The Master Recipe for 8 Cups of Flour Scones
This recipe yields approximately 48 to 64 scones, depending on your preferred size. The beauty of scones is their versatility—you can keep the base recipe neutral and divide it for different flavor variations.
Essential Ingredients
Dry Ingredients:
- 8 cups all-purpose flour
- ⅔ cup granulated sugar
- 3 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients:
- 2 cups cold butter, cut into small cubes
- 4 large eggs
- 2 cups heavy cream or buttermilk
- 2 tablespoons vanilla extract
Optional Add-Ins (choose one or mix):
- 3 cups fresh or frozen berries
- 2 cups chocolate chips
- 2 cups dried fruit (cranberries, raisins, apricots)
- Zest of 4 lemons or oranges
- 2 cups chopped nuts
Equipment You’ll Need
Working with 8 cups of flour requires slightly different equipment than standard baking. You’ll need an extra-large mixing bowl—at least 8 quarts capacity. A standard mixing bowl won’t accommodate the volume once you add the wet ingredients.
A pastry cutter or two forks work for incorporating the butter, though this becomes an arm workout with large batches. If you have a food processor, you can work in batches to cut the butter into the flour more efficiently.
Multiple baking sheets are essential. You’ll need at least four half-sheet pans to bake everything without overcrowding. Parchment paper makes cleanup infinitely easier.
Step-by-Step Instructions for Success
Preparing Your Ingredients
The single most important factor in scone success is cold butter. When you’re working with large quantities, temperature control becomes even more critical. Cut your butter into cubes and return it to the refrigerator while you measure everything else.
Some bakers even freeze their butter and grate it directly into the flour mixture. This technique works beautifully for large batches because it distributes the butter more evenly and keeps everything cold.
Mixing the Dough Properly
In your extra-large bowl, whisk together all the dry ingredients—flour, sugar, baking powder, salt, and baking soda. Make sure everything is thoroughly combined. With large quantities, dry ingredients sometimes settle unevenly, so take an extra moment here.
Add your cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process takes longer with 8 cups of flour, probably 8 to 10 minutes of steady work.
In a separate bowl, whisk together your eggs, cream, and vanilla extract. Pour this mixture into your flour-butter combination. Using a wooden spoon or your hands, mix until the dough just comes together. Don’t overmix—some dry streaks are perfectly fine and will hydrate as the dough rests.
Dividing and Flavoring Options
Here’s where large-batch baking gets exciting. Rather than making 48 identical scones, you can divide your dough into portions and create variety.
Split the dough into thirds or quarters. Keep one portion plain or add vanilla bean. To another portion, fold in fresh blueberries and lemon zest. The third could include chocolate chips and orange zest. The fourth might feature dried cranberries and chopped pecans.
This approach means you’re still only mixing one large batch, but you end up with four different scone varieties. Your freezer becomes a treasure trove of options.
Shaping Techniques for Large Batches
Traditional scone shapes include triangular wedges and round drop scones. With large batches, I recommend the wedge method for uniformity and easier portioning.
The Wedge Method
Divide your dough into four equal portions. Pat each portion into a circle about 8 inches in diameter and roughly 1 inch thick. Using a sharp knife or bench scraper, cut each circle into 8 wedges, like slicing a pizza.
This method yields 32 scones from each quarter of your dough. The wedges bake evenly and have that classic scone appearance everyone recognizes.
The Drop Scone Approach
If you prefer a more rustic look or want to save time on shaping, drop scones work beautifully in large batches. Using a large cookie scoop (about ¼ cup capacity), portion the dough onto your prepared baking sheets, spacing them about 2 inches apart.
Drop scones have a more casual appearance but they’re quicker to shape when you’re working with dozens of them. The texture is identical to wedges—it’s purely an aesthetic choice.
Baking Strategy for Multiple Batches
Your oven can only hold so many baking sheets at once. Most home ovens accommodate two sheets comfortably, maybe three if you rotate them halfway through baking. With 48 to 64 scones, you’re looking at multiple baking sessions.
Oven Temperature and Timing
Preheat your oven to 400°F. This high temperature creates the steam that gives scones their signature rise and flaky texture. Each batch bakes for 18 to 22 minutes, until the tops are golden brown and the centers feel set when gently pressed.
While one batch bakes, keep the remaining shaped scones in the refrigerator. This keeps the butter cold and actually improves the texture. Cold dough hitting a hot oven produces the best rise.
The Assembly Line Approach
Set up a system: one baking sheet in the oven, one cooling on the counter, one being loaded with dough in the refrigerator. This rotation keeps the process moving smoothly without overwhelming your workspace.
Don’t rush the cooling process. Hot scones are fragile and will fall apart if you try to move them too quickly. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Freezing Scones for Long-Term Storage
This is where the 8 cups of flour strategy truly shines. Properly frozen scones taste just as good as fresh, and you can have warm scones ready in minutes whenever the craving strikes.
Freezing Unbaked Scones
My preferred method is freezing the shaped but unbaked scones. After cutting your wedges or scooping your drop scones, place them on a parchment-lined baking sheet and freeze until solid, about 2 hours.
Once frozen solid, transfer them to freezer bags or airtight containers, separating layers with parchment paper. Label with the flavor and date. Unbaked scones keep beautifully for up to 3 months.
When you want fresh scones, place frozen scones directly on a baking sheet—no thawing required—and bake at 400°F for 22 to 25 minutes. They emerge from the oven as if you’d just made them from scratch.
Freezing Baked Scones
Already-baked scones freeze well too, though I find the texture slightly less perfect than baking from frozen. Let completely cooled scones freeze on a baking sheet, then pack them into containers.
To reheat, place frozen scones in a 350°F oven for 10 to 12 minutes. They warm through without drying out, and that wonderful scone aroma fills your kitchen again.
Flavor Variations Worth Trying
With 8 cups of flour at your disposal, experimentation becomes practical. Here are combinations I’ve tested and loved.
Classic Combinations
Cranberry Orange: The tartness of dried cranberries plays perfectly against sweet orange zest. Add 2 cups cranberries and the zest of 3 oranges to one portion of dough.
Blueberry Lemon: Fresh or frozen blueberries with lemon zest create that bakery-favorite flavor profile. Use 2½ cups blueberries and zest from 3 lemons.
Cheddar and Chive: For savory scones, reduce the sugar to 2 tablespoons and add 3 cups shredded sharp cheddar and ½ cup chopped fresh chives.
Creative Options
Maple Pecan: Replace half the sugar with pure maple syrup (reduce cream by ¼ cup to compensate) and fold in 2 cups toasted chopped pecans.
Chocolate Chip Espresso: Add 3 tablespoons instant espresso powder to the dry ingredients and 2½ cups chocolate chips to the dough. Coffee and chocolate lovers rejoice.
Apple Cinnamon: Fold in 2 cups finely diced apples tossed with 1 tablespoon cinnamon and 2 tablespoons sugar. The apples release moisture during baking, creating pockets of concentrated flavor.
