Homemade Scones: A Delicious Recipe Inspired by Great Harvest (and Why You’ll Love These Even More!)

There’s nothing quite like a freshly baked scone to brighten your day. Whether it’s for a special brunch, an afternoon tea, or simply a delightful breakfast treat, scones offer a perfect blend of crumbly texture and rich flavor. My baking journey often leads me down paths of recreating beloved bakery items at home, and the quest for a scone reminiscent of those from Great Harvest was a particularly exciting one.

This particular recipe began as an attempt to capture the essence of Great Harvest scones. While I initially hadn’t had the pleasure of trying their actual scones, the recipe I developed quickly became a household favorite. It’s a robust recipe that yields beautifully moist scones with a fantastic crust – a quality I personally adore in a good scone. Over time, I’ve refined it with a few key adjustments, such as increasing the oven temperature to 400 degrees Fahrenheit. The original recipe suggested 350 degrees, but my experience has shown that a slightly higher temperature promotes a superior golden-brown crust, adding a wonderful textural contrast to the soft interior.

Another modification was the addition of vanilla extract, which imparts a comforting warmth and depth of flavor. For those who might not need a full batch of twelve scones, this recipe is easily halved. You can use approximately two tablespoons of a lightly beaten egg (simply whisk a large egg and measure out two tablespoons) to maintain the perfect moisture balance. I also prefer cutting my scones into classic circles, though the traditional wedges work just as well if you prefer that rustic look. And for those who love a little extra indulgence, the topping of cinnamon and sugar or the inclusion of chocolate chips are completely optional but highly recommended additions!

The Great Harvest Scone Quest: An Honest Comparison

When I first shared this recipe, I hadn’t yet had the opportunity to taste an authentic Great Harvest scone. Life, however, has a funny way of bringing you closer to your culinary inspirations! We now live quite near a Great Harvest bakery, and I’ve since indulged in their scones on multiple occasions. This has allowed me to make a direct comparison and provide a more informed perspective on this “clone” recipe.

In full transparency, these homemade scones aren’t an exact replica of the Great Harvest version. Their scones tend to be notably softer, with a less pronounced crust, and often appear to be scooped or dropped rather than precisely cut. My recipe, by contrast, delivers a scone with a distinct, slightly crisp exterior and a wonderfully moist interior, achieved through careful shaping and baking. While the textures and overall profiles differ, what remains consistent is their undeniable deliciousness. This recipe has garnered a lot of love from bakers and eaters alike, and I continue to share it because it stands on its own as a truly excellent scone, moist and flavorful.

My culinary adventure to create an even closer Great Harvest scone recipe is ongoing, and I plan to share an updated version when I perfect it. For now, please know that the recipe you’ll find below produces incredibly satisfying and moist scones that are absolutely worth making. They might not be identical, but they are undeniably fantastic in their own right, offering a delightful homemade experience that rivals any bakery treat.

Keys to Perfect Homemade Scones: Tips for Baking Success

Baking scones is an art, but it’s an accessible one! With a few simple techniques, you can ensure your homemade scones turn out perfectly every time. Here are some essential tips to help you master this delicious treat:

• Keep Ingredients Cold: This is arguably the most crucial tip for flaky scones. Cold butter, sour cream, and even the egg help prevent the butter from melting too quickly. When butter melts prematurely, it creates a denser, less flaky scone. Instead, small pockets of cold butter create steam in the oven, lifting the dough and creating those desirable layers.
• Don’t Overmix the Dough: Scone dough is meant to be slightly shaggy. Overmixing develops the gluten in the flour, leading to tough, chewy scones rather than light, tender ones. Mix just until the wet and dry ingredients are combined and no dry streaks of flour remain.
• Avoid Overworking: Similarly, when you turn the dough out onto a floured surface, handle it as little as possible. A brief knead (just a few turns) is usually enough to bring it together. The less you handle the dough, the more tender your scones will be.
• Proper Flour Measurement: For baking, especially with recipes calling for specific flour amounts, it’s best to weigh your flour using a kitchen scale (500 grams for 4 cups in this recipe). If measuring by volume, spoon the flour lightly into your measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour, resulting in dry, dense scones.
• High Heat for a Golden Crust: As mentioned, baking at 400°F (200°C) is key for achieving that beautiful golden-brown crust. The initial burst of heat helps the scones rise quickly and develop a crisp exterior, while the inside remains moist.
• Chill Before Baking (Optional but Recommended): If you have time, chilling your cut scones in the refrigerator for 15-30 minutes before baking can further help maintain their shape and flakiness, especially on warm days.

Customizing Your Scones: Endless Flavor Possibilities

While this recipe for vanilla and optional chocolate chip scones is a classic, one of the joys of baking is experimenting with different flavors. Here are some ideas to inspire your next batch:

• Lemon & Poppy Seed: Replace the vanilla with 2 tablespoons of lemon zest (as suggested in the ingredient list) and add 1-2 tablespoons of poppy seeds to the dry ingredients. You can even add a lemon glaze after baking!
• Orange & Cranberry: Use orange zest instead of vanilla/lemon zest, and substitute the chocolate chips with dried cranberries. A touch of orange juice in the glaze can elevate this further.
• Cinnamon & Raisin: Add 1-2 teaspoons of ground cinnamon to the dry ingredients and swap chocolate chips for plump raisins.
• Mixed Berry: Incorporate a cup of fresh or frozen mixed berries (blueberries, raspberries, chopped strawberries). If using frozen berries, don’t thaw them first to prevent excessive moisture.
• Savory Scones: For a delicious savory option, omit the vanilla and sugar. Reduce sugar to 2 tablespoons, and add 1 cup of shredded cheddar cheese and 2 tablespoons of chopped fresh chives or dill. These are wonderful with soup or as a side with dinner.

Don’t be afraid to get creative! The base recipe is incredibly versatile, allowing you to tailor your scones to your personal taste or whatever ingredients you have on hand.

Recipe

Delicious Homemade Scones (Inspired by Great Harvest)

Cookie Madness

This recipe makes a generous batch of wonderfully moist and flavorful scones, often compared to those from Great Harvest. Customize them with vanilla and chocolate chips, or opt for lemon zest and dried fruit.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Breakfast, Brunch, Snack

Cuisine British, American

Servings 12

Ingredients

 

• 1 cup sour cream
• 1 teaspoon baking soda
• 1 large egg
• ¾ teaspoon vanilla extract OR 2 tablespoons lemon zest
• 4 cups all-purpose flour, plus extra for kneading (approx. 500 grams)
• 1 cup granulated sugar (scant cup for less sweetness) (approx. 190 grams)
• 2 teaspoons baking powder
• ¼ teaspoon cream of tartar
• 1 teaspoon salt
• 8 ounces cold butter cut into chunks, salted is preferred
• 1 cup add-ins: chocolate chips or dried cranberries, or frozen blueberries, chopped nuts, etc.
• Topping: 1 part Egg yolk mixed with 1 part milk or cream OR use only cream

Instructions

 

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the sour cream, baking soda, egg, and vanilla (or lemon zest if using). Ensure it’s well combined.
• In a food processor, combine the flour, sugar, baking powder, cream of tartar, and salt. Pulse briefly to mix. Add the cold butter chunks and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, you can cut in the butter by hand using a pastry blender or two knives.
• Transfer the flour mixture into the bowl with the sour cream/egg mixture. Stir gently with a spoon or spatula until just moistened; don’t overmix. Carefully fold in the chocolate chips or other desired add-ins. If the dough seems too wet, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of milk or cream.
• Turn the dough out onto a lightly floured surface. Knead briefly, just enough to bring the dough together (a few turns are sufficient). Divide the dough into two equal portions. Roll or pat each portion into a round of approximately 6 inches in diameter and about 1 inch thick. Cut each round into 6 wedges (or 8 for smaller scones), and arrange them on the prepared baking sheet, leaving about 2 inches between each scone. Brush the tops with your chosen topping (egg yolk mixed with milk/cream, or just cream).
• Alternatively, pat the entire dough into an inch-thick slab and use a 2.5-inch round cookie cutter (or desired size) to cut out individual scones. Reshape scraps gently and cut more scones.
• Bake in the preheated oven for 18-22 minutes, or until the scones are beautifully golden brown on top and cooked through. Baking times can vary, so keep an eye on them.
• Once baked, let the scones cool on the baking sheet for at least 10 minutes before serving. This cooling period is crucial, as it allows the scones to set and prevents them from being too doughy. They taste significantly better once slightly cooled.

Keyword Scones, Homemade Scones, Breakfast, Baked Goods

Tried this recipe?Let us know how it was!

Serving Your Perfect Scones

Once your homemade scones have cooled slightly, they are ready to be savored! They are wonderful on their own, but pairing them with a few accompaniments can elevate the experience. Consider serving them with:

• Clotted Cream: The ultimate British pairing, clotted cream adds a luxurious richness.
• Jams and Preserves: Strawberry, raspberry, apricot, or any of your favorite fruit jams are fantastic.
• Lemon Curd: A tangy lemon curd offers a bright contrast to the scone’s sweetness.
• Fresh Berries: A side of fresh strawberries, blueberries, or raspberries adds freshness and a pop of color.
• A Warm Beverage: Scones are perfect alongside a hot cup of tea (classic!), coffee, or even a glass of milk.

These scones are ideal for breakfast, brunch, an afternoon tea party, or simply a cozy treat at any time of day. Their inviting aroma and delicious taste are sure to bring smiles to everyone.

Storage and Reheating Tips

While fresh scones are undoubtedly the best, you can store and reheat them to enjoy later:

• At Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2-3 days.
• In the Freezer: For longer storage, flash-freeze fully cooled scones on a baking sheet until solid. Then transfer them to a freezer-safe bag or container for up to 2-3 months.
• Reheating: To reheat, place scones in a preheated oven at 300°F (150°C) for about 5-10 minutes (or 15-20 minutes if frozen) until warmed through. This helps to crisp up the crust again. Microwaving is not recommended as it can make them chewy.

Baking homemade scones is a rewarding experience, offering a simple yet elegant treat that can be customized to your heart’s content. This recipe provides a fantastic foundation for creating moist, flavorful scones with a delightful crust. Whether you’re seeking a Great Harvest-inspired treat or simply a delicious scone recipe, I’m confident this one will become a staple in your kitchen. Happy baking!