This big fluffy scones recipe will remind you of summer days at the fair. Made from scratch and with simple ingredients, you'll have a delicious batch of warm scones ready for that raspberry jam. Yum!
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I grew up in Washington State and one of our favorite things to do was enjoy fresh fair scones every summer. Filled with raspberry jam, they were simply to die for. Then the scone mix appeared on store shelves so you could avoid crowds and make them at home.
Unfortunately, that's a local thing, and seeing as I'm no longer in my home state, I have instead resorted to making scones from scratch. While I do have a 4 Ingredient Scones, this fair scone recipe is just as great as the ones I remember from my youth.
Try these homemade scones with some Sugar Free Strawberry Jam or Sugar Free Blueberry Jam for a fresher treat. Even my Copycat Texas Roadhouse Butter tastes fabulous with these warm scones!
For a different flavorful scone experience remember to try my Blueberry Cream Cheese Scones.
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💛 Why You'll Love This Recipe
- Simple ingredients. We only need 6 pantry staple ingredients to make this recipe. You may be able to find all of them already in your home!
- Cheap to make. For 6 large scones, you'll spend about $1-$2 on ingredients. Those scones at the fair easily cost double or more per scone. We get a much larger bang for our buck following this yummy Big Fluffy Scones Recipe.
- Fair scones- at home. We enjoy making these big fluffy scones at home for many reasons: no travel, long lines, or crowds. Plus, bigger portions! Another perk? You can whip them up anytime. Looking for Christmas Breakfast Ideas? Scones can be a great option!
🛒 Ingredients
Flour- You will need some all purpose flour for the base of this recipe.
Baking powder- This will help to get the scones to puff up nicely as they bake.
Butter- You can use butter or shortening depending on what you have on hand, but I prefer the richer taste that butter gives the dough.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Butter- Use salted or unsalted butter based on availability. Alternatively, plain or butter-flavored shortening can be substituted. Butter should be cold, shortening at room temperature without melting.
Adding Raisins- If you would like to add in ¼ cup of raisins, you may. I find that it works best when you remove 2 tablespoons of milk, before adding in the raisins as they will release their own moisture as the scones cook.
💰 Budget-Friendly Tips
Swap butter wisely. Butter adds flavor, but you don't need premium European butter. Store brand works perfectly. If you need to stretch butter further, replace up to 2 tablespoons with oil (vegetable or canola) without affecting texture too much.
Use milk instead of cream. Heavy cream can get pricey. Whole milk, or even 2%, will still give soft, delicious scones while keeping costs down.
🥄 Instructions for Big Fluffy Scones Recipe
Step 1: Preheat the oven to 450 degrees F.
Step 2: Measure the dry ingredients into a large mixing bowl (Image 1).
Step 3: Whisk together to combine (Image 2).
Step 4: Cube your cold butter and add it to the dry ingredients. (Images 3 & 4).
Step 5: Cut together until fine crumbs appear (Image 5).
Step 6: Add in the milk (Image 6) and stir together with a wooden spoon until moistened.
Step 7: The dough should be shaggy and not too wet but hold together if pressed (Image 7). Turn the dough out onto a floured surface.
Step 8: Press into a round disc (Image 8) about ½ inch thick.
Step 9: Cut into 6 equal sized wedges (Image 9).
Step 10: Place the scones onto an ungreased baking sheet (Image 10).
Step 11: Bake in the oven at 450 degrees F for 15 minutes (Image 11).
Step 12: Allow to cool until safe to touch (Image 12), and then slice in half before filling with jam. Close, serve, and enjoy!
👩🏻🍳 Expert Tips
- It's similar to making biscuits. Making scones is similar to whipping up Baking Powder Biscuits, with similar ingredients but a different process. Instead of rolling, folding, and cutting dough, scones involve gently pressing the dough into a disc.
- Don't knead the dough. Unlike biscuits, scones require minimal handling to maintain their soft, fluffy texture. Avoid kneading or folding the dough too much, as this can result in chewy scones.
- Biscuits and breads demand different care. Treat the dough more gently than a yeast dough, similar to making Homemade White Bread. Aim for soft, fluffy, and airy scones by handling the dough with care.
❄️ Storage, Reheating & Make Ahead
Storage: Store uneaten scones in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it can dry them out. For longer storage, freeze baked or unbaked scones for up to 3 months in an airtight container or freezer bag.
Reheating: Warm baked scones in the microwave for 10-15 seconds for a soft, fresh-from-the-oven texture, or reheat in a 350°F oven for 5-7 minutes to crisp the edges.
Make Ahead: Prepare the dough as directed, cut into wedges, and freeze on a baking sheet until solid. Transfer to an airtight container or freezer bag. When ready to bake, place frozen wedges on a baking sheet and bake as directed, adding 2-3 extra minutes if needed.
🥗 Side Dishes or Pairing Ideas
This Big Fluffy Scones Recipe pairs well with many sides and drinks. Enjoy them with fresh fruit, yogurt parfaits, or scrambled eggs for a balanced meal. Sweet scones go great with jam and honey.
- How to Make Strawberry Jam (for Canning)Recipe $9.62 / Half-Pint $1.60
- Instant Pot YogurtRecipe $3.76 / Serving $0.24
- Small Batch Orange MarmaladeRecipe $1.38 / Serving $0.69
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
❓ Recipe FAQs
When making scones you want to make sure that you do not overwork the dough. Bring the dough together just enough that it holds together, press, cut, and place on a baking sheet.
Cold butter (or frozen butter) works best because it creates little fat pockets in the dough, which helps to release moisture and creates a nicer crumb. Warmer butter would make the dough almost impossible to work with and give less than desirable results once baked.
Rubbing the butter over the flour (when you cut in the butter) helps to coat the flour in fat which prevents the liquid from being absorbed into the flour too quickly. This means that less gluten is formed as a result and the texture turns out perfect.
For your scones to puff up nicely, pop them in the oven right after shaping them. Waiting too long deflates them!
Arrange scones snugly on the baking tray so they rise together instead of spreading out.
🍽️ More Recipes You'll Love
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- Blueberry Cream Cheese SconesRecipe $4.07 / Serving $0.51
🐝 If you tried this big fluffy scones recipe, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Big Fluffy Scones Recipe
Ingredients
- 2 ½ cups all-purpose flour - ($0.32)
- 2 teaspoons baking powder - ($0.10)
- 2 tablespoons granulated sugar - ($0.04)
- ½ teaspoon salt - ($0.01)
- 6 tablespoons butter or shortening, cold - ($0.72)
- ¾ cup plus 2 tablespoons milk - ($0.18)
Instructions
- Prep. Preheat oven to 450°F.
- Mix dry ingredients. In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in fat. Add cold butter or shortening and cut into the dry ingredients until fine crumbs form.
- Add milk. Stir in milk just until the dough is moistened and shaggy. The dough should hold together when pressed.
- Shape. Turn dough onto a lightly floured surface and gently press into a round disc about ½ inch thick. Cut into 6 equal wedges.
- Bake. Place scones on an ungreased baking sheet and bake for 15 minutes, until lightly golden.
- Serve. Cool slightly, slice in half if desired, and serve with jam.
Notes
- Fat Options. Use salted or unsalted butter, cold. Shortening should be at room temperature.
- Add-Ins. Add up to ¼ cup raisins. Reduce milk by 2 tablespoons if adding.
- Handling Tip. Handle dough gently to keep scones tender.
- Make Ahead. Cut and freeze unbaked scones up to 3 months. Bake from frozen.
- Storage. Store at room temperature in an airtight container. Reheat briefly if desired.
Nutritional Information
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