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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
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Breakfast Meals
- Cuisine
- British
- Servings
- 18 scones
- Calories
- 288
- Author
- Karlynn Johnston
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.
Recipe Video
Recipe 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 Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Donna says
Great recipe, great tips! They came out perfect!
billy says
You have a GREAT RECIPE FOR SCONES.!
They turned out great.
Christine Seymour says
I have a small Airbnb that I run out of a private part of my home.
I bake homemade muffins or breads and recently started baking this scone recipe.
I use dried cranberries and top with a streusel topping made with walnuts, sugar and nutmeg.
My guests and family members as well have loved them.
Some even thought I bought them from an exclusive bakery!
Thank you!
Karlynn says
That’s so awesome to hear, thanks for letting me know! I’m so glad that your guests love them!
Shelley says
Can you use frozen blueberries?
Karlynn says
You can, but you have to defrost the berries first. Defrost them on paper towels, and gently blot away any excess moisture before you use them in the dough.
Deb says
I have made these many times, and will continue to do so, as they do not disappoint. They truly put other scones to shame.
Thanks so much for this recipe.
The Real Person!
The Real Person!
I just bake your cranberry scones & they were delicious I will make them again for my family
Sarah paw says
absolutely delicious every time!!
MaryBeth Jewell says
I bake blueberry streusel muffins quite often so I’m anxious to try this scone recipe with blueberries! In the instructions, step #2 doesn’t say what to mix the baking soda with in the glass measuring cup. Could you please clarify? Thanks so much!
Karlynn J says
yes, mix it in step 2! Hope you enjoy the scones!
Annie says
Scones recipe – Step 2 says “In a large glass measuring cup, mix the baking soda. Let it bubble.”
I’m guessing mix with sour cream?
Karlynn J says
Yes! I was updating the post today with new photos etc. Everything is good to go!
Cathy M. says
I just now made them with plain Greek yogurt, erythritol, organic whole wheat pastry flour, and goji berries. They were/are mildly sweet, tender and fluffy. not heavy like a British tea scone. Next is to run it through a nutrition app. I’m interested in low carb treats for type 2 diabetes.
I am thinking next time I make them I will try coconut or maybe avacado oil, spelt flour, coconut sugar and, a bit of orange extract, peel, and blueberries!
Thank you, Karlynn, for inspiring me with a delicious recipe worthy of experimenting with!
Ambur says
I made these a little lighter by replacing half the butter with applesauce and cutting the sugar in half. I think they are sweet enough but we may drizzle with icing or frosting. I also replaced one cup of flour with whole wheat. I made a cinnamon raisin version and one with fresh raspberries. The moisture from the raspberries made them a bit softer but I chilled then before baking and they turned out fine. The texture is still fluffy, a little crumbly. Not a hard British scone but creamy and soft (obviously different with my changes). Anyway – Great recipe!
Megan says
This is my go to scone recipe! I’ve used it with blueberries, huckleberries, chocolate chips and craisins! I always have to add a bit of half and half at the end to keep it together. Works great!
Cheryl says
I have made this recipe several times, and it really is the best scone recipe. These scones are light, moist, and flavorful, and they are so much better than I have had at any tea room. On different occasions I have mixed in fresh cranberries, fresh raspberries, or frozen raspberries, all with good results. These scones are delicious plain, but they also pair well with clotted cream, lemon curd, butter, and jams. Tip: These scones can be made the night before by wrapping the patted circles in plastic wrap, refrigerating them overnight, and cutting and baking the scones the next day. Thank you so much for this recipe!
carol e hawley says
I am definitely going to make this recipe, it sounds so delicious. P S It must have been your husband that bought you your pastry blender, I have one also & it sure is a handy tool.
Linda says
Great recipie! Works well every time and I have made this recipie many times. Everybody loves them. Thank you!