Cakes, Breads, Muffins & Scones/ Recipes

Scone Recipe: The Best Scones Ever

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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?

This video walks you through the process:

 

 

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

I just like pretty pictures of food.

Scone Recipe

More pretty.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

It…poofs…up.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

Add your cup of sugar.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

Add in your baking powder.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

And your salt.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect 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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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!

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

Beat the egg slightly.

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

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

Cut each circle into 6 pieces.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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.

Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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

 Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

 Scone Recipe: The Best Scones Ever! From @kitchenmagpie. Crispy, perfect scones!

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best scone recipe ever

Scone Recipe: The Best Scones Ever


  • Author: Karlynn Johnston
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18
  • Category: Breakfast Meals

Description

The best scone recipe ever. It always works and it’s the perfect base for other flavors!


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!

Nutrition

  • Serving Size: 1

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

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177 Comments

  • Reply
    Jane
    January 7, 2018 at 8:37 am

    How would I make cheese scones with this recipe. Less butter?

  • Reply
    Carolina
    December 31, 2017 at 3:26 pm

    I made these today. Used greek yogurt in place of the sour cream and put on a lemon/cream powder sugar glaze after they were done. They are soooo delicious! Thanks so much for the recipe! And happy New Year baking to you. 🙂

  • Reply
    Gilhan Lee
    December 19, 2017 at 5:46 am

    I made this 2 times, both were great. I am gonna make this scones today again, in a food processor this time. I found this recipe 2weeks ago, but made it twice already. Will be the 3rd time today. Yummy.

  • Reply
    Bethany Young
    November 12, 2017 at 1:10 am

    Awesome recipe ! Didn’t use any sugar , instead topped with home made jam and whip cream.

  • Reply
    Harjit
    November 9, 2017 at 9:18 pm

    Absolutely love that I have all the ingredients at home and the scones were just like the ones from the bakery – and this was my first attempt!! 5 stars for sure

  • Reply
    The Best Buttercream Icing Recipe - The Kitchen Magpie
    October 30, 2017 at 12:17 pm

    […] should also consider checking out my Scone Recipe: The Best Scones Ever, it’s absolutely […]

  • Reply
    Margaret SutherlandBachor
    September 9, 2017 at 1:25 pm

    Karlynn< I forgot to add my tip to alleviate he aching arms. Grate the butter (it should be cold for this recipe anyway) into the bowl. 😉 Waaay less cutting in work. 😉 I am arthritic and this helps me.

  • Reply
    Margaret Sutherland Bachor
    September 9, 2017 at 1:08 pm

    Really really good! I didn’t have enough sour cream so I topped up the cup with yogurt! Still poofed up and turned out beautiful. I did some with dried cranberry and some cheese. Though I brushed the tops with milk they didn’t brown at all ( I think this is my oven’s issue) I grew up with a Scottish Gran and she would definitely approve. I think next time however I will cut back on the sugar, especially for a more savoury type scone. A bit too sweet for me. Still a beautiful rise to them and very fluffy and light. 4 3/4 stars for sure. 😀

  • Reply
    Sarah
    September 4, 2017 at 11:54 am

    I made these less healthy and put mini semi-sweet chocolate chips. The kids and the hubs love them. I’m going to try cinnamon chips next!

  • Reply
    Allison
    August 6, 2017 at 9:05 am

    Forgot to rate

  • Reply
    Allison
    August 6, 2017 at 9:03 am

    Hi Gm
    Just made these. Used my kitchenaid. They came out great. Left some plain and used dry cranberries in the others. They’re delicious. Even my picky eaters loved them. Thanks for the recipe. Continue the great baking.

  • Reply
    Nancy
    July 29, 2017 at 1:49 pm

    This is a fabulous recipe and will be my go to scone recipe from now on!

  • Reply
    Susanne
    July 19, 2017 at 6:32 pm

    OMG!! Absolutely delicious, incredible, never make another recipe again. You are a genius. I made mine with fresh green gage plums from my tree. (They were over-ripe and super sweet) I did have to add about 1/2 cup more flour because of the fruit juice. WOW! thank you so much!

  • Reply
    Christine
    July 4, 2017 at 5:52 pm

    These were absolutely delicious! I can not stop eating them. I substituted greek yoghurt for the sour cream and they were still awesome.

    • Reply
      Lauren
      September 19, 2017 at 7:35 pm

      Thanks for the tip so hard to find sour cream in Italy it’s not used here.

  • Reply
    Fritz
    June 23, 2017 at 7:02 am

    I just want to say, I love your narrarative mixed in with the written directions for the recipe! Making recipe now, but just reading it was a pleasure!

    • Reply
      Karlynn Johnston
      June 23, 2017 at 10:47 am

      Thank you SO much! I am so glad that you enjoyed the post and the recipe!

  • Reply
    lila
    June 22, 2017 at 7:57 pm

    loved them….for my husband an I alone, I cut recipe in half..makes 9
    loved how you narrated the procedure..

  • Reply
    Maria
    May 6, 2017 at 11:09 am

    I have made “The Best Scone Ever” numerous time with dried cranberries or just plain scones. Everybody who has tasted them, are hooked.

    • Reply
      Karlynn Johnston
      May 6, 2017 at 1:33 pm

      That’s so great to hear! We love them and make them once a week !

  • Reply
    Liz
    April 21, 2017 at 8:17 am

    I have halved this recipe using a 3-2-1 ratio of almond, tapioca, and coconut flours respectively. It has been an excellent equal trade mix for traditional flour recipes. I also half the sugar again (using 1/4 cup) and end up with a very nice cakey textured scone (a hard texture to achieve when you’re baking grain-free!). Thank you for this delicious recipe; We love it!

  • Reply
    Jonpow
    April 8, 2017 at 6:09 pm

    These were very good! I added a light vanilla glaze which added the crazy amount of sweetness I like. I surprised my wife this morning. It was a bit hit! Thank you!

  • Reply
    Mandy Hurley
    March 23, 2017 at 11:09 am

    So, they came out delicious, I have to say right off the bat. Thank you! However, they all melded into one big scone in the oven (so I just cut them up into bits). You can totally make fun of my baking fail (though I am not above blaming my baby, gnawing on my legs while I was baking). But could you also maybe help me troubleshoot what I did wrong? I read back through the ingredients and did not leave anything out… thanks in advance!

    • Reply
      Mike Johnston
      March 27, 2017 at 3:28 pm

      Having one big scones is NEVER a bad thing. It’s like a scone cake. I’ll take that any day!

    • Reply
      Karlynn Johnston
      April 26, 2017 at 11:55 am

      Hi Mandy,

      Try putting them in the fridge so that the butter is cold when you bake them!

  • Reply
    Jeffrey
    February 25, 2017 at 10:22 am

    Made scones for the first time using your recipe. I have no need to try any other. These are awesome! Am making my third batch today.

  • Reply
    Gina
    February 15, 2017 at 10:08 pm

    I think I just fell in love. I can tell this will be heavenly. Thank you for sharing.

  • Reply
    Kyle
    February 10, 2017 at 9:18 am

    Karlynn– I am making these tomorrow for a brunch and am thinking about making the dough tonight and refrigerating over night and then baking tomorrow- Thoughts?

  • Reply
    Mary P Hoffman
    January 17, 2017 at 8:12 pm

    They look amazing – thanks!

  • Reply
    Zai Abdullah
    January 17, 2017 at 1:12 pm

    Can I substitute the sour cream with yoghurt?

    • Reply
      The Kitchen Magpie
      January 17, 2017 at 3:35 pm

      Yes, you can!

  • Reply
    Shanon Warner
    January 17, 2017 at 6:08 am

    They really are the best ever, very moist and great taste. I make your recipe all the time, and smother them with Devonshire Cream and strawberry jam. So good! These scones are so moist they are still good the next day, which I have never found with a scone before.

  • Reply
    Sharon Fitger
    January 17, 2017 at 5:47 am

    I think your Mom got you the pastry blender:)

  • Reply
    Cassidy Dowd
    January 16, 2017 at 11:04 pm

    Barb Mitchell try this one maybe? mine this morning was from the yellow Teddy Bear cookbook.

    • Reply
      Barb Mitchell
      January 17, 2017 at 2:21 am

      Thanks my little chef

  • Reply
    Lydia
    October 9, 2016 at 10:02 pm

    I have never posted a comment on a cooking site before, but I have to thank you for this recipe. It is by far the best scone recipe I’ve ever tried and produces by far the best scones I’ve eaten. Even when I mess then up they come out great. I’ve never failed to get loads of complements for them. And they’re better than most of the scones I’ve bought in cafes. 

    1000 thanks 🙂

  • Reply
    Lydia
    October 9, 2016 at 4:02 pm

    I have never posted a comment on a cooking site before, but I have to thank you for this recipe. It is by far the best scone recipe I’ve ever tried and produces by far the best scones I’ve eaten. Even when I mess then up they come out great. I’ve never failed to get loads of complements for them. And they’re better than most of the scones I’ve bought in cafes. 
    1000 thanks 🙂

  • Reply
    Ros
    August 10, 2016 at 5:29 pm

     I cheated when I made the Blueberry scones   I  made a thin circle of the dough x2  laid the Blueberries over one nice and even so each scone would have berries, then carefully laid the other circle on top.  then I cut the scones in triangles.  This way no crushed blueberries,I also baked them on parchment paper, no sticky cookie sheets to clean…Its a fantastic repice…Thanks for sharing 

  • Reply
    Ros
    August 10, 2016 at 11:29 am

    I cheated when I made the Blueberry scones   I  made a thin circle of the dough x2  laid the Blueberries over one nice and even so each scone would have berries, then carefully laid the other circle on top.  then I cut the scones in triangles.  This way no crushed blueberries,I also baked them on parchment paper, no sticky cookie sheets to clean…Its a fantastic repice…Thanks for sharing

  • Reply
    Chef R
    July 27, 2016 at 12:47 pm

    That’s my recipe Ive used for 30 years however I do also add a 1/4 tsp of cream of tartar. It makes a texture and moisture difference. I highly recommend it. My family favorites are the original currant or instead of fruit cut in a can of almond paste with the butter. So good!!

  • Reply
    Chef R
    July 27, 2016 at 6:47 am

    That’s my recipe Ive used for 30 years however I do also add a 1/4 of cream of tartar. It makes a texture and moisture difference. I highly recommend it. My family favorites are the original currant or instead of fruit cut in a can of almond paste with the butter. So good!!

  • Reply
    Sheryl Burns
    July 17, 2016 at 3:42 pm

    For you Angelica DiPanfilo

  • Reply
    Angie Matchett
    July 16, 2016 at 9:39 pm

    I can’t even begin to say how much I LOVE this recipe! Every time I make them people go crazy for them. They truly are the BEST SCONES EVER!! Thank you!

  • Reply
    Beth Masten
    July 17, 2016 at 3:14 am

    I’m eating some right now\U0001f600

    • Reply
      The Kitchen Magpie
      July 17, 2016 at 3:48 am

      Yessss! Good girl! With wine?

  • Reply
    Cathy Vasko
    July 17, 2016 at 2:42 am

    Thanks, Dad. Your lemon/cranberry scones were amazing.

    • Reply
      The Kitchen Magpie
      July 17, 2016 at 3:47 am

      Aw, are you who ordered your Dad my cookbook???

    • Reply
      Bob McLelland
      July 17, 2016 at 4:16 am

      This is she, and one of best.

    • Reply
      Cathy Vasko
      July 17, 2016 at 11:58 am

      One for each of us. Can’t wait .

    • Reply
      The Kitchen Magpie
      July 17, 2016 at 2:51 pm

      That is just the sweetest thing ever you two! Makes my heart so happy! \U0001f495

  • Reply
    Bob McLelland
    July 17, 2016 at 2:26 am

    Thanks , I will make them next week.

  • Reply
    The Kitchen Magpie
    July 16, 2016 at 10:40 pm

    Angie Matchett Yay! You’re proof that I’m not making it up! \U0001f609

  • Reply
    Angie Matchett
    July 16, 2016 at 3:39 pm

    I can’t even begin to say how much I LOVE this recipe! Every time I make them people go crazy for them. They truly are the BEST SCONES EVER!! Thank you!

  • Reply
    CdninAK
    July 15, 2016 at 7:20 pm

    Just made these with fresh berries I picked (they are early in Alaska this year!)

    The scones are delicious!  I had to bake them for the twice the time you stated.  How big did you make your circles?  I am thinking mine were much smaller than yours.  An approximate diameter would be helpful!

    • Reply
      CdninAK
      July 24, 2016 at 5:53 pm

      Can I substitute plain Greek yogurt for the sour cream?

  • Reply
    CdninAK
    July 15, 2016 at 1:20 pm

    Just made these with fresh berries I picked (they are early in Alaska this year!)
    The scones are delicious!  I had to bake them for the twice the time you stated.  How big did you make your circles?  I am thinking mine were much smaller than yours.  An approximate diameter would be helpful!

  • Reply
    johngraboski
    June 13, 2016 at 9:40 am

    Hello! I had tried this recipe all recipes and was disappointed with their use of the measurement for the butter (plus there didn’t seem to be a whole lot of it in the recipe!) They did come out very well however I’m moving on and going to try your recipe out as a possible successor to that one. I’ll post results as soon as I’m done later today ! 🙂 THanks for sharing and I hope these are “IT!” John

    • Reply
      thekitchenmagpie
      June 16, 2016 at 7:28 pm

      johngraboski That’s close, but no milk in mine and yes, MORE BUTTER! Did you end up making them? I just whipped up some Rhubarb ones (on the blog soon!) and they are DIVINE.

      • Reply
        johngraboski
        June 16, 2016 at 9:57 pm

        thekitchenmagpie johngraboski Hi Karlynn! They came out wonderful and are DELICIOUS! This recipe is a KEEPER!  I followed everything but added an egg/milk coating onto the tops before going into the oven to help with browning. The next time I would not add the soda to the wet mix, rather all dry ingredients together then add to the wet stuff. So I’ll now have to try a variant that involves Rhubarb or something else! Thanks my friend! Keep up the good work here!  

  • Reply
    Josie
    June 10, 2016 at 12:28 am

    oh my word, I just ate one of these fresh out of the oven – they are absolutely divine!! thanks so much for the recipe!

    • Reply
      thekitchenmagpie
      June 12, 2016 at 2:18 pm

      @Josie Awesome!! I am so glad that you loved them!!

  • Reply
    LG
    May 29, 2016 at 1:06 am

    i may have missed an old comment but, could i put the dough in the fridge over night and put them in the oven first thing in the morning? Should i let them get to room temp?

    • Reply
      thekitchenmagpie
      June 12, 2016 at 2:16 pm

      @LG I would let them warm up a little bit, but they would bake up just fine being slightly cold for sure! Might even get flakier thanks to the butter in them being cold!

  • Reply
    CindyHolmanLaFrance
    May 5, 2016 at 6:12 pm

    Hi..I  was looking for another scone recipe since the one I used tasted like crap . Found your site which made me laugh…thanks for that…Cin

    • Reply
      thekitchenmagpie
      June 12, 2016 at 2:17 pm

      CindyHolmanLaFrance Awesome! Well these are the best scones you’ll ever taste, glad that you found me!

  • Reply
    Wrkd4it
    April 30, 2016 at 6:33 pm

    At the risk of being whipped by you and other readers, I need to ask if could you carefully (not overmixing) make these using a food processor up to the addition of fruit?

    • Reply
      thekitchenmagpie
      May 2, 2016 at 3:55 pm

      Wrkd4it You could, but you’d have to be careful, you need those larger chunks of butter!

  • Reply
    Cindy
    April 10, 2016 at 1:46 am

    These look delicious. Will frozen blueberries work?

    • Reply
      thekitchenmagpie
      June 12, 2016 at 2:17 pm

      @Cindy They will, just let them defrost on paper towel to get rid of excess moisture.

  • Reply
    Dustin
    March 10, 2016 at 5:00 pm

    I have been searching for a great scone and everywhere I go I am disappointed. So….in desperation I decided to try to bake my own.  I happened upon this recipe and was blown away.  It truly is the bet scone recipe ever…and very versatile.  I find that frozen fruit is easier to fold in.  I also cut the butter into the dry mixture using my food processor.  Worked like a charm! Can’t wait to try other flavors and variations!

    • Reply
      thekitchenmagpie
      March 15, 2016 at 2:58 pm

      @Dustin Fabulous! I am so glad that you found your scone recipe! 

  • Reply
    Ken
    February 18, 2016 at 7:41 pm

    Here’s one little trick that seems to work well for me…..use frozen butter and grate it into the flour…for me it works better than the pastry cutter thing

    • Reply
      Karlynn Johnston
      April 26, 2017 at 12:00 pm

      I have started doing that now! It works amazing!

  • Reply
    Christine
    February 18, 2016 at 6:12 pm

    Hi There!

    I just wanted to give you a heads up that I’ve visited your site every time I had a hankering for scones, because these are seriously… yum! 

    But this time, I had to try to load it a few times because all of the video ads are buggering up the page. 🙁

    Just thought you’d want to know!

    Best!

    C

  • Reply
    KrystineLewis
    January 29, 2016 at 4:51 am

    These are awesome! I didn’t add any whole fruit. But I added orange zest and a few drops of lemon essential oil (high quality that’s edible) and they are amazing! Next time I’d like to add a little lavender to that combo. I don’t have a pastry blender and the knives didn’t work super well so I just used my fingers to blend the butter in. It was super easy that way. No sore arms or anything! Since I want to eat each one freshly baked I froze them on a tray then wrapped each in foil and stored them in the freezer. That probably helped to re-solidify the butter after blending it in with my fingers. It’s wonderful to have a fresh scone in the morning! Just take one (or two or three or more) out when you turn on the oven and bake like the recipe says!

    • Reply
      Karlynn Johnston
      April 26, 2017 at 12:01 pm

      The colder the butter, the better for sure!

  • Reply
    kiki
    December 29, 2015 at 9:23 am

    I couldn’t have messed these up more – I must have been very distracted!  First I accidentally used my sour cream for something else so subbed in vanilla yogurt, then I incorporated the sour cream mixture before cutting in the butter (!!) and just kind of mushed it all in there, then I forgot the blueberries and had to rework the whole thing after cutting the circles. 

    They still turned out fabulous.  :)

    Used half the sugar and they’re still too sweet, likely from the vanilla yogurt. Next time I’d definitely use at least half or even less of the sugar, though might have to play around to ensure they don’t get too crumbly.

    • Reply
      thekitchenmagpie
      January 2, 2016 at 4:01 pm

      @kiki I shouldn’t laugh but I did! I am glad that they still mostly turned out! Don’t alter the sugar too much, remember that the sour cream is a whole cup and is very sour! My husband doesn’t like super sweet and these are perfect for him. 

  • Reply
    KlausNenn
    December 21, 2015 at 10:17 pm

    I’ve made these five times now, very good.  I cut back on the sugar, but everything else is according to the recipe.  My dough or mixture, is moist, but it seems not to stick together on the board.  I use blueberries, and they help, but if I use another fruit or addition, it might not get the moisture.  Am I doing something wrong?

  • Reply
    lisa g
    December 20, 2015 at 3:48 am

    Those look delish! Can I use frozen blueberries and if so must they be thawed first? Is the buyer room temp or cold when used? I’m thinking of icing them. Thank you and yumm I can’t wait!

    • Reply
      lisa g
      December 20, 2015 at 3:49 am

      Sorry thats suppose to be butter not buyer.

  • Reply
    Judy
    December 9, 2015 at 4:07 pm

    Can u freeze the scones after baking?

    • Reply
      Haren
      March 13, 2016 at 8:58 pm

      I froze these directly after baking. I individually wrapped them in foil and the stored 5 or 6 per frozen storage bag. I stored them for two weeks. When I let them defrost to room temperature, they tasted the same as when I just made them

  • Reply
    Tiffany
    November 29, 2015 at 5:14 pm

    What a delicious recipe! My four kids and husband loved them! Thank you 🙂

  • Reply
    Jo Jo
    November 13, 2015 at 10:32 pm

    THIS IS THE BEST SCONES I HAVE EVER MADEEE I LOVE YOUR RECIPEEEEE!! 🙂 THANK YOU

    • Reply
      thekitchenmagpie
      November 16, 2015 at 1:43 am

      @Jo Jo You are so welcome!

  • Reply
    Jenny Barrientos
    October 30, 2015 at 5:25 pm

    Amazing!! Made as directed but cut the sugar in half, and added spinach and cheddar cheese… beautiful! thanks so much for the recipe. 

    • Reply
      thekitchenmagpie
      October 30, 2015 at 11:57 pm

      @Jenny Barrientos You are so very welcome!

  • Reply
    LaurenBower
    August 18, 2015 at 4:56 pm

    This recipe made me look like a suave and talented hostess this spring. These scones turned out perfectly, and my guests were charmed. I felt like a million bucks and never let on how easy they were to make. I used raisins, and even froze a batch. I would pop a frozen one in the microwave with some butter on top for breakfast….so yummy. You are a scone genius. Plus I like the way you write 🙂

    • Reply
      thekitchenmagpie
      October 5, 2015 at 8:08 pm

      LaurenBower So glad that you loved them!!! 

  • Reply
    Josie kenn
    August 16, 2015 at 2:56 am

    I maid these scones the are so good the are the best by far if you make them you will fall in love with them

  • Reply
    PamJ
    August 14, 2015 at 7:48 pm

    I have made these several times and it is, by far, the BEST scone recipe I’ve ever tried (and I’ve tried many, believe me).  The batter by itself is heavenly, so even plain they are divine.  I added mini chocolate chips to one circle, white chips & chopped pecans to the second, and golden raisins to the third.  Nothing like variety!  : )

    • Reply
      thekitchenmagpie
      August 15, 2015 at 4:07 pm

      PamJ Awesome! I do like these plain as well, but our favorite is now raisin!

  • Reply
    Barry
    August 11, 2015 at 6:16 am

    My wife is disabled and has been really sick this last month, she had a craving for scones…used this recipe….wow..good….I am the man..lol…great recipe

    • Reply
      Josie kenn
      August 16, 2015 at 2:57 am

      Good for you bet your wife feels special

  • Reply
    HWest
    August 7, 2015 at 3:27 am

    I have made these several times and have always had the best results even when swapping out the berries for dried fruits. I was hoping to make some savoury scones and wondered if this base recipe could be adapted by just omitting the sugar? Or would it need some other changes too? 

  • Reply
    PenelopeFisher
    July 29, 2015 at 5:35 pm

    I just made these and although they may not look most beautiful, they are absolutely delish!  Instead of adding the berries by stirring them in I just patted the dough with cooking sprayed hands (Pam) into a square, placed the blueberries on top and folded the dough over the blueberries to make a rectangle, then cut into triangles.  Although the dough was dry, the scones came out moist and flavorful, the reason they weren’t perfect looking is because I had to keep using my hands to shape them.

  • Reply
    Jesskitch
    July 9, 2015 at 9:12 pm

    Can I use buttermilk instead of sour cream?

  • Reply
    Bev
    June 27, 2015 at 7:37 pm

    These were Unbelievable….coupled with jam from the local farmers market, they will be a perfect year end teacher gift!  Thank you so much!

  • Reply
    eztephen
    June 24, 2015 at 8:07 am

    Making me drool on my smartphone.

  • Reply
    Leah
    June 14, 2015 at 11:58 pm

    Great recipe. Used this recipe to make blueberry scones for brunch and they were a huge hit. I substituted the white sugar for raw sugar. I prefer the raw sugar because it gave the scones a bit more texture. The only thing I would change is to coat the fresh blueberries in a little bit of flour so they don’t make the dough too wet. I can’t wait to make these again.

  • Reply
    Guest
    June 8, 2015 at 8:07 pm

    What happened to mine?  My batch was powdery dry and wouldn’t combine into anything like a dough, so, just before adding blueberries, I added 1/2 cup of sour cream and 1/2 cup milk to get it moist enough to stick together, and then added the blueberries, and somehow they came out great. 

  • Reply
    Cook
    June 7, 2015 at 12:06 am

    These are really dry.

    • Reply
      thekitchenmagpie
      June 8, 2015 at 7:46 am

      @Cook I suspect you might have overbaked them..while scones are inherently a dried out baked good, they should be a little bit moist in the center!

  • Reply
    Dobster
    May 13, 2015 at 11:04 am

    I’d like to think of myself as a fairly proficient baker but everyone has an achilles heel and scones (and rock cakes) are mine. Were mine I should say, I tried this recipe optimistically (no baking soda, and using frozen blueberries so no squishing) and was blown away by the results! ! Hands down amazing! Can’t wait to try experimenting with other flavours. The main problem now is struggling not to eat them all before the boyfriend gets back from work! !

    Thank you so much, from me and my soon to be obese self and boyfriend! ! 🙂 KT

    • Reply
      thekitchenmagpie
      May 23, 2015 at 6:45 pm

      @Dobster HAHA! Awesome! They are something I can only make once in a while because the batch will GO just like that. Breakfast, lunch and dinner & POOF! Gone!

  • Reply
    BriannaGiovannini
    May 12, 2015 at 8:03 pm

    What a great recipe! I’ve made them twice so far and both times turned out fantastic. I separated the dough into two parts instead of three and made the scones a bit bigger…then just baked them for 25 minutes instead of 20…worked like a charm. Thanks for sharing!

  • Reply
    Madeline Peterson
    May 9, 2015 at 3:34 pm

    TY

  • Reply
    Madeline Peterson
    May 9, 2015 at 3:33 pm

    Ty

  • Reply
    Lorraine Ymh
    May 9, 2015 at 3:22 pm

    m2

  • Reply
    Lisa McCoy
    May 9, 2015 at 3:13 pm

    Yum

  • Reply
    Sherry Brown
    May 9, 2015 at 12:43 pm

    Well maybe I can fix that Corinne 🙂

  • Reply
    Corinne Moore
    May 9, 2015 at 12:16 pm

    I have to agree with ya there, how come i dont have this recipe anyway lol

  • Reply
    Sherry Brown
    May 9, 2015 at 12:08 pm

    This in my opinion is the best ever blueberry filled scones out there!

  • Reply
    Karami Urbanoski
    May 9, 2015 at 11:49 am

    I just made these last week with Saskatoon’s – My favorite for a quick breakfast on the go. Yumm!

  • Reply
    Rhonda Hogan
    May 9, 2015 at 11:06 am

    Hello Kathryn I’m also a scones addict. We should form a support group \U0001f603\U0001f603

  • Reply
    sarahewetzel
    May 4, 2015 at 5:00 am

    I think I crushed every single blueberry and cut in half the ones that almost made it when cutting the triangles.

  • Reply
    LonnieLangFacchina
    May 2, 2015 at 11:54 pm

    This is the best scones recipe I’ve ever made. Hands down. Delicious… light, sweet, nice texture. Thanks!

  • Reply
    ElyseFrancesEnger
    May 1, 2015 at 7:46 pm

    Edmontonian here! Just got the stuff for making this super-divine scone. Just waiting for mom to get home.

  • Reply
    Melissa L
    February 28, 2015 at 4:42 pm

    If I didn’t want to make 18 could I cut the ingredients in half? Could I still use 1 whole egg? Lastly ! You said you can put berries in them but can I add chocolate chips? :):) 

  • Reply
    daisyduke32
    February 2, 2015 at 1:11 am

    Oh my, these were so good & so easy.  I put cranberries & lemon zest in it & my husband said “these are Starbucks quality” my friends said better than Starbucks.  So I had to come back & thank you

  • Reply
    Kelly and Em
    January 26, 2015 at 10:35 pm

    This is a great recipe – we have made them with craisins – adding a little orange zest – and with blueberry craisins, (I guess they are dried blueberries) and lemon zest – using dried fruit is a little more forgiving than fresh berries – but we have used those as well – thanks for sharing  - we love these scones!

  • Reply
    FaithBrooks
    January 13, 2015 at 12:16 pm

    i have used other recipes for scones but have never tasted as great as these.    i make them often.    so easy and my family loves them.    my daughter says they are better than those from the bakery.    have used cherry and walnuts as well as blue berry and pecans.      am planning tea party with my “girls” and will serve these scones using pineapple and pecans.     will try the clotted cream as well.

  • Reply
    TejaR
    January 9, 2015 at 3:55 pm

    Do you think I could use plain greek yogurt isntead of sour cream??

    • Reply
      thekitchenmagpie
      January 9, 2015 at 3:56 pm

      TejaR Absolutely! I’ve made yogurt scones before as well.

  • Reply
    Bubba
    December 2, 2014 at 1:07 am

    Omg. My neighbor brought me some of these as a thank you for finding her lost dog and keeping him safe until I could locate the owner. These were the best scones I had ever eaten. I had to call her and ask her for the recipe and she sent me to this site. My wife and I are hooked. We like them in the evening with a cup of coffee. Thank you Thank you Thank you for sharing.

    • Reply
      thekitchenmagpie
      December 2, 2014 at 5:19 pm

      @Bubba I am so glad that you enjoyed them!! Thanks for stopping in!

  • Reply
    Amber
    November 28, 2014 at 2:20 pm

    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!

    • Reply
      thekitchenmagpie
      November 28, 2014 at 5:25 pm

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

  • Reply
    will27
    November 28, 2014 at 11:50 am

    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.  🙂

    • Reply
      thekitchenmagpie
      November 28, 2014 at 5:25 pm

      will27 HA! You’re cute! Thanks for the kind words!

  • Reply
    TheRoadToCrazy
    October 2, 2014 at 1:13 pm

    These seriously are amazing!!  Just wanted to let you know that I posted a variation of your recipe and a link to this post on my blog.  Thanks for sharing!!!  http://theroadtocrazy.blogspot.com/2014/10/31-days-of-halloween-2014-day-2-apple.html

  • Reply
    emilypb
    June 27, 2014 at 1:17 pm

    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. 

  • Reply
    Kathristal
    February 2, 2014 at 2:04 pm

    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!

  • Reply
    tcmcvey
    February 1, 2014 at 7:10 pm

    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!!!!

    • Reply
      thekitchenmagpie
      February 1, 2014 at 7:59 pm

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

  • Reply
    just me
    January 31, 2014 at 4:14 pm

    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!

    • Reply
      thekitchenmagpie
      January 31, 2014 at 4:54 pm

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

  • Reply
    Emma
    January 30, 2014 at 6:43 pm

    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!

    • Reply
      ClaudiaRivera
      June 8, 2015 at 1:53 am

      Did you use the whole wheat flour for the entire recipe or half all-purpose flour and half whole wheat? Would love to know since I would like to make them using only whole wheat flour. Thanks!

  • Reply
    Amber Shirley Medeiros
    January 16, 2014 at 12:07 am

    Usually 15-18 mins on my recipe. Just don’t leave!!

  • Reply
    Gaetane Shirley
    January 15, 2014 at 11:35 pm

    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!

  • Reply
    Gregory Brassil
    December 8, 2013 at 1:20 am

    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!

  • Reply
    Debbie
    May 28, 2013 at 1:54 am

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

  • Reply
    Mindy
    April 21, 2011 at 4:00 pm

    I will be trying these for the royal wedding. Thank you.

    Signed,

    Your favorite Brit

  • Reply
    Karlynn
    April 7, 2011 at 11:34 pm

    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!

  • Reply
    Nesta
    April 7, 2011 at 9:09 pm

    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!

  • Reply
    Heide M
    February 15, 2011 at 4:58 pm

    Thank you for posting your recipe for a classic treat.

  • Reply
    Carolyn Edgar
    January 15, 2011 at 1:51 pm

    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.

    • Reply
      Karlynn
      January 15, 2011 at 3:55 pm

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

  • Reply
    Lillian
    April 5, 2010 at 6:18 pm

    Can’t wait to try these!

  • Reply
    Lindsey
    March 25, 2010 at 9:07 pm

    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!

  • Reply
    Kim
    March 16, 2010 at 3:27 am

    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! 😉

  • Reply
    Karlynn
    March 16, 2010 at 12:59 am

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

  • Reply
    kIM
    March 16, 2010 at 12:50 am

    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?

    • Reply
      Karlynn
      March 16, 2010 at 12:58 am

      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!

  • Reply
    Karly
    December 7, 2009 at 1:27 am

    These look delicious!

  • Reply
    Raven
    December 4, 2009 at 3:19 am

    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

  • Reply
    Shelly
    October 22, 2009 at 3:50 am

    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!

  • Reply
    Jenn
    September 19, 2009 at 3:51 pm

    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!

  • Reply
    Sara
    September 11, 2009 at 12:53 am

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

  • Reply
    Christina
    September 6, 2009 at 11:19 pm

    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!

  • Reply
    K.P.
    September 4, 2009 at 2:45 am

    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.

  • Reply
    Capillya
    August 30, 2009 at 8:52 pm

    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!

  • Reply
    Karlynn
    August 29, 2009 at 9:21 pm

    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.

  • Reply
    K.P.
    August 29, 2009 at 9:11 pm

    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 🙂

  • Reply
    Maddy(collectingcardigans)
    August 29, 2009 at 11:36 am

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

    • Reply
      Kathristal
      July 23, 2012 at 8:24 pm

      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! 

  • Reply
    Malin
    August 29, 2009 at 10:44 am

    I looove scones and have my freezer filled with blueberries! It’s meant to be 🙂

    • Reply
      Kathristal
      July 23, 2012 at 8:05 pm

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

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