There are few baked goods as comforting and timeless as a warm, freshly baked scone. Whether served at a traditional afternoon tea, enjoyed at breakfast with a cup of coffee, or paired with seasonal jams and clotted cream, scones have a special place in both British and international baking traditions. Among the many variations, High Rise Scones stand out for their impressive lift, tender crumb, and irresistible buttery aroma.
This recipe is designed to give you bakery-quality scones right from your own kitchen. With the right technique, a handful of pantry staples, and a few expert tips, you’ll achieve tall, golden scones that are light on the inside, delicately crisp on the outside, and versatile enough to customize with sweet or savory add-ins.
Why You’ll Love This High Rise Scones Recipe
- Impressive Rise – No flat, dense scones here. With cold butter, the right amount of leavening, and gentle handling, you’ll achieve tall, bakery-style scones.
- Buttery and Fluffy Texture – A perfect balance of richness without being heavy.
- Quick and Easy – From start to finish, you can have a batch ready in under 30 minutes.
- Versatile Base Recipe – Customize with berries, nuts, herbs, or cheese to match your taste.
- Perfect for Any Occasion – Breakfast, brunch, afternoon tea, or even holiday gatherings.
Ingredients You’ll Need
Here’s the base recipe for 8 beautifully risen scones.
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder (for lift)
- ½ teaspoon salt
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) cold unsalted butter, cubed
- ⅔ cup (160 ml) cold whole milk or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract (optional)
Ingredient Notes:
- Flour – All-purpose works best. For a slightly softer crumb, you can substitute half with cake flour.
- Baking Powder – Don’t skimp here; it’s the secret to the tall rise. Make sure it’s fresh and active.
- Butter – Use unsalted butter, straight from the fridge. Cold butter creates steam pockets, giving scones their flaky layers.
- Buttermilk vs. Milk – Buttermilk gives a tender crumb and subtle tang. If you don’t have it, mix milk with 1 tablespoon lemon juice or vinegar.
- Egg – Adds richness and helps with browning. You can skip it if you prefer egg-free.
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
3. Cut in the Butter
- Add cold, cubed butter to the flour mixture.
- Use a pastry cutter, fork, or your fingertips to work the butter in until the mixture looks like coarse crumbs.
4. Add the Wet Ingredients
- In a separate bowl, whisk together milk, egg, and vanilla extract.
- Make a well in the dry mixture and pour in the liquid.
- Gently mix with a spatula until just combined (the dough will be shaggy and sticky—don’t overmix).
5. Shape the Dough
- Turn the dough onto a lightly floured surface.
- Knead gently 3–4 times until it just comes together.
- Pat into a 1-inch-thick circle.
6. Cut the Scones
- Use a sharp knife to cut into 8 wedges OR a round cutter for circles.
- Place on the prepared baking sheet, spaced apart.
7. Bake
- Brush the tops with milk or egg wash.
- Bake for 12–15 minutes, until golden brown and risen.
8. Serve
- Allow to cool slightly before serving.
- Best enjoyed warm with butter, jam, or clotted cream.
The Magic of High Rise Scones
When you picture a perfect scone, what comes to mind?
- A beautifully golden exterior, crisp yet delicate.
- A tender, buttery crumb that practically melts in your mouth.
- A dramatic rise, tall and proud, rather than flat and dense.
That’s exactly what this recipe delivers.
Scones often have a reputation for being dry, crumbly, or too heavy. The secret to achieving a bakery-quality rise lies in ingredient temperature, proper mixing, and the right baking method. Cold butter, fresh leavening, and minimal handling of the dough are what transform a simple flour mixture into lofty, cloud-like scones.
This recipe not only gives you step-by-step instructions but also provides the “why” behind each step—helping you bake with confidence every time.
Ingredients Breakdown (With Science Behind Them)
- All-Purpose Flour – The foundation of structure. The protein in flour gives scones their body, but using all-purpose (not bread flour) keeps the texture tender.
- Baking Powder – The engine of the rise. When heat hits the dough, baking powder releases carbon dioxide, pushing the dough upward. Always check your baking powder’s freshness—stale powder means flat scones.
- Salt – Not just for flavor. Salt balances sweetness, enhances butteriness, and slightly strengthens the dough’s structure.
- Granulated Sugar – Adds light sweetness while tenderizing the dough by limiting gluten development.
- Cold Unsalted Butter – The star of flaky scones. Cold butter pieces create steam pockets during baking, which expand and lift the dough, making it rise tall.
- Buttermilk (or Milk with Vinegar/Lemon) – Provides moisture and acidity, which reacts with baking powder for a higher lift. Buttermilk also makes the crumb softer.
- Egg – Optional but adds richness, flavor, and color.
- Vanilla Extract (Optional) – Enhances flavor, especially for sweet scones.
Step-by-Step Instructions (Expanded with Tips)
Step 1: Preheat and Prepare
- Preheat oven to 425°F (220°C).
- Line your baking tray with parchment paper.
💡 Tip: A hot oven is crucial. The initial blast of heat helps scones rise quickly before the butter fully melts.
Step 2: Combine Dry Ingredients
- Whisk together flour, baking powder, salt, and sugar in a large bowl.
💡 Tip: Whisking incorporates air and evenly distributes leavening, which ensures an even rise.
Step 3: Work in the Butter
- Add cubed butter straight from the fridge.
- Use fingertips or a pastry cutter to cut butter into the flour until pea-sized crumbs form.
💡 Tip: Visible butter chunks = better rise. Don’t rub until fully smooth; you want little cold bits left.
Step 4: Mix the Wet Ingredients
- In a small bowl, whisk milk, egg, and vanilla.
- Make a well in the dry mix and pour in the liquid.
- Stir gently with a spatula until just combined.
💡 Tip: The dough should look shaggy and slightly sticky. Overmixing will develop gluten, making tough scones.
Step 5: Shape the Dough
- Turn onto a lightly floured surface.
- Knead very gently (no more than 5 turns).
- Pat into a 1-inch-thick circle.
💡 Tip: Handle the dough as little as possible. Warm hands melt butter, which ruins the flaky layers.
Step 6: Cut the Scones
- For traditional wedges: Cut into 8 equal triangles.
- For classic rounds: Use a sharp biscuit cutter (do not twist the cutter—just press straight down).
💡 Tip: Twisting seals the edges, preventing rise.
Step 7: Bake
- Place scones on tray, leaving space to expand.
- Brush tops with egg wash or milk.
- Bake for 12–15 minutes until golden and tall.
💡 Tip: Placing scones close together (almost touching) helps them rise higher as they support each other.
Step 8: Cool & Serve
- Let cool slightly on a rack before serving.
- Enjoy with butter, jam, honey, or clotted cream.
Variations to Try
The beauty of this recipe is its adaptability. Start with the base dough, then try these creative versions:
Sweet Variations
- Classic Blueberry Scones – Fold in ½ cup fresh blueberries.
- Cranberry Orange Scones – Add ½ cup dried cranberries + zest of 1 orange.
- Chocolate Chip Scones – Stir in ¼ cup mini chocolate chips.
- Vanilla Glazed Scones – Drizzle with a simple glaze made of powdered sugar, milk, and vanilla.
Savory Variations
- Cheddar & Chive Scones – Mix in ½ cup shredded cheddar and 2 tablespoons chopped chives.
- Bacon & Herb Scones – Fold in ¼ cup crumbled cooked bacon and herbs like thyme or rosemary.
- Garlic Parmesan Scones – Add ½ teaspoon garlic powder and ¼ cup grated parmesan.
Seasonal Ideas
- Pumpkin Spice Scones (Fall) – Replace ¼ cup milk with pumpkin puree and add 1 teaspoon pumpkin spice.
- Lemon Poppyseed (Spring) – Add zest of 1 lemon + 1 tablespoon poppyseeds.
- Coconut Pineapple (Summer) – Mix in ¼ cup shredded coconut + ¼ cup pineapple tidbits (well-drained).
Storage & Reheating Tips
- Room Temperature: Store in airtight container for up to 2 days.
- Freezer: Freeze unbaked scones on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes.
- Reheating: Warm in 350°F (175°C) oven for 5–7 minutes. Avoid microwaving—it makes them rubbery.
Expert Baking Tips (For Consistent High Rise)
- Use very cold butter and milk – Chill ingredients and even freeze butter before grating.
- Don’t overwork dough – Overmixing = tough, dense scones.
- Stack for extra rise – After patting dough, fold it in half once before cutting. Creates layered lift.
- Use a sharp cutter – A dull edge seals sides, limiting rise.
- Bake hot and fast – The quick heat blast is key for maximum puff.
Troubleshooting Guide
- Flat Scones – Baking powder expired or butter too soft.
- Dense Texture – Overmixed dough.
- Dry & Crumbly – Too much flour added during shaping.
- Burnt Bottoms – Baking tray too thin; use parchment or double up trays.
- Spreading Instead of Rising – Dough too warm or oven not hot enough.
Serving Suggestions
- Traditional Tea Time: Serve with clotted cream and strawberry jam.
- Breakfast: Pair with scrambled eggs or fruit salad.
- Brunch Spread: Include alongside quiche, smoked salmon, and fresh fruit.
- Dessert Twist: Drizzle with icing or pair with whipped cream and berries.
Nutritional Information (Per Scone, Approximate)
- Calories: 260
- Fat: 12 g
- Carbs: 32 g
- Protein: 5 g
- Sugar: 7 g
FAQs
Q: What makes scones rise high?
A: Cold butter, fresh baking powder, minimal handling, and a hot oven.
Q: Can I use frozen butter?
A: Yes! Grating frozen butter into flour creates perfect little pockets of steam.
Q: Can I make them vegan?
A: Use plant-based butter and non-dairy milk. Skip the egg wash.
Q: Can I prepare the dough ahead?
A: Yes, refrigerate shaped dough for up to 24 hours before baking.
Q: How do I keep scones moist?
A: Don’t overbake, store airtight, and warm gently before serving.
Conclusion
High Rise Scones are more than just a quick bake—they’re a versatile, comforting treat that can be adapted to any occasion. With the right method, you’ll consistently achieve tall, golden scones with a soft, buttery crumb. From classic sweet flavors like blueberry or cranberry-orange to savory options like cheddar-chive, this recipe provides endless possibilities.
The secret is simple: cold ingredients, gentle handling, and a hot oven. Follow these principles, and you’ll never face flat or dry scones again.
