The Best Scones. Ever.

bscones01

I think, sometimes, that 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 so he could savor my butter tarts every Christmas. Now, don’t go getting all excited, I mean butter tarts, there are no sneaky innuendos or double meanings implied there. My family’s recipe for butter tarts. Yup. Savor them he does. Or is the word inhale?

And then that evolved to my mincemeat tarts. And then my shortbread. Now the past few years, its my scones.

I guess baking is cheaper than a divorce in any case, right?

Ingredients:

1 cup of sour cream

1 tsp baking soda

4 cups of flour

1 cup of white sugar

1 cup of blueberries or raisins, or whatever fruit you want.

1 cup of margarine or butter

1 egg

2 tsp baking powder

1 tsp salt

Kick the tires & light the fires to 350 degrees.

I just like pretty pictures of food.

More pretty.

Ok, enough purty pictures. Take your bowl with your cup of sour cream, and mix in the baking soda. It makes it poof up. That’s my well-educated explanation of the chemical reaction that happens. It poofs up.

It…poofs…up.

Ok, throw those 4 cups of flour into a big mixing bowl. I brought out my Big Steel Baddy for this job. He can handle it.

Add your cup of sugar.

Add in your baking powder.

And your salt.

And whisk them all together, or sift. If anyone out there owns a sifter you can go ahead and feel free to use it. Don’t be intimidated by my whisk, and the fact that it can kick your sifters hiney, then come back and fluff my ingredients right up, then come back for a second helping of kicking hiney on your sifter. Just saying.

Ok, butter time. And even though there are some scone purists who may clutch their pearls and fan themselves rapidly with their cookbooks, I have used margarine in this recipe, and it tastes great as well. Choose your poison.

Now, this is one kitchen do-hickey I cannot live without, my pastry blender. Can you believe that I used two knives scissor style for years? And for the gold cookie award, does anyone want to guess who gave me this for Christmas one year? Leave your answer in my comments, I am sure you can guess correctly.

Cut the butter in until your arms ache, and it looks like this. If your arms aren’t aching, it ain’t cut in enough!

Hello world. Meet egg. I love this picture because it shows how I am loathe to wash more dishes than I have to. See the little salt sprinkles on the front edge? I just re-used the closest dirty bowl to me.

Beat the egg slightly.

Take your poofy sour cream and your egg and add them in.

Mix it well, and then add your fruit. With fresh fruit, you have to be oh so careful not to squish it in too much. Raisins are amazing in this recipe as well, they make a sweeter scone than the blueberries do. Raisins, you can pound the heck outta the suckers and you won’t even make a dent. Blueberries are a delicate fruit to use, but worth it in the end.

Be gentle.

Divide the mixture into 3 circles.

See? If you look at the front, even I squished the berries.  After I had the gall to lecture you. Serves me right. Later I will show you what it looks like all baked up, don’t even sweat it if you squish some.

Cut each circle into 6 pieces.

Lay your beautiful little pie-like pieces onto your very well greased baking sheets. Blueberries like to stick.

Pop them into your preheated 350 degree oven and bake until the bottoms are nice and brown, and the tops are slightly browned.

So here is a squished one, see how it just shoots little blue veins through the dough? No big deal, in fact, fairly attractive looking.

These are great plain, better with margarine or butter, and fantastic with jam.

The Best Scones. Ever.
The best scone recipe ever. It always works and it's the perfect base for other flavors!
Author:
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup of sour cream
  • 1 tsp baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup of butter
  • 1 egg
  • 1 cup of blueberries or raisins, or whatever fruit you want.
Instructions
  1. Kick the tires & light the fires to 350 degrees.
  2. Take your bowl with your cup of sour cream, and mix in the baking soda.
  3. Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
  4. 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.
  5. Beat the egg and mix in into the sour cream.
  6. Add the sour cream mixture into the dry mixture, working it in.
  7. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
  8. When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
  9. Divide into three equal circles. Cut each circle into six equal triangles.
  10. Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
  11. Serve and enjoy!
42 comments
Amber
Amber

Thank you for the recipe! I have made these for Christmas last year and for Thanksgiving this year. They are always a hit. I always make one batch with a cup of chocolate chips instead of fruit (my son ate 6 yesterday!). This year I put a cup of dried cranberries and some orange zest in the dough and when they cooled, topped with a glaze of orange juice and powdered sugar. SOOOO good!!! Just wanted to share. And thank you again!

will27
will27

Great recipe!  I used cranberries and a little orange zest, they were excellent.  After seeing your pic, I think your hubby may have married you for something other than your baking skills - just saying.  :)

emilypb
emilypb

Thank you for sharing this recipe! I made it for an office brunch and was thoroughly pleased- the scones got rave reviews from coworkers! So funny- the question I've heard most often is "how did you get them into triangle shapes??" 

I was afraid I should have let my butter soften a bit more before i began incorporating it, especially since I couldn't track down my pastry cutter, but 2 knives and the eventual hand-mixing of the dough seemed to work perfectly well. Mine was a very sticky dough as I began hand-mixing, but came together nicely. I did use fresh blueberries, and ended up jamming some extras into the 'triangles' after I'd cut them, so that there would still be some whole, pretty berries on top. I used coconut oil to grease my baking pans, and had no problems with sticking. 

Next time I think I'll lower the baking temp just a bit and cook mine longer, but I wouldn't change a thing about the flavor. 

Kathristal
Kathristal

This sounds like an awesome recipe, I can not wait to give it a try! 

As far as the butter goes, I use real butter frozen, and grate it with 

a cheese grater. Its the perfect size to make it "crumble" in the flour!

So much easier and saves time!

tcmcvey
tcmcvey

Absolutely, positively the best scones ever!! I have been trying to make good scones for years and they always fell short. Too heavy, too crumbly, too tough. These were perfect. I even felt confident enough about them to give some to a friend who is a professional chef. I was a little short on sour cream so I added a bit of heavy cream. I think mixing with the hands is a perfect way to get it all to work together without over doing it. Can't wait to mix it up a bit and try different flavors. Thanks for this recipe!!!!

just me
just me

I love this recipe.  Being lazy, I didn't cut the butter in -- and I used real butter.  Instead, I melted the butter and stirred it in just until mixed.  I didn't have blueberries, but I had some apples that needed to be used so I grated three small red applies in and added some cinnamon and walnuts - yum!

Emma
Emma

So I'm British and super picky about my scones! I have tried many recipes and this was for sure the best I have ever tried!!! I have to add a bit of milk in at the end as the egg and sourcream isn't enough to bind it all together. I have also tried this with cherries and raisins and then one batch with whole wheat flour which wasn't bad either! Thanks for sharing this fantastic recipe!

Gaetane Shirley
Gaetane Shirley

Wanting to make some scones....but wish there was at least an idea of how long to bake them??!! Guess I'll try these and hope I don't burn the heck out of them!

Gregory Brassil
Gregory Brassil

Thanks for this recipe. I'm trying to impress a friend I owe a favor to. This looks like it will do the trick nicely!

Debbie
Debbie

A tip for adding the butter to flour is to grate it on largest holes on grater.

Mindy
Mindy

I will be trying these for the royal wedding. Thank you. Signed, Your favorite Brit

Karlynn
Karlynn

The orange containers aren't measuring cups, but we do have ALL types of dry measuring cups available, from square to round. Those are just holding the ingredients, so don't worry. Good luck, they are amazing scones!

Nesta
Nesta

Love the rough rustic look. I'm going to try these to christen my new cooker. Just one thing disconcerting me - looking at the pictures, what kind of cups do you have over there to measure your marg with?! In this country cups are generally round, of different sizes and only used for liquids!

Heide M
Heide M

Thank you for posting your recipe for a classic treat.

Carolyn Edgar
Carolyn Edgar

The kids and I made these this morning. We have an affinity for chocolate chips - so of course that was our fruit of choice. Great recipe! It has officially replaced my old recipe and will be used in the near future.

Lillian
Lillian

Can't wait to try these!

Lindsey
Lindsey

I have made these scones a couple of times and absolutely love them! My roommate is not a big fan of scones in general but he raves and is extremely overjoyed every time I make them! They taste fantastic and make my apartment complex smell yummy!

Kim
Kim

Hi Karlynn...Kim again. I was just about to write how i did somethign wrong, but now i know what it is. They are in the oven and spreading, the dough was wet and I could not get the blueberries to incorporate. I used double to amount of butter. I measured wrong. *sigh* Will let you know how they turn out, though! ;-)

Karlynn
Karlynn

Oh and Raven, I missed your comment, it WAS the hubby who bought the pastry blender! Gold star for you ;)

kIM
kIM

I'm going to try these soon -- I went and got blueberries just for this recipe! Question: for some reason, sprinkling sugar on the top before baking came to mind (maybe a muffin recipe I saw somewhere?) -- do you think this would be ok to do?

Karly
Karly

These look delicious!

Raven
Raven

For once this is a version i can make perfectly. No complicated "Professional" terms. Your directions are fun and easy to follow and the pics are a perfect addition. Thanks sooo much for sharing. And Im betting it was your adoring hubby that gave you your blender tool just so you would make more yummy treats for him. Blessed Be

Shelly
Shelly

Wow, I've never made scones before, and I just made some lemon curd that really needed something to go with it and found your recipe on tastespotting. These really ARE the best scones ever... thank you so much for sharing!

Jenn
Jenn

These looks SO good. I'm going to try and make them! (I'm a cooker and not much of a baker). Thanks for sharing!

Sara
Sara

I made these scones today for a friend. They turned out so delicious, I already ate 2! Thank you for sharing.

Christina
Christina

I made your recipe and it was so delicious! Instead of blueberries, though, I used raspberries and the zest of one lemon... to die for!!! Thank you so much for the recipe!

K.P.
K.P.

Just thought I would update y'all...these scones were a HIT with the family. Served cool or warm from the microwave, they were delicious. I also found the recipe via tastespotting.

Capillya
Capillya

Found your recipe via Tastespotting. I'm making these today. Just wanted to say I love the step-by-step pics (they ARE pretty!), but I oh-so-very-much enjoyed the humor!

Karlynn
Karlynn

K.P. thanks for the lovely comments and telling us your version; I think this recipe is the perfect base for all sorts of scones, the sour cream gives it a perfect tang. It's also so forgiving, you can mess around with the ingredients and it almost always turns out great! Your ingredients sound soo yummy! I would love to try walnuts in these.

K.P.
K.P.

As I'm munching on one right now, warm from the oven, I can't help but thank you for sharing this great recipe. I made a few alterations that I thought I would share: I used dried apricots and strawberry flavored craisins instead of fresh fruit, I also added chopped walnuts for a little crunch. I thought I would experiment a little, so I doubled the recipe. Eight cups of flour seemed like a lot when I measured it in the bowl, so I cut back to 7 cups, and the consistency was perfect. They turned out great! Yummy! Thanks once again :)

Maddy(collectingcardigans)
Maddy(collectingcardigans)

Oh my god, they look amazing! I have to make these tomorrow, they look perfect for a sunday baking session :)

Malin
Malin

I looove scones and have my freezer filled with blueberries! It's meant to be :)

thekitchenmagpie
thekitchenmagpie moderator

@Amber You are so welcome! I am glad that you love them!

thekitchenmagpie
thekitchenmagpie moderator

@tcmcvey  So glad that you liked them and yes, working in with your hands is the best way!

thekitchenmagpie
thekitchenmagpie moderator

@just me  Glad they worked out! The apple walnut sounds delicious!

Karlynn
Karlynn

Oh, I bet chocolate chips were amazing in them too!

Karlynn
Karlynn

I don't see why you couldn't sprinkle some sugar on top, but these are pretty amazing the way they are, granted, they aren't a sweet scone, more of an excellent tea scone. Maybe try a few of each and let me know how the sugar on top is! I haven't made them in forever...mmm.. just remember to be gentle with the blueberries in them! Happy baking!

Kathristal
Kathristal

okay, I used sour milk and butter instead of sour cream, because I had no sour cream readily available, so I will let you know how this worked out for me! I am on the search for a perfect scone recipe that I can use and omit or add whatever I may be wishing for at that particular time. Like today I am wishing for oat,nut and berry. So this is what I am going to try and incorporate into this particular recipe! I have not yet found a recipe that I truly enjoy! 

Kathristal
Kathristal

What can I use instead of sour cream? Would yogurt or milk+vinegar be okay?

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