The Best Scones Recipe
These delicious, buttery scones are crisp on the outside and soft scone heaven inside. These ARE the best scones you will ever try!
Servings: 18 scones
Calories: 288kcal
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
Calories: 288kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 282mg | Potassium: 164mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg