A buttery-rich scone is nothing more than a glorified biscuit—made even more delicious with our sweet and savory twists.
Recipe: Spinach-Feta Scones
Day-old scones are firm enough to slice open without crumbling. Tuck in a few paper-thin slices of country ham for an unforgettable ham "biscuit."
Recipe: Best-Ever Scones
When reader Betty Joyce Mills from Birmingham shared her recipe for scones (she stirs a half cup of sweetened dried cranberries into the dough), we thought they were the best we had ever tasted. Never fearing too much of a good thing, we created eight sweet and savory variations.
Bacon, Cheddar, and Chive Scones
Recipe: Bacon, Cheddar, and Chive Scones
Omit sugar. Stir in 3⁄4 cup (3-oz.) shredded sharp Cheddar cheese, 1⁄4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1⁄2 tsp. freshly ground pepper with the cream.
Brown Sugar-Pecan Scones
Recipe: Brown Sugar-Pecan Scones
Substitute brown sugar for granulated sugar. Stir in 1⁄2 cup chopped toasted pecans with the cream.
Recipe: Ham-and-Swiss Scones
Omit sugar. Stir in 3⁄4 cup (3 oz.) shredded Swiss cheese and 3⁄4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1⁄2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
Recipe: Cranberry-Pistachio Scones
Stir in 1⁄4 cup sweetened dried cranberries and 1⁄4 cup coarsely chopped roasted salted pistachios with the cream.
Pimiento Cheese Scones
Recipe: Pimiento Cheese Scones
Omit sugar. Stir in 3⁄4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
Rosemary, Pear, and Asiago Scones
Omit sugar. Stir in 3⁄4 cup finely chopped fresh pear, 1⁄2 cup grated Asiago cheese,and 1 tsp. chopped fresh rosemary with the cream.
Recipe: Chocolate-Cherry Scones
Stir in 1⁄4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
Test Kitchen Tips
• Make sure the dry ingredients are well stirred together to distribute the baking powder and salt.
• Quickly cut ice-cold butter into the flour mixture, leaving crumbly pieces the size of small peas. If the butter is softened or cut in too finely, the texture of the scones will be dense and coarse.
• Handle the dough as little as possible—the less you work it, the more tender the scones will be.
• Add a sweet Vanilla Glaze: Whisk together 1 cup powdered sugar, 1 Tbsp. milk, and 1⁄2 tsp. vanilla extract until smooth, adding up to 2 tsp. additional milk for desired consistency. Drizzle over tops of scones.
• Make Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.
• Sprinkle scones with sparkling sugar before baking.