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Spring is the perfect time to indulge in fresh, fragrant baked goods, and what better way to celebrate the season than with a batch of warm, flaky scones?
Whether you’re hosting a spring brunch, enjoying a cozy afternoon tea, or simply treating yourself to a sweet snack, scones are the ideal choice for the season.
With their buttery texture and endless flavor possibilities, scones can be customized to feature seasonal fruits, zesty citrus, fragrant herbs, and even indulgent glazes.
In this blog post, we’ve rounded up 33+ spring scone recipes that will have you baking your way through the season.
From fruity combinations like strawberry-lemon to more unique twists such as lavender honey, there’s a scone for every taste.
These recipes are perfect for novice bakers and seasoned pros alike, offering easy-to-follow instructions and creative flavor ideas.
Whether you prefer your scones sweet or savory, there’s no better time than spring to experiment with new ingredients and elevate your baking.
33+ Delicious Spring Scone Recipes to Brighten Your Season
Scones are a timeless treat that can easily be adapted to reflect the fresh flavors of spring.
From delicate floral infusions to the vibrant burst of fruits and citrus, there’s a spring scone recipe to suit every taste and occasion.
These 33+ recipes provide a variety of options, whether you’re looking for a light snack to accompany your morning tea or a show-stopping treat for your next spring gathering.
Baking these scones allows you to bring the essence of spring into your kitchen, filling your home with the sweet, inviting aroma of freshly baked pastries.
So, why not embrace the season and try your hand at a new scone recipe today? Your taste buds—and your guests—will thank you for it.
Lemon Lavender Spring Scones
A perfect spring treat, these Lemon Lavender Spring Scones combine the zesty freshness of lemon with the delicate, floral aroma of lavender. Light, fluffy, and just sweet enough, they are a great addition to your springtime brunch table or afternoon tea. The gentle infusion of lavender adds a unique, soothing flavor, while the lemon zest brightens the overall taste, making each bite feel like a breath of fresh air.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp dried lavender buds (culinary grade)
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp milk (for brushing)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, lavender buds, and lemon zest.
- Add the cubed butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle.
- Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little milk for a golden finish.
- Bake for 15-20 minutes, or until the scones are lightly golden on top.
- Allow the scones to cool on a wire rack before serving.
These Lemon Lavender Spring Scones are a delightful and aromatic treat for the season. The balance between the bright lemon and floral lavender offers a sophisticated flavor profile that pairs wonderfully with a cup of tea or coffee. Perfect for a spring brunch or an afternoon snack, these scones bring an elegant twist to your usual scone routine. Their tender crumb and delicate aroma will undoubtedly become a favorite for spring gatherings.
Strawberry Rhubarb Scones
Strawberry and rhubarb are a quintessential pairing in spring, and these scones showcase their beautiful combination. The tartness of rhubarb perfectly balances the sweetness of ripe strawberries, and the rich, buttery scone base elevates the overall flavor. These scones are ideal for enjoying on a sunny morning or serving at your next springtime picnic, offering a satisfying, fruity bite with every piece.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup diced strawberries
- 1/2 cup diced rhubarb
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the diced strawberries and rhubarb. Be gentle to avoid breaking up the fruit too much.
- Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Sprinkle the tops of the scones with coarse sugar for a crunchy, golden finish.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool for a few minutes before serving.
These Strawberry Rhubarb Scones are the embodiment of spring, with their fresh fruit filling and light, buttery texture. The contrast between the sweet strawberries and the tart rhubarb creates a beautifully balanced flavor that will delight your taste buds. Whether enjoyed as a breakfast treat, an afternoon snack, or part of a brunch spread, these scones add a burst of vibrant spring flavors to any occasion.
Orange Blossom Almond Scones
These Orange Blossom Almond Scones are fragrant and flavorful, with a subtle citrus note and a delicate nutty crunch. Infused with the floral sweetness of orange blossom water and complemented by toasted almonds, these scones have a sophisticated yet comforting flavor profile. They are perfect for an elegant spring brunch or as a special treat with tea. Light and tender, these scones are a delightful nod to the season’s brighter flavors.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup sliced almonds, toasted
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- Zest of 1 orange
- 1 tbsp milk (for brushing)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the toasted almonds and orange zest.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange blossom water.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it until it comes together. Pat the dough into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Brush the tops of the scones with a little milk for a golden finish.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool slightly before serving.
These Orange Blossom Almond Scones are a fragrant and flavorful addition to your spring baking repertoire. The orange blossom water adds a delicate floral aroma, while the almonds provide a satisfying crunch. With their light texture and sophisticated flavor, these scones are sure to be a hit at your next gathering or enjoyed on a quiet morning with a cup of tea. Elegant yet simple, these scones make any moment feel like a special occasion.
Raspberry Lemonade Scones
These Raspberry Lemonade Scones capture the essence of a sunny spring day with their bright lemon flavor and sweet-tart raspberries. The lemon glaze adds an extra punch of citrus while balancing the delicate sweetness of the raspberries. Fluffy and tender, these scones are perfect for a refreshing spring breakfast or an afternoon snack. Their vibrant color and refreshing flavors make them a standout choice for any gathering or special occasion.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 cup fresh raspberries (lightly mashed)
- 1 tbsp lemon juice
- 1/4 cup powdered sugar (for glaze)
- 1 tbsp lemon juice (for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Carefully fold in the lightly mashed raspberries.
- Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick circle and cut into 8 wedges.
- Place the scones onto the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
- While the scones are baking, mix the powdered sugar and lemon juice to create the glaze.
- Allow the scones to cool slightly before drizzling with the lemon glaze.
- Serve and enjoy!
These Raspberry Lemonade Scones offer a delightful burst of citrus and berry flavors that embody the essence of spring. The tangy lemon glaze beautifully complements the juicy raspberries, creating a harmonious balance of sweet and tart. Perfect for an outdoor brunch or a simple treat to brighten your day, these scones are not only delicious but also visually stunning. A wonderful choice to celebrate the arrival of the season with a refreshing twist!
Pistachio Rose Water Scones
A sophisticated twist on the traditional scone, these Pistachio Rose Water Scones bring together the nutty richness of pistachios with the delicate floral notes of rose water. The subtle flavor of rose water adds a lovely, fragrant touch, while the pistachios provide a satisfying crunch. Perfect for tea parties, brunch gatherings, or an indulgent afternoon snack, these scones offer a truly elegant experience for the senses.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup shelled pistachios, coarsely chopped
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp rose water
- 1 tbsp milk (for brushing)
- 2 tbsp powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped pistachios.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and rose water.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with milk for a golden finish.
- Bake for 18-20 minutes, or until golden brown.
- Once the scones have cooled slightly, dust them with powdered sugar for an extra touch of elegance.
- Serve and enjoy!
These Pistachio Rose Water Scones are a truly indulgent and aromatic treat. The combination of fragrant rose water and crunchy pistachios creates a unique and sophisticated flavor profile. The soft, buttery scones, coupled with the delicate floral notes, make them perfect for special occasions or as a luxurious addition to any afternoon tea. Elegant and refined, these scones elevate your springtime baking to a whole new level.
Apricot Almond Scones
These Apricot Almond Scones feature the sweet, slightly tart flavor of dried apricots paired with the nutty crunch of toasted almonds. The scones are soft and buttery with a subtle sweetness that makes them perfect for breakfast or as a treat with your afternoon tea. The addition of orange zest brings a refreshing citrus note, enhancing the overall spring vibe of this delicious pastry.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried apricots, chopped
- 1/4 cup sliced almonds, toasted
- Zest of 1 orange
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs.
- Stir in the chopped apricots, toasted almonds, and orange zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough out onto a lightly floured surface and knead it gently to bring it together. Pat the dough into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little milk and sprinkle with coarse sugar.
- Bake for 18-20 minutes, or until golden brown.
- Allow the scones to cool slightly before serving.
These Apricot Almond Scones are a delightful fusion of sweet and nutty flavors, with the tangy apricots complementing the crunchy almonds. The soft, flaky texture makes them a perfect pairing for tea or coffee. Their refreshing citrus undertone, thanks to the orange zest, adds to the overall appeal. These scones are a wonderful way to enjoy the vibrant flavors of spring in every bite.
Lavender Honey Scones
Lavender Honey Scones are a wonderfully fragrant treat that captures the essence of spring with their floral and sweet notes. The delicate lavender and the smooth sweetness of honey blend beautifully together in these scones, making them perfect for a springtime brunch or an elegant afternoon tea. Their soft and buttery texture combined with the calming aroma of lavender will have you enjoying each bite slowly, savoring every moment of this peaceful and refreshing flavor experience.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp dried culinary lavender buds
- 1/2 cup heavy cream
- 1 large egg
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp sugar (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs.
- Stir in the dried lavender buds evenly throughout the flour mixture.
- In a separate bowl, whisk together the heavy cream, egg, honey, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir gently until the dough comes together.
- Turn the dough out onto a floured surface and knead it gently a few times. Pat the dough into a 1-inch thick circle and cut it into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Sprinkle with sugar if desired for a slightly sweet finish.
- Bake for 18-20 minutes, or until golden brown.
- Let the scones cool slightly before serving.
Lavender Honey Scones offer a unique and delightful combination of floral and sweet flavors that are both relaxing and refreshing. The floral lavender infuses the scones with a calming aroma, while the honey adds a subtle sweetness that perfectly balances the richness of the butter. These scones are ideal for enjoying in the spring sunshine, paired with a cup of tea, or served as a special treat for guests. Elegant, fragrant, and indulgent, they will transport you to a tranquil garden in full bloom with every bite.
Strawberry Basil Scones
Strawberry Basil Scones bring together the freshness of spring strawberries with the herby, aromatic flavor of basil. This unexpected combination of sweet fruit and savory herb adds depth and complexity to the scones, making them a unique and delicious treat for any occasion. Whether you’re serving them for breakfast, brunch, or as an afternoon snack, these scones offer a refreshing and flavorful twist on the classic scone recipe.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry mixture until it forms coarse crumbs.
- Stir in the chopped strawberries and fresh basil until evenly distributed.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry mixture and stir gently until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Sprinkle with coarse sugar for a slight crunch and sweetness.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Allow the scones to cool slightly before serving.
The combination of strawberries and basil in these scones is an unexpected yet delightful pairing that will surprise and satisfy your taste buds. The sweet, juicy strawberries provide a burst of flavor, while the basil adds a savory element that complements the fruit. These scones are perfect for celebrating the freshness of spring, offering a flavorful and fragrant alternative to traditional scones. Serve them for a special brunch or enjoy them on a quiet afternoon with a cup of tea—either way, they’re sure to be a memorable treat.
Orange Poppy Seed Scones
Orange Poppy Seed Scones are the perfect combination of bright citrus and nutty poppy seeds, offering a refreshingly tangy flavor with a slight crunch. The zest from fresh oranges infuses the scones with a vibrant and uplifting aroma, while the poppy seeds add texture and a subtle earthy taste. These scones are perfect for breakfast or brunch, and their lively flavor profile makes them a perfect way to celebrate the arrival of spring.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tbsp poppy seeds
- Zest of 1 orange
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp orange juice (for glaze)
- 1/4 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the poppy seeds and orange zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and gently knead it together. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
- While the scones bake, make the glaze by mixing the orange juice and powdered sugar until smooth.
- Once the scones are out of the oven, drizzle the glaze over them while they’re still warm.
- Let them cool slightly before serving.
Orange Poppy Seed Scones combine the fresh, bright flavor of oranges with the crunchy, nutty texture of poppy seeds, creating a delightful springtime treat. The orange glaze adds a sweet finish, making these scones even more irresistible. Whether served for breakfast or as a midday snack, these scones offer the perfect balance of zest and crunch, with a lightness that makes them ideal for enjoying in the warmer spring months. A classic, uplifting choice for any scone lover!
Lemon Blueberry Scones
Lemon Blueberry Scones are the ultimate spring treat, combining the tangy brightness of lemon with the sweet juiciness of blueberries. This recipe creates a soft, flaky scone with a burst of fresh fruit and a zesty lemon flavor that perfectly captures the essence of the season. The added lemon glaze on top enhances the citrus flavor, making these scones a delightful addition to any springtime brunch or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp sugar (for topping, optional)
For the Glaze
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries and lemon zest.
- 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. Be careful not to overwork the dough.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk. Sprinkle with sugar if desired.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, lemon juice, and lemon zest to create the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while they’re still warm.
- Allow the scones to cool slightly before serving.
Lemon Blueberry Scones are a classic spring pairing, where the sweet, juicy blueberries meet the bright, tangy lemon for a delightful and refreshing bite. The lemon glaze adds a sweet and citrusy finish, making these scones not just a treat but a joyful experience to savor. Whether for a special brunch or as a snack with your afternoon tea, these scones are a crowd-pleaser that beautifully embodies the flavors of spring.
Raspberry Almond Scones
Raspberry Almond Scones offer a balance of sweet and nutty flavors, making them a perfect springtime treat. The juicy raspberries bring a tart, fruity burst, while the almond extract adds a warm, comforting aroma that blends seamlessly with the fresh raspberries. Topped with sliced almonds and a light glaze, these scones offer a satisfying combination of textures and flavors that will leave you craving more.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh raspberries
- 1/2 tsp almond extract
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sliced almonds (for topping)
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 2 tbsp milk
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Gently fold in the fresh raspberries and almond extract.
- 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. Do not overwork the dough.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk. Sprinkle with sliced almonds for added crunch.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, almond extract, and milk to create the glaze.
- Once the scones are done, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Raspberry Almond Scones are a perfect balance of sweet and nutty flavors, with fresh raspberries providing a burst of tartness and almonds adding a savory, crunchy texture. The almond glaze completes the experience, offering a light sweetness to complement the flavors. These scones are perfect for spring gatherings or a cozy morning treat with coffee. Each bite is a little bit of indulgence, making them an excellent choice for any occasion.
Peach Thyme Scones
Peach Thyme Scones are a unique and sophisticated way to enjoy the flavors of spring. The sweetness of ripe peaches pairs beautifully with the savory, earthy notes of fresh thyme, creating a savory-sweet combination that is both refreshing and complex. The tender, flaky texture of the scones, combined with the freshness of the peach and thyme, offers a delicious and unexpected twist on classic scone recipes, making them perfect for a special brunch or afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh peaches, diced
- 1 tbsp fresh thyme leaves
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your hands to work the butter into the mixture until it resembles coarse crumbs.
- Gently fold in the diced peaches and fresh thyme leaves.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk. Sprinkle with coarse sugar if desired.
- Bake for 18-20 minutes, or until golden brown.
- Let the scones cool slightly before serving.
Peach Thyme Scones offer a wonderful contrast of flavors with the sweetness of fresh peaches and the herbaceous quality of thyme. The savory-sweet balance makes these scones a standout addition to any springtime gathering or quiet breakfast. The crumbly texture and delicate flavors provide a refreshing way to enjoy the season’s best fruits, making these scones a delightful treat that you’ll want to savor time and time again.
Strawberry Cream Scones
Strawberry Cream Scones are a luxurious treat for any spring gathering. These scones are made with sweet, ripe strawberries and rich cream, resulting in a soft, moist crumb with bursts of fruity flavor in every bite. Topped with a light glaze, these scones offer the perfect balance of sweetness and creaminess, making them ideal for an afternoon tea or brunch. With their vibrant pink hue and delicate texture, they bring the best of spring’s bounty to your table.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh strawberries, diced
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp sugar (for topping, optional)
For the Glaze
- 1/4 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until it resembles coarse crumbs.
- Gently fold in the diced strawberries.
- 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.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk. Sprinkle with sugar if desired.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, heavy cream, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Strawberry Cream Scones are an indulgent way to celebrate the flavors of spring. The sweet strawberries and rich cream combine to create a tender, flavorful scone that is perfectly complemented by the creamy glaze. These scones are an elegant addition to any brunch or tea party, offering a delicious and visually appealing treat that everyone will love. With their soft texture and fruity burst, they are a perfect way to enjoy the season’s finest berries.
Apricot Pistachio Scones
Apricot Pistachio Scones combine the sweet and slightly tangy flavor of dried apricots with the rich, nutty crunch of pistachios. These scones are perfect for those who enjoy a bit of complexity in their baked goods, as the apricots provide a subtle tartness, while the pistachios lend a satisfying texture and flavor. These scones are a unique, flavorful twist on traditional spring scones and are a perfect addition to any brunch spread or as a snack with your morning tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried apricots, chopped
- 1/4 cup shelled pistachios, chopped
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
- 1 tbsp sugar (for topping, optional)
For the Glaze
- 1/4 cup powdered sugar
- 1 tbsp heavy cream
- 1/4 tsp almond extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your hands to incorporate the butter into the flour mixture until it resembles coarse crumbs.
- Fold in the chopped apricots and pistachios.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk. Sprinkle with sugar if desired.
- Bake for 18-20 minutes, or until golden brown.
- While the scones are baking, whisk together the powdered sugar, heavy cream, and almond extract to create the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Apricot Pistachio Scones bring a sophisticated flavor combination to your spring baking. The sweetness and tang of dried apricots balance beautifully with the earthy crunch of pistachios, creating a scone that is both unique and satisfying. These scones are perfect for a brunch with friends or as a treat for your morning coffee, offering a delicious way to enjoy the flavors of the season in a fresh and exciting way.
Orange Blossom Honey Scones
Orange Blossom Honey Scones are a fragrant, floral twist on a classic scone. The subtle sweetness of orange blossom honey infuses the scones with a delicate flavor, while the fresh orange zest adds a zesty citrus kick. These scones are perfect for anyone looking for a light, aromatic treat with a touch of sophistication. The addition of a light glaze only enhances the honey and citrus combination, making these scones an ideal option for a spring breakfast or a refreshing snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- Zest of 1 orange
- 1/4 cup orange blossom honey
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 2 tbsp orange blossom honey
- 1 tbsp heavy cream
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend the butter until it resembles coarse crumbs.
- Stir in the orange zest.
- In a separate bowl, whisk together the orange blossom honey, heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, orange blossom honey, and heavy cream to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Allow the scones to cool slightly before serving.
Orange Blossom Honey Scones are a light, fragrant treat that captures the essence of spring in every bite. The delicate sweetness of honey and the bright citrus notes create a harmonious balance, while the glaze adds a touch of richness to each scone. These scones are perfect for an elegant brunch or a cozy afternoon snack, offering a refreshing, flavorful option for anyone looking to enjoy the flavors of spring in a unique way.
Lemon Lavender Scones
Lemon Lavender Scones are a perfect blend of citrusy brightness and floral elegance. The zesty lemon pairs beautifully with the aromatic lavender, creating a sophisticated flavor profile that is both refreshing and soothing. These scones are a wonderful choice for a spring brunch or tea party, offering a delightful balance between sweet and floral notes. The gentle lavender infusion, complemented by a subtle lemon glaze, makes these scones an unforgettable spring treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 tbsp dried lavender flowers
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried lavender.
- Cut the cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the lemon zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, lemon juice, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Allow the scones to cool slightly before serving.
Lemon Lavender Scones are a fragrant and flavorful treat that brings the best of spring to your table. The combination of tangy lemon and floral lavender is sophisticated and unique, while the glaze adds just the right amount of sweetness to balance the flavors. These scones are ideal for a special occasion or as a refreshing snack to enjoy with a cup of tea, making them a beautiful addition to any spring gathering.
Rhubarb Almond Scones
Rhubarb Almond Scones are a delightful way to celebrate the tangy, vibrant flavor of rhubarb in combination with the rich, nutty taste of almonds. These scones offer the perfect mix of sweet and tart, with tender rhubarb pieces scattered throughout the dough and a satisfying crunch from the almonds. The slight bitterness of rhubarb balances out the sweetness of the scones, creating a unique and delicious springtime treat. These scones are perfect for a weekend brunch or afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup fresh rhubarb, finely chopped
- 1/4 cup slivered almonds
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 1 tbsp rhubarb juice (or water)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your hands to blend the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the chopped rhubarb and slivered almonds.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, rhubarb juice, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Rhubarb Almond Scones offer a perfect balance of tart and sweet flavors, with the refreshing tang of rhubarb paired beautifully with the rich, nutty crunch of almonds. These scones are an ideal choice for anyone looking to enjoy a light, flavorful treat for spring. They are perfect for any brunch, tea party, or simply as a special snack. With their delicate crumb and delightful combination of textures and flavors, these scones will quickly become a favorite.
Raspberry White Chocolate Scones
Raspberry White Chocolate Scones are a decadent combination of tart raspberries and creamy white chocolate. The tangy raspberries provide a vibrant contrast to the sweetness of the white chocolate, creating a perfect balance of flavors. These scones are tender and rich, with a slight crunch on the outside, making them the ideal choice for a special occasion or a luxurious breakfast. The fresh raspberries burst with flavor in every bite, while the white chocolate adds a smooth, indulgent touch.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and white chocolate chips.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, heavy cream, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Raspberry White Chocolate Scones are an indulgent, visually stunning treat that combines the best of sweet and tart flavors. The juicy raspberries and smooth white chocolate create a delicious contrast that is sure to satisfy any sweet tooth. These scones are perfect for any spring brunch or tea gathering, offering a little luxury in every bite. Their vibrant color and rich taste make them a standout option for any special occasion.
Strawberry Basil Scones
Strawberry Basil Scones are a fresh and unique twist on a classic scone. The sweet strawberries combine with the savory, aromatic basil to create a flavor combination that is both unexpected and delicious. This recipe is perfect for spring, when strawberries are in season and fresh basil is at its peak. The scones are soft and crumbly, with pockets of juicy strawberries and the fragrant herbiness of basil, making them a delightful option for breakfast, brunch, or as an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh strawberries, chopped
- 2 tbsp fresh basil, finely chopped
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries and basil.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, lemon juice, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Strawberry Basil Scones bring together the sweetness of ripe strawberries and the fresh, herby flavor of basil, making them a unique and flavorful addition to your spring baking repertoire. The light and flaky texture of the scones, combined with the refreshing flavor combination, makes these an ideal choice for any occasion. The glaze adds a sweet and zesty finish, elevating these scones to a sophisticated level. Perfect for a brunch gathering or a special treat with afternoon tea, these scones are sure to be a crowd-pleaser.
Apricot Pistachio Scones
Apricot Pistachio Scones are a sweet and nutty delight, offering a wonderful mix of flavors that celebrate the best of spring. The slightly tangy apricots pair beautifully with the rich, buttery scone base, while the pistachios add a delightful crunch. The combination of fruit and nuts creates a satisfying texture and depth of flavor that will have your guests coming back for more. These scones are perfect for a spring picnic or as a morning treat with a cup of coffee.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried apricots, chopped
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 1 tbsp apricot preserves
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped apricots and pistachios.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, apricot preserves, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Apricot Pistachio Scones are an indulgent yet balanced treat that combines the natural sweetness of apricots with the richness of pistachios. The texture of these scones is perfectly crumbly, with bursts of flavor from the fruit and a satisfying crunch from the nuts. The glaze adds a touch of sweetness, making these scones even more irresistible. Whether you’re hosting a brunch or enjoying a quiet afternoon, these scones are the perfect way to celebrate the flavors of spring.
Orange Creamsicle Scones
Orange Creamsicle Scones capture the nostalgic flavor of the classic creamy orange treat. The scones are infused with fresh orange zest and a touch of vanilla, while a smooth, creamy glaze brings them to life. These scones have a light, buttery texture, making them an indulgent yet refreshing choice for springtime. The combination of citrus and cream creates a zesty and velvety flavor that’s both sweet and tangy, perfect for any special breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- Zest of 1 large orange
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (for brushing)
For the Glaze
- 1/4 cup powdered sugar
- 2 tbsp orange juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into cubes and add it to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the orange zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 18-20 minutes, or until golden brown.
- While the scones bake, whisk together the powdered sugar, orange juice, and vanilla extract to make the glaze.
- Once the scones are out of the oven, drizzle the glaze over them while still warm.
- Let the scones cool slightly before serving.
Orange Creamsicle Scones are a delightful tribute to the beloved frozen treat, capturing the sweet, tangy, and creamy essence of an orange creamsicle. These scones are light, fluffy, and full of citrus flavor, with a silky glaze that adds an extra touch of sweetness. They’re perfect for a sunny spring morning, adding a burst of refreshing flavor to any brunch table. The creamy orange glaze provides the finishing touch, making these scones an irresistible indulgence.
Note: More recipes are coming soon!
