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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?

MY LATEST VIDEOS

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

4.55 from 93 votes
Scone Recipe: The Best Scones Ever
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
The best scone recipe ever. It always works and it's the perfect base for other flavors!
Course: Breakfast Meals
Cuisine: British
Keyword: scones
Servings: 18
Calories: 287 kcal
Author: Karlynn Johnston
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 Facts
Scone Recipe: The Best Scones Ever
Amount Per Serving (1 g)
Calories 287 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 42mg 14%
Sodium 306mg 13%
Potassium 176mg 5%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 11g
Protein 3g 6%
Vitamin A 8.2%
Vitamin C 0.7%
Calcium 4.9%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.
127
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

200 Comments

  1. Well crap…..my scones are now in the oven and then i started reading the comments. One of the first to comment mentioned that she forgot the egg. DING! I suddenly remember that I forgot to add the egg too! I could not figure out why the dough was so dry so i added a big splash of half n half. I know thats not the same as an egg but it is added fat like an egg yolk would be. Hopefully they will turn out. Oh well. Nothing I can do now. They certainly smell good! I left half without any additions – just plain – and the other half I added chocolate chips.

  2. Elizabeth Winslow Reply

    So good and so forgiving! As with everything my 3 children (all 3 and younger) were helping me. So I forgot to add the egg, because I forgot to add the egg the mixture was too dry so I added some milk. Then I remembered the egg so it wasn’t too wet. So I added so extra flour when I patted out. They came out so delicious!! Total winner of a recipe. And, no children or mother were damaged in the making of this recipe

  3. For those of you who are reducing the amount of sugar in this recipe, don’t forget that, in baking recipes, sugar must be thought of as a liquid. So be sure to increase the liquid slightly when you decrease the sugar. If you omit 1/2 cup of sugar, then adding up to 1/4 cup milk or water will replace the necessary moisture.
    Traditional scone recipes call for about 1 to 2 Tablespoons of granulated sugar for Two Cups of flour, while this recipe calls for 1/2 cup (8 Tablespoons) of sugar for every two cups of flour — which is a huge amount of sugar! If you want extra sweet, cupcakey-scones, then use all the sugar, but be aware the resulting item is more cake than scone.

    • These are the least cakey scones out there actually, they are snappy and crispy, and you need the sugar because of the CUP of sour cream! Like all the other reviews say, the recipe AS WRITTEN is perfect.

  4. These are wonderful! Had never made scones before but followed the recipe to a T and they turned out perfectly. And as someone who hates cutting in butter, that grating tip really made the process much less annoying!

    • Omg I made these for my poker club girls and they woofed them up. They thought they were delicious. They always tease me that I’m the only baker in the club. They call me showoff. I always give them some to take home. Will make again.

  5. Marie Kiszczak Reply

    How could I make these with orange and craisins? How much orange juice or zest? I’m afraid to add liquid and change the consistency. I’m so excited to try these! Please let me know the best way to flavor them orange with craisins. Thank you so much!!

  6. Honestly, these are incredible! I have had many scones in my travels through Scotland and England and these are absolutely as good, if not, (dare I say it) better! As soon as my first batch was gone, I was in the kitchen the next day making more. The sour cream makes a world of difference! This recipe is definitely being saved as my go-to scone! Fabulous!!

  7. I have made these for our Woman’s Club Afternoon Tea. Mine were very dry and would not hold together. I added about three small splashes of milk to each circle and that seemed to help. I have found I can get 32 scones out of a recipe. I cut 8 pieces out of a 7 inch circle. I am making 90 scones. have received many compliments on them and requests for the recipe.

    • Oh, YUM! The Greek yogurt is fantastic in this recipe. However, I haven’t made it with sour cream yet so I can’t compare the
      two. I cut the butter into the dry ingredients with my fingers but I refrigerate the bowl first & refrigerate the mixture a couple of times as I cut. I also refrigerate the cut
      scones before baking. I don’t make clotted cream. Instead I make whipped cream & beat the heck put of it. It’s a tasty substitute in my opinion.

    • I have learned over the years that when measuring flour spoon it into your measuring cup. That way your recipes turn out moister. I do it in all my recipes.

    • OMGosh…………this is the best scone recipe I have tried!
      I made a batch wild blueberries and also a batch with frozen cherries
      Awesome!

  8. Good recipe. I would definitely cut out half the sugar next time. They were a little too sweet for a scone.

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  12. I thoroughly enjoyed reading this, I’ll be trying it soon! You and I have similar dirty dish strategies lol and I loved the kick the tires and light the fires comment!!!!

  13. 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. 🙂

    • Oh, YUM! The Greek yogurt is fantastic in this recipe. However, I haven’t made it with sour cream yet so I can’t compare the two. I don’t make clotted cream. Instead I make whipped cream & beat the heck put of it. It’s a tasty substitute in my opinion.

  14. 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.

  15. Bethany Young Reply

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

  16. 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

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  18. Margaret SutherlandBachor Reply

    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.

  19. Margaret Sutherland Bachor Reply

    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. 😀

  20. 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!

  21. 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.

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

  23. 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!

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

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

  25. 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!

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

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

  28. 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!

  29. 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!

  30. Mandy Hurley Reply

    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!

  31. 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.

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

  33. 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?

  34. Shanon Warner Reply

    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.

  35. Cassidy Dowd Reply

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

  36. 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 🙂

  37. 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 🙂

  38.  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 

  39. 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

  40. 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!!

  41. 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!!

  42. Angie Matchett Reply

    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!

  43. The Kitchen Magpie Reply

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

  44. Angie Matchett Reply

    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!

  45. 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!

  46. 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!

  47. johngraboski Reply

    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

    • thekitchenmagpie Reply

      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.

      • johngraboski Reply

        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!  

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

  49. 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?

    • thekitchenmagpie Reply

      @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!

    • Oh, YUM! The Greek yogurt is fantastic in this recipe. However, I haven’t made it with sour cream yet so I can’t compare the
      two. I don’t make clotted cream. Instead I make whipped cream & beat the heck put of it. It’s a tasty substitute in my opinion.7

  50. CindyHolmanLaFrance Reply

    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

    • thekitchenmagpie Reply

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

  51. 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?

    • thekitchenmagpie Reply

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

    • thekitchenmagpie Reply

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

  52. 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!

    • thekitchenmagpie Reply

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

  53. 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

  54. 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

  55. KrystineLewis Reply

    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!

  56. 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.

    • thekitchenmagpie Reply

      @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. 

  57. 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?

  58. 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!

    • 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

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

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

  61. Jenny Barrientos Reply

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

  62. LaurenBower Reply

    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 🙂

  63. Josie kenn Reply

    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

  64. 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!  : )

    • thekitchenmagpie Reply

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

  65. 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

  66. 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? 

  67. PenelopeFisher Reply

    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.

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

  69. 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.

  70. 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. 

    • thekitchenmagpie Reply

      @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!

  71. 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

    • thekitchenmagpie Reply

      @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!

  72. BriannaGiovannini Reply

    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!

  73. Corinne Moore Reply

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

  74. Sherry Brown Reply

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

  75. Karami Urbanoski Reply

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

  76. Rhonda Hogan Reply

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

  77. sarahewetzel Reply

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

  78. LonnieLangFacchina Reply

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

  79. ElyseFrancesEnger Reply

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

  80. 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? :):) 

  81. daisyduke32 Reply

    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

  82. Kelly and Em Reply

    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!

  83. FaithBrooks Reply

    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.

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

    • thekitchenmagpie Reply

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

  85. 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.

    • thekitchenmagpie Reply

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

  86. 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!

    • thekitchenmagpie Reply

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

  87. 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.  🙂

  88. 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. 

  89. Kathristal Reply

    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!

  90. 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!!!!

    • thekitchenmagpie Reply

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

  91. 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!

    • thekitchenmagpie Reply

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

  92. 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!

    • ClaudiaRivera Reply

      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!

  93. Amber Shirley Medeiros Reply

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

  94. 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!

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

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

    Signed,

    Your favorite Brit

  97. 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!

  98. 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!

  99. Carolyn Edgar Reply

    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.

  100. 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!

  101. 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! 😉

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

  103. 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?

    • 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!

  104. 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

  105. 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!

  106. 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!

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

  108. 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!

  109. 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.

  110. 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!

  111. 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.

  112. 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 🙂

  113. Maddy(collectingcardigans) Reply

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

    • Kathristal Reply

      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 Reply

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

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