Ina Garten’s Favorite Scone Recipe-The Only One I Use

Name: Ina Garten's Favorite Scone Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 scones
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 tablespoon granulated sugar, plus more for sprinkling; 2 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup (1 stick) unsalted butter, cold and cut into ½-inch pieces; ¾ cup heavy cream, cold; ½ teaspoon pure vanilla extract

Posted on January 7, 2026

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Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite), and honestly, it’s probably the only one you’ll ever need too. There’s something utterly magical about a perfectly baked scone – a delicate crispness on the outside giving way to a wonderfully tender, slightly crum extractbly interior. It’s the kind of comforting treat that evokes cozy Sunday mornings, a warm mug of tea, and a moment of pure, unadulterated bliss. I’ve tried my fair share of scone recipes over the years, but none have ever quite measured up to the sublime texture and subtle sweetness of this particular rendition. What truly sets this Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite) apart is its foolproof nature. Even if you’re new to baking, you’ll find yourself achieving bakery-quality results every single time. It’s a recipe that’s both incredibly simple to follow and yields an exceptionally delightful outcome, making it an absolute staple in my kitchen.

Table of Contents

Ingredients:

2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar, plus more for sprinkling
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch pieces
¾ cup heavy cream, cold
½ teaspoon pure vanilla extract

Preparing the Dough

The foundation of any great scone lies in a simple, yet precise, dough. My journey to finding the ultimate scone recipe led me straight to Ina Garten, and this version is, without a doubt, the only one I ever use. It’s my favorite because it’s reliably tender, slightly sweet, and wonderfully easy to whip up. The key to its success is ensuring your butter and cream are very cold. This is not a step to shortcut, as it directly impacts the flakiness and texture of your scones.

Start by gathering all your dry ingredients. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, the 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Whisking thoroughly ensures that the leavening agent and salt are evenly distributed throughout the flour, preventing any pockets of bitterness or uneven rising. Think of this as creating a homogenous base for your delicious scones.

Now comes the butter. Add the ½ cup of cold, unsalted butter, cut into ½-inch pieces, directly into the dry ingredients. This is where the magic of pastry-making begin extracts. You want to cut the butter into the flour until the mixture resembles coarse crum extractbs, with some pea-sized pieces of butter still visible. I find that using my fingertips is the quickest and most effective way to do this, but you can also use a pastry blender or even two knives. The goal is to coat the flour particles with butter without overworking the dough, which would develop the gluten too much and lead to tough scones. Those little pockets of butter are what will melt during baking, creating steam and those delightful flaky layers. Work quickly to keep the butter as cold as possible; you can even pop the bowl with the flour and butter mixture back into the refrigerator for a few minutes if your kitchen is warm.

gin extract>Bringing it All Together

Once you have your rum extractrse crumb mixture, it’s time to add the wet ingredients. In a separate, smaller bowl or measuring cup, combine the ¾ cup of cold heavy cream with the ½ teaspoon of pure vanilla extract. Stir them together gently. The vanilla extract adds a subtle warmth and depth of flavor that complements the richness of the cream and butter beautifully.

Now, make a well in the center of your flour and butter mixture. Pour the cold heavy cream and vanilla extract into this well. Using a fork or a spatula, gently mix the wet and dry ingredients until they just come together to form a shaggy dough. Be careful not to overmix here. Overmixing will develop the gluten in the flour, making your scones tough and dense instead of light and tender. It’s perfectly fine, and even desirable, if there are still a few dry spots of flour. The dough should be slightly sticky and not completely smooth.

Shaping and Baking

Turn the shaggy dough out onto a lightly floured surface. Gently bring the dough together with your hands, patting it into a round disc about ¾ inch thick. You can do this directly on your floured countertop or on a piece of parchment paper for easier cleanup. Again, avoid kneading or excessive handling. The less you work the dough at this stage, the more tender your scones will be. If the dough feels too sticky, add just a tiny bit more flour to your hands and the surface, but be sparing.

Using a biscuit cutter or a sharp knife, cut the disc into wedges. For a standard round scone, I typically divide the disc into 8 equal portions. If you’re using a biscuit cutter, press straight down without twisting, as twisting can seal the edges and prevent the scones from rising evenly. Place the cut scones onto a baking sheet lined with parchment paper, ensuring they have a little space between them. For an even more inviting presentation, you can brush the tops of the scones with a little extra heavy cream and sprinkle them with a touch of granulated sugar. This creates a lovely golden-brown crust and a subtle crunch.

Baking to Perfection

Preheat your oven to 400°F (200°C). This is a fairly hot oven, which helps the scones rise quickly and achieve a lovely crisp exterior. Place the baking sheet with the scones into the preheated oven. Bake for 15 to 20 minutes, or until the scones are golden brown and have risen nicely. The exact baking time will depend on your oven and the size of your scones, so keep an eye on them. You can test for doneness by inserting a toothpick into the center of a scone; it should come out clean.

Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These scones are absolutely divine served warm, perhaps with a dollop of clotted cream and your favorite jam, or simply enjoyed on their own with a cup of trum extract The tender crumb and delicate flavor make them a perfect treat for any time of day.

Conclusion:

There you have it! Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite) is truly a game-changer. This recipe delivers perfectly tender, slightly crisp scones that are wonderfully versatile. Whether you’re enjoying them for a special brunch, a comforting afternoon treat, or a simple breakfast, these scones are sure to impress. I love serving them warm with a dollop of clotted cream and a spoonful of your favorite jam, but they are also delightful with a drizzle of honey or a smear of butter. Don’t be afraid to experiment with variations – adding fresh berries like blueberries or raspberries to the dough, or a pinch of lemon zest for brightness, are fantastic options. You could even try a savory version with chives and cheese! I encourage you to bake these scones soon and discover why they’ve become my absolute go-to. The aroma alone is worth it, and the taste will have you reaching for seconds!

Frequently Asked Questions:

What kind of flour should I use for Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite)?

For the best results with Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite), it’s highly recommended to use all-purpose flour. This type of flour provides the ideal balance of structure and tenderness for perfect scones.

Can I make the dough for Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite) ahead of time?

Yes, you can prepare the dough for Ina Garten’s Scone Recipe Is the Only One I Ever Use (It’s My Favorite) a day in advance. Once you’ve cut out the scones, place them on a baking sheet lined with parchment paper, cover them tightly with plastic wrap, and refrigerate. Bake them within 24 hours for optimal texture and flavor.