The Best and Favorite Sweet Scones

One of my favorite sweet scones recipe is Orange Cranberry. The next would probably be Pumpkin Spice, but that's a hard one to call because there are so many wonderful scone recipes that are soooo gooood!

Below are some recipes that are favorite traditional recipes and others that have been collected over time from friends and fellow cooks.

Blueberry Streusel SconesConsidered to be one of the best sweet scones, these receive rave reviews. Would you like to have just regular blueberry scones? Omit the Streusel topping and you've got it. You may also substitute dried blueberries if you prefer.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut into triangles and place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

In a small bowl, with a pastry blender or fork, mix together the sugar, flour, cinnamon and butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture.

Bake the scones until lightly browned, 15-20 minutes or until a toothpick inserted in the center of a scone comes out clean.

Makes 8 scones

Cream Scones
These sweet scones are a little different because it doesn't contain any dried fruit. It is a good one to use for a cream tea with clotted cream and strawberry jam.

Combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender until mixture is crumbly.

Whip together cream, egg, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter or slice into triangles, and place on baking sheets.

Whisk together egg white and 1 teaspoon water; brush mixture over tops of scones. Sprinkle scones with additional sugar.

Bake 12 to 15 minutes or until lightly browned.

Orange Cranberry Scones
Perfect any time of the year, (one of my favorites!) these sweet scones are great, but they seem to be the most relished by guests in the fall and winter.

Preheat oven to 400 degrees F.

Mix together flour, sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or knives until mixture resembles fine crumbs.

Stir in cranberries and orange zest.

In another bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.

On a floured surface, knead gently a few times to make sure it sticks together, but not too much.

On an ungreased cookie sheet, form into a circle and cut into 8 wedges with a knife but do not separate.

Bake at 400 degrees F. for 15-25 minutes or until golden brown.

Mix together powdered sugar and orange juice into a glaze; drizzle over scones. Separate scones and serve warm.

Pumpkin Spice Scones
No chunks of fruit in these sweet scones, but definitely a sweetie!

In a large bowl, combine the dry ingredients. Cut in the butter until it is crumbly.

Add the pumpkin, milk and nuts and stir until all ingredients are moistened.

Using a large spoon, drop the batter onto the baking sheets, leaving about 2 inches between each scone. If your oven isn’t large enough to bake both pans at once, place the extra batter in the refrigerator until the first batch is finished baking. Then repeat the process.

Bake for 12 to 15 minutes, until lightly browned. Makes about 30 scones.

Sweet scones aren't necessarily overly sweet, they just aren't savory ~ meaning they don't contain any herbs or spices.