13 Buttery Holiday Scone Recipes That Pair Perfectly With Tea

Written by Camilla in Bread

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You might think scones are fussy, but they’re actually quick and forgiving to make. Follow simple steps for flaky dough, chill the butter, and mix in flavors like cranberry, lemon, or rosemary for a balanced bite. Pair each variation with a tea that matches its sweetness or spice, and you’ll have warm, buttery treats for guests or a quiet morning—keep going to see the specific recipes and easy swaps.

Classic Clotted-Cream Scones

Light, crumbly clotted-cream scones that melt in your mouth — perfect with jam and a cuppa.

Ingredients:

  • 2 cups (250 g) self-raising flour, plus extra for dusting
  • 2 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 6 tbsp (85 g) cold unsalted butter, cubed
  • 1/2 cup (120 g) clotted cream, plus extra for serving
  • 1 large egg
  • 1/2 cup (120 ml) whole milk (plus a splash for brushing)
  • 1 tsp vanilla extract (optional)
  • Strawberry jam or preserves, to serve

How to Make:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. In a bowl, whisk together flour, sugar, and salt.
  3. Rub or pulse in cold butter until mixture resembles coarse crumbs.
  4. In a small bowl, beat egg with clotted cream, milk, and vanilla if using.
  5. Pour wet mix into dry ingredients and stir gently just until combined — don’t overwork the dough.
  6. Turn dough onto a lightly floured surface and pat to about 1-inch (2.5 cm) thickness.
  7. Cut rounds with a 2.5–3 inch cutter, pressing straight down (don’t twist).
  8. Place scones on prepared sheet, brush tops with a splash of milk for shine.
  9. Bake 12–15 minutes until risen and golden-brown on top.
  10. Cool slightly on a rack, then split and serve warm with clotted cream and jam.

Enjoy a warm scone with jam and clotted cream — tea time bliss in every bite!

Cranberry-Orange Holiday Scones

Bright, zesty cranberry-orange scones — perfect with a cup of tea this holiday season.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 1/2 cup (70 g) dried cranberries
  • Zest of 1 large orange
  • 2/3 cup (160 ml) heavy cream, plus 2–3 tablespoons extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • Optional glaze: 3/4 cup (90 g) powdered sugar + 1–2 tablespoons orange juice

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture with a pastry cutter or fingers until it looks like coarse crumbs.
  4. Stir in the dried cranberries and orange zest so they’re evenly distributed.
  5. In a small bowl, whisk together the heavy cream, egg, vanilla, and orange juice.
  6. Pour the wet ingredients into the dry and gently mix until just combined — don’t overwork the dough.
  7. Turn the dough onto a lightly floured surface, pat into a 1-inch thick round, and cut into 8 wedges.
  8. Place the wedges on the prepared sheet, spacing them a couple inches apart.
  9. Brush the tops with a little extra cream and bake for 15–18 minutes, until golden brown.
  10. If making the glaze, whisk powdered sugar with orange juice until smooth and drizzle over slightly cooled scones.
  11. Let the scones cool a few minutes, then enjoy warm with butter or clotted cream.

Serve these cranberry-orange scones warm — they’re bright, buttery, and holiday-ready!

Spiced Maple Pecan Scones

Warm spice and maple-sweet pecan scones that pair perfectly with a cozy cup of tea.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (115 g) cold unsalted butter, cut into small cubes
  • 1/2 cup (60 g) chopped pecans, toasted if possible
  • 1/2 cup (120 ml) pure maple syrup
  • 1/2 cup (120 ml) heavy cream (plus 1–2 tablespoons extra if needed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar or turbinado sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. Add the cold butter cubes to the dry mix and cut or rub them in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Stir in the chopped pecans so they’re evenly distributed.
  5. In a separate bowl, whisk the maple syrup, heavy cream, egg, and vanilla until combined.
  6. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; add 1–2 tablespoons extra cream if the dough seems too dry.
  7. Turn the dough out onto a lightly floured surface and pat into a circle about 1-inch thick; avoid overworking the dough.
  8. Cut the circle into 8 wedges and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
  9. Brush the tops with a little extra cream and sprinkle with coarse sugar if using.
  10. Bake for 15–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  11. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool a bit more.

Enjoy warm with butter, extra maple syrup, or clotted cream for a perfectly spiced tea-time treat!

Boozy Chocolate-Cherry Scones

A decadent, slightly boozy chocolate-cherry scone that’s perfect with tea (or something stronger).

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 3/4 cup (115 g) dark chocolate chips or chopped dark chocolate
  • 3/4 cup (110 g) dried cherries (or fresh cherries, pitted and chopped)
  • 1/4 cup (60 ml) cherry liqueur (Kirsch, Cherry Heering, or brandy)
  • 3/4 cup (180 ml) cold heavy cream, plus 1–2 tablespoons more if needed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
  3. Cut cold butter into the dry mix with a pastry cutter or fingertips until pea-size crumbs form.
  4. Stir in chocolate chips and cherries until evenly distributed.
  5. In a small bowl, whisk cream, egg, vanilla, and cherry liqueur until combined.
  6. Pour wet mixture into dry ingredients and fold gently until a shaggy dough forms; add a little extra cream if too dry.
  7. Turn dough onto a lightly floured surface and pat into an 8-inch (20 cm) circle about 1 inch thick.
  8. Cut circle into 8 wedges and place on the prepared sheet, spacing them apart.
  9. Brush tops with a touch of cream and sprinkle coarse sugar if using.
  10. Bake 15–18 minutes until set and a toothpick comes out mostly clean; edges will be slightly firm.
  11. Cool on a rack for 10 minutes before serving so flavors settle.

Enjoy warm with tea, coffee, or a cheeky extra splash of liqueur — these scones are irresistible.

Lemon-Blueberry Morning Scones

Bright, zesty lemon and juicy blueberries make mornings feel like sunshine in every bite.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon
  • 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
  • 3/4 cup (175 ml) heavy cream or buttermilk, plus extra for brushing
  • 1 large egg
  • 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • Optional glaze: 1/2 cup (60 g) powdered sugar mixed with 1–2 teaspoons lemon juice

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
  3. Cut the cold butter into the dry ingredients with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
  4. In a small bowl, whisk the cream (or buttermilk), egg, lemon juice, and vanilla until combined.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just starting to come together.
  6. Fold in the blueberries carefully to avoid crushing them; the dough should be slightly sticky but manageable.
  7. Turn the dough out onto a lightly floured surface and pat into a 7–8 inch (18–20 cm) circle about 1 inch (2.5 cm) thick.
  8. Using a sharp knife or bench scraper, cut the circle into 8 wedges and transfer them to the prepared baking sheet, spacing a bit apart.
  9. Brush the tops lightly with extra cream and sprinkle a little sugar if desired for sparkle.
  10. Bake for 15–18 minutes, or until the scones are golden on top and a toothpick inserted near the center comes out clean.
  11. Let the scones cool on the pan for 5 minutes, then transfer to a wire rack. Drizzle with the lemon glaze if using.

Enjoy warm with butter or clotted cream — delightful with your morning tea!

Ginger-Molasses Winter Scones

Ginger-Molasses Winter Scones — warm, spicy, and perfect with a steaming cup of tea.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves (optional)
  • 6 tbsp (85 g) cold unsalted butter, cubed
  • 1/2 cup (80 g) crystallized ginger, finely chopped
  • 1/4 cup (60 ml) molasses
  • 2/3 cup (160 ml) buttermilk (plus extra for brushing)
  • 1 tsp vanilla extract
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves.
  3. Cut the cold butter into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the chopped crystallized ginger so it’s evenly distributed.
  5. In a small bowl, whisk molasses, buttermilk, and vanilla until combined.
  6. Pour the wet mixture into the dry ingredients and fold gently with a wooden spoon or spatula until a soft, slightly sticky dough forms. Don’t overmix.
  7. Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick round about 7–8 inches across.
  8. Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing a little apart.
  9. Brush the tops with a little buttermilk and sprinkle with coarse sugar if using.
  10. Bake for 12–15 minutes, until the scones are golden at the edges and a toothpick comes out clean.
  11. Transfer to a wire rack to cool slightly before serving.

Enjoy these ginger-molasses scones warm with butter or clotted cream — a cozy winter treat for tea time!

Cardamom-Almond Scones

Warm, fragrant cardamom-almond scones — perfect with tea and a smear of butter.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cardamom (or 1 tbsp crushed green cardamom seeds)
  • 6 tbsp (85 g) cold unsalted butter, cubed
  • 1/2 cup (60 g) sliced or slivered almonds, plus extra for sprinkling
  • 2/3 cup (160 ml) heavy cream, plus a little extra for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 small lemon (optional, brightens the flavor)

How to Make:

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  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk together the flour, sugar, baking powder, salt, and ground cardamom in a large bowl.
  3. Cut the cold butter into the dry ingredients with a pastry cutter or fingertips until the mixture looks like coarse crumbs with pea-sized bits.
  4. Stir in the sliced almonds and lemon zest if using.
  5. In a small bowl, whisk the cream, egg, and vanilla until blended.
  6. Pour the wet mix into the dry ingredients and gently fold until just combined — the dough should be slightly sticky but workable. Don’t overmix.
  7. Turn the dough onto a lightly floured surface, pat into a 1-inch (2.5 cm) thick circle about 7–8 inches (18–20 cm) across.
  8. Cut the circle into 8 wedges with a sharp knife and transfer wedges to the prepared sheet, spacing them a couple of inches apart.
  9. Brush the tops lightly with extra cream and sprinkle with a few sliced almonds.
  10. Bake 14–18 minutes until golden brown and a toothpick comes out clean from the center.
  11. Cool on a rack for 5–10 minutes before serving warm.

Enjoy these cardamom-almond scones with your favorite cup of tea — fragrant, nutty, and impossibly cozy.

Earl Grey Lavender Scones

Bright, floral scones perfumed with Earl Grey and lavender—perfect with clotted cream and jam.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 2 tsp dried culinary lavender (or 1 tbsp fresh, minced)
  • 2 tsp loose Earl Grey tea leaves (or 2 tea bags, opened)
  • 6 tbsp (85 g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180 ml) heavy cream, plus 2–3 tbsp extra for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: coarse sugar for sprinkling

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Stir in the dried lavender and Earl Grey leaves so they’re evenly distributed.
  4. Cut the cold butter into the flour mixture with a pastry cutter or your fingers until pea-sized crumbs form.
  5. In a small bowl, whisk the cream, egg, and vanilla until smooth.
  6. Pour the wet ingredients into the dry and gently fold until just combined; don’t overwork the dough.
  7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick round; fold once if it’s crumbly and pat again.
  8. Use a 2½–3 inch cutter to cut rounds and place them on the prepared sheet, spacing them about 1 inch apart.
  9. Brush the tops with a little extra cream and sprinkle with coarse sugar if you like.
  10. Bake 12–15 minutes, until the scones are lightly golden on top and a toothpick comes out clean.
  11. Cool briefly on the pan for 5 minutes, then transfer to a rack to finish cooling.

Enjoy these fragrant Earl Grey lavender scones warm with clotted cream and jam for a delightful tea-time treat!

Apple-Cinnamon Streusel Scones

Warm, buttery scones studded with apples and topped with crunchy cinnamon streusel — perfect with a cup of tea.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 1 cup diced apple (about 1 medium apple; Peel if you prefer)
  • 1/2 cup heavy cream (plus 1–2 tablespoons extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, to toss with apple to prevent browning)

Streusel topping:

  • 1/4 cup (50 g) brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cubed

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced apple with lemon juice if using; set aside.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
  4. Cut the cold cubed butter into the flour mixture with a pastry cutter or fingertips until mixture resembles coarse crumbs.
  5. Stir in the diced apple so it’s evenly distributed.
  6. In a small bowl, whisk together the heavy cream, egg, and vanilla.
  7. Pour the wet mixture into the dry ingredients and gently fold until just combined into a soft, slightly sticky dough. Don’t overmix.
  8. Turn the dough onto a lightly floured surface, pat into a round about 1-inch thick, and cut into 8 wedges. Transfer wedges to the prepared baking sheet, spacing them about 1 inch apart.
  9. Make the streusel: mix brown sugar, flour, and cinnamon in a small bowl, then cut in the cold butter until crumbly. Sprinkle streusel evenly over the scones.
  10. Brush the tops of the scones lightly with the extra 1–2 tablespoons cream for a golden finish.
  11. Bake for 15–18 minutes, until tops are golden and a toothpick inserted into the center comes out clean.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.

Serve warm with butter, clotted cream, or a drizzle of honey — enjoy these apple-cinnamon streusel scones with your favorite cup of tea!

Pumpkin-Sour Cream Scones

Perfectly spiced pumpkin-sour cream scones — tender, flaky, and just sweet enough for a cozy tea.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 g) sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1/3 cup (50 g) raisins or chopped pecans
  • Optional glaze: 1/2 cup (60 g) powdered sugar + 1–2 teaspoons milk or cream and a pinch of cinnamon

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
  3. Cut cold butter into the flour mixture with a pastry cutter or fingertips until crumbly and pea-size bits remain.
  4. In a separate bowl, whisk pumpkin puree, sour cream, egg, and vanilla until smooth.
  5. Pour wet mixture into dry and stir gently until just combined; fold in raisins or pecans if using. Don’t overmix.
  6. Turn dough onto a lightly floured surface, pat into an 8-inch (20 cm) circle about 1-inch thick.
  7. Cut circle into 8 wedges and place them on the prepared baking sheet, spacing slightly apart.
  8. Brush tops lightly with a little extra sour cream or milk for shine.
  9. Bake 15–18 minutes until golden at the edges and a toothpick comes out clean.
  10. Cool on a rack for 10 minutes. If using glaze, whisk powdered sugar with milk and cinnamon, then drizzle over warm scones.

Enjoy warm with butter, jam, or a cup of tea — perfect for crisp mornings or cozy afternoons!

Honey-Rosemary Savory Scones

Sweet-savoury bites that pair floral honey with fragrant rosemary for tea time — with a hint of sharpness from cheese.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp granulated sugar
  • 1 tbsp finely chopped fresh rosemary (plus extra for sprinkling)
  • 6 tbsp (85 g) cold unsalted butter, cut into small cubes
  • 1/2 cup (55 g) grated sharp cheddar or Parmesan (optional, but delicious)
  • 2/3 cup (160 ml) heavy cream (plus a little extra if needed)
  • 2 large eggs, divided (1 for dough, 1 for egg wash)
  • 2 tbsp honey, plus extra for drizzling
  • Coarse sea salt for finishing

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk flour, baking powder, salt, sugar, and chopped rosemary in a large bowl.
  3. Cut the cold butter into the flour mixture with a pastry cutter or fingers until it looks like coarse crumbs with pea-sized pieces.
  4. Stir in the grated cheese if using.
  5. In a small bowl, beat 1 egg with the heavy cream and 2 tablespoons honey.
  6. Pour the wet mix into the dry ingredients and fold gently until the dough just comes together; add a splash more cream if too dry.
  7. Turn the dough onto a lightly floured surface, pat into a 1-inch thick round, and cut into 8 wedges (or use a 2.5-inch cutter for rounds).
  8. Place scones on the prepared sheet about 1 inch apart.
  9. Beat the remaining egg and brush over the tops; sprinkle with a few rosemary leaves and a pinch of coarse sea salt.
  10. Bake 15–18 minutes until golden on top and cooked through.
  11. Remove from oven and while still warm, drizzle lightly with honey.
  12. Let cool a few minutes, then enjoy with butter, clotted cream, or more honey.

Dig in — these honey-rosemary scones are irresistible with a cup of tea!

White Chocolate-Cranberry Pistachio Scones

A buttery, slightly sweet scone studded with tart cranberries, crunchy pistachios, and melty white chocolate — perfect with your afternoon tea.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 1/2 cup (75 g) dried cranberries
  • 1/2 cup (60 g) shelled pistachios, coarsely chopped
  • 3/4 cup (120 g) white chocolate chips or chopped white chocolate
  • 2/3 cup (160 ml) heavy cream or buttermilk, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar for sprinkling

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Cut the cold butter into the flour mixture with a pastry cutter or fingers until it resembles coarse crumbs.
  4. Stir in cranberries, pistachios, and white chocolate so they’re evenly distributed.
  5. Whisk the cream (or buttermilk), egg, and vanilla in a small bowl.
  6. Pour the wet ingredients into the dry and mix gently with a fork until a shaggy dough forms; don’t overwork it.
  7. Turn the dough onto a lightly floured surface and pat into a round about 1-inch thick.
  8. Use a sharp knife to cut the round into 8 wedges (or use a 2.5-inch cutter for rounds).
  9. Transfer scones to the prepared sheet, spacing them about 1 inch apart.
  10. Brush the tops with a little cream and sprinkle with coarse sugar if you like.
  11. Bake 15–18 minutes, until golden on top and a toothpick comes out clean of raw dough.
  12. Cool on a rack for 10 minutes before serving so the white chocolate sets slightly.

Enjoy warm with tea or clotted cream — these scones are calling for a cozy afternoon bite!

Brown Butter Fig and Walnut Scones

A warm, nutty scone with caramelized brown butter, sweet figs, and crunchy walnuts—perfect with your afternoon tea.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter (for browning)
  • 2/3 cup (160 ml) cold heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped dried figs (about 6–8 figs; rehydrated if very dry)
  • 1/2 cup chopped walnuts, toasted
  • Optional: coarse sugar for sprinkling

How to Make:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. In a medium skillet, melt the butter over medium heat and cook until it turns golden-brown and smells nutty, about 4–6 minutes; watch closely and remove from heat. Let cool slightly.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Stir the chopped figs and toasted walnuts into the dry ingredients so they’re evenly distributed.
  5. In a small bowl, whisk the cream, egg, and vanilla together, then whisk in the cooled brown butter.
  6. Pour the wet mixture into the dry ingredients and gently stir until a shaggy dough forms; don’t overmix.
  7. Turn the dough onto a lightly floured surface, pat into a 1-inch thick round about 7–8 inches across.
  8. Cut the round into 8 wedges with a sharp knife and transfer them to the prepared baking sheet, spacing a couple inches apart.
  9. Brush the tops lightly with a little extra cream and sprinkle with coarse sugar if using.
  10. Bake 15–18 minutes, until the scones are golden on top and a toothpick inserted into the center comes out clean.
  11. Cool on a rack a few minutes before serving so the crumb sets.

Enjoy warm with butter, clotted cream, or a drizzle of honey—these scones are tea-time perfection.

Conclusion

You’ll enjoy baking these buttery scones and pairing them with tea. Start simple, follow one recipe, and practice basic steps: measure, mix, chill, cut, and bake. Try classic clotted-cream first, then branch out to citrus, spice, or savory options. Taste as you go, adjust sweetness, and note timing. Share warm batches with friends or freeze extras for later. Small tweaks will help you master texture, flavor, and flaky finish.

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