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!
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. 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!
Why This Recipe Works
- 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 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 recipe.
- Fair scones- at home. We make this big fluffy scones recipe at home and from the comfort of our own kitchens so that we can avoid the travel, the long lines, and the crowds, and we get bigger portions too!
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🥘 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.
Sugar- Adding in a little granulated sugar gives us a softer and more tender crumb.
Salt- This is a natural flavor enhancer.
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.
Milk- You can use dairy free milk or even buttermilk if desired, but milk is needed to moisten the dough.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Big Fluffy Scones Recipe with these simple step-by-step instructions:
Preheat the oven to 450 degrees F.
Measure the dry ingredients into a large mixing bowl.
Whisk together to combine.
Cube your cold butter and add it to the dry ingredients. (Or add in the shortening, if using.)
Cut together until fine crumbs appear.
Add in the milk and stir together with a wooden spoon until moistened.
The dough should be shaggy and not too wet but hold together if pressed.
Turn the dough out onto a floured surface.
Press into a round disc about ½ an inch thick. Cut into 6 equal sized wedges.
Place the scones onto an ungreased baking sheet.
Bake in the oven at 450 degrees F for 15 minutes.
Allow to cool until safe to touch and then slice in half before filling with jam. Close, serve, and enjoy!
🧾 Substitutions
Butter- You can use salted or unsalted butter depending on what you have on hand. Shortening (plain or butter flavored) can also be used. If using butter, make sure it's nice and cold. If using shortening, room temperature is fine as long as it isn't melted.
🥣 Recipe Add-Ins
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, to add in the raisins as they will release their own moisture as the scones cook.
🍴 Recipe Tips
Making scones is like making Baking Powder Biscuits. The ingredients are almost exact, but the preparation is where things change. Instead of rolling the dough, folding it over, and cutting it into circles, we are just trying to lightly press the dough together into a disc.
Scones require a lot less effort, and kneading, folding, or putting too much force into the scones can result in a chewier texture. We want our scones to be fluffy and light, so only bring the dough together, do not overwork it.
⏲️ Make Ahead Instructions
If you wish to make the dough in advance you may. I recommend making the dough and cutting it into wedges before freezing raw on a baking sheet. Once solid, you can transfer to an airtight container for up to 3 months.
You can bake your scones from frozen.
👩🏻🍳 Storage
Store any uneaten scones in an airtight container at room temperature. The fridge will cause the scones to dry out, so room temp is best. Note that you can reheat them in the microwave for 10-15 seconds for a second chance at that warm-from-oven taste.
💭 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.
More great biscuit and rolls recipes to check out soon
- Chocolate Gravy and Biscuits
- Easy 45 Minute Cinnamon Rolls
- Easy 3 Ingredient Biscuits
- Strawberry Cream Cheese Crescents
📖 Recipe
Big Fluffy Scones Recipe
Ingredients
- 2 ½ cups All-purpose flour ($0.20)
- 2 teaspoons Baking powder ($0.04)
- 2 Tablespoons Granulated sugar ($0.02)
- ½ teaspoon Salt ($0.05)
- 6 Tablespoons Cold butter (or shortening) ($0.56)
- ¾ cup plus 2 Tablespoons Milk ($0.15)
Instructions
- Preheat the oven to 450 degrees F.
- Measure the dry ingredients into a large mixing bowl.
- Whisk together to combine.
- Cube your cold butter and add it to the dry ingredients. (Or add in the shortening, if using.)
- Cut together until fine crumbs appear.
- Add in the milk and stir together with a wooden spoon until moistened.
- The dough should be shaggy and not too wet but hold together if pressed.
- Turn the dough out onto a floured surface.
- Press into a round disc about ½ an inch thick. Cut into 6 equal sized wedges.
- Place the scones onto an ungreased baking sheet.
- Bake in the oven at 450 degrees F for 15 minutes.
- Allow to cool until safe to touch and then slice in half before filling with jam. Close, serve, and enjoy!
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