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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Frances says
Don’t Make These Scones . . unless you can resist eating the entire batch in one sitting!!! Yes, they really are the best scones ever. I’ve been addicted to them ever since I had high tea in B.C. at the Empress Hotel. Every recipe I tried, though, seemed a little lacking. Some use too much baking powder, giving them a slightly “off” aftertaste. Some were too crispy, others too biscuit-y, and some were more like shortbread. However, this recipe is absolutely perfect. Mine baked up nice and crispy on the outside and tender on the inside. I’ve baked them with and without the fruit. I have even adjusted the sugar level, and they’ve turned out just great. Tip: If you like your scones on the sweet side (as in a dessert), use the entire 1 cup. If you’re eating them with clotted cream and jam and want to reduce the sweetness, use 1/2 cup. They taste just as great, and the reduced sugar doesn’t change the texture at all. The only way I have not made them is as a savory scone. I imagine they would do just fine with some cheese or bits of jalapeno. I tried the triangle cutting method and also the rounded method. I think Karlynn’s triangle method makes a better textured scone. It gives the scone more crispy surfaces. Yum! P.S. If you can resist eating them all in one day, they keep well for a week or so when wrapped individually in plastic and stored in the refrigerator. I lightly re-heat them in the toaster oven.
Cindy says
I’m excited to try these. Thank you for the tip. I like my scones less sweet. It’s nice to know you tried it and it worked well!
Lisa Zacchio says
Made these again, added craisins, yellow raisins, and fresh orange zest…..wow!
Have also made them with mini semi sweet chips, and the kids devour them.
Louise Cantin says
I have tried NUMEROUS scone recipes and this one is by far the very best. However I substituted raisins for cranberries, added the zest of two lemons and added lemon extract. Brought them out for our snack cross country skiing today and everyone agreed they were the very best.
Thank you for the great recipe!
Linda Styles says
I set the oven at 350 as per directions but the scones certainly weren’t done in 15 mins. I think the temperature is wrong.
Mr. Kitchen Magpie says
I can assure you they are definitely not wrong. It’s more likely that your oven doesn’t run at the correct temperature or you made an error with the ingredients somehow. Not all ovens are the same, some run hotter, some run cooler. Elevation can also have a factor so it’s something you need to be aware of with any recipe, your times may always vary slightly.
Lauren says
I’ve made these a dozen times, and no question, the best is right!! I now want to try a savory version with cheese. Any idea of how much cheese I should put in? Cheers and thanks!
Megan says
Best scones ever! They are a little messy to make, but I power through for the big batch of yummy scones! Sometimes I add a little half and half if the dough is too dry.
I divide the dough in half and add the berries to half and chocolate chips to other half, as some of our kids will only eat chocolate chip scones and the others will eat blueberry scones.
Kristin says
Just made these using Greek yogurt, instead of sour cream, as it was all we had. Also added a little dried orange zest to the dry ingredients, and a tsp of vanilla extract to the wet. Delicious! We did have to cook them about 30 minutes, though, instead of 15-20. I think we might have made them too thick 🙂
Pina says
Can i turn this recipe into savory scones? Minus the sugar & add cheese instead of fruit?
Laura says
I did! I used about 1/8 cup of sugar, and mixed in some green onion and shredded parmesan and they turned out nicely!
“Ducky” says
Your hubby? (Pastry blender)🙂
Raymond Scarpa says
Best scones ever.
Dan M Appel says
Can I substitute plain yoghurt for the sour cream in the scone recipe? Or half yoghurt? It also foams up like the sour cream.
Joanne says
Thank you for your always fun descriptions of your recipes ! My question – can I divide the portions and then add the berries, raisins etc – this way I have 3 types of scones rather than 18 of the same ??
annie says
Lotsa unanswered questions here⁉️
Mr. Kitchen Magpie says
Hi annie,
We have thousands of recipes, it’s not always easy to answer every question that comes in but we do our best.
Maria says
Hi. Thanks for the great recipe with your awesome funny humor!
I just love the scones especially with the raisins
Rosemarie says
Good day…would wheat flour work ?…
Mr. Kitchen Magpie says
As in whole wheat? You could certainly try but since we have not tested it, we can’t make any promises.
Karen Lynch says
Do you know if I use yogurt in place of sour cream? Thanks.
Ann says
Can I use yogurt instead of sour cream
Mr. Kitchen Magpie says
You can try.. I can’t promise it will work as we haven’t.
Kristin says
we just made these and used greek yogurt, instead of sour cream, as it’s what we had. I think it’s a perfectly workable substitution, as they came out just fine 🙂
Donna Lee says
I have made this scone recipe many times since finding it; it’s wonderful!! I’m wondering if the scones always turn out very fall-apart tender, of if that’s an indication of something I’m doing wrong. I always make them in my food processor.
Preeti says
can you freeze unbaked scones and then thaw them before baking at another time ?
Stephanie says
I do it with this recipe all the time. Best recipe ever but since it’s just me I only bake one third at a time and always try and have one in the freezer for when I get a craving.
Paddy says
Wow, first attempt at making scones and now I am sold! Husband and I loved them. I added some grated lemon rind into the batter and also drizzled a little icing infused with lemon extract. Thanks for sharing, love how the sour cream fluffed up! Lemon and blueberries yum!
Leslie says
I have made this recipe, and I agree. They are truly the best. Thank you for sharing the recipe with us.
Daphne says
I have made this recipe…. 3 or 4 things now. The dough does not come together. I’ve even reduced the flour… Any suggestions to what I’m doing incorrectly???
Deb says
Has anyone subbed greek yougurt for the sour cream
Kristin says
yep. works just fine 🙂
Paul Cerniglia says
Just came out-perfect!
I used dried cherries. Mine needed the full 20 minutes. Deelish!
Thanks for a great recipe.
Kim Beaulieu says
I have been using a lot of recipes with sour cream lately so I was very intrigued by your recipe…so I made them this morning…I divided it in half…made one with chocolate chips and the other with blueberries…I topped the blueberry with an orange glaze and the chocolate chip one with a chocolate glaze…they both were fabulous…this will definitely be my scone recipe from now on 😉
Chris Maier says
Oops, I forgot the salt but they still tasted good. Next time I think I’ll do an egg (or milk) wash on top just before baking. I also used a glass to cut them into circles instead of. wedges. That’s what my auntie taught me in Scotland. I also used raisins instead of blueberries. Soak raisins in warm water for 15 minutes then drain before adding to dry ingredients.
cathy-anne mcclintock says
Girl…..I’ve been making my Nona’s ‘traditional’ scone recipe from the UK for years. THIS is totally a different style and COMPLETELY AH….MAZING!!!!! I chose to add fresh raspberries and serve with a home made Devonshire cream. Everyone loved it!!
You are officially the Scone ‘Queen’. Thank you for sharing!!
Cathy-Anne
Catherine Paul says
Are they quite soft to touch when you take them out or should i cook them longer?
Sandra Amos says
Can I just ask you please is the flour all purpose or s. r.? Maybe all purpose as the recipe has baking powder and baking soda added?
Thank you.
But maybe not when I look at quantities.
Undecided 😉
Karlynn says
all purpose!
Daphne says
I have made this recipe…. 3 or 4 things now. The dough does not come together. I’ve even reduced the flour… Any suggestions to what I’m doing incorrectly???
Carol says
Daphne, Did you work the last bit of dry ingredients into the dough with your hands? The first time I made these I was also wondering if there was too much flour. However I followed her instructions bu mixing the last bits in carefully and she was right. The warmth from my hands must have melted the butter a bit and the dough came together nicely. I had taken a shortcut and hadn’t read the full post, just the recipe.
patti says
this is THE scone recipe. my husband loves them. its my go to. and i love her humour
i find i need to add more sour cream but its all good
Richard G says
Tried your scone recipe just over two weeks ago. Well needless to say, I’ve made five batches since then. They are THE BEST.
Thank You
Richard G
Meliss Boyd says
Making them this am….yum
You are too funny love your humor. I am with you on burning down the house. I was already following you on Pintrest….and did not know it. 😁 Googled sour cream scones and boom there you were. Thank you 💟
Shannon says
This recipe is amazing! I grated the butter and that worked awesome.
I separated the dough into thirds prior to adding the raisins. Then to each plain dough I added raisins to one, dried cranberries and lemon zest to another and mini chocolate chips to the last one. That way the whole family had a scone flavour they love. I kept the scones I wasn’t baking in fridge until it was time to bake. Serious amazing and better than most bakeries. This recipe is a winner- give it a try!
Lisa Zacchio says
After trying unsuccessfully to find a good scone for my very picky 93 year old British mom (too dry, not enough raisins, not enough taste, etc) I decided to try and make them myself. This recipe is a winner. Mom said this is the best scone she has ever had. Says they taste just like the ones her mom used to make. I used sultanas, or as we Americans call them….golden raisins. I added a milk wash and some sugar/cinnamon on top. Anyone who tasted them loved them. It’s nice to be able to eat a scone without having to drown it in butter. These scones are so moist and flavorful. Thank you for this recipe.
Jennifer says
Love love love this recipe, I accidentally put 500ml of sour cream and they still turned out awesome.
I was weary about adding frozen berries I thought maybe they would make the scones too moist. Nope they were amazing!
I also prefer to put my oven on convection. This way the tops get a little golden. Thank you for adding this recipe, it’s by far my favorite.
Rekha says
Any way to afjust this recipe for an egg free version?
Joyc e says
Karlynn, I had a craving for scones this weekend and I’ve tried different recipes with no satisfaction,,,Until, I found your recipe on Pinterest and I just had to comment. The really are “The Best Scones Ever” recipe. I was also leery of the egg/sour cream method, but wow! They are awesome! There used to be an Irish coffee shop in the center of my town, I loved the scones there and missed having a place to cure my craving, but now I’ll just make this recipe! Thank you and best wishes to you and your blog??
Marie says
What weight is a cup. In Yorkshire England we use measures. Sad I know.
Mary Lou says
Hey Marie–1 cup of dry ingredients is about 250mL. I think you can also use grams, so about 250 grams. I brought my US measuring cups and teaspoons with me when I moved to the UK but if you have a kitchen scale and a good conversion chart, you should be good to go. Best of luck!!!