Easy Food Processor Scones

Easy Food Processor Scones: easy and quick to make in your food processor, these flakey scones are perfect for a tea party, breakfast, or snack.

These easy food processor scones are an old favourite of mine.  They are my go-to scone recipe.  I’ve made them so many times, so I’m very confident in telling you they’re easy and they’re delicious.  If you’re a fan of scones you will love how simple these are to make, and how delicious they are.

I’m joining some of my favourite bloggers today for the Seasonal Simplicity Spring Series.  Be sure to check out all the amazing and delicious looking recipes at the end of this post.

Many, many years ago I lived in England for 18 months.  During that time I discovered scones.  I went for many “cream teas” which is a pot of tea, served with fresh scones, butter, jam, and clotted cream.

Clotted cream is a little hard to come by where I live, but these scones are delicious served with butter and jam, and you can substitute whipped cream if you want to make your own cream tea at home.  

These are absolutely perfect to sert at a high tea.  Make them the morning of your tea party for the best taste.  A good scone is kind of crusty on the outside and nice soft in the middle.  These aren’t just for afternoon tea.  I love these buttery scones for breakfast too.  And there a go to recipe for Mother’s Day.

Food Processor 

Scones are traditionally made by hand, but making them in your food processor is a real time saver.  When using your food processor for baking there is always the danger of overmixing.  Overmixing scones means they will come out tough and chewy, instead of the tender crumbly texture we’re going for.  To avoid this problem just be sure to only run the food processor until the dough comes together, and then stop once the dough forms, before overworking it.

You can also make this recipe by hand if you prefer, but the food processor method is much quicker.  If you’re making these by hand you can use a pastry cutter to cut in the butter, and then mix the dough together and work with a spoon and your hands.

Shaping The Scones

I like to cut my dough in half and then make two large circles with this.  You can use a rolling pin or just pat the soft dough out with your hands to make a 3/4 inch thick disk.  At this stage brush with cream and sprinkle sugar on the tops of the scones.   Doing this step before you cut them to size is the easy way and means avoiding having to each individual one after they’re cut into smaller pieces.  Next you will cut the disk into individual scones using a sharp knife.  Make them large by cutting the circle into quarters, or smaller by cutting the circle into 6 equal triangles.  If you make them larger you may need to adjust the cooking time slightly.

I really prefer cutting the scone dough into wedges instead of using a round cookie cutter.  If you use a cookie cutter, you will have to re-roll the leftover dough, and this can lead to overworked tough scones.  By cutting the wedges you avoid having to overwork the dough and make more tender scones.

Scone Add-Ins

I sometimes like to add raisins to this base scone recipe.  You can not add your favorite mix-ins to the dough while it’s in the food processor, because the blade would chop any add-ins into tiny pieces.  If you want to add anything to the dough, you’ll have to take the dough out of the food process, and as your last step before shaping the scones, you can add in anything you like.  Place the dough and the add-ins in a large bowl and use a wooden spoon to combine.  I add 1/2 cup of raisins.

You can also try adding other ingredients to this basic scone recipe like dried currants for currant scones.  You might also like to try adding cranberries, fresh blueberries, chocolate chips, or white chocolate chips.

These scones are best eaten fresh the day they are made.  When they’re fresh they have a perfect crust on the outside, and are soft in the middle.  You can store any leftovers in an airtight container at room temperature, but like most baked goods they lose the outer crust when they’re not freshly baked.

You can freeze the dough and bake it fresh when needed.  To do this prepare the scones and put on a baking tray and put the baking tray uncovered in the freezer.  Once the scones are frozen individually you can store them in an airtight container in the freezer for several months.  To bake them remove one, let it defrost on a baking sheet and then bake according to the recipe.

These are the best scones for a tea party.  My favourite would be tea sandwiches, followed by these scones with my favorite jam and cream, and some little sweets.  This is great recipe, that’s easy to put together.  It makes delicious English style scones.

But tea parties aren’t the only time for this easy scone recipe, they are amazing for breakfast too.   And they’re so quick and easy to make in the food processor that you can make a batch first thing in the morning.  These are best eaten fresh.

With these Easy Food Processor Scones, life really is a party!

More Recipe Inspiration

You might also like our Blueberry Scone recipe here.

Also check out our Peach Almond Muffins recipe here.

You might also enjoy our Jelly Donut Pancakes recipe here.

More Spring Recipe Inspiration

This week I’m joined by some of my talented blogging friends who are also sharing their spring recipes with you. Be sure to see what they are sharing by clinking the links below the images.

Keto Raspberry Lemon Bars at The Happy Housie
Gorgeous Springtime Desserts at Craftberry Bush
Blueberry Gooey Butter Cake at Two Twenty One
Lightened Up Lemon Poundcake at My Sweet Savannah

Gluten Free Lemon Glazed Blueberry Donuts at Cassie Bustamante
Easy Food Processor Scones at Life is a Party
Lemoniest Lemon Pound Cake at Maison de Cinq
Easy Fruit Salad with Fruit Dip at She Gave it a Go

Mom’s Classic Green Chili Egg Casserole at Tatertots and Jello
Spring Chicken Pesto Pasta at Inspiration for Moms
Devilled Eggs Three Ways at Finding Silver Pennies
Easy Egg Salad Recipe at This is Our Bliss

Classic Belgian Waffles at Nick & Alicia
How to Make Homemade Lemon Curd at Jenna Kate at Home
Raspberry Coconut Chia Breakfast Pudding at Satori Design for Living
Super Moist Gluten Free Banana Bread at Willow Street Interiors
Classic Tea Scones at Life is Better at Home