Simply the Best Easy Scone Recipe Ever – We Swear!

The absolute easiest way to enjoy these scones is to book a stay at Domaine Madeleine and let us serve them to you at breakfast. In the meantime, you can make these crusty, flaky scones at home.

One of the secrets is freezing the dough before baking, (they can be stored in the freezer and baked from frozen as needed.) Another secret is not preheating the oven.

While we use (and recommend) organic ingredients like flour, butter, salt, sugar, blueberries, and half and half, non-organic versions may be substituted, but the butter and flour must be of high quality. We also use organic crushed vanilla as it is double the strength of vanilla extract without the medicinal quality extract sometimes has. We like to dehydrate our own farm-grown blueberries, but you can use store-bought or substitute other dried fruits, nuts, or chips.

Using a Silpat baking mat allows the scones to expand more by not sticking to the baking sheet.




Quantity Unit Ingredient Notes


In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Stir in the crushed vanilla and add in the blueberries.
In a separate mixing bowl, whisk together the eggs and half and half.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with a Silpat (or other silicone) baking mat. Scrape the dough onto the baking sheet and divide it in half. Round each half into a 6″ circle about 3/4″ thick.
Using a moistened chef knife, divide each circle into 4 or 6 wedges and separate them slightly.
Place the pan of scones in the freezer for 30 minutes if baking right away or until frozen for storage.
When ready to bake: do not preheat oven. Bake from frozen at 325° F for 20 to 25 minutes, turning sheet halfway through, until golden brown and a toothpick poked into the center comes out clean.