Objective: To optimize the production process of Alpinae oxyphyllae Fructus scone， and analyze their nutritional， functional and quality characteristics. Method: The addition amounts of Alpinae oxyphyllae Fructus powder， butter and baking temperature were selected as the variable factors. The sensory evaluation score based on fuzzy mathematics was used as the standard. The response surface experiment combined with back propagation neural network was employed to optimize the optimal process of Alpinae oxyphyllae Fructus scone. The contents of active ingredients， dietary fiber， antioxidant properties and expected glycemic index (eGI) were determined， and the quality characteristics were analyzed. Results: The optimal formula was: 1.2 g of Alpinae oxyphyllae Fructus powder， 40 g of low-gluten flour， 12 g of butter， 6 g of white sugar， 8 g of eggs， 16 g of milk， 1 g of baking powder， baked at 191 ℃ for 15 min. Compared with ordinary scones， the contents of polyphenols， flavonoids， polysaccharides and dietary fiber significantly increased， and the DPPH and ABTS+ radical scavenging rate increased by 8.35% and 4.81% (P<0.05)， and the eGI decreased by 1.84 ± 0.61 (P<0.05). Conclusion: The optimal process conditions of Alpinae oxyphyllae Fructus scones were determined， aiming to provide a reference for developing functional products of Alpinae oxyphyllae Fructus as a carrier of common food.