🥐✨ Large-Batch Scones Recipe for a 20-Liter Bucket — Soft, Fluffy and Perfect for Catering or Selling!
Need to make a large batch of soft, golden scones for a bakery, school event, church gathering, catering order, fundraiser, or family celebration?
This Large-Batch Scones Recipe is designed to be mixed in a standard 20-liter food-grade bucket while still leaving enough room to combine the dough properly.
The scones bake up lightly crisp and golden on the outside while remaining soft, tender, and fluffy inside. They can be served plain with butter and jam or customized with raisins, chocolate chips, cheese, herbs, or dried fruit.
This recipe makes approximately 80–100 medium scones, depending on how thick you roll the dough and the size of your cutter.
⏱️ Preparation Time: 35–45 minutes
🔥 Baking Time: 15–20 minutes per batch
🕒 Total Time: Approximately 1½–2 hours
🥐 Yield: About 80–100 medium scones
🪣 Mixing Container: 20-liter food-grade bucket
Important Bucket Note
A 20-liter bucket should not be filled completely with scone dough.
For safe and easy mixing, keep the total mixture below approximately two-thirds to three-quarters of the bucket’s capacity.
The dough expands and becomes harder to mix as the flour absorbs the liquid.
Use a clean bucket labeled food-safe and never use a container that previously held paint, chemicals, detergents, or other non-food substances.
Ingredients
Dry Ingredients
- 10 pounds all-purpose flour, approximately 36–38 cups
- 1½ cups granulated sugar
- ½ cup baking powder
- 2 tablespoons kosher salt
- 2 teaspoons baking soda, optional
- 2 teaspoons ground nutmeg or cinnamon, optional
Fat
- 3 pounds cold unsalted butter, cut into small cubes
You may substitute part of the butter with baking margarine or shortening, but butter provides the best flavor.
Wet Ingredients
- 12 large eggs
- 10 cups cold whole milk or buttermilk
- 2 tablespoons vanilla extract
- ¼ cup fresh lemon juice, only when using regular milk and baking soda
For Brushing
- 3 large eggs
- ¼ cup milk
- Coarse sugar, optional
Optional Add-Ins
Choose one or combine several:
- 4 cups raisins
- 4 cups dried cranberries
- 4 cups semisweet chocolate chips
- 4 cups shredded cheddar cheese
- 2 cups chopped green onions
- 2 tablespoons dried herbs
- 2 tablespoons finely grated lemon or orange zest
Do not overload the dough with too many add-ins, as this can make shaping difficult and prevent the scones from rising evenly.
Equipment Needed
- One clean 20-liter food-grade mixing bucket
- Large sturdy mixing spoon or clean food-safe paddle
- Large measuring containers
- Pastry cutter or clean hands
- Rolling pin
- Baking sheets
- Parchment paper
- Scone or biscuit cutter
- Pastry brush
- Wire cooling racks
Instructions
1. Prepare the Oven
Preheat the oven to 400°F.
Line several large baking sheets with parchment paper.
When using a commercial convection oven, reduce the temperature to approximately 375°F and begin checking the scones earlier.
Ovens vary, so test one small tray before baking the entire batch.
2. Combine the Dry Ingredients
Add the flour, sugar, baking powder, salt, optional baking soda, and spices to the clean 20-liter bucket.
Use a large spoon or food-safe paddle to mix everything thoroughly.
Stir from the bottom upward so the baking powder and salt are distributed throughout the flour.
Unevenly mixed baking powder can cause some scones to rise while others remain flat.
3. Add the Cold Butter
Add the cold butter cubes to the flour mixture.
Use a pastry cutter, clean fingertips, or a sturdy food-safe paddle to work the butter into the flour.
Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Do not completely blend the butter into a smooth paste.
Small pieces of cold butter melt during baking and create steam, helping the scones rise and develop a soft, flaky texture.
4. Keep the Ingredients Cold
When the kitchen is warm or the butter begins softening, place the bucket in a refrigerator or cool room for approximately 10–15 minutes.
Cold dough produces taller and more tender scones.
Warm butter can make the dough greasy and cause the scones to spread.
5. Prepare the Wet Mixture
In a separate large bowl or measuring container, whisk together:
- Eggs
- Cold milk or buttermilk
- Vanilla extract
- Lemon juice, when using regular milk with baking soda
Whisk until the eggs are completely broken up and the mixture looks uniform.
6. Add the Liquid Gradually
Create a well in the center of the dry mixture.
Pour in approximately three-quarters of the wet ingredients.
Mix gently from the bottom upward.
Add the remaining liquid gradually until a soft, slightly sticky dough forms.
Do not automatically add every drop.
Different flour brands absorb different amounts of liquid, and weather conditions can also affect the dough.
The dough should hold together without becoming wet or pourable.
7. Add Optional Mix-Ins
When using raisins, chocolate chips, cheese, herbs, or dried fruit, add them before the dough is completely mixed.
Fold them through gently.
Avoid aggressive mixing, as overworked dough produces tough scones.
8. Check the Dough
The dough should feel:
- Soft
- Moist but not runny
- Slightly tacky
- Easy to press together
- Firm enough to roll or pat out
When the dough is too dry, add milk ¼ cup at a time.
When it is too wet, sprinkle in additional flour ½ cup at a time.
Add only the amount needed.
9. Divide the Dough
Working with the full batch at once can be difficult.
Divide the dough into 6–8 smaller portions.
Keep the unused portions covered and chilled while shaping the first batch.
This prevents the dough from drying out or becoming warm.
10. Shape the First Portion
Lightly flour a clean work surface.
Place one portion of dough on the surface.
Gently pat or roll it to approximately ¾–1 inch thick.
Do not roll it too thinly.
Thicker dough produces taller, softer scones.
11. Cut the Scones
Dip a 2½- to 3-inch round cutter into flour.
Press straight down through the dough.
Do not twist the cutter.
Twisting can seal the edges and reduce how evenly the scones rise.
Place the cut scones on the prepared baking sheets.
For softer sides, position them close together.
For crispier edges, leave approximately 2 inches of space between them.
12. Re-Roll the Scraps Carefully
Gather the remaining dough scraps gently.
Press them together and roll only once more.
Repeatedly re-rolling the dough develops gluten and can make the final scones tougher than the first batch.
13. Prepare the Egg Wash
Whisk together 3 eggs and ¼ cup milk.
Brush a thin layer over the tops of the scones.
Avoid allowing too much egg wash to drip down the sides, as this can restrict the rise.
Sprinkle with coarse sugar when making sweet scones.
14. Chill Before Baking
For taller scones, refrigerate the filled baking sheets for approximately 10–15 minutes before placing them in the oven.
This firms the butter and helps the scones maintain their shape.
15. Bake
Bake at 400°F for approximately 15–20 minutes.
The scones are ready when:
- The tops are golden brown
- The bottoms are lightly browned
- The sides look set
- The centers no longer appear wet
- An internal temperature near the center reaches approximately 200°F
Rotate the pans halfway through baking when your oven has uneven hot spots.
16. Cool
Transfer the baked scones to wire cooling racks.
Let them cool for approximately 10 minutes before serving or packaging.
Do not place hot scones immediately into sealed containers.
Trapped steam can make the outside wet and soft.
Tips for Soft, High-Rising Scones
✅ Keep the butter cold: Warm butter causes spreading.
✅ Measure the baking powder accurately: Too little prevents rising, while too much creates a bitter taste.
✅ Do not overmix: Stop as soon as the dough comes together.
✅ Use cold milk and eggs: Cold ingredients protect the butter pieces.
✅ Pat the dough thickly: Thin dough produces flat scones.
✅ Cut straight down: Do not twist the cutter.
✅ Chill before baking: This improves shape and height.
✅ Test one tray first: Large-batch baking requires adjusting for your specific oven.
Buttermilk Scones
Use 10 cups cold buttermilk instead of whole milk.
Leave out the lemon juice.
Buttermilk adds tenderness and a mild tangy flavor.
Sweet Raisin Scones
Add:
- 4 cups raisins
- 1 tablespoon cinnamon
- 2 tablespoons orange zest
Soak the raisins in warm water for 10 minutes, then drain and pat them completely dry before adding.
Chocolate Chip Scones
Add:
- 4 cups semisweet chocolate chips
- 1 tablespoon additional vanilla
- 2 tablespoons orange zest, optional
Sprinkle the tops with coarse sugar before baking.
Cheese Scones
Reduce the sugar to ½ cup.
Add:
- 4 cups shredded sharp cheddar cheese
- 2 tablespoons mustard powder
- 2 teaspoons black pepper
- 2 cups chopped green onions
Brush the tops with egg wash and sprinkle with additional cheddar.
Herb and Garlic Scones
Reduce the sugar to ½ cup.
Add:
- 2 tablespoons garlic powder
- ¼ cup chopped fresh parsley
- ¼ cup chopped chives
- 2 tablespoons dried Italian seasoning
- 3 cups shredded Parmesan or cheddar cheese
Lemon Scones
Add:
- ¼ cup finely grated lemon zest
- 2 tablespoons lemon extract, optional
After cooling, drizzle with a glaze made from powdered sugar and lemon juice.
Simple Vanilla Glaze
Ingredients
- 4 cups powdered sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- A small pinch of salt
Instructions
Whisk until smooth.
Add additional milk one tablespoon at a time when needed.
Drizzle over completely cooled scones.
Lemon Glaze
Combine:
- 4 cups powdered sugar
- ⅓–½ cup fresh lemon juice
- 1 tablespoon lemon zest
Whisk until smooth and drizzle over cooled scones.
How Many Scones Will This Recipe Make?
The yield depends on the cutter size and dough thickness.
Approximate yields:
- 2-inch scones: 110–130
- 2½-inch scones: 90–110
- 3-inch scones: 75–90
- Large triangular scones: 60–70
For selling or catering, weigh each dough portion to ensure consistent sizing.
A medium scone may use approximately 3–4 ounces of dough.
Scaling the Recipe Down
For a half batch, divide every ingredient by two.
A half batch makes approximately 40–50 medium scones and may be easier to mix by hand.
For commercial production, test a smaller batch before committing to the full quantity.
Flour brands, humidity, ovens, and mixing methods can all affect the final result.
Make-Ahead Instructions
Refrigerating Unbaked Scones
Cut and arrange the scones on lined baking sheets.
Cover tightly and refrigerate for up to 12 hours.
Brush with egg wash immediately before baking.
Freezing Unbaked Scones
Arrange cut scones on baking sheets and freeze until solid.
Transfer them to freezer-safe bags or containers.
Freeze for up to 2 months.
Bake directly from frozen, adding approximately 3–6 minutes to the baking time.
Freezing Baked Scones
Cool the baked scones completely.
Place them in freezer-safe containers and freeze for up to 2 months.
Thaw at room temperature and warm briefly before serving.
Storage Instructions
Store completely cooled plain scones in airtight containers at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days.
Refrigeration may make them firmer, so warm them before serving.
Scones containing cream cheese, meat, or highly perishable fillings should be refrigerated promptly.
How to Reheat Scones
Warm scones in a 300°F oven for 6–8 minutes.
You can also microwave one scone for approximately 10–15 seconds.
Avoid overheating, as this can make the texture dry or rubbery.
How to Keep Scones Fresh for Selling
Allow the scones to cool completely before packaging.
Use food-safe bags, bakery boxes, or sealed containers.
Do not package them while warm.
Label packages with:
- Product name
- Preparation date
- Allergen information
- Storage instructions
- Flavor
- Best-use date
Common allergens in this recipe include wheat, milk, and eggs. Additional ingredients may introduce nuts or soy.
Follow all local food-business, labeling, and kitchen regulations when selling baked goods.
Why Did My Scones Turn Out Flat?
Common causes include:
- Warm butter
- Old baking powder
- Dough rolled too thinly
- Too much liquid
- Overmixing
- Twisting the cutter
- Oven not fully preheated
Why Are My Scones Tough?
Possible reasons include:
- Dough was overmixed
- Too much flour was added
- Scraps were re-rolled repeatedly
- Scones were baked too long
- Not enough fat or liquid was used
Why Are the Scones Raw in the Middle?
The scones may be too large or thick, or the oven may be too hot.
Reduce the oven temperature slightly and bake longer.
Test the center of one scone before removing the full tray.
Why Did the Scones Taste Bitter?
Too much baking powder or baking soda may have been used.
Measure carefully using level cups and spoons.
Do not substitute baking soda directly for baking powder.
What to Serve with Scones
Serve them with:
- Butter
- Strawberry jam
- Raspberry preserves
- Orange marmalade
- Honey
- Lemon curd
- Whipped cream
- Clotted cream
- Cream cheese
- Hot coffee
- Iced coffee
- Black tea
- Chai
- Cold milk
- Fresh fruit
These Large-Batch Scones are soft, golden, versatile, and ideal when you need enough baked goods to serve a crowd.
📌 Save this recipe for catering orders, school events, church gatherings, fundraisers, or bakery production.
👇 Which flavor would you make first—classic, raisin, chocolate chip, cheese, lemon, or herb and garlic?
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