Baking customized scones: One recipe, many variations

Scones are the perfect blank canvas for a baker. Start with a good master recipe and the possibilities are endless. You can make customized scones in sweet or savory versions, oozing with cheese or filled with fresh herbs, studded with toasted nuts or gooey with chocolate.

Customized Scones via @kingarthurflour

My favorite basic recipe yields a buttery scone that is delicate with a sturdy crumb. Warm from the oven, these scones pull apart in flaky layers. Best of all, they come together in mere minutes with just a few pantry staples.

Customize your scones in any flavor you like, from sweet to savory, with one basic recipe. Click To Tweet

To bake customized scones, our master recipe instructs you to stir 1 to 2 cups of “add-ins” (like nuts, dried fruit, chocolate chips, etc.) into your dough. Today I’ll show you a few of my favorite ways to vary my customized scones: Try these flavors, and then let your creativity run wild! Fair warning: Once you start, it’s hard to stop dreaming up new combinations.

Customized Scones via @kingarthurflour

Before we begin, here are a few useful tips to keep in mind for this recipe:

  1. Chill out! As with biscuits, the key to making flaky, light scones is to start with very cold butter and milk. Try to handle the dough as little as possible to avoid warming it up with your hands. (The chunks of butter strewn throughout the dough, and coated with flour, are responsible for those lovely layers in your scones.)
  2. If you want to customize scones with savory ingredients, skip the vanilla called for in the recipe and reduce the sugar to 2 tablespoons.
  3. Freeze ’em! Scones are a great candidate for advance prep. Make the recipe up to the point where you freeze the shaped scones for 30 minutes. Transfer the partially frozen scones to a zip-top bag, and keep frozen for up a month. You can bake them directly from the freezer (no need to thaw them), but allow a few extra minutes for baking.
  4. If you want a pretty finish to your scones, you can brush the tops with milk before baking, as the recipe instructs. You can also brush them with a simple egg wash (egg beaten with a little water). Top them with coarse sparkling sugar or raw sugar, if making sweet scones. Top them with flaky sea salt, if making savory scones. I like to add a little of whatever ingredient is in the scone to the top. For example, cinnamon scones get a shower of cinnamon sugar. Cheese scones get a dusting of grated cheese.
  5. To make gluten-free scones, simply use our Gluten-Free Measure for Measure flour in place of the all-purpose flour.

For a more comprehensive list of expert tips for perfect scones, check out our Scone Baking Guide online. Now, on to the recipe!

Basic scones

For our master recipe, you’ll need:

2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup (8 tablespoons) cold butter
1 to 2 cups “add-ins” (chopped nuts, chocolate chips, dried fruit, etc.)
2 large eggs
2 teaspoons vanilla extract (or other flavoring)
1/2 to 2/3 cup milk or half & half

Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Work in the butter with a fork or pastry cutter until crumbly. The butter should be in uneven chunks. You should have chunks as small as peas and some as large as dimes.

Stir in any add-ins.

In a separate bowl, whisk together the eggs, vanilla (or other flavoring), and milk.

Add the wet ingredients to the dry ingredients, and stir until the dough just comes together. Start with just 1/2 cup of milk, and add more if needed. Turn the dough out onto a work surface and fold the dough over onto itself a few times, pressing down as you go, to bring the dough together.

Divide the dough in half, and shape each half into a disc on a parchment-lined baking sheet. Using a sharp knife, cut each disc into six wedges. Pull the wedges apart from each other slightly so they have a little space to expand as they bake. If using an egg wash or milk for the topping, brush it on now.

Place the entire baking sheet in the freezer. Freeze for about 30 minutes (read our full recipe for more details on why this is key!). When you’re ready to bake, preheat the oven to 425°F. Bake the scones for 20 to 25 minutes, or until golden brown.

Let cool slightly on a rack, then enjoy warm!

You can make these scones with no add-ins if you want a lovely, simple vanilla version. But if you want to jazz them up, here are some ways to start:

Customized scones: the sweet

Customized Scones via @kingarthurflour

White Chocolate, Cherry, and Pecan Scones

This is the perfect scone for cherry lovers. Studded with dried cherries, chocolate, and toasted pecans, it packs lots of flavor in every bite. To the master recipe, add 1/2 cup of dried cherries, 1/2 cup of white chocolate chips, and 1/2 cup of pecans. I like to toast the nuts lightly before adding them to get a nuttier flavor. Just spread the nuts on a baking sheet and bake them in a preheated oven until they start to turn golden brown (watch them carefully!).

Customized Scones via @kingarthurflour

Since there are so many ingredients, I find you get a more even distribution when you use smaller pieces. To achieve this, chop your nuts rather than leave them whole. If you can find miniature white chocolate chips, use those, or chop up a block of white chocolate.

Customized Scones via @kingarthurflour

Chocolate Chunk Scones

Further proof that everything is better with chocolate! Add 1 cup of chocolate chunks (I used a mix of milk chocolate and dark chocolate) to the master recipe. If you want a little extra crunch, add 1/2 cup of cacao nibs.

If that’s not enough chocolate for you (I feel you!), you can make a double chocolate scone by adding 1/4 cup of cocoa powder in place of 1/4 cup of the all-purpose flour, adding 1 cup of chocolate chunks, and 1/2 teaspoon of espresso powder.

Toasted Coconut Lime Scones

If you can’t transport yourself instantly to the beach, you can at least whip up some tropical-themed scones. To the master recipe, add 3/4 cup of toasted unsweetened shredded coconut and 1 tablespoon of lime zest (grated lime rind).

For extra coconut flavor, use coconut milk in place of the dairy called for in the recipe. I like to brush these scones with milk and sprinkle them with raw sugar before baking.

Roasted Strawberry and Pistachio Scones

If you’ve never roasted strawberries before, you’re in for a wonderful discovery! Roasting fruit intensifies its flavor; it’s a fantastic trick to use if your fruit is not very ripe. Toss 2 cups of sliced or quartered strawberries with 1 tablespoon of sugar (I usually use raw sugar). Spread them on a parchment-lined baking sheet and bake at 425°F for about 20 minutes, or until jammy-looking.

Let the berries cool before stirring them into your scone dough along with 1/2 cup of chopped pistachios.

I recommend making a double batch of the roasted berries: They’re delicious stirred into yogurt or spooned over ice cream.

Customized Scones via @kingarthurflour

Lemon Blueberry Scones

For a classic berry scone, add 2 cups of blueberries (fresh or frozen) and 1 tablespoon of lemon zest to your dough.

Customized Scones via @kingarthurflour

Toss to coat the berries with flour to help them stay evenly distributed as you bake.

Customized Scones via @kingarthurflour

Triple Cinnamon Scones

Three times the cinnamon means your scones will be three times as delicious. I promise. Add 2 teaspoons of ground cinnamon and 1 cup of cinnamon chips to the dry ingredients in your recipe.

Customized Scones via @kingarthurflourCustomized Scones via @kingarthurflour

To give these scones extra pizzazz, I add a filling. When you’re ready to shape your dough, divide it in half. Take one half, and divide that in half. Shape each half into an equally-sized disc, and sprinkle 2 tablespoons of cinnamon sugar over the top. Place the second disc on top of it and press gently around the edges to adhere, then slice your scones. Repeat with the second half of dough.

Customized scones: the savory

For any savory version of our master recipe, omit the vanilla extract and use only 2 tablespoons of sugar.

Cacio e Pepe Scones

These deliciously savory scones are inspired by the classic Italian pasta dish, cacio e pepe. The simple pasta is liberally dressed with pecorino cheese and cracked black pepper. To modify the dish for scone form, add 1 1/2 cups of grated pecorino cheese (Parmesan works well, too) and 2 tablespoons of cracked black pepper.

Before baking, brush the scones with milk and grate a little more cheese on top. Sprinkle with more pepper. If you like your scones with more kick, you can even experiment by adding more black pepper.

Customized Scones via @kingarthurflour

Cheddar, Basil, and Sun-Dried Tomato Scones

Pizza lovers, rejoice. It’s easy to add similar flavors (cheese, tomato, basil) to a scone recipe. Add 1 cup of grated cheddar, 1/4 cup chopped fresh basil (or 2 tablespoons dried basil), and 1/2 cup chopped sun-dried tomatoes to your dough.

Don’t use sun-dried tomatoes that are packed in oil as the liquid will make your dough too soft.

You can even add some dried oregano to your dry ingredients if you really want the pizza experience!

Customized Scones via @kingarthurflour

More savory customized scone ideas

There are so many delicious savory ingredients that work well in scones. The most important thing to keep in mind is texture: Try to add ingredients that have a balance of texture, and don’t add ingredients that are too soft or liquid or you risk ending up with a dense, leaden scone.

Try adding crumbled bacon, any sort of chopped fresh herbs, dried herbs, or cheese. You could add caramelized onions, roasted butternut squash, or any sort of salami or sausage. Prosciutto and pancetta are wonderful in scones, as are olives.

Now you’re armed with plenty of ideas, so try them out! We’d love to hear which ones you like best, or what other variations you’re dreaming up. Tell us in the comments!


  1. Christine Nelson

    I need to try scones myself. They are offered in the cafeteria at the hospital where I work, and I have tried them twice. I was not impressed. They were hard, and dry, and very bland. For that reason, I have never tried them at home. The blueberry, lemon would be on the top of my list to try. Thanks for the inspiration.

  2. sandy

    Great information. I have used the master recipe but am now inspired to get creative with the add-ins. Question – I just bought the mini-scone pan and really love it. The KAF mixes fit perfectly into the pan. Will it hold a batch of the master recipe scones or will there be too much dough? If so, I may make a pan of minis and a sheet of the more traditional shape next time I make the master recipe.

    1. MaryJane Robbins

      Hi Sandy,
      Yes, the master recipe should fit just fine into the mini pan, and you can still add inclusions. ~ MJ

  3. Marnye Moore

    Scones are a staple in my home. Nearly as easy to assemble as biscuits, they offer a bit more glamour in the form of flavor and texture. I am looking forward to trying the roasted strawberry and pistachio flavor!

  4. Lisa in the CHI

    My mom is known for her scones within our family and friends. Thank you for the inspiration to use the master recipe and surprise her on Mother’s Day with a creation of my own scone!

  5. Nancy Sullivan

    My favorite flavor combo is chocolate chips and candied orange peel. drizzle with melted chocolate after baking..

  6. JanFry

    The other day I had for pieces of bacon that had to be used. I made bacon scones with a maple glaze. They were amazing!

  7. Judy Aiken

    I have an old family recipe for scones that came over from England when the family immigrated in the late 1800’s. the recipe is similar to yours. We traditionally put raisins in them and make them into discs.

  8. Naureen

    Is it necessary to turn the dough out onto a work surface to fold it over itself and press the dough together? I ask because your scone mixes, which are delicious, do not require this step.

    1. MaryJane Robbins

      You don’t have to do this step, Naureen, but it will help make nice layers in your scones if you like them on the flaky side. ~ MJ

  9. Marilyn

    Quick question MaryJane…when making scones in advance to be frozen for up to a month, should I still brush on the milk or egg wash *before* freezing? Thanks!

    1. The Baker's Hotline

      Good question, Marilyn. We recommend holding off on that last step until just before you put them in the oven. Happy baking! Mollie@KAF

  10. Kim Kiernan

    Can I substitute buttermilk or kefir for the milk? I love making scones! It’s wonderful to have a master recipe that can be alterned for sweet or savory. As usual, your blog is wonderful. Thank you!

    1. The Baker's Hotline

      Yes Kim, both of those liquids will produce lovely scones. Buttermilk and kiefer are more acidic than milk, so you can use 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. This should give you just the right texture. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Donna, you’re welcome to go ahead and make this substitution knowing that the scones won’t be quite as tender as they otherwise would be. Give it a shot using the same amount of liquid and see how you like the results. You might think they’re just sublime (and we hope you do!), but if you find you want more tenderness, you’ll know to use heavy cream next time. Happy baking! Kye@KAF

  11. N

    I loved the scones, will try making some savory ones with jalapeno and cheddar. One question , I have guest coming and they cannot have eggs! Any suggestions about how I can make them without the eggs?

    1. The Baker's Hotline

      You have a few options when it comes to baking egg-less scones. One is to simply use a recipe that doesn’t call for eggs, like ours for Bacon-Cheddar-Chive Scones or Cream Tea Scones. If you prefer to stick with this base recipe, you can use any of a number of egg substitutes. We especially like using re-hydrated flax meal, which we explain in detail here. Hope this helps and happy baking! Mollie@KAF

  12. RMBurke

    Using the scone box mix, one ingredient is milk. Can the milk be reduced fat, fat free or Soy? Does each type of milk change the results and if so, whick is the recommended milk type? Instead of cream, can half and half or buttermilk be substituted? Can greek yogurt or soy yogurt be substituted as well?


    1. The Baker's Hotline

      You’re welcome to experiment with different kinds of milk, including non-dairy milk when making scones. (If you use non-dairy milk, just be sure to use an unsweetened, unflavored variety.) The higher the fat content of the liquid you use, the richer and more tender the scone will be. Cream has the highest fat content, so using something like half & half or whole milk in place of cream will make a slightly less tender scone.

      If a recipe calls for buttermilk, you can use plain yogurt (regular or soy) thinned out with a bit of milk or sour cream. If you use one of these liquids in a recipe that calls for regular milk or cream, you may need to replace a small amount of the baking powder with baking soda to account for the extra acidity. Choose the liquid based on what you’re looking for in your scones. I hope that helps! Kye@KAF

  13. Brenda D

    I would prefer making scones using a scoop. How can you adjust ingredients to manage this instead of forming a disk?

    1. The Baker's Hotline

      Brenda, most scone recipes that call for patting out the dough can also be scooped. If you find your dough is just a bit too dry to this, feel free to add 1-2 tablespoons of extra milk so that the dough becomes a bit looser and is easier to scoop. No other changes need to be made; just watch the color of the scones as they bake to ensure they bake for the right amount of time. Happy baking! Kye@KAF

  14. Antonia

    I have 2 questions. How can I incorporate some sourdough starter into my scone mix? And, I would like to get these ready to pop in the oven the night before, can I refrigerate the batter overnight, then proceed with the 30 minute freeze in the morning?

    1. The Baker's Hotline

      Sourdough scones, interesting! We’ve written a full article on our blog about how to add sourdough starter to a recipe, which you might find helpful. Basically you can add in 1 cup of starter and reduce the flour by 1 cup and the liquid by 1/2 cup. As for your question about making the dough the night before, it’s best to freeze the scones overnight rather than keep it in the fridge and then move it in the morning (one more thing to think about!). Just put the shaped scones right into the freeze and the next morning bake as you normally would, adding 2-5 minutes to the bake time to account for them being frozen. Happy baking! Kye@KAF

  15. Joni Bales

    I tried your scone recipe with dried cranberries and orange zest, and they came out great! I am planning to make a large batch of scones for a function, and I was wondering if there were any considerations/adjustments to the recipe that you are aware of that I need to tweak. I am planning to make a 5x batch.

    1. The Baker's Hotline

      Sounds tasty, Joni! Sometimes the ratios in recipes can get a bit out of whack when you increase them by that much, so we’d recommend doing a couple of double batches and a single batch just to ensure that the texture and flavors come out the way they do when you made the single batch. Happy baking! Annabelle@KAF

  16. Raimonda Guci

    I used the box of apricot scone mixed and cranberry orange scones were the moisture best scones I ever make it. I bake only for 11 min I have a lot of compliments from my relatives and friends. Thank you to King Arthur Flour

  17. Annie

    I made a batch of scones yesterday , and added a tablespoon of cocoa into the dry ingredients . I added diced strawberries and chocolate chips , and they came out great ! I currently have some with white chips and diced peaches chilling in the freezer , and also have plans to make some with apples and caramel bits later this week . The savory scones are also really good with chopped pepperoni , parmesan , and a bit of garlic .


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