Easy Scone Recipe

Easy Scone Recipe by Kristin Omdahl

This is an incredibly delicious recipe. The scones are beautiful, delicious and impressive to give as a handmade gift, too! You can vary this recipe to make them savory or sweet. Sweet scones are great for breakfast, brunch or dessert. Savory scones would make a great breakfast or lunch, too, served with a light salad.

These tender raspberry scones are every bit as comforting as a slow morning by the sea. Sweet, tart berries melt into buttery dough and create a glaze that shimmers like sea glass in the sun. I’ve now included this recipe as part of my Sea Glass Companion Recipes collection — inspired by the cozy kitchens, seaside breakfasts, and reflective moments that weave through the Sea Glass Journal novels. Whether you enjoy them warm with tea, gift them to a friend, or savor them while journaling at sunrise, these scones remind us to slow down, breathe deeply, and find beauty in simple pleasures.

Scroll below to watch the step by step tutorial video, too!

Ingredients:

• 2 cups flour
• ½ cup brown sugar, or 2 TBSP for savory scones)
• 1 stick butter, frozen and grated on microplane
• ½ tsp salt
• 2 ½ tsp baking powder
• ½ cup heavy cream or buttermilk, or more if necessary
• 1 egg
• 1 tsp vanilla extract (for sweet scones only)
• 1 cup add-ins like mixed fruit and nuts or ham/scallion/cheddar
• Note: if using frozen fruit, keep frozen

Instructions:

1. Preheat oven to 400 degrees F.
2. Shred frozen butter into a large bowl.
3. Mix flour, salt, sugar and baking powder together.
4. Mix butter, vanilla, egg, cream and dry ingredients together.
5. Fold frozen berries into dough.
6. Form dough into a circular disc and cut into 8 pie wedges.
7. Chill dough in fridge for 15 minutes.
8. Brush scones with cream before placing into oven.
9. Bake for 20 minutes or until slightly golden brown on top. Larger scones would need longer cooking time.
10. Drizzle icing over scones while they are still warm.

Store in airtight container for up to 3 days (but do not store until they are room temperature).

Note: They spread less if dough is very cold before entering oven.

Drizzle with vanilla icing:

• 1 cup confectioners sugar,
• 1 tsp vanilla extract,
• 1 TBSP heavy cream (this can be doubled if you like extra icing)

xoxo,
Kristin

Explore more from the Sea Glass Kitchen:

– [Sea Glass Simple Syrup Recipes →]
– [Thyme-Infused Lemon Curd Recipe →]
– [Stop & Smell the Roses Crochet Pattern →]*

Commercially produced products made from my instructions and recipes are prohibited. All Kristin Omdahl patterns, recipes, books, handouts and videos are licensed for single use and remain the intellectual property of Kristin Omdahl. This recipe may not be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise.

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About Kristin Omdahl
Kristin Omdahl is a bestselling author, designer, and creative entrepreneur known for her “sensory storytelling” — weaving food, craft, and nature into unforgettable fiction and non-fiction. Her debut novel, The Sea Glass Journal, is a love letter to Florida’s Gulf Coast, exploring themes of healing, connection, and creative legacy.

When she’s not writing, Kristin shares crochet and knitting designs, recipes, and behind-the-scenes glimpses of her creative process with her global community on Patreon.