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Scone Recipe: The Best Scones Ever

Site Index Blueberry Raisins Scones

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This is my scone 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.

scones
scones

The Best Scone Recipe Ever

I have been baking these scones for as long as I can remember. 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?

Do Scones Have Eggs?

This recipe for scones does and I think that’s what really sets it apart from all others. I use sour cream AND an egg to make the ultimate rich scones. Really, just read all of the raving reviews below from readers that have made these – I don’t call anything the best unless I REALLY think it is! Sour cream in scones 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. This recipe is one of the oldest on my website and has been updated many times over the years with new photos and even a new how-to video- but never a new recipe!

Scones Recipe Video

Simple, Easy Scones Ingredients

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.
 ingredients needed for scones
ingredients needed for scones

Step by Step How to Make Good Scones

Get all of your ingredients ready to use! It’s easier when you have everything ready to go, or “mise en place” as chefs say, which translates to “everything in it’s place.”

ingredients needed for scones
ingredients needed for scones

More pretty.

bowl of blueberries for scones
bowl of blueberries for scones

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.

sour cream in a bowl
sour cream in a bowl

It…poofs…up.

 sour cream in a bowl
sour cream in a bowl

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.

 flour mixture for scones recipe
flour mixture for scones recipe

Add your cup of sugar.

 flour mixture for scones recipe
flour mixture for scones recipe

Add in your baking powder.

 baking powder
baking powder

And your salt.

salt
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.

 dry mixture for scones
dry mixture for scones

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.

 salted butter
salted butter

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.

 cutting butter into scones dry mixture
cutting butter into scones dry mixture

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!

cutting butter into scones dry mixture
cutting butter into scones dry mixture

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.

 beaten egg
beaten egg

Beat the egg slightly.

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

 beaten egg in orange container
beaten egg in orange container

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.

how to mix blueberries into scones
how to mix blueberries into scones

Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches).

how to cut scone dough
how to cut scone dough

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.

how to cut scone dough
how to cut scone dough

Cut each circle into 6 pieces.

 how to cut scone dough into 6 pieces
how to cut scone dough 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.

 scones on baking sheet
scones on baking sheet

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.

 baked blueberry scone
baked blueberry scone

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

More Scone Recipes

Here are a few more tried, tested and true scone recipe here on The Kitchen Magpie!

  1. Glazed Meyer Lemon Scones
  2. Christmas Cherry Scones
  3. Chocolate Chip Banana Bread Scones
  4. Pumpkin Spice Scones
scones with raisins
scones with raisins

Best Scones Ever Recipe 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.
  • Make sure to read my Step by Step How to Make Perfect Scones. It will totally help you with cutting the scones up!

Happy baking!

Love,

Karlynn

 

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 Scone Recipe: The Best Scones Ever! Crispy, perfect scones! #scones #recipe #dessert #baking #blueberry #raisin #tea #teatime #British

Learn to cook like the Kitchen Magpie

Scone Recipe: The Best Scones Ever

The best scone recipe ever. It always works and it's the perfect base for other flavors!
4.49 from 137 votes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Breakfast Meals
Cuisine
British
Servings
18
Calories
287
Author
Karlynn Johnston
Keywords
scones

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, patting each into a circle that is one inch thick (width ranges from 6-7 inches). 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!

Recipe Video

Recipe Notes

You can substitute in currants for a very traditional scone!

Nutrition Information

Serving: 1g, Calories: 287kcal, Carbohydrates: 39g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 306mg, Potassium: 176mg, Fiber: 1g, Sugar: 11g, Vitamin A: 8.2%, Vitamin C: 0.7%, Calcium: 4.9%, Iron: 8.9%

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Blueberry Raisins Scones

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Eilish says

    Made these several times, each time perfect!!!! aHIT for sure.

  2. 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!

  3. 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

  4. 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 ?

  5. 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?

  6. 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.!

  7. 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!

  8. Sandra McIntosh says

    Perfectly delicious and perfect texture. I made half the recipe and it was still perfect.

  9. 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!

  10. 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..

  11. 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.

  12. June says

    Mine would not mix with the amount of sour cream and egg. Must have had a small egg. Had to add at least a 1/4c of milk. Don’t make these the first time with blueberries. Use raisins or dried cranberries. Then it would be easier to mix for a beginner. Will try again with less flour.

  13. Lyn Darling says

    Have you ever used frozen fruit in the scones – It’s winter here – no fresh fruit. I will in the meantime use raisins

    Thanks

  14. Bridget Liebig says

    I just made these and they are delicious! I used 1stick each of unsalted and salted butter. I split the dough into 3 balls and then added dried cranberries to one ball, dried cherries and sliced almonds to one, and mini chocolate chips to the third. A big hit with the family!

    • Doreen svendsen says

      Hello everyone this was my first time making the scones . I followed step by step and the dough wasn’t coming together so from the sour cream that I put in I ended up putting in the whole 16 oz of sour cream and it made to dough form into dough. Then I had to work it with my hands (I used blueberry) so when using blueberry your going to crush them. I the cut the ball of dough in half some are small after putting my hands in it and getting it to form I wanted a few more scones because it will be awhile before I make them again. I also brushed on milk and sprikled some sugar on top. I just tried one it’s not bad

  15. Karen Clifford says

    I love how you wrote your recipe. I have not tried it yet, but I will be using it for my family brunch this weekend. I usually don’t read all of the explanations on these things and just go to the basic instructions,but I love you present your comments and Suggestions. And the way you set everything up. I will be buying a pastry cutter, and will write again when I actually try these. Thanks

  16. Nancy Farrens says

    I have made these twice in the last 2 weeks. I did not have to add any extra moisture, I just worked them with my hands and they went from crumbly to a nice mound of dough. I added cherry craisins, pecans and white chocolate chips. They were wonderful. They are great warm and still good a day or two later.

  17. Cynthia says

    So first of all, these are great scones. I did make one adjustment, which I’ll share. But the one thing I learned. DO NOT LICK THE SOUR CREAM SPOON AFTER YOU ADD THE BAKING SODA to the dry ingredients! ? You can taste the chemical reaction, I’ll just say that. Aside from that, I agree that this recipe was a bit dry. I kept a small bit of cold water on the side and as I divided the dough into the three equal segments (before cutting), I added some water a LITTLE at a time to until it became just tender enough to work with, leaving just a bit of stickiness on my hands. I did use cranberries and I added some slivered almonds. Other than that, thank you for a great recipe. I’ve printed it and saved it for future use.

  18. SweetPea says

    I must have done something wrong. My dough came out very very scraggly and SO DRY. Very sad, because they baked up pretty dry too :'( i used frozen butter and grated it in and the only things i did differently were: i used dried cranberries instead of raisins, and i added the zest of 1 orange to the dry ingredients. I was really hoping these would turn out.

    • Babes Johnson says

      My dough was extremely dry. In a panic I added a couple tablespoons of milk to the dough. If I wasn’t in such a rush, I would’ve thought it out and probably tried buttermilk or cream instead. I also put my blueberries in the freezer while preparing the dough. The outcome? Delicious!

  19. Doris Kwan says

    These are really delicious scones! I don’t really like scones because they are usually dry but these were soft in the middle but harder on the outside. The only thing I might change next time is using less sugar. Maybe 3/4 vs 1 cup.

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