Make Ahead
Royal Wedding Scones
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143 Reviews
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!
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.
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