Soft Scones Recipe

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Soft Scones Recipe

Soft Scones Recipe

Soft Scones Recipe

Flaky and buttery, this soft scones recipe is so good! They are only slightly more difficult to whip up than your basic biscuit recipe.

I thought scones were hard and tasteless–until I had a soft and wonderful scone at Beyond My Garden Gate Tea Room in Delphi, Indiana. Just amazing.

Since that fantastic shop has since closed, and I can’t begin to tell you how sad that makes me, I just had to find a different scones alternative. Enter this soft scones recipe.

Soft Scones Recipe

Soft Scones Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 16 Scones

Serving Size: 1



Soft Scones Recipe

Delicious scones recipe from King Arthur Flour. I believe I know a few small town bookstores who can find you a copy of this great cookbook.


  • 3 Cups Flour
  • 1/3 Cup Sugar
  • 1/4 Cup Nonfat Dry Milk
  • 3/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 3/4 Cup Dried Fruit (Optional)
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1/2 Cup Milk, Buttermilk, or Water
  • 8 Tablespoons Butter, Cold OR Combination of Butter and Shortening
  • 1 Egg, Beaten with 1 teaspoon Water, for Topping
  • Coarse Sugar or Cinnamon-Sugar, for Topping (Optional)


  1. Preheat 450*
  2. Whisk together dry ingredients (and dried fruit, if using).
  3. In separate bowl, whisk together Eggs, Vanilla, and Milk.
  4. Cut in Butter (or Butter and Shortening combination) but be sure to leave some chunks the size of peas to ensure a flaky.
  5. Add in liquid mixture to flour mixture. Do not over-mix.
  6. Fold everything together until moistened.
  7. Turn dough out onto a lightly floured surface and fold over until it becomes a more solid unit.
  8. Divide in half.
  9. Place on parchment-lined baking sheet.
  10. Pat into 7" circle about 1/2 thick, then cut each circle into 8 wedges.
  11. Be sure to leave 1/2" between each scone with 1/4" in the center.
  12. Using a pastry brush, smooth Egg and Water mixture over each scone.
  13. Sprinkle with Sugar or Cinnamon-Sugar if desired.
  14. Bake 7 minutes. DO NOT OPEN OVEN DOOR! Bake, with oven OFF, for 8 - 10 minutes more or until scones are golden brown.
  15. Serve warm. Best within a few hours of baking.

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By |2013-12-03T13:28:40+00:00March 29th, 2012|Eat, Little Towns, Recipes|5 Comments

About the Author:

Jessica Nunemaker is the Owner of Little More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."


  1. Jessica Nunemaker December 8, 2013 at 6:04 pm

    Hi Laura, I have made them using milk and also using sour milk (milk with lemon juice added). Either way, they turn out great!

  2. Laura December 7, 2013 at 10:46 pm

    Hello I just saw your recipe….I was wondering which ingredients you used…butter or combo….milk or buttermilk? I would like to make them the way you did.

    Thanks laura

  3. Jessica Nunemaker August 19, 2013 at 6:50 am

    Glad you enjoyed them! 🙂

  4. Reem August 6, 2013 at 5:17 am

    I tried these a while back, and I LOVED them!! I’m makin them again today! Thank you for the recipe!

  5. Laurie August 19, 2012 at 4:13 pm

    Wow, I absolutely loves these scones. Reminds me of the KFC scones that I enjoy so much, maybe even better. I didn’t use any eggs in mine and it came out great, imagine how they will taste if I DID add the eggs.

    This is the first recipe of many that I used that came out the way it should. Basic ingredients with instructions that are easy and simple to follow.

    Will be trying more recipes on this site. Matter of fact, your site has been bookmarked in Favourites.

    Thank YOU!

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