27+ Irresistible Summer Scone Recipes Bursting with Fresh Flavor

There’s something undeniably comforting about a warm, buttery scone fresh from the oven—but who says scones are only for cozy winter mornings?

This summer, it’s time to give your favorite teatime treat a fresh, sunny makeover.

Whether you’re hosting a garden brunch, prepping for a picnic, or just craving a sweet (or savory!) seasonal bite, scones are the perfect vehicle for vibrant summer flavors.

In this post, we’re sharing 27+ summer scone recipes that highlight the best of the season—think berries bursting with juice, zesty citrus, tropical fruits, garden-fresh herbs, and even a few unexpected savory combinations.

From classic strawberry scones to adventurous watermelon-feta pairings, you’re sure to find a new favorite to bake, share, and devour.

So preheat your oven, grab your fresh ingredients, and let’s turn up the flavor with these summer-inspired scone sensations!

27+ Irresistible Summer Scone Recipes Bursting with Fresh Flavor

With these 27+ summer scone recipes, you’ll never look at scones the same way again.

Whether you’re leaning into the sweetness of seasonal fruits or exploring fresh herbs and savory combos, summer is the perfect time to experiment in the kitchen.

These scones are versatile enough to serve at brunches, picnics, potlucks, or even as a sweet afternoon treat with a glass of iced tea.

So pick your favorite recipe (or three!), grab some fresh summer produce, and start baking.

Lemon Blueberry Sunshine Scones

Bursting with juicy blueberries and zesty lemon flavor, these scones are a bright and refreshing treat perfect for summer mornings or garden brunches.

The tender crumb and golden crust are complemented by a light lemon glaze that adds just the right amount of sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh blueberries
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract

Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1/2 tsp lemon zest

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
3. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Gently fold in blueberries.
5. In a small bowl, whisk buttermilk, egg, and vanilla extract. Add to dry ingredients and mix just until combined.
6. Turn dough onto a floured surface and shape into a 1-inch thick round. Cut into 8 wedges.
7. Place on the baking sheet and bake for 18–20 minutes or until golden brown.
8. While scones cool, whisk glaze ingredients and drizzle over scones.

A delightful combination of sweet blueberries and tangy lemon makes these scones a seasonal favorite.

Their bright flavor and tender texture pair beautifully with iced tea or a chilled glass of lemonade.

Strawberry Basil Cream Scones

This recipe gives classic scones a summery twist with fresh strawberries and aromatic basil.

A dollop of whipped cream or mascarpone makes these especially indulgent for picnics, brunches, or summer teas.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup diced fresh strawberries
• 1 tbsp finely chopped fresh basil
• 3/4 cup heavy cream
• 1 tsp vanilla extract

Optional Topping:

• Heavy cream (for brushing)
• Coarse sugar

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Cut in butter until mixture resembles crumbs.
4. Gently fold in strawberries and basil.
5. Stir in cream and vanilla just until a soft dough forms.
6. Turn dough onto a floured surface, gently pat into a 1-inch thick circle, and cut into 8 wedges.
7. Transfer to baking sheet. Brush tops with cream and sprinkle with sugar.
8. Bake for 17–20 minutes, until lightly golden. Cool before serving.

The combination of strawberries and basil is subtly sweet and fragrant, giving a unique twist to this traditional baked good.

These scones taste like summer in every bite—fresh, creamy, and slightly herbaceous.

Coconut Lime Island Scones

Escape to the tropics with these buttery scones infused with shredded coconut and zesty lime.

Crisp on the edges and soft inside, they make a great treat with iced coffee or as a beach day snack.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup sweetened shredded coconut
• 1 tbsp lime zest
• 1/2 cup coconut milk (full fat)
• 1 large egg
• 1/2 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter until crumbly.
4. Stir in coconut and lime zest.
5. In a separate bowl, whisk together coconut milk, egg, and vanilla. Add to dry ingredients and mix until combined.
6. Shape dough into a circle, about 1 inch thick, and cut into 8 wedges.
7. Bake for 18–22 minutes, until golden brown. Cool on a wire rack.
8. If desired, drizzle with lime glaze once cool.

These scones blend the creamy sweetness of coconut with the punchy zest of lime, making every bite feel like a mini vacation.

They’re light, flavorful, and perfect for warm, sunny mornings.

Peach and Cream Scones

These scones are packed with juicy, ripe peaches and rich cream, making them a perfect summer indulgence.

Their flaky texture and the sweetness of the peaches are complemented by a touch of vanilla and a hint of cinnamon.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup cold unsalted butter, cubed
• 1 cup diced fresh peaches
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
3. Cut in butter until mixture resembles coarse crumbs.
4. Fold in diced peaches.
5. Add heavy cream and vanilla extract, mixing until dough forms.
6. Turn dough onto a floured surface and shape it into a 1-inch thick round. Cut into 8 wedges.
7. Brush the tops of the scones with a beaten egg to create a golden crust.
8. Bake for 18–20 minutes, until golden brown.

These scones offer a comforting combination of fresh peaches and creamy richness that tastes just like summer.

Perfect with a cup of tea, they provide a sweet and flavorful way to enjoy seasonal fruit.

Raspberry Coconut Chia Scones

A healthy and flavorful option for summer, these scones combine the tangy goodness of fresh raspberries with the tropical flavor of coconut and the added benefits of chia seeds.

They’re light, yet packed with flavor, making them a great addition to any morning or brunch.

Ingredients:

• 2 cups whole wheat flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, cubed
• 1/2 cup fresh raspberries
• 1/4 cup shredded unsweetened coconut
• 1 tbsp chia seeds
• 1/2 cup unsweetened coconut milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine flour, coconut sugar, baking powder, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Gently fold in raspberries, shredded coconut, and chia seeds.
5. Stir in coconut milk and vanilla until the dough comes together.
6. Transfer the dough to a floured surface, form a round shape, and cut into 8 wedges.
7. Place on the baking sheet and bake for 18–22 minutes, until golden brown.

These scones have a lovely balance of sweet, tangy, and nutty flavors, making them a nutritious yet delicious summer treat.

The chia seeds add an extra health boost while still keeping the scones light and tender.

Apricot Ginger Scones

A zesty and fragrant combination of sweet apricots and spicy ginger, these scones have an exotic flair perfect for summer gatherings.

The addition of crystallized ginger gives the scones a slight kick while enhancing the apricot’s sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 cup cold unsalted butter, cubed
• 1 cup chopped dried apricots
• 1/4 cup crystallized ginger, chopped
• 1/2 cup heavy cream
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, and ground ginger.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Fold in chopped apricots and crystallized ginger.
5. Add heavy cream and stir until just combined into a soft dough.
6. Turn dough onto a floured surface and gently pat it into a round, about 1 inch thick. Cut into 8 wedges.
7. Brush the tops with a beaten egg and bake for 18–22 minutes, until golden and fragrant.

These scones are a perfect blend of sweet and spicy with the bold flavors of apricot and ginger.

They’re fantastic for summer picnics, giving you a unique twist on traditional scones that’s sure to be a crowd-pleaser.

Watermelon Mint Scones

These refreshing scones combine the sweet juiciness of watermelon with the cool, herbal freshness of mint, making them an ideal treat for hot summer days.

Their delicate flavor and tender texture are perfect for enjoying with a chilled glass of lemonade or iced tea.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup finely diced watermelon (remove excess moisture)
• 1 tbsp fresh mint, finely chopped
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Gently fold in diced watermelon and mint.
5. Add buttermilk and vanilla extract, stirring just until the dough comes together.
6. Turn the dough onto a floured surface, shape into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–20 minutes, until golden brown.

These watermelon mint scones bring a cool, refreshing burst of summer with every bite.

Their combination of light and fruity flavors makes them a perfect addition to any outdoor gathering or picnic.

Pineapple Coconut Scones

Transport your taste buds to a tropical paradise with these pineapple and coconut scones.

The juicy pineapple pairs beautifully with the rich coconut, while the buttery scone base holds everything together in a deliciously light, flaky texture.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded unsweetened coconut
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Stir in pineapple and shredded coconut.
5. Add heavy cream and vanilla extract, mixing until the dough just comes together.
6. Turn dough onto a floured surface, shape into a round about 1 inch thick, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, or until lightly golden brown.

These pineapple coconut scones are tropical, fragrant, and sweet, with a delightful crunch from the coconut.

They make the perfect summer snack or brunch addition when you want something sweet, yet light and fresh.

Cherry Almond Scones

The classic combination of cherries and almonds makes these scones a decadent summer treat.

With fresh cherries and toasted almonds, these scones offer a delightful crunch and a burst of fruity sweetness in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh cherries, pitted and halved
• 1/4 cup sliced almonds
• 1/2 cup heavy cream
• 1 tsp almond extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Gently fold in cherries and sliced almonds.
5. Add heavy cream and almond extract, stirring just until combined into a dough.
6. Turn the dough onto a floured surface and shape it into a 1-inch thick round. Cut into 8 wedges.
7. Place scones on the baking sheet and bake for 18–22 minutes, until golden and slightly crispy on the edges.

The combination of sweet cherries and nutty almonds in these scones makes them a lovely, flavorful choice for any summer breakfast or afternoon tea.

Their crunchy exterior and soft interior are sure to satisfy any sweet tooth.

Blackberry Lavender Scones

These scones are a sophisticated twist on the classic, blending the tartness of blackberries with the calming floral notes of lavender.

The perfect balance of fruity and fragrant, they’re ideal for a summer brunch or a relaxing afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tsp dried lavender buds
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh blackberries (gently smashed)
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, salt, and lavender.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the smashed blackberries.
5. Add the heavy cream and vanilla extract, stirring until just combined.
6. Turn the dough out onto a floured surface and shape into a 1-inch thick round. Cut into 8 wedges.
7. Bake for 18–22 minutes, until golden brown and fragrant.

These blackberry lavender scones have a delightful floral essence balanced by the juicy sweetness of blackberries.

They are a refined and refreshing treat, perfect for elevating any summer occasion.

Mango Coconut Lime Scones

These scones bring tropical vibes to your breakfast or brunch table with the flavors of mango, coconut, and lime.

They’re sweet, slightly tangy, and have a refreshing citrus kick, all wrapped up in a soft and tender scone.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup fresh mango, diced
• 1/4 cup shredded unsweetened coconut
• 1 tbsp lime zest
• 1/2 cup coconut milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced mango, shredded coconut, and lime zest.
5. Add the coconut milk and vanilla extract, mixing until just combined.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges.
7. Place scones on a baking sheet and bake for 18–20 minutes, until golden brown and fragrant.

These scones offer a tropical explosion of flavors, with the sweetness of mango, the richness of coconut, and the zestiness of lime.

They’re perfect for a summer morning or picnic by the beach.

Rhubarb and Orange Blossom Scones

Rhubarb adds a tart, refreshing note to these scones, perfectly complemented by the delicate sweetness of orange blossom water.

These scones have a unique, fragrant profile that makes them an ideal addition to any summer brunch spread.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup rhubarb, diced
• 1 tbsp orange blossom water
• 1/2 cup buttermilk
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Fold in diced rhubarb and orange blossom water.
5. Add buttermilk and stir just until the dough comes together.
6. Turn the dough out onto a floured surface and gently form it into a 1-inch thick round. Cut into 8 wedges.
7. Brush the tops with a beaten egg and bake for 18–20 minutes, until golden brown and the aroma is fragrant.

The combination of tart rhubarb and the floral notes of orange blossom water makes these scones a true summer delight.

They’re perfect for any event where you want to impress your guests with a sophisticated and flavorful treat.

Fig and Honey Scones

These scones are a perfect balance of rich, caramelized sweetness from the figs, with a subtle floral note from the honey.

The soft, buttery texture makes them ideal for an indulgent breakfast or afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried figs, chopped
• 2 tbsp honey
• 1/2 cup heavy cream
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C). 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 butter until the mixture resembles coarse crumbs.
4. Fold in the chopped figs and mix gently.
5. In a separate bowl, whisk together the honey and heavy cream. Add this to the dry mixture and stir until just combined.
6. Turn the dough onto a floured surface, form into a round, and cut into 8 wedges.
7. Brush the tops with a beaten egg and bake for 18–20 minutes, until golden and slightly crisp on the edges.

These fig and honey scones offer a naturally sweet and satisfying flavor that makes them perfect for a cozy morning.

The combination of figs and honey is rich, aromatic, and ideal for pairing with a cup of tea or coffee.

Zucchini Lemon Poppy Seed Scones

These scones feature fresh zucchini, which provides moisture and a slight earthiness, paired with the citrusy zing of lemon and the crunch of poppy seeds.

They’re light, refreshing, and perfect for a summer breakfast or as a savory snack.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup grated zucchini (excess moisture squeezed out)
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the grated zucchini.
5. Add the heavy cream and vanilla extract, mixing until just combined.
6. Turn the dough onto a floured surface and shape it into a 1-inch thick round. Cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, or until golden brown and slightly crisp on the edges.

These zucchini lemon poppy seed scones are a great way to use up summer zucchini in a sweet treat.

The lemon and poppy seeds add a refreshing contrast to the mild flavor of the zucchini, making them light, fresh, and perfect for a summer morning.

Apricot and Hazelnut Scones

With a combination of sweet apricots and crunchy hazelnuts, these scones offer a warm, nutty flavor that’s perfect for cool summer mornings.

The apricots provide a tangy sweetness that contrasts beautifully with the rich, buttery scone base.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup dried apricots, chopped
• 1/2 cup toasted hazelnuts, chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the chopped apricots and toasted hazelnuts.
5. Add the heavy cream and vanilla extract, mixing until just combined.
6. Turn the dough onto a floured surface, form into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–20 minutes, or until golden brown.

These apricot and hazelnut scones offer a unique combination of fruity sweetness and nutty crunch.

They are the perfect accompaniment to a cup of hot tea or a refreshing iced drink, making them an excellent choice for summer gatherings or quiet mornings at home.

Cantaloupe and Mint Scones

These refreshing scones combine the juicy sweetness of cantaloupe with the cool, aromatic notes of mint, making them the perfect treat for warm summer days.

The fruity, fragrant combination creates a light and refreshing scone, ideal for brunch or an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup cantaloupe, finely diced
• 2 tbsp fresh mint, finely chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced cantaloupe and mint.
5. Add heavy cream and vanilla extract, stirring just until the dough comes together.
6. Turn the dough onto a floured surface, form into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, until golden brown.

These cantaloupe and mint scones are a light and refreshing treat, offering the perfect balance of sweetness and freshness.

They are an excellent way to celebrate the flavors of summer while enjoying a soft and flavorful scone.

Strawberry Basil Scones

The classic flavor of fresh strawberries is given a unique twist with the addition of basil in these scones.

The herbaceous notes of basil enhance the natural sweetness of the strawberries, making for a unique and aromatic summer treat.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh strawberries, diced
• 2 tbsp fresh basil, finely chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced strawberries and basil.
5. Add heavy cream and vanilla extract, stirring just until the dough comes together.
6. Turn the dough onto a floured surface, form into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–20 minutes, until golden brown and fragrant.

These strawberry basil scones offer a beautiful balance of sweet and savory flavors, with the basil bringing a fresh and unexpected twist.

They’re perfect for a summer brunch or a picnic in the park.

Lemon Raspberry Poppy Seed Scones

Bright and tangy lemon pairs beautifully with sweet, tart raspberries and the delightful crunch of poppy seeds in these scones.

Their zesty flavor profile makes them a fantastic choice for summer mornings, and they pair wonderfully with a cup of iced tea or lemonade.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup fresh raspberries
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the fresh raspberries.
5. Add the heavy cream and vanilla extract, mixing until the dough comes together.
6. Turn the dough onto a floured surface and shape it into a 1-inch thick round. Cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, until golden brown and fragrant.

These lemon raspberry poppy seed scones offer the perfect balance of bright citrus, tart raspberries, and crunchy poppy seeds.

They’re a vibrant and refreshing treat that’s perfect for celebrating the flavors of summer.

Peach and Cinnamon Scones

These scones combine the juicy sweetness of ripe peaches with the warm, comforting spice of cinnamon.

The result is a fragrant and indulgent summer treat that’s perfect for breakfast or afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh peaches, peeled and diced
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced peaches.
5. Add heavy cream and vanilla extract, mixing just until the dough comes together.
6. Turn the dough onto a floured surface, form it into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–20 minutes, or until golden brown.

The combination of peaches and cinnamon in these scones offers a comforting, cozy flavor, perfect for enjoying on a lazy summer morning.

The juicy peaches add a touch of sweetness that balances perfectly with the warm cinnamon.

Blueberry Lemon Ricotta Scones

With the bright citrusy zing of lemon and the creaminess of ricotta, these scones are a fresh twist on a classic favorite.

The addition of blueberries adds a burst of juiciness, making them a perfect treat for summer brunches or picnics.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup ricotta cheese
• 1 cup fresh blueberries
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gently fold in ricotta cheese and fresh blueberries.
5. Add the heavy cream and vanilla extract, mixing until the dough just comes together.
6. Turn the dough onto a floured surface, shape into a 1-inch thick round, and cut into 8 wedges.
7. Bake for 18–22 minutes, or until golden brown.

These blueberry lemon ricotta scones are light, fluffy, and packed with fresh flavors.

The ricotta gives them a tender, melt-in-your-mouth texture, while the blueberries and lemon zest add the perfect burst of summer flavor.

Orange and Pistachio Scones

The combination of citrusy orange and nutty pistachio in these scones creates a delightful and unexpected flavor pairing.

The scones are buttery, slightly sweet, and have a satisfying crunch from the pistachios.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp orange zest
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup shelled pistachios, roughly chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Fold in the chopped pistachios.
5. Add heavy cream and vanilla extract, mixing until the dough comes together.
6. Turn the dough onto a floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Bake for 18–20 minutes, or until golden brown.

The orange and pistachio scones are a perfect balance of bright citrus and rich nuts.

The pistachios add texture and a slight saltiness, which contrasts beautifully with the sweetness of the orange zest.

Cherry Almond Scones

These scones pair the sweet, juicy cherries with the nutty richness of almonds, creating a flavor combination that feels both decadent and fresh.

The almond extract adds a fragrant layer of flavor, while the cherries burst with juiciness in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh cherries, pitted and chopped
• 1/4 cup sliced almonds
• 1/2 cup heavy cream
• 1 tsp almond extract

Instructions:

1. Preheat the oven to 375°F (190°C). 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 butter until the mixture resembles coarse crumbs.
4. Gently fold in the chopped cherries and sliced almonds.
5. Add the heavy cream and almond extract, stirring just until the dough comes together.
6. Turn the dough onto a floured surface, form into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, until golden brown.

The combination of cherries and almonds in these scones creates a rich yet light treat.

They are perfect for a summer afternoon tea or as a breakfast pastry with your morning coffee.

Watermelon and Feta Scones

For a savory twist on summer scones, these watermelon and feta scones combine the refreshing sweetness of watermelon with the creamy, salty feta.

This unexpected combination creates a scone that’s both refreshing and flavorful—ideal for a light summer snack.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup watermelon, finely diced
• 1/4 cup crumbled feta cheese
• 1/2 cup heavy cream
• 1 tsp fresh thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced watermelon, crumbled feta, and thyme (if using).
5. Add the heavy cream and stir until the dough just comes together.
6. Turn the dough out onto a floured surface, form it into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, or until golden brown.

These watermelon and feta scones bring a savory yet refreshing flavor to the table, combining the cool sweetness of watermelon with the tangy, salty feta.

They’re perfect for a summer brunch or a picnic in the park.

Pineapple Coconut Scones

These tropical scones are like a mini vacation in every bite, with the sweet, juicy pineapple and the creamy coconut creating a perfect harmony of flavors.

The coconut adds a subtle chew, while the pineapple bursts with refreshing sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried pineapple, chopped
• 1/4 cup shredded coconut
• 1/2 cup coconut milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gently fold in the dried pineapple and shredded coconut.
5. Add the coconut milk and vanilla extract, mixing just until the dough comes together.
6. Turn the dough onto a floured surface, shape into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, or until golden brown.

The pineapple and coconut scones are a tropical delight that brings a burst of sunshine to any morning or gathering.

The sweetness of pineapple combined with the creamy coconut makes these scones an irresistible treat.