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Cranberry chocolate scones

Master Scone Dough

The best scone dough that's easily customizable with 5 of our favorite variations.

Servings 6 wedges

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 4 tbsp cold vegan butter or regular butter cut into small cubes
  • ½ cup plant-based milk or heavy cream plus extra for brushing
  • 2 flax or regular eggs, well beaten

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

  2. Mix dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Cut in the Butter: Using a pastry cutter or your hands, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

  4. Add Milk and Mix: Pour in the eggs (or egg replacement) and milk (and vanilla extract or other liquid/wet ingredients if using) and stir until just combined—be careful not to overmix.

  5. Optional Mix Ins: Add any other flavors or ingredients (like nuts, fruit, chocolate, etc) you're adding for your scone variations and gently fold in until combined.

  6. Form and Cut: Turn the dough onto a floured surface, shape it into a 1 ½-inch-thick round, and cut into 6 wedges. For added shine, brush the tops with your egg wash or a bit of milk. Place scones on parchment paper on baking sheet.

  7. Bake: Bake scones at 425°F (218°C) for about 16-20 minutes until lightly golden on top. Let cool for at least 5 min before serving.

Recipe Video