Make Ahead
Royal Wedding Scones
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147 Reviews
SSIrotek
March 3, 2024
Fabulous Scone recipe! I use it all the time. It's the only scone recipe I use. I think you should add a Devonshire Cream recipe to go with this delicious recipe. I found a quick Devonshire Cream recipe and it is an incredible combination.
Rachel
February 7, 2023
This is the best scone recipe! I’ve made two batches in the last three weeks. They are moist and have a lovely crumb. When flattened into a 7-inch disc and they bake into the perfect size. Two with a tea is a perfect weekend morning treat.
NB: I used Rumfords baking powder, and had no issues with rising after freezing and baking a day later.
NB: I used Rumfords baking powder, and had no issues with rising after freezing and baking a day later.
Erica L.
July 16, 2022
I made with rumfords baking powder and froze and they rose just fine! Turned out wonderfully, great recipe!
Mm
November 15, 2021
These scones were as good as the ones I tasted in London, a beautiful recipe!
Mrs. Larkin would you happen to have a recipe for a cornmeal scone?
Thank you!
Mrs. Larkin would you happen to have a recipe for a cornmeal scone?
Thank you!
mrslarkin
November 15, 2021
Hi Mm! So glad you like these!
For a Cornmeal scone, add 1/3 cup fine cornmeal to this recipe, a little grated orange or lemon zest, and replace the blueberries with dried cranberries. It’s really good!
For a Cornmeal scone, add 1/3 cup fine cornmeal to this recipe, a little grated orange or lemon zest, and replace the blueberries with dried cranberries. It’s really good!
Mm
November 16, 2021
Thank you, I will try it! Also, everyone should make your cinnamon scone bread, it is out of this world delicious and fun to make!
Happy holidays!
Happy holidays!
copywolf
July 10, 2022
Totally agree re the Cinnamon Scone Bread - have made it many times. Going to make these for brunch next weekend.
Emily T.
January 23, 2021
A perfect recipe - minimal ingredients, minimal dishes, so simple, and so quick! In under an hour you'll have beautiful scones.
Alh
January 3, 2021
Absolutely incredible recipe, turned out really well. I omitted the blueberries and it turned out great. I'm looking forward to giving a savoury version a shot. Is some sugar required for the rise? Or can I omit sugar altogether?
mrslarkin
January 3, 2021
So great to hear! If you omit sugar, they’ll be more biscuit-y. Not a bad thing, but it won’t be a scone.
Smalltowngirl
September 2, 2020
By far the VERY BEST recipe for a scone I've ever tried. So simple and easy. Just a bear hug of a recipe. I'm using them for a photo shoot so I left out the berries and even without them they are so delicate and moist. No paper weights here! Thanks so much!
SophieL
July 21, 2020
As I'm self-quarantining to stay safe, I've been baking a whole lot more and these cream scones just hit the spot this morning. I used big fresh blueberries, a pastry cutter instead of a food processor and I chilled the dough in the frig instead freezing. And sprinkled the tops with turbinado sugar. So flaky, moist, tender and delicious! I look forward to variations of candied ginger, currants, and other flavors. Great recipe!
3Spoons
July 17, 2020
Another home run from Mrs Larkin! Our blueberry bushes are bursting with fruit, which is being used to make this amazing scone recipe every week. I’ve had to hide scones in secret locations so that they last more than 1 day! These treats are light, fruity, slightly sweet and perfect with a cup of tea and a side of clotted cream! Thank you for sharing!
mrslarkin
July 17, 2020
This makes me so happy! Very glad you are enjoying this recipe!!! Have a wonderful berry season!
drbabs
June 5, 2020
Dear Liz,
The best scones I ever had were the ones you brought me when we got together on Long Island while Emily was at a concert. I just made these, and they are second best. Delicious and wonderful and worth all the clean up. The only thing that’s missing is you. Thank you for a great recipe. Hope you and your family are well. XO Barbara
The best scones I ever had were the ones you brought me when we got together on Long Island while Emily was at a concert. I just made these, and they are second best. Delicious and wonderful and worth all the clean up. The only thing that’s missing is you. Thank you for a great recipe. Hope you and your family are well. XO Barbara
mrslarkin
June 5, 2020
Hi barbara! That is so nice of you to say! Oh my goodness I was just thinking of you today after I sent my son james your MMM cookie recipe! We r all doing well. Hope the same for you.
drbabs
June 5, 2020
I’m honored that you sent him those cookies! We are ok. My dad just passed away at 95 so we are quarantining after a weekend in New Orleans with family. Sad, but, it was peaceful and he had a great life.
bas26
April 25, 2020
These are the most beautiful scones. I used Trader Joe's orange flavored dried cranberries and they were perfect. Can I assume that the oven temp and cooking time applies to frozen or unfrozen scones? It's been a long time since I made these and after reading it again, I thought I would check since steps 6, 7 and 8 refer to frozen.
katharinec
November 3, 2019
Good lord these are fantastic. I managed to burn the bottoms and they were STILL extraordinary!
Winter
October 20, 2019
Delicious! Due to unforeseen circumstances and bad weather, I substituted the following:
1 cup of heavy cream was a half cup of whole milk sour cream and half cup of 2% organic milk
3/4 cup of frozen Maine blueberries was 3/4 cup of fresh blueberries
Also, I baked them as soon as it was mixed, I did not freeze them. They were delicious and a great success. Will be making again with a different fruit.
1 cup of heavy cream was a half cup of whole milk sour cream and half cup of 2% organic milk
3/4 cup of frozen Maine blueberries was 3/4 cup of fresh blueberries
Also, I baked them as soon as it was mixed, I did not freeze them. They were delicious and a great success. Will be making again with a different fruit.
wg
April 7, 2019
I've been meaning to make this recipe for ages and finally did so for brunch today. This is my first time making scones and I couldn't be happier with how they turned out! I followed the recipe amounts exactly and they came out beautifully. I don't love using the food processor (have to dig it out of the cupboard, then clean and put away after using) so I cubed the butter pretty small and stuck it back in the fridge to firm up while I mixed up the dry ingredients. I then used a pastry blender to incorporate the butter and it seemed to work fine. They baked up in about 22 minutes for me, and were crunchy outside and perfectly tender inside. So yummy! My dad, who has never had a scone in his life, ate two (and a half). I doubt I will even bother trying any other recipes and will just rely on this as my go-to (with variations and riffs). Thanks for sharing, mrslarkin!
Doug
December 20, 2018
Hi, are you measuring or weighing your flour? KA has a great index of weights, all their varied flours, raisins, etc. Their flour listing reflects 4.25 ounces per 'cup' of both AP and Bread flour.
I enter lots of formulas in my MasterCook program, and always put flour in by weight. My calculator says 10.625 ounces for the flour.
I enter lots of formulas in my MasterCook program, and always put flour in by weight. My calculator says 10.625 ounces for the flour.
Margo Y.
November 28, 2018
I've never made scones before and am excited to try this recipe. Can you plz tell me if I should buy Red Star single acting or double acting non aluminum baking powder. Thank you!!
mrslarkin
November 28, 2018
Hi Margo, it’s double acting. I’ve switched back to the Rumford, and just use a little extra (like 1/4 teaspoon) and it’s been working fine.
Margo Y.
December 20, 2018
Thank you, Mrs. Larkin!! The scones were more than lovely!! I baked 22 minutes, but could have baked maybe 1-2 min less, and reheated at the tea I attended. (bottom was brown.) But sooooo yummy and lots of compliments :) I did not freeze because no room in the freezer :( Just bought an extra small freezer so now I can try the frozen version soon.
juicyrebound1
November 17, 2018
This is the BEST scone recipe. The blueberries are delightful and my husband's favorite, but faced with an eclectic array in the pantry I have used toasted pecans, cinnamon and brown sugar glaze, or dried cranberries or pear and crystallized ginger and it never fails. A batch is going into the freezer today for breakfast Thanksgiving weekend. Thank you, Mrs Larkin for sharing your legacy.
jonajim
June 23, 2018
I made these wonderful scones. I did not freeze them, but chilled for 10 minutes because I used Rumford BP. I baked for about 23-25 minutes and they turned out light and perfectly sweetened. I blitzed some cane sugar and lemon zest for the sugar topping and the citrus gave the scones a whole other dimension. I will be making these again!
GLO
January 13, 2018
SCONES ARE MY FAVORITE BUT SINCE JOINING W.W. I AM AFRAID TO EAT THEM. DO YOU HAPPEN KNOW HOW MANY CALORIES OR SMART POINTS FOR ONE SCONE? I COULD EAT HALF I KNOW. GLO`GLO
BandannerBread
September 26, 2017
Just made these! Thought the flavour and texture were fantastic. Added the zest of a lemon, and glazed sparingly with a lemon juice/icing sugar/cream glaze. Will have fun trying different additions and flavourings :-)
Tasha
August 20, 2017
any particular reason why the recipe have specifies frozen blueberries.....wouuld alternations be needed to use fresh? thanks!!
mrslarkin
August 20, 2017
Hi Tasha! I prefer frozen wild blueberries because they are smaller and sturdier than fresh domestic berries. Frozen berries streak the dough less fresh berries. No alterations needed for fresh berries other than using a gentle hand when mixing.
Anna
August 9, 2018
I made these with fresh and they were fantastic! Definitely had to be a little gentle when mixing, but the final product was perfect!
Louisa
April 10, 2019
I use Trader Joe’s dried wild blueberries in this recipe, and the scones are delicious. Since it’s strawberry season here I’m baking them, sans blueberries, as the biscuit for strawberry shortcake. Great recipe!
Mondo
June 28, 2017
Okay, these must be evil. I had one bite and changed my religion... Here's my question, though -- with the baking soda concerns regarding freezing, I'm curious -- can one leave the dough in the FRIDGE overnight in prep for breakfast and not ruin the party?
mrslarkin
June 29, 2017
Hello Mondo! I've never refrigerated the dough, so I don't have an answer for you. What I've been doing lately, since Costco doesn't carry Red Star anymore and only has Rumford now, I've increased the baking powder amount, and this seems to have done the trick! So for this recipe I would add an additional 3/4 teaspoons of Rumford baking powder, if you intend to freeze the dough.
Michael M.
April 18, 2017
I have made them with strawberries several times -- delicious. No need to amend the recipe.
Joo H.
April 18, 2017
Has anyone tried making these with strawberries? Wondering how they would work with a higher-water content berry like strawberry... grateful for any tips. Thank you.
Maura F.
January 16, 2017
Truly amazing recipe. Cooked them just as described (did not freeze first given that I had the wrong kind of baking powder-grateful for the heads up there). Also used small fresh blueberries as that is what I had on hand. They were spectacular! Thank you so much for sharing this recipe. Will make them again and again!
HeatherDubs
January 15, 2017
These were absolutely amazing. I halved the recipe, used the excess beaten egg as a wash with a bit of cream, and added orange zest....sublime. I baked them fresh at 425 for about 22 minutes and they came out pretty as if they were in a magazine. Thank you so very much for a lovely recipe!
Nancy
January 13, 2017
I love scones, make all types, the key to these is the wild blueberries! There is no comparison between cultivated and wild. This recipe is similar to mine, but I'm making these today!
lgoldenhar
August 27, 2016
Excellent scone recipe. Didn't have quite enough all-purpose flour so used 6.0 ouncesish white and 5.2ish ounces whole wheat. Also didn't have kosher salt (I really need to restock my pantry) so I used 1/2 the amount in fine grain sea salt. Used slightly more than a cup of cream and let dough rest for 10 minutes before patting out to a round to increase moisture. I baked these straight away rather than freezing. It took 18 minutes at 425 degrees although ovens vary.
ChefJune
April 11, 2016
Oh, Liz! These are some of the best looking scones I've ever seen. and the recipe reminds me of my cream scone recipe that is so yummy and rich. I think I need to use up some of last summer's blueberries on a batch of these. Thanks!!! :)
Natalie
April 11, 2016
Hey Mrs. Larkin! Wanted to add some Meyer lemon to this recipe... Would you recommend reducing the amount of heavy cream if I add in some lemon juice? the juice of half a lemon- about a 1/4 cup.
mrslarkin
April 11, 2016
Hi Natalie! I would zest the Meyer lemons and not use the juice. All that liquid will throw off the dough. You can try subbing the amount of juice for equal parts cream, but I just don't know how the scones would turn out.
I would zest the lemons into the dry mix, and reserve the juice to make a glaze with some confectioners sugar.
I would zest the lemons into the dry mix, and reserve the juice to make a glaze with some confectioners sugar.
ChefJune
April 11, 2016
Natalie, I wouldn't reduce the amount of cream in this recipe. That's what makes them SO special! You will get a better Meyer lemon flavor with the zest, in any case.
Michael M.
July 10, 2015
I have been making these every weekend for my summer house guests. Delicious.
Claudia O.
February 2, 2015
These were delicious! I didn't freeze them first and they were done in 20 minutes. The only thing I changed is I replaced 1/2 cup of plain flour with Kamut flour. So good I'm making another batch tomorrow!
Pamela L.
August 29, 2014
You should add an Asterisk next to the baking powder. My fault entirely that I didn't read the recipe through before I started baking but I saw the note about Rumsford Baking Powder AFTER I had frozen the scones. Oh well. Hopefully they will still taste good!?
mrslarkin
August 29, 2014
That's a good idea! I will. Good luck, and do let us know how they turn out.
Pamela L.
August 30, 2014
We defrosted the scones for about 45 min to an hour before baking and they rose!! Tasted absolutely delicious!!! A big hit!
leomitra
August 14, 2014
Can I use self raising flour and if I use that wat would the amount of baking powder
mrslarkin
August 14, 2014
Hello leomitra. If using self raising flour, I think you can omit the baking powder and salt altogether, as self raising flour already contains both. I would use equal amounts of self raising flour, plus an extra tablespoon.
ELMviola
June 23, 2014
I've never really had success with scones until I made these. They were not only the best scones I've ever made but among the best I've ever eaten! Perfectly moist, light, and not too sweet. Everyone at brunch asked for the recipe.
yquinonez
February 23, 2014
Made them today and they were perfectly moist, great crust and quick to make. Keeper recipe. My kids loved them for Sun afternoon tea.
nikki
January 26, 2014
Hi Mrslarkin...I need these NOW but only have whipping cream...Will that be acceptable or will I completely destroy these beautiful scones (I've only been baking about 1.5 yrs, so don't laugh!)?
Nikki
Nikki
mrslarkin
January 26, 2014
Hello nikki! I think you'll be fine with the whipping cream. Go for it! Let us know how they turn out. Good luck!
em-i-lis
February 23, 2012
hi again, my youngest son (who is a complete maniac for scones, at his tender age of not quite 3) and i decided to just go ahead and make the scones "right now." at present, he has both hands in the mxing bowl and is licking them and it clean. i wish i could send you the photo. wonderful! i have to say this bodes well for these scones obtaining more fans! i used 3/4 c buttermilk + 1/4 c cream...will let you know!
em-i-lis
February 23, 2012
sorry about the random double note. i tried to edit the first after seeing your comment re: just omit bb's... :)
em-i-lis
February 23, 2012
hi mrslarkin, do you think it'd work to use buttermilk in place of the cream? many thanks!
em-i-lis
February 23, 2012
hi mrslarkin, if i want to make these with dried currants, would you recommend using 3/4 c, as with the blueberries? and do you think it'd work to use buttermilk in place of the cream? many thanks!
mrslarkin
February 23, 2012
hi em! i think it should work well with buttermilk. And a scant 3/4 cup of currants would be good. Let me know how it turns out!
em-i-lis
February 23, 2012
fantastic! the reason i ask (b/c i do like cream!) is that a friend asked me to make her some traditional buttermilk scones. i've been wanting to make yours for ages so thought i'd try to knock off a few to-dos at once. i'm planning to make these tonight and will let you know! thanks!
Leesa E.
January 21, 2012
Wow....I just made these, and they are hands down the absolute BEST scones I have ever tasted....EVER! Thank you, thank you, thank you mrslarkin!! What a treasure of a recipe you have shared with us.
mrslarkin
August 7, 2011
Hi all, here's an update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Mumford's instead. After freezing solid, the Mumford scones did not rise at all when baking. So fyi, if you use Mumford's baking powder, bake the scones straightaway, and don't freeze.
mrslarkin
August 18, 2011
Haha that should say "Rumford." I guess y'all know where my musical taste lies now. :)
lapadia
July 13, 2011
These are on my "to make" list as soon as we can harvest our blueberries! FYI :)
mrslarkin
July 13, 2011
yay! will you use the berries fresh, or will you freeze them? (i like frozen berries better because then they don't get so shmooshed and turn everything blue/gray.)
lapadia
July 14, 2011
Fresh...but whenever I have used fresh in something like this, I always pop what is needed in the freezer for a bit of time, take them out and swirl them in a tiny little coating of the dry batter and then fold them into the batter, shape and bake. It seems to stop them smearing color throughout. We still have about a month to go before ours are ripe, it's been a cool season, everything is about a month late this year.
Brenna
July 6, 2011
mrslarkin any advice about freezing scone dough? Can it be done to where the scone is just as nice when you pull the dough out of the freezer the next day?
Thanks!
Thanks!
mrslarkin
July 6, 2011
Brenna, yes, you can freeze the raw scones way in advance. Cut them into wedges before you freeze them, otherwise you'll need a hack saw if you freeze the whole round of dough. Hope this is helpful!
hardlikearmour
May 29, 2011
My mom made these without the blueberries to use as a base for strawberry shortcakes. Heaven!!
mrslarkin
May 29, 2011
Awesome! I LOVE making plain scones for shortcake! It's gotta be one of my all-time favorite summer desserts. Thanks for letting me know, hla!
JWB
May 18, 2011
I have made these twice since mrslarkin was kind enough to post the recipe. They are incredibly simple, but they will absolutely be the best scones you have ever made. I think the 6th step, to freeze before baking, is key and should not be optional. Thanks, Mrs. L!
Rivercook
May 11, 2011
oh! I forgot to say that I did not have heavy cream (no stores near me) and I used buttermilk instead..one word..yum.
Blissful B.
May 29, 2011
I did a scone taste test recently, seeing how texture & taste changed with different ingredients. I learned that buttermilk creates a traditional craggy, bread-like scone (my personal favorite). Cream creates a melt-in-your-mouth biscuit type of scone. They're both delicious, but very different. Next time you make these Rivercook, you might want to try the cream to taste the difference & see which you prefer. I also did tested freezing them before baking vs leaving them on the counter for 30 minutes before baking. I thought the ones that rested at room temperature had the best texture & rise. Have you ever tried that Mrslarkin? I love experiments in the kitchen!
mrslarkin
May 29, 2011
Totally agree, BB - experimenting is fun! I haven't tried anything beyond freezing these, but your research sounds successful! Curious if you left them on the counter from a fresh batch or a frozen batch?? As I'm working with time constraints here, I don't think I'd have the luxury of that 30 minute wait.
Blissful B.
May 29, 2011
I left them on the counter fresh (unfrozen) & compared to a batch I had stuck in the freezer. I can definitely see how the freezer would be more convenient for you, Scone Goddess! For me at home, where I only make one batch at a time, I had the time (and counter space) to let them rest fresh for 30 minutes before baking. For the other home cooks, I recommend trying it. Either way though, Mrslarkin's scone recipes always rock!
lorigoldsby
April 28, 2011
Beautiful story! Beautiful scone! Now do you say SCONE or SCON? Collin Cowie was on a show last week going on and on about the proper pronunciation. However you say it, I'd say these are delicious!
Sadassa_Ulna
April 27, 2011
I love that your kids were part of deciding which recipe to submit. You are already remembered for these, which is a lovely and wonderful thing!
monkeymom
April 27, 2011
Thank you thank you thank you for sharing your scone recipes!! I LOVED your butternut sage scones. So moist and flavorful. I can't wait to try these beauties.
mrslarkin
April 27, 2011
Thanks so much, monkeymom!! These are very different from the butternut sage ones, but equally yummy. Hope you like them!
MyCommunalTable
April 26, 2011
These look fabulous.I love blueberries. Thanks for sharing with us. Bravo to your mom!
Lizthechef
April 26, 2011
Yes, this is perfect for our "Scone Queen" here on the site and in her busy baking life! Thumbs up, Liz!
Burnt O.
April 26, 2011
Perfect! I'm having some people over at 4:00 in the morning to watch it live - these will be perfect!
mrslarkin
April 26, 2011
That sounds fun, yet crazy! Hope you enjoy them, Burnt! What else is on the Royal Menu??
Burnt O.
April 26, 2011
Your scones, crumpets, clotted cream, and tea. I have some homemade blueberry ginger marmalade to round things out.
fiveandspice
April 26, 2011
Mmmm. Scones are my favorite! I long to come down and visit you to buy one in person, but until then, thank you with being so generous with your recipes. And thank you also for sharing your memories of growing up cooking with your mother!
Midge
April 26, 2011
These look awesome mrslarkin. Love that you went with scones. Next time I make it down 95 I'm going to have to beeline to Pound Ridge for the real thing.
mrslarkin
April 26, 2011
Thanks, Midge. Maybe there should be a pilgrimage to the Pound Ridge Farmers Market someday! We're about 30 minutes from 95. ;)
gingerroot
April 26, 2011
I've said it before and I'll say it again, I'm a scone kind of girl, and this looks like heaven to me. I am seriously plotting my return to the Ridge, when I can buy one from you in person! Thank you so much for sharing this recipe, mrslarkin. xo
hardlikearmour
April 25, 2011
These scones look beyond delicious! Thanks for sharing your legacy, mrslarkin. I may have to use frozen Oregon huckleberries, but I'm making these soon!
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