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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.


The Best Scone Recipe Ever

I have been baking these scones for as long as I can remember. I think, sometimes, that my husband married me for my baking. Not all of it, but some. He has admitted, in a sugar-induced haze, that he married me so he could savor my butter tarts every Christmas. Now, don’t go getting all excited, I mean butter tarts, there are no sneaky innuendos or double meanings implied there. My family’s recipe for butter tarts. Yup. Savor them he does. Or is the word inhale?

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

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


Do Scones Have Eggs?

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

Scones Recipe Video

Simple, Easy Scones Ingredients


  • 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


 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.


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!




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

4.87 from 66 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
  • 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.
  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.

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!


  1. These are great. Was out of sour cream so substituted half and half mixed with vinegar. Added orange rind and juice and chopped fresh cranberries. Keeper!

    • Made your recipe for the best ever scones. I was thrilled with the simplicity of the recipe and you are so right they are simply delicious, thx

    • These are so delicious best recipe ever, did not change a thing.

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  3. These are great scones! I wanted to experiment with different flavors. I put in half white sugar and substituted brown sugar for the other half, added cinnamon, and frosted with a maple cream glaze. Turned out beautifully! I also made a batch adding cheddar cheese and bacon and that came out wonderfully as well. The base recipe is not too sweet and allows savory add ins as well! Thanks!

    • Judy Wizniuk Reply

      These are the BEST SCONES I have ever tasted! 5 Stars for sure!!! Thank you for sharing this delicious recipe!

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  5. Rachel CUMMING Reply

    I just made these and they tasted delicious. However, I cut them rather large (only ended up about 8 pieces) because I thought they wouldnt rise much. One look at them in the oven and I was in a panic. They looked bloated and leaking butter.
    However after they cooked a bit longer (I went the full twenty then a little longer for the ones that I added raspberry) and they cooled off and set, they were excellent.

    • My daughter and I made these today – our first scones ever! We did short the sugar a tad (which I tend to do on a lot of recipes these days). Not raisin people and we were sadly out of berries, so we used pecans and cinnamon chips. They are excellent – we’ll make them again!! Thanks 😉

  6. James Daniel Reply

    These scenes are the best! I’ve gone to these several times over the last few years, great recipe here.

  7. Donna Morris Reply

    Howdee from our little hobby farm in Lacoochee, FL. My daughter’s name is also aberrant from the usual – not Carolyn or Karleen. It’s Karialyn (care-ee-al-lynn. So, naturally I am drawn to YOUR recipe . . . not somebody with a mundane name.
    I first ventured into scone baking when Mo Rocca presented some lady’s recipe on his program. Now I’m set to try yours. Mise en place . . .

  8. Well crap… 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.

  9. 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

  10. 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.

      • I agree, these are the best scones ever! I have been making them for years. I always use soft butter and add 1/4 tsp. Of cream of tartar. I use my kitchen aid and it works great. I also freeze them before I bake them, that way I can mix them up one day and bake them at will. My favorite ones are dark chocolate , caramel, with sea salt. My second is pumpkin pie with maple drizzle.

      • Donna Morris Reply

        Howdee from our little hobby farm in Lacoochee, FL. My daughter’s name is also aberrant from the usual – not Carolyn or Karleen. It’s Karialyn (care-ee-al-lynn. So, naturally I am drawn to YOUR recipe . . . not somebody with a mundane name.
        I first ventured into scone baking when Mo Rocca presented some lady’s recipe on his program. Now I’m set to try yours. Mise en place . . .

  11. 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.

  12. 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!!

    • Marie, I am always experimenting with this recipe to make new flavors. I would use orange extract and orange zest. I have also used mandarin oranges that have been patted dry. You could just make an orange drizzle or glaze to put on top. I have even made a couple of savory ones, yum yum.

  13. 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!!

  14. 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 was wondering if I could substitute Greek yogurt in tjis recipe. Glad I read your comment.

    • 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

  15. 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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  19. 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!!!!

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

  21. 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.

  22. Gilhan Lee Reply

    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.

  23. Bethany Young Reply

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

  24. 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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  26. 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.

  27. 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. 😀

  28. 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!

  29. 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.

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

  31. 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!

  32. 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.

  33. 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!

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

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

  36. 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!

  37. 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!

  38. 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!

  39. 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.

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

  41. 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?

  42. 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.

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