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Delicious Scone Recipes Featuring California Products

Delicious Scone Recipes Featuring California Products

Craving the buttery goodness of scones and looking to make your own? Check out these simple scone recipes highlighting local products.


9 min read

December 02, 2020

Contrary to popular belief, sticks and scones won’t break your bones. In fact, a basket of freshly baked homemade scones shall never hurt you. They might not be the most iconic California food, but we’re lovin’ them regardless. Once you’ve mastered cooking like a pro, start working on your baking skills so you can brag about more than just your delicious Christmas cookies. Get ready to grab your kitchen tools and put on an apron—you’re only a scone’s throw away from preparing your newest favorite treat. 

Scones To Make At Home

These delightful baked goods originated in Scotland and—lucky for us—eventually made their way to the United States. Now, we’re craving them every morning with our breakfast coffee from the East Bay. Instead of looking for scones at California’s markets and food courts, learn how to make them yourself using the best scone recipes for every kind of person. From savory to keto scones, we’ve got you covered. Feed two birds with one scone with these tempting recipes featuring Golden State products.

Gluten-Free Scones

Bite into these heavenly gluten-free scones dotted with California strawberries and topped with a delicious glaze.

Gluten-Free Strawberry Almond Scones

End your search for scones at the top Golden State bakeries for gluten-free goodies because California Strawberries has come to save the day with a gluten-free scone recipe. This is as simple as it gets—all you need is love and wholesome ingredients. 


For the scones

¼ cup unsalted butter, melted and cooled

¼ cup coconut sugar

1 egg

3 tablespoons unsweetened almond milk, plus 2 tablespoons for brushing

1 teaspoon vanilla extract

½ teaspoon almond extract

½ teaspoon apple cider vinegar from Lassen’s Natural Foods and Vitamins

1½ cups fine almond flour

½ cup tapioca starch, plus more for shaping the scones

½ teaspoon sea salt

½ teaspoon baking soda

1 cup fresh strawberries, diced

Almond milk, for brushing over the scones

For the glaze

3 tablespoons coconut butter, melted

1 tablespoon honey

2–4 tablespoons almond milk


1. In a large bowl, mix together butter, coconut sugar, egg, 3 tablespoons of almond milk, vanilla and almond extracts, and apple cider vinegar until smooth.

2. Gradually add dry ingredients to the bowl, and mix until thoroughly combined. Gently fold in strawberries.

3. Use tapioca starch to coat a surface. Sprinkle more on one side of the dough, before flipping it and repeating.

4. Shape dough into a disk that’s about 1-inch thick. If the dough is still very sticky, add more tapioca starch. Transfer the disk-shaped dough to a plate, and place in the freezer for 15 minutes.

5. Meanwhile, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

6. Remove dough from the freezer and place it on the prepared baking sheet.  Cut the dough into six triangles and move each triangle a few inches from the other.

7. Brush each scone with a little bit of almond milk, then bake for about 25 minutes.

8. Once baked, remove from the oven and allow to cool completely.

9. For the glaze: In a small pot over medium heat, melt coconut butter and whisk it well. Add honey and almond milk, and whisk until combined. The consistency must be thin enough to drizzle.

10. Once the scones are cool and set, drizzle each one with the glaze.

11. Enjoy the tasty treats and share the gluten-free scone recipe with your loved ones.

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Buttermilk Scones

Indulge in a buttermilk scone featuring pops of orange zest and California-made chocolate chips.

Orange And Dark Chocolate Buttermilk Scones

Joy the Baker has made all of our dreams come true with her heavenly buttermilk scone recipe. These scones are the perfect Christmas treats—who wouldn’t want to indulge in chocolate- and orange-laced scones during the holidays? This recipe is best enjoyed with a delicious fall drink you can make yourself. Once you’ve made these scones, you’ll be saying goodbye to blueberry scones


1½ cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2¼ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

¼ cup cold buttermilk, plus 2 tablespoons for brushing over the scones

½ cup dark chocolate chips from California Gourmet 

Jam of your choice


1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda, and salt.

3. Gradually add butter until the mixture resembles a coarse meal. Use your fingers to combine the ingredients.

4. In a separate bowl, whisk together the egg yolk and buttermilk, beating the mixture lightly with a fork.

5. Pour buttermilk mixture into the dough, and stir until the dough is soft.

6. Once achieved, fold in chocolate chips.

7. Dust a board with flour, and knead the dough for 15 minutes. Roll dough into a 1-inch square, then cut it into four or six equal pieces. 

8. Transfer dough to the prepared baking sheet. Brush scones with the remaining buttermilk, and bake for 12 to 15 minutes.

9. Serve the delectable buttermilk scones with your favorite jam. 


Healthy One-Bowl Eggless Strawberry Scones

Scones don’t always need to feature eggs and dairy, which means vegans are welcome to indulge in these yummy goodies. Amy’s Healthy Baking developed a vegan scone recipe that’s better than any non-vegan pumpkin scone you’ll find anywhere else, so you’ll want to give this one a try. 


1½ cups white whole-wheat flour

1½ teaspoons baking powder

¼ teaspoon salt

1½ tablespoons stick-style unsalted vegan butter, very cold and cubed 

½ cup non-dairy yogurt of your choice

3 tablespoons pure maple syrup from Trader Joe’s 

2 tablespoons non-dairy milk of your choice, plus 2 teaspoons for brushing over the scones

2 teaspoons almond extract

½ cup fresh strawberries, finely diced


1. Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.

2. Mix flour, baking powder, and salt in a medium bowl.

3. Gradually add cubed cold butter, using a fork to whisk ingredients together until the mixture resembles fine crumbs.

4. Add yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Mix well.

5. Gently fold in diced strawberries.

6. Use your hands to knead and shape the dough into a ball. Transfer dough to the baking sheet, and brush with the remaining 2 milk. 

7. Cut out triangular scones using a sharp knife, then bake for about 25 minutes.

8. Once baked, leave scones on the baking sheet for five minutes to slightly cool.

9. Enjoy the tasty vegan scones with your friends and family during breakfast. 


Lemon Poppy Seed keto Scones

Keto scones are perfect for people on a low-carb journey. Low Carb Maven makes it possible for ketogenics to revel in lemon scones amplified with poppy seeds that taste just as good as the regular ones. Just wait and see—all of your friends are going to ask for this scone recipe.


For the scones

2½ cups almond flour, plus more for shaping

⅓ cup low-carb sugar, plus more for shaping

1 tablespoon poppy seeds from Namaste Plaza 

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

¼ cup melted butter

2 tablespoons lemon juice

1 teaspoon vanilla extract

Zest from 1 lemon

For the glaze

1 tablespoon very soft cream cheese 

1 tablespoon melted butter 

1 tablespoon lemon juice

3 tablespoons low-carb powdered sugar


1. Preheat the oven to 350 degrees, place a rack in the middle of the oven, and line a baking sheet with parchment paper.

2. In a medium bowl, mix dry ingredients together.

3. In a small bowl, whisk wet ingredients until thoroughly combined, then pour into the bowl of dry ingredients. Mix until a sticky dough forms. 

4. Sprinkle a little almond flour on top of the prepared baking sheet, especially in the middle area.

5. Transfer dough to the prepared baking sheet, sprinkle with low-carb sugar, and cover with wax paper.

6. Gently shape dough into a rectangle. Remove wax paper and sprinkle dough once more with low-carb sugar to prevent over-browning. 

7. Use a knife to cut out triangles, and spread them out on the baking sheet.

8. Bake scones for 15 to 18 minutes.

9. Once baked, leave lemon scones on the baking sheet to cool.

10. Meanwhile, make the glaze: Combine all ingredients in a small bowl, and mix until thoroughly combined. Then, drizzle glaze over the cooled keto scones

11. Munch on the lemon scones unapologetically without cheating on your diet.

Pizza Scones

Pizza and scones? Yes, please. Who needs a basic cheese scone when Bigger Bolder Baking shared the best scone recipe we’ll ever find? These savory scones are as good as it gets—it’s the perfect combination of our favorite treats. 


3 cups all-purpose flour

3 tablespoons cornstarch

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1½ sticks butter, frozen

2 cups shredded cheddar cheese

1 cup pepperoni, chopped

10 sun-dried tomatoes from Santa Venetia Market, chopped 

1 tablespoon dried Italian herbs

2 cups buttermilk


1. Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.

2. Sieve the flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Grate the frozen butter, then add to dry ingredients and mix together using your fingers.

3. Add cheese, chopped pepperoni, sun-dried tomatoes, and herbs to the same bowl. Mix well.

4. Pour in buttermilk, and combine all ingredients well. (If necessary, don’t hesitate to add more buttermilk.)

5. Using a ⅓ measuring cup or a large spoon, scoop out balls of dough and arrange on the prepared baking sheet.

6. Bake scones for 15 to 18 minutes, or until golden brown.

7. Enjoy the best homemade scones any time of the day.

For tomorrow's breakfast, munch on these tasty treats. Enjoy them with a bit of local jam and butter, and you'll be on cloud nine.

Sourdough Scones

Sqirl is Los Angeles’ favorite hip cafe that serves some of the best scones in the Golden State. The head pastry chef, Catalina Flores, shared the coveted sourdough scones recipe so people can indulge in the baked goods in the comfort of their own homes. According to Flores, you can include multiple optional additions—fresh fruit, jam, nuts—to ramp up the goodness. For those who like it plain and classic, here’s Sqirl’s sourdough scone recipe.


2 cups all-purpose flour, plus more for dusting

1 cup whole-grain flour, plus 2 tablespoons for dusting

⅓ cup granulated sugar, plus more for sprinkling

1½ tablespoons baking powder

2 teaspoons fine sea salt (or 1 tablespoon kosher salt)

1 teaspoon baking soda

1–2 tablespoons dry spices (ground turmeric, ginger, cinnamon, sumac, and cacao nibs; this is optional)

¾ cup unsalted butter, cut into ½-inch cubes and chilled

½ cup heavy cream

3 tablespoons buttermilk, plus more for brushing over the scones

3 tablespoons crème fraîche

2 tablespoons honey from Honey Pacifica

2 tablespoons sourdough starter discard

1 tablespoon orange or lemon zest, finely grated


1. Line a baking sheet with parchment paper.

2. In a large bowl, combine both flours with sugar, baking powder, salt, and baking soda. Whisk in spices (if using).

3. Gradually add butter, then place the bowl in the freezer for 10 minutes so the butter is well chilled.

4. In a small bowl, mix together heavy cream, buttermilk, crème fraîche, honey, sourdough starter, and citrus zest. Place in the refrigerator until you’re ready to use it.

5. Remove the bowl of dry ingredients and butter from the freezer, then beat together using a stand mixer on low speed until the butter breaks down and the mixture resembles coarse crumbs. 

6. Add cold, wet ingredients. Using a fork, stir the mixture until it forms a dough. If adding extra ingredients (such as fruits from your favorite California U-pick farm), now is the perfect time to gently fold them in. 

7. Transfer dough to a floured work surface, and shape it into a round disk. 

8. Use a knife to cut out triangular pieces, then place them on the prepared baking sheet.

9. Freeze sourdough scones for at least 30 minutes on the baking sheet. 

10. Meanwhile, preheat the oven to 400 degrees and place a rack in the middle.

11. Brush frozen sourdough scones with buttermilk and top with a sprinkle of sugar.

12. Bake scones for 30 minutes, or until golden brown, making sure to rotate the baking sheet halfway through.

13. Let sourdough scones cool completely before devouring them.

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