25+ Flavorful Easter Scone Recipes for Every Taste

Easter is a time for celebration, renewal, and, of course, delicious food. One of the best ways to bring a little extra joy to your holiday table is with homemade scones.

These tender, flaky treats come in a variety of flavors and can easily be customized to suit your tastes.

Whether you prefer sweet fruit-filled scones, spiced carrot cake scones, or tangy citrus varieties, there’s a perfect scone for every Easter gathering.

This collection of 25+ Easter scone recipes will inspire you to bake up something special, bringing warmth and deliciousness to your holiday brunch, tea party, or Easter dessert spread.

From classic to creative twists, you’ll find scone ideas that will delight your family and guests.

25+ Flavorful Easter Scone Recipes for Every Taste

Easter is the perfect occasion to indulge in delicious scones, and with these 25+ recipes, you can enjoy a wide variety of flavors that suit every taste.

Whether you’re serving them as part of a festive brunch, enjoying them with tea, or presenting them as a light dessert, scones are a versatile and delicious choice.

So, gather your ingredients, preheat your oven, and get ready to share these fresh, homemade scones with your loved ones.

With a little creativity and these tasty recipes, you’ll have the most memorable Easter gathering yet, filled with flaky, flavorful scones that everyone will adore.

Classic Easter Scones Recipes

Easter is a time for family, friends, and delicious treats. These classic Easter scones are a perfect way to start the holiday morning. With their lightly sweet flavor and buttery texture, they are filled with festive ingredients like dried fruit, zest, and even a hint of vanilla. The simple yet delicious combination of flavors makes these scones an Easter breakfast or brunch favorite.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup milk (or buttermilk for extra richness)
  • 1 teaspoon vanilla extract
  • 1/2 cup dried currants or raisins
  • 1 tablespoon lemon zest
  • 1 egg (for egg wash)
• Instructions:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cubed butter and, using a pastry cutter or your fingers, work it into the dry ingredients until it resembles coarse crumbs.
  4. Stir in the dried currants and lemon zest.
  5. Add the milk and vanilla extract, and mix until the dough just comes together. Avoid overmixing.
  6. Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a round disk about 1-inch thick.
  7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  8. Lightly whisk the egg and brush it over the tops of the scones.
  9. Bake for 15-20 minutes or until golden brown.
  10. Let the scones cool slightly before serving.

These classic Easter scones are a simple and tasty way to celebrate the holiday. Their light, crumbly texture and delicate sweetness pair wonderfully with a hot cup of tea or coffee. You can easily customize them by swapping in different dried fruits or adding a glaze for an extra touch of sweetness. Whether enjoyed as part of an Easter brunch or as a light afternoon snack, these scones will surely become a beloved tradition in your family.

Lemon-Blueberry Easter Scones

The fresh, tangy combination of lemon and blueberries creates a zesty Easter treat that’s bursting with flavor. These lemon-blueberry scones are incredibly light and fluffy, thanks to the addition of buttermilk. Perfect for any springtime occasion, they bring a touch of sweetness and a burst of fruity goodness, making them ideal for Easter brunch or a springtime tea party.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 2 teaspoons lemon zest
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries and lemon zest.
  5. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir just until combined. Do not overwork the dough.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a round disk, about 1-inch thick.
  7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  8. Bake for 18-20 minutes or until golden brown.
  9. Let cool slightly before serving.

Lemon-blueberry scones are an Easter favorite, and this recipe is sure to brighten up any springtime gathering. The combination of tart lemon zest and sweet blueberries creates a wonderfully fresh flavor that’s perfect for the season. These scones are great on their own or with a drizzle of glaze to add a bit of sweetness. Serve them with a side of fresh fruit or a light salad for a perfect Easter brunch spread.

Carrot Cake Easter Scones

Celebrate Easter with a festive twist on traditional scones by incorporating the flavors of carrot cake. These carrot cake Easter scones are spiced with cinnamon and nutmeg, featuring shredded carrots and toasted walnuts. The addition of cream cheese frosting on top gives them the ultimate indulgent finish, making them a must-try for your Easter menu.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup finely shredded carrots (about 2 medium carrots)
  • 1/4 cup chopped walnuts (optional)
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the frosting: 4 ounces cream cheese, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the shredded carrots and chopped walnuts, if using.
  5. In a separate bowl, whisk together the milk, egg, and vanilla extract. Add to the dry ingredients and mix until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times. Shape into a round disk about 1-inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
  8. For the frosting: Whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  9. Once the scones have cooled, drizzle the cream cheese frosting over the top and serve.

These carrot cake scones are the perfect blend of Easter flavors and textures. The moistness from the shredded carrots, the warmth of cinnamon and nutmeg, and the crunch of walnuts make each bite delightful. The creamy frosting on top takes them to the next level, making them a showstopper for Easter brunch. Whether you serve them as a treat for breakfast or as a dessert, they’re sure to impress your guests with their festive flavor and elegance.

Strawberry Shortcake Easter Scones

Strawberry shortcake is a beloved springtime dessert, and these strawberry shortcake scones capture all the sweet, fruity goodness of the classic treat in scone form. With the addition of fresh strawberries and a light, biscuit-like texture, these scones are perfect for Easter brunch. A dollop of whipped cream or a drizzle of glaze can elevate them further for an extra touch of indulgence.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup heavy cream (plus more for brushing)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, chopped
  • 1 tablespoon lemon zest
• Instructions:
  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, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped strawberries and lemon zest.
  5. Pour in the heavy cream and vanilla extract, and mix until the dough just comes together. Do not overmix.
  6. Turn the dough onto a floured surface and pat it into a round shape about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and brush the tops with a little extra heavy cream.
  8. Bake for 15-18 minutes or until golden brown.
  9. Serve with whipped cream and extra fresh strawberries, if desired.

These strawberry shortcake scones offer the best of both worlds: the light, flaky texture of a scone combined with the refreshing sweetness of strawberries. Perfect for Easter, they provide a beautiful and delicious way to celebrate the season. They pair perfectly with a cup of tea or coffee and can be dressed up with a dollop of whipped cream or a drizzle of glaze. Whether served at breakfast or as part of an Easter dessert spread, they are sure to be a crowd favorite.

Orange and Poppy Seed Easter Scones

The bright citrusy flavor of orange combined with the crunch of poppy seeds makes these scones a delightful Easter treat. These scones are light, airy, and perfectly sweet, with just the right amount of zest from the orange. A simple glaze on top adds the perfect finishing touch, making these scones ideal for serving at Easter brunch or as a sweet snack during the holiday season.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 1 tablespoon poppy seeds
  • Zest of 1 orange
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/2 cup powdered sugar, 2 teaspoons orange juice
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the poppy seeds and orange zest.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a round disk about 1-inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
  8. For the glaze: whisk together the powdered sugar and orange juice until smooth.
  9. Once the scones have cooled slightly, drizzle the glaze over the tops and serve.

These orange and poppy seed scones are a fragrant, light, and fresh addition to your Easter celebration. The combination of citrusy orange and crunchy poppy seeds creates a unique, yet familiar, flavor that will brighten up any brunch spread. Whether you enjoy them with a simple glaze or paired with a cup of tea, they make for a perfect Easter treat that will delight your guests.

Coconut Cream Easter Scones

For coconut lovers, these coconut cream scones are an Easter dream come true. Infused with shredded coconut and topped with a creamy coconut glaze, these scones are irresistibly soft, moist, and full of tropical flavor. The coconut flavor is delicate but distinct, making these scones a unique and festive choice for your Easter table.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup shredded coconut (unsweetened)
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/4 cup powdered sugar, 2 tablespoons coconut milk
• Instructions:
  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, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the shredded coconut.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a round disk about 1-inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: whisk together the powdered sugar and coconut milk until smooth.
  9. Once the scones have cooled slightly, drizzle the coconut glaze over the tops.

These coconut cream scones offer a rich and indulgent twist on the classic Easter scone. The coconut adds a tropical flair, and the coconut glaze makes them even more decadent. Whether you’re hosting an Easter brunch or just want to enjoy a cozy afternoon treat, these scones are sure to impress. Their sweet, creamy texture and subtle coconut flavor make them an unforgettable addition to your Easter celebrations.

Lemon Lavender Easter Scones

These lemon lavender scones are a perfect blend of citrusy freshness and delicate floral notes, making them an elegant choice for Easter brunch. The zesty lemon balances beautifully with the calming lavender, offering a unique and refreshing flavor. Topped with a light glaze, these scones are sure to add a touch of sophistication to your holiday table.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 1 tablespoon dried lavender flowers
  • Zest of 1 lemon
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/2 cup powdered sugar, 2 teaspoons lemon juice
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the dried lavender flowers and lemon zest.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry mixture and stir until just combined.
  6. Turn the dough out onto a floured surface and gently knead a few times. Pat the dough into a round disk about 1-inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: whisk together the powdered sugar and lemon juice until smooth.
  9. Once the scones are slightly cooled, drizzle the glaze over the top and serve.

The lemon and lavender pairing in these scones is perfect for Easter, evoking a sense of spring with its bright citrus and gentle floral tones. The glaze adds a sweet finishing touch that perfectly complements the delicate flavors of the scones. Whether served as part of a festive brunch or as an afternoon treat, these scones are sure to stand out and impress your guests with their sophisticated yet fresh taste.

Raspberry Almond Easter Scones

Raspberry almond scones offer a delightful combination of tangy fruit and nutty richness, making them a sweet and satisfying treat for Easter. The raspberries bring a burst of color and flavor, while the almonds add a wonderful crunch and depth. These scones are simple to prepare, yet they look and taste indulgent, perfect for celebrating the season.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup sliced almonds
  • 1/2 cup fresh raspberries
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon almond extract
  • For the glaze: 1/4 cup powdered sugar, 1 teaspoon almond extract
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the sliced almonds and raspberries, being careful not to crush the berries.
  5. In a separate bowl, whisk together the heavy cream, egg, and almond extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a round shape about 1 inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 20-22 minutes, or until golden brown.
  8. For the glaze: whisk together the powdered sugar and almond extract until smooth.
  9. Once the scones have cooled slightly, drizzle the glaze over the tops.

Raspberry almond scones are a delightful treat with their balance of tart fruit and rich, nutty flavor. The fresh raspberries and sliced almonds add both texture and flavor, making these scones a standout addition to any Easter celebration. They’re perfect for pairing with a cup of tea or coffee and are sure to please guests with their beautiful color and delicious taste.

Carrot Cake Easter Scones

Carrot cake is a beloved Easter classic, and these carrot cake scones take that familiar flavor and transform it into an irresistible breakfast or brunch treat. Packed with sweetened carrots, warming spices, and a hint of cream cheese, these scones are moist, flavorful, and perfect for the holiday season. A light drizzle of cream cheese glaze adds the perfect finishing touch, making these scones feel indulgent yet comforting.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup finely grated carrots
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/4 cup cream cheese, softened, 1/4 cup powdered sugar, 1-2 teaspoons milk
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the grated carrots.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a round shape about 1 inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: whisk together the cream cheese, powdered sugar, and milk until smooth and drizzle over the cooled scones.

These carrot cake scones are a fun and delicious twist on a traditional Easter favorite. With their spiced flavor and sweetened carrots, they capture all the elements of carrot cake while maintaining the light, flaky texture of a scone. The cream cheese glaze adds just the right touch of indulgence, making them a perfect Easter treat. Whether served as part of a festive brunch or as a sweet snack, these scones will undoubtedly be a hit with friends and family.

Orange Cranberry Easter Scones

These Orange Cranberry Scones are a delightful combination of citrus and tartness, making them the perfect addition to your Easter celebration. The zesty orange adds a fresh, aromatic flavor, while the cranberries bring a burst of tangy sweetness. This recipe is simple to make, and the light, flaky texture pairs wonderfully with a hot cup of tea or coffee. For an extra touch, drizzle these scones with a sweet orange glaze to enhance their flavor.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup fresh cranberries, chopped
  • Zest of 1 orange
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/2 cup powdered sugar, 2 teaspoons orange juice
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the cranberries and orange zest.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry mixture and stir until just combined.
  6. Turn the dough out onto a lightly floured surface, knead gently, and form it into a disk about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: Whisk together the powdered sugar and orange juice until smooth and drizzle over the cooled scones.

The vibrant combination of tangy cranberries and fresh orange zest makes these scones a bright, flavorful choice for Easter morning. The sweet orange glaze gives them a lovely finishing touch, elevating the scones to an elegant level. Whether served alongside Easter brunch or enjoyed as a snack, these scones will be a crowd-pleaser with their beautiful balance of tart and sweet flavors.

Coconut Cream Easter Scones

These Coconut Cream Scones are the perfect tropical-inspired treat for your Easter gathering. The sweet, rich coconut flavor is complemented by the creamy texture, making them a deliciously indulgent breakfast or snack. With a soft, buttery crumb and a light, sweet coconut glaze, these scones feel like a vacation in every bite.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup canned coconut milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/4 cup powdered sugar, 2 tablespoons coconut milk
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the shredded coconut.
  5. In a separate bowl, whisk together the coconut milk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Turn the dough out onto a floured surface, knead a few times, and form into a disk about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: Whisk together the powdered sugar and coconut milk until smooth and drizzle over the cooled scones.

These Coconut Cream Scones offer a delightful tropical twist on the traditional scone. The subtle coconut flavor combined with the creamy texture creates a deliciously indulgent treat perfect for Easter. Topped with a sweet coconut glaze, these scones are not only delicious but visually stunning as well. They will bring a touch of the exotic to your holiday celebration, leaving everyone asking for the recipe.

Pistachio Rosewater Easter Scones

If you’re looking for a unique and refined scone for your Easter celebration, the Pistachio Rosewater Scones are an elegant choice. The earthy pistachios pair beautifully with the floral hint of rosewater, creating a fragrant and flavorful scone that stands out. Topped with a light rosewater glaze, these scones offer a delicate balance of nutty and floral flavors that are sure to impress your guests.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup shelled pistachios, chopped
  • 1/4 teaspoon ground cardamom
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon rosewater
  • For the glaze: 1/4 cup powdered sugar, 1 tablespoon rosewater, 1-2 teaspoons milk
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the chopped pistachios.
  5. In a separate bowl, whisk together the heavy cream, egg, and rosewater. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times. Form the dough into a disk about 1 inch thick and cut into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: Whisk together the powdered sugar, rosewater, and milk until smooth and drizzle over the cooled scones.

Pistachio Rosewater Scones are a truly sophisticated treat, combining the earthy flavor of pistachios with the floral aroma of rosewater. The light, crumbly texture of the scones pairs perfectly with the fragrant glaze, making these an elegant addition to any Easter brunch. They are perfect for those looking for a unique twist on a classic scone recipe and will undoubtedly leave a lasting impression on your guests.

Lemon Lavender Easter Scones

The bright and aromatic combination of lemon and lavender makes these scones a fragrant and refreshing choice for your Easter table. The zesty lemon provides a vibrant punch, while the subtle floral notes of lavender offer a sophisticated twist. Perfect for springtime gatherings, these scones are light, flaky, and perfectly balanced with a simple lemon glaze to tie it all together. Serve them for breakfast or with afternoon tea, and they’re sure to impress.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 tablespoon dried lavender flowers (culinary grade)
  • Zest of 1 lemon
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 1/4 cup powdered sugar, 2 tablespoons lemon juice
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, lavender, and lemon zest.
  3. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry mixture and stir until just combined.
  5. Turn the dough out onto a lightly floured surface, knead gently, and form into a disk about 1 inch thick. Cut the dough into 8 wedges.
  6. Place the scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
  7. For the glaze: Whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled scones.

Lemon Lavender Scones are a perfect fusion of spring’s bright flavors and delicate floral aromas, making them an ideal choice for Easter. The vibrant lemon flavor is complemented beautifully by the lavender’s light floral notes, creating an elegant treat. The glaze adds just the right amount of sweetness to finish them off. Whether served during Easter brunch or as a delicate snack with tea, these scones will offer a refreshing and sophisticated touch to your celebration.

Raspberry Almond Easter Scones

Raspberry Almond Scones are a fruity and nutty treat that adds both sweetness and texture to your Easter brunch. The juicy raspberries provide a burst of flavor, while the almond extract and sliced almonds bring a nutty, fragrant richness. These scones are tender and buttery, with a slight crunch from the almonds, and are perfect for pairing with your favorite tea or coffee.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup sliced almonds
  • 1/2 teaspoon almond extract
  • 3/4 cup heavy cream
  • 1 egg
  • For the glaze: 1/4 cup powdered sugar, 2 teaspoons milk
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the raspberries and sliced almonds.
  5. In a separate bowl, whisk together the heavy cream, egg, and almond extract. Add the wet ingredients to the dry mixture and stir until just combined.
  6. Turn the dough out onto a lightly floured surface, knead gently, and form it into a disk about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: Whisk together the powdered sugar and milk until smooth, and drizzle over the cooled scones.

Raspberry Almond Scones are a perfect balance of fruity, nutty, and sweet flavors that make them a showstopper for any Easter gathering. The combination of fresh raspberries and almond extract adds depth to the buttery scone base, while the glaze ties it all together with a touch of sweetness. These scones are ideal for a spring brunch or as a special afternoon treat, sure to be a favorite at your Easter celebration.

Maple Pecan Easter Scones

Maple Pecan Scones are a warm, comforting treat that’s perfect for Easter morning. The rich, nutty flavor of toasted pecans combines beautifully with the deep, caramel-like sweetness of maple syrup. These scones are light yet decadent, with a crunchy pecan topping and a maple glaze that makes each bite irresistible. A perfect balance of textures and flavors, they will add a cozy touch to your holiday breakfast or brunch.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup chopped pecans (toasted if preferred)
  • 1/4 cup maple syrup
  • 3/4 cup heavy cream
  • 1 large egg
  • For the glaze: 1/4 cup powdered sugar, 2 tablespoons maple syrup
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt.
  3. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the chopped pecans.
  5. In a separate bowl, whisk together the maple syrup, heavy cream, and egg. Add the wet ingredients to the dry mixture and stir until just combined.
  6. Turn the dough out onto a floured surface, knead gently, and form into a disk about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
  8. For the glaze: Whisk together the powdered sugar and maple syrup until smooth and drizzle over the cooled scones.

Maple Pecan Scones are a rich and comforting choice for your Easter morning, combining the nutty crunch of pecans with the warm sweetness of maple syrup. The buttery scone base pairs perfectly with the maple glaze, creating a satisfying balance of flavors and textures. Whether served alongside coffee or as part of an Easter brunch spread, these scones are sure to add a touch of warmth and sweetness to your holiday celebration.

Carrot Cake Easter Scones

Carrot Cake Scones offer a delicious twist on the classic carrot cake, bringing all the warm, spiced flavors into a perfectly tender scone. With a subtle hint of cinnamon, nutmeg, and cloves, these scones are studded with shredded carrots, making them a moist and flavorful treat for Easter. Topped with a creamy cream cheese glaze, they are a delightful way to bring a bit of dessert into your morning.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup shredded carrots
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze: 4 oz cream cheese, softened, 1/4 cup powdered sugar, 2 tablespoons milk
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the shredded carrots.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry mixture and stir until just combined.
  6. Turn the dough out onto a floured surface, knead gently, and form it into a disk about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: Whisk together the cream cheese, powdered sugar, and milk until smooth. Drizzle over the cooled scones.

Carrot Cake Scones are a perfect Easter treat, combining the spiced warmth of carrot cake with the flakiness of a scone. The addition of cream cheese glaze provides a luscious finish, making these scones both indulgent and light. Their comforting flavor profile and creamy topping are sure to make them a beloved addition to your Easter brunch, offering the best of both worlds—carrot cake and scones.

Orange Cranberry Easter Scones

Orange Cranberry Scones are a vibrant, refreshing treat that brings a burst of citrusy brightness and tangy cranberry goodness to your Easter celebration. The sweet and tart combination of fresh orange zest and cranberries, paired with a flaky scone base, makes for a perfect springtime snack. A simple orange glaze ties it all together with just the right amount of sweetness.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup fresh cranberries (or dried, chopped)
  • Zest of 1 orange
  • 3/4 cup heavy cream
  • 1 large egg
  • For the glaze: 1/4 cup powdered sugar, 2 tablespoons orange juice
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the cranberries and orange zest.
  5. In a separate bowl, whisk together the heavy cream and egg. Add the wet ingredients to the dry mixture and stir until just combined.
  6. Turn the dough out onto a floured surface, knead gently, and form it into a disk about 1 inch thick. Cut the dough into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
  8. For the glaze: Whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled scones.

Orange Cranberry Scones are a refreshing and zesty addition to any Easter spread, with their bright orange flavor and tart cranberries offering a perfect balance of sweet and sour. The light glaze provides just the right touch of sweetness to elevate the scones. These are an excellent choice for Easter brunch, pairing beautifully with tea or coffee, and are sure to delight guests with their fresh, springtime flavors.

Strawberry Shortcake Easter Scones

Inspired by the classic strawberry shortcake, these scones are a delicious, flaky version of a beloved dessert. Sweet, juicy strawberries are folded into the dough, and a touch of vanilla enhances the overall flavor. Once baked, these scones are topped with whipped cream and more fresh strawberries for a delightful, light dessert or breakfast treat for Easter.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup fresh strawberries, chopped
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 egg (for egg wash)
  • For topping: Whipped cream and extra strawberries
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped strawberries and vanilla extract.
  5. In a separate bowl, whisk together the heavy cream. Add to the dry mixture and stir until just combined.
  6. Turn the dough out onto a lightly floured surface, knead gently, and form it into a disk about 1 inch thick. Cut into 8 wedges.
  7. Place the scones on the prepared baking sheet. Brush with egg wash (1 beaten egg) for a golden finish.
  8. Bake for 18-20 minutes, or until golden brown.
  9. Once cooled, top with whipped cream and fresh strawberries.

Strawberry Shortcake Scones are a springtime favorite that transforms the classic dessert into a portable and indulgent treat. The juicy strawberries combined with flaky scones and whipped cream create a dessert-like experience for Easter breakfast or afternoon tea. These scones are a crowd-pleaser and a refreshing, light way to celebrate the season’s best produce.

Note: More recipes are coming soon!