Tips for Making the Best Scones

1. Keep Ingredients Cold

• Like all pastry, when the cold layers of butter hit a hot oven, it creates steam between the layers of pastry. • This will ensure you get flaky scones!

• For my blueberry scone recipe, I quickly smash cold butter cubes with my hands to keep the butter cold. You can also grate frozen butter. • The heavy cream and blueberries are refrigerated before adding.

2. Don't Over Mix the Scone Dough

• Over mixing will warm up the dough and create gluten. • Gluten development results in chewy scones (you want tender and flaky!)

• Scone dough is purposefully crumbly and might appear dry. • Only knead the dough a few times in the bowl and keep mixing to a minimum. The dough will come together!

3. Place Scones Near Each Other While Baking

• Place the scones near each other while they bake to ensure they rise high, have straight sides, and don't flatten.

4. Chill the Scones Before Baking

• Freeze the scones for 30 minutes or longer before baking. • This will chill the butter to create maximum steam in the oven, resulting in a taller rise and better texture.

5. Measure Ingredients by Weight

• Measuring your scone ingredients by weight will give you the most accurate measurements and best results! • My favorite baking scale is linked below.

Get my sourdough blueberry scone recipe and other baking recipes at!