This is my beloved recipe for the best scones ever – buttery, crispy on the outside, but velvety on the inside perfection! These scones are simple to make and will have you baking them weekly for your weekend breakfasts. Slather these with clotted cream for the perfect combination!
Why I Think You’ll Love These Scones!
- This recipe yields eighteen perfectly delicious, crispy, buttery scones.
- These scones are SO good that the recipe is in my second cookbook!
- Once you try these scones, you won’t make any other type again.
This Really is the Ultimate Scones Recipe
I have been baking these scones for as long as I can remember. Sometimes, I think my husband married me for my baking—not all of it, but some. He has admitted, in a sugar-induced haze, that he married me to savor my butter tarts every Christmas. Now, don’t get all excited. I mean, butter tarts. There are no sneaky innuendos or double meanings implied there.
Ingredient Notes
I use sour cream and an egg to make the ultimate rich scones. Just read all of the rave reviews below from readers who have made these—I don’t call anything the best unless I think it is!
Sour cream is what sets the best scones apart from all others. It yields a tender crumb inside, while the butter in the recipe makes the outside crispy and snappy—the perfect scone, in my opinion.
How to Divide and Cut Scone Dough into Even Pieces
This method will work with any scone recipe, simply portion out the dough into two disks (12 scone yield recipes) or 3 disks (larger 18 scone yield like this recipe.) Form a log of dough that is even in thickness.
Cut the dough into three equal portions. Form each disk into a circle one inch thick, gently shaping and patting it into a circle (width ranges from 6 to 7 inches).
Cut each circle into six pieces to yield eighteen scones.
How to Arrange the Scones on the Baking Sheet
Lay the little pie-like pieces onto the baking sheets. Blueberries and other fresh fruit like to stick, so grease your baking sheets if you are using these. I use a good non-stick sheet, but my raisin scones don’t stick to it. Make sure there is space between the scones, as shown.
Karlynn’s Tips & Tricks
- Use cold butter ( even frozen) and grate it into the scones if you have a grater. Don’t fear; however, if you want to make these and you don’t have time to freeze the butter, cold from the fridge works great as well!
- Try not to overwork the dough if you can. The heat from your hands will soften the butter. If you think you overwork the dough, refrigerate the scone triangles before you bake them to get the butter hard again.
More Delicious Scone Recipes
Happy baking! Let me know in the comments below if you have tried these and what you think!
Love,
Karlynn
The Best Scones Recipe
Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter cold or frozen is best
- 1 large egg
- 1 cup raisins blueberries, or other fruit pieces work
Instructions
- Preheat your oven to 350 °F. Get out an extra large baking sheet or two baking sheets that fit into your oven. Lightly grease the baking sheets.
- In a large glass measuring cup, mix the sour cream and baking soda. Let it bubble.
- In a very large mixing bowl whisk together the flour, sugar, baking powder, and salt.
- Grate the cold butter into the dry mixture. Or you can also cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea-sized morsels in the flour.
- Beat the egg and mix in into the sour cream in the measuring cup.
- Add the sour cream mixture into the dry mixture, working it in.
- The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed, add a tablespoon or two of milk until the dough JUST comes together, you want a dry dough, not a gluey one!
- When the dough is combined, mix in the fruit.
- Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles. Place the cut scones on the baking sheet with space between
- Bake for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully! Remove and let cool for a few minutes on the baking sheet , then remove and cool completely on a baking rack.
- Store in a closed container at room tempertature for up to 5 days. You can also freeze them for up to 3 months.
Video
Notes
Tips & Tricks
- Use cold butter ( even frozen) and grate it into the scones if you have a grater. Don’t fear however if you want to make these and you didn’t have time to freeze the butter, cold from the fridge works great as well!
- Try not to overwork the dough if you can. The heat from your hands will soften the butter. IF you think you did over work the dough, you can refrigerate the scone triangles before you bake them to get the butter hard again.
- You can substitute in currants for a very traditional scone!
- Make sure to read my Step by Step How to Make Perfect Scones. It will totally help you with cutting the scones up!
Nutrition
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Michael says
I just saved your scone recipe and I have a question. I’ve been trying different recipes and getting ok scones but am still trying for best ever! Your recipe with sour cream and huge butter amounts looks intriguing. I found yours by looking at Google images and the raisin scones look like beautiful. I noticed in the recipe that the blueberry ones look entirely different and more like what I’ve been making. Just curious about the difference Thank
Rosemarie says
Good day…would wheat flour work ?…
Janina says
I am always leery when someone claims the title of “best ever” but in this case it is true. I made these the other day, following the recipe exactly and these are excellent. I love them and will only be using this recipe for my scones from now on. Thank you for sharing!
Deborah Lourenco says
This was the first scone recipe I ever tried and I never felt any desire to find another. I leave in a place full of its own deliciousness, but alas, NO scones! Having met these in New England I knew I just had to learn to make them by myself and in comes the Magpie. Your recipe is the best ever and I’m so so grateful that you took the time to share it with the world! I bake them in a hot humid tropical city and so every step is followed by some fridge chilling time, but I use the extra time to clean up as I go. I’m currently in the process of cooking up some clotted cream to see if these can taste even more decadent. Thank you, thank you, THANK YOU!
Jocelyne Michaluk says
Do you soak the raisins before putting them in. If so for how long
jacqueline says
I added freshly squeezed o.j. and rind:) It was deviously delicious:)
Bridget says
This is the same recipe I’ve used for years. I add a tsp of cinnamon and a cup of cinnamon chips!
Brenda says
If I could rate this higher I would. I have been baking for years and love it. I thought I had found my perfect scone recipe a couple of years back, but you proved me wrong. These are soooooooooo delightful. I made mine into mini scones. I used Kraft caramel bits and diced up apple. After they had cooled I made a caramel icing. Thank you for such a fantastic recipe! I will be playing with different combos next time 🙂 . Have a blessed day!
Katie Oke says
What happens if the butter goes soft? I have always been taught to work butter or margerine in with my fingers, but perhaps I shouldn’t.
Thanks
Deondria V says
Soo delicious! I’ve made raisin and almond, blackberry and peach. All three were huge hits! I tan out of sour cream with the blackberry so I used half greek yogurt and it worked. I love the tip of adding the baking soda to the sour cream and watching it poof! Thank you for a great recipe!
BERNADETTE BENTO says
I am going to try this tomorrow. My question is are scones supposed to be crispy? when in Ireland, they were fluffy and you added jam and/or cream to the middle. Is there a different recipe for fluffier scones?
Chandra says
My husband is a burly guy who knows food and these scones have become a staple in our house. *note* I’ve used Butter flavored Crisco as a substitute for butter in this recipe.
Chris McLaughlin says
Wonderful recipe. A little too sweet for me (I used dates and that might have added to the sweetness) so next time I’ll use less of that, but thanks for a great scone recipe.
Francis MacDougall says
I have started baking these for Valiant Coffee in Milton, Ontario. They have quickly become the house favorite and I have been baking them several times each week as a result. I have a suggestion that I think you will like. Instead of the 4 blades of the pastry knife, I suggest that you add the hard butter to the flour mixture using a fairly wide mouthed cheese grater. As you shred the butter into the flour mixture, mix it frequently since the strength of the recipe comes from the baking of these flour mixture encased elements. If you have someone around, engage them by having them mix the butter as it falls into the flour from your shredder. Again, this should be a wide mouthed shredder. We are looking for larger butter flakes here, well mixed with the flour.
Jo says
Best scones ever! Had high tea at the Ritz in London, and these were way Better! ❤️
Evelyn says
Hi, first time scone maker here and I’m looking forward to trying my hand at these. I would like know however, if this recipe can be halved? Thanks!
John T says
I made these scones for the first time based on the ratings/comments and also your commentary. It was pretty funny and I don’t usually read all that. Anyway, I like that you add the baking soda to the sour cream because if it doesn’t “poof up” then at least you know it’s not fresh, so that’s cool. I made these in the heat of the California summer so although it seemed crumbly and dry at first, once I got it on the counter, it came together without too much working it. I even measured them so they were as close as I could get (a little over 1 lb each). I started with 10 minutes on the middle rack on a Silpat and perforated sheet and I kept going until about 17 min. I checked the smallest one (no matter how hard I try, I can’t get them all the same damn size) and it was so good. Moist and held together perfectly. The next batch I stuck in the freezer for about 17 min to rechill the butter and see if there was any difference. I left them in for 19 min (again, these were a bit larger) and I really didn’t see or taste any difference. I made these for my mother-in-law’s tea party themed birthday and will serve them with lemon curd. Thank you for a great recipe!
Dolores says
These were awesome….I used honey greek yogurt and cut down on the sugar by half. They were yummmmmmmm. Made them this morning for my Hubby, he says… hey can you make them thicker so I can cut them in half and put butter on both halves? Spoiled? TOTALLY
Barb H says
I would add two tips that have been a huge plus in my scone baking. (Credit goes to King Arthur Flour blog.) 1. Grate the cold or frozen butter into the dry ingredients; this saves your arms and spreads the butter throughout the batter in the small size you want. 2. After everything is put on the prepared pan (I line mine with parchment paper.), put the pan in the freezer for 30 minutes. This allows the gluten to relax, and your scones will puff up so much better. I have made many different kinds of scones, and I have found both of these tips to help tremendously.
Carola says
Sounds like 2 great tips! I will be trying them out the first time I make these scones. Thank you!
Francis MacDougall says
I will try that!
Antoine says
I tried this recipe last night cause I needed something for breakfast. Quite easy to do, quick and tasteful !
I made half of a recipe but kept the same amount of fruits. I used frozen mixed berries and it worked just fine!
I baked them for 25min
Annelise says
Incredible scones! I added about a 1/4 C of milk just to make it stick together. I also added zest of a lemon to the chopped dates that I used. Soooo yummy!
M.A. says
Made these with my 6 y/o this morning. I forgot to add the sugar but they still turned out perfect and tasted fantastic. I took the advice of another commenter and added a little lemon zest. I also did not have a pastry blender, so when my arms got tired from using 2 forks, I used a potato masher which worked perfectly for me!
Lebea mercy says
They seem to be more delicious. And I would like to get them.
Phyllis says
Just saw this today, will definitely make your scones. I think your husband bought you the pastry blender, yes?
Eilish says
Made these several times, each time perfect!!!! aHIT for sure.
Gail says
These are absolutely delicious! So tender and delicate. I made them with rhubarb. I foresee making them with many different variations.
I sprayed my hands with cooking spray, which made the dough perfectly easy to shape. Thank you for a great recipe!
Belisa says
First timer here!!! Scones were more than perfect! I was impressed how I got it right. It’s a keeper for sure.
Tom says
Good luck printing the recipe. I finally figured out the recipe appears on pages 30 and 31, for those
who may be interested. Good results though
Susan says
Actually, if you hit the print button at the bottom, it prints perfectly.
Brenda says
I love scones and have tried many recipes but this one is the best by far! While I’ve made these several times I made a mistake today and put baking soda into my flour mixture. Can I proceed or will this alter the scones and I should start over? Appreciate your help ?
Genoveva says
This looks easy and delicious. I’ve just discovered the world of scones and would like to try making. But alas I am a diabetic. What adjustments could be made for diabetics?
Isabel Gates says
Flavor wise, outstanding, but there were some problems in ease of execution. Too dry, as others have mentioned, and this leads to the need for extra hand mixing. With scones, (as with pie pastry) it is critical that the butter stay cold, and extra fiddling with the texture challenges that. My baking time ended up being 29 minutes.
I also agree that a little lemon zest would be amazing with those blueberries.!
Diana says
I was a caterer way back in college, so I DO know how to cook but baking……Well, it has always been a bit tough for me, as it is more “exact” and a science.
While I would not say these are easy, I was able to execute them and I had my dh taste test them, before I sent some to our neighbors. LOL He loved them!
Not dry at all……A lovely recipe…..Though I will admit those freakin’ blueberries were slippery little devils…..I lost a few to the floor….Oh well, 12 second rule…..All good!
Sandra McIntosh says
Perfectly delicious and perfect texture. I made half the recipe and it was still perfect.
Courtney Lennon says
I haven’t yet made the scones, I need to go to the store for the sour cream. I just wanted to say that I almost always don’t read what the authors wrote but my goodness you are very entertaining and I love how you explain everything. I am an avid baker and most blogs are not fun to read but I would read yours!
Jenny says
I have tried this recipe a few times & I ABSOLUTELY love it. I’d like to know if I could use almond flour as a substitute..
Stephanie Thomas Berry says
I made these this morning–my first time making scones–though I am not a novice, just a Southern woman who loves her biscuits. Anyway, these were a delicious entry point to the realm of scones! I thought my dough was too dry, too, and so I made one of my three balls with the dry dough and the other two with two tablespoons of cream added. The first batch was delicious, if a bit crumbly, but the second two were perfect! It’s winter so everything in the kitchen is drier, including the flour. It would be interesting to see if the dough was dry in the middle of summer. That said, my daughter and I both agreed that while they were delicious, they needed some pop. We thought some lemon zest would do the trick. I imagine if you made these with blueberries that would have been less noticeable, still, lemon and blueberries is almost always better than just blueberries, right? Anyway, we made our scones with dried goji berries that I soaked in boiling water to soften, and I added a little vanilla extract. Is that scone blasphemy? Who knows. Saving this recipe for future scone adventures.