ll do whatever it takes in some cases to make it happen. So I’ll use my Cuisinart or KitchenAid for mixing all this depending on what’s clean. (That’s the extent of my kitchen gizmo’s really. Those three toys.) But there’s is no proper pastry mashing here. I’ve got to combine those ingredients and do it fast.

Sift together all your dry ingredients. Cut your butter into tablespoons and toss in. Cut in, mix, blend… depending on what your using, add the milk and then the yoghurt.

The dough should be moist but not overly sticky. If you need to, add a splash of milk but be warned, a little goes a LONG way to change the consistency and if you find your dough over-wet and too sticky you’ll want to add a puff of flour.

Worlds best scone recipe! At least for us, it's to die for! (3)

Now – here’s where you can fudge depending on your schedule.

If you’ve got five extra minutes sprinkle your work surface with a little flour and pat your dough out into a 1-inch thick rectangle. Using a butter knife or dough scraper cut your dough into triangles (about 3-4 inches long), sprinkle them with cinnamon and sugar, place them on your baking tray and bake for ten minutes (or until golden on top). If you’re super pressed for time or want to let your little ones to take over, they can be dropped like biscuits, just give them a little press to smoosh them down a bit. I’ve photographed these two ways for this post so you can see the end result. Baking time is the same for both.

Makes about 14 scones.

So, there you have it. Now of course… get creative girl! Add dried fruit, cinnamon chips or lemon zest… add blueberries or cheddar and thin jalapeno pepper slices. The possibilities are endless. Or you could just go basic and slather them with the best butter and raspberry preserves you can get your hands on. Oh gosh, I’m starving. That pizza I just ordered better get here soon!!!!

Worlds best scone recipe! At least for us, it's to die for! (4)

If you make “the world’s best scone recipe” tomorrow morning, I want to hear how it goes!

Worlds best scone recipe! At least for us, it's to die for! (2024)


What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

Why are American scones different from English scones? ›

British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.

What is the best flour for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Is buttermilk or cream better for scones? ›

If you are using baking soda, you will want to use buttermilk, an acidic ingredient that will react with the leavener to help them rise. On the other hand, if you use cream or milk, you'll want to use baking powder because it combines the acid needed with baking soda all in one complete powder.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Should you chill scone dough before baking? ›

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

What is the best raising agent for a scone? ›

The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.

What do Brits call an American scone? ›

A Biscuit (U.S.) Is a Scone (U.K.) An English Muffin (U.S.) is a Muffin (U.K.)

What is a scone called in America? ›

The reason scones are called biscuits in America is likely because the recipe to make Southern biscuits is similar to those used to make hardtack. Hardtack is a dense cracker or biscuit made of similar ingredients, but no dairy.

What is the American version of a scone? ›

Scones and biscuits are different things in the USA. We call scones “scones”, just like the British do. Most Americans know the difference between the two. A biscuit (in the USA) is a savory quick bread that is usually round and is served buttered with a meal, or sometimes with gravy.

Is it better to sift flour for scones? ›

Sifting flour is usually a good idea, says Penny Stankiewicz, chef-instructor at the Institute of Culinary Education. “It lightens the flour and aerates it, making it easier to mix into any emulsion.

Why don t my scones rise high? ›

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

Why do you rub butter into flour for scones? ›

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

Should scone dough rest before baking? ›

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

How do you make scones rise and not spread? ›

Try placing your scones closer together on the tray as this forces them to rise upwards and not outwards.

Why do my scones spread out and not rise? ›

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

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