About the Recipe
In this video, I’m sharing a bakery scone recipe I used to make when I worked in a professional bakery. It’s a reliable master base dough that can be customized into multiple flavors, making it perfect to keep in your baking rotation.
I’ll show you how to turn one simple scone dough into four bakery-style flavors:
Espresso
Blueberry & lemon
Raspberry & white chocolate
Dried cranberry & white chocolate
These scones bake up tender, fluffy, and full of flavor, just like you’d find in a bakery or coffee shop. Once you learn the base recipe, you can easily swap in your favorite add-ins and make it your own.
Ingredients
Base Scone Dough
2 ¼ cup all-purpose flour (270 g)
¼ cup granulated sugar (52 g)
1 Tbsp baking powder (12 g)
½ tsp salt (3 g)
1 ¼ cup heavy cream (300 g)
Flavor Add-Ins
(Use one add-in set per batch)
Tart Cranberry Meets Creamy White Chocolate
Dried Cranberries + White Chocolate Chips
¾ cup dried cranberries (100 g)
¾ cup white chocolate chips (135 g)
Coffeehouse-Style Espresso Chocolate Scones
Espresso + Chocolate Chips
¾ cup semi-sweet chocolate chips (270 g)
1 tsp instant espresso powder (3 g)
Fresh Raspberry Cream Scones with White Chocolate
Raspberry + White Chocolate Chips
¾ cup frozen raspberries (100 g)
¾ cup white chocolate chips (135 g)
Zest of 1 lemon
Blueberry Burst Lemon Scones
Blueberry + Lemon Zest
¾ cup fresh blueberries (110 g)
2 tsp lemon juice
Zest of 1 lemon
Glazes
Plain Sugar Glaze
1 cup + 1 Tbsp powdered sugar (125 g)
2 Tbsp half & half (30 g)
Spiced Drizzle
1 cup + 3 Tbsp powdered sugar (145g)
2 Tbsp half & half (30 g)
¼ tsp cinnamon
⅛ tsp ground nutmeg
Pinch ground ginger
Pinch ground cloves
Preparation
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add your mix-ins of choice and toss to coat.
Pour in the heavy cream and stir just until a shaggy dough comes together—be careful not to overmix.
Scoop the dough onto a parchment-lined baking sheet using a large cookie scoop, then weigh each portion on a kitchen scale, aiming for about 5 ounces(142g) to keep the scones uniform in size.
Bake for 15 - 20 minutes, until golden and set.
Cool slightly and drizzle with glaze.