Clicky

The Best Scones Ever

These delicious, buttery scones are crisp on the outside and soft scone heaven inside. These ARE the best scones you will ever try!

Jump to RecipePinSave to Favorites

Site Index Blueberry Raisins Scones

This post may contain affiliate links. See my privacy policy for details.

This is my beloved 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. Slather these with clotted cream for the perfect combination!

Why I Think You’ll Love These Scones!

  • This recipe yields eighteen perfectly delicious, crispy, buttery scones.
  • These scones are SO good that the recipe is in my second cookbook!
  • Once you try these scones, you won’t make any other type again.

This Really is the Ultimate Scones Recipe

I have been baking these scones for as long as I can remember. Sometimes, I think 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 to savor my butter tarts every Christmas. Now, don’t get all excited. I mean, butter tarts. There are no sneaky innuendos or double meanings implied there.

Ingredient Notes

I use sour cream and an egg to make the ultimate rich scones. Just read all of the rave reviews below from readers who have made these—I don’t call anything the best unless I think it is!

Sour cream 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.

How to Divide and Cut Scone Dough into Even Pieces

This method will work with any scone recipe, simply portion out the dough into two disks (12 scone yield recipes) or 3 disks (larger 18 scone yield like this recipe.) Form a log of dough that is even in thickness.

Cut the dough into three equal portions. Form each disk into a circle one inch thick, gently shaping and patting it into a circle (width ranges from 6 to 7 inches).

Cut each circle into six pieces to yield eighteen scones.

How to Arrange the Scones on the Baking Sheet

Lay the little pie-like pieces onto the baking sheets. Blueberries and other fresh fruit like to stick, so grease your baking sheets if you are using these. I use a good non-stick sheet, but my raisin scones don’t stick to it. Make sure there is space between the scones, as shown.

Karlynn’s 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 don’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 overwork the dough, refrigerate the scone triangles before you bake them to get the butter hard again.

Happy baking! Let me know in the comments below if you have tried these and what you think!

Love,

Karlynn

The Best Scones Recipe

These delicious, buttery scones are crisp on the outside and soft scone heaven inside. These ARE the best scones you will ever try!
4.94 from 284 votes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Breakfast Meals
Cuisine
British
Servings
18 scones
Calories
288
Author
Karlynn Johnston

Ingredients
 

  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter cold or frozen is best
  • 1 large egg
  • 1 cup raisins blueberries, or other fruit pieces work

Instructions
 

  • Preheat your oven to 350 °F. Get out an extra large baking sheet or two baking sheets that fit into your oven. Lightly grease the baking sheets.
  • In a large glass measuring cup, mix the sour cream and baking soda. Let it bubble.
  • In a very large mixing bowl whisk together the flour, sugar, baking powder, and salt.
  • Grate the cold butter into the dry mixture. Or you can also 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.
  • Beat the egg and mix in into the sour cream in the measuring cup.
  • Add the sour cream mixture into the dry mixture, working it in.
  • The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed, add a tablespoon or two of milk until the dough JUST comes together, you want a dry dough, not a gluey one!
  • When the dough is combined, mix in the fruit.
  • 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. Place the cut scones on the baking sheet with space between
  • Bake for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully! Remove and let cool for a few minutes on the baking sheet , then remove and cool completely on a baking rack.
  • Store in a closed container at room tempertature for up to 5 days. You can also freeze them for up to 3 months.

Recipe Video

Recipe Notes

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.
  • You can substitute in currants for a very traditional scone!
  • Make sure to read my Step by Step How to Make Perfect Scones. It will totally help you with cutting the scones up!

Nutrition Information

Calories: 288kcal, Carbohydrates: 39g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 282mg, Potassium: 164mg, Fiber: 1g, Sugar: 12g, Vitamin A: 410IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Pin this recipe to your Breakfast or Desserts Boards and Remember to FOLLOW ME ON PINTEREST! 

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

Karlynn Johnston

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

Learn more about me

Site Index Blueberry Raisins Scones

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Louise Cantin says

    I have tried NUMEROUS scone recipes and this one is by far the very best. However I substituted raisins for cranberries, added the zest of two lemons and added lemon extract. Brought them out for our snack cross country skiing today and everyone agreed they were the very best.
    Thank you for the great recipe!

  2. Linda Styles says

    I set the oven at 350 as per directions but the scones certainly weren’t done in 15 mins. I think the temperature is wrong.

    • Mr. Kitchen Magpie says

      I can assure you they are definitely not wrong. It’s more likely that your oven doesn’t run at the correct temperature or you made an error with the ingredients somehow. Not all ovens are the same, some run hotter, some run cooler. Elevation can also have a factor so it’s something you need to be aware of with any recipe, your times may always vary slightly.5 stars

  3. Lauren says

    I’ve made these a dozen times, and no question, the best is right!! I now want to try a savory version with cheese. Any idea of how much cheese I should put in? Cheers and thanks!

  4. Megan says

    Best scones ever! They are a little messy to make, but I power through for the big batch of yummy scones! Sometimes I add a little half and half if the dough is too dry.
    I divide the dough in half and add the berries to half and chocolate chips to other half, as some of our kids will only eat chocolate chip scones and the others will eat blueberry scones.5 stars

  5. Kristin says

    Just made these using Greek yogurt, instead of sour cream, as it was all we had. Also added a little dried orange zest to the dry ingredients, and a tsp of vanilla extract to the wet. Delicious! We did have to cook them about 30 minutes, though, instead of 15-20. I think we might have made them too thick 🙂5 stars

  6. Pina says

    Can i turn this recipe into savory scones? Minus the sugar & add cheese instead of fruit?

    • Laura says

      I did! I used about 1/8 cup of sugar, and mixed in some green onion and shredded parmesan and they turned out nicely!

    • Dan M Appel says

      Can I substitute plain yoghurt for the sour cream in the scone recipe? Or half yoghurt? It also foams up like the sour cream.

  7. Joanne says

    Thank you for your always fun descriptions of your recipes ! My question – can I divide the portions and then add the berries, raisins etc – this way I have 3 types of scones rather than 18 of the same ??

    • Mr. Kitchen Magpie says

      Hi annie,

      We have thousands of recipes, it’s not always easy to answer every question that comes in but we do our best.

  8. Maria says

    Hi. Thanks for the great recipe with your awesome funny humor!
    I just love the scones especially with the raisins5 stars

    • Mr. Kitchen Magpie says

      As in whole wheat? You could certainly try but since we have not tested it, we can’t make any promises.

  9. Karen Lynch says

    Do you know if I use yogurt in place of sour cream? Thanks.

      • Mr. Kitchen Magpie says

        You can try.. I can’t promise it will work as we haven’t.

      • Kristin says

        we just made these and used greek yogurt, instead of sour cream, as it’s what we had. I think it’s a perfectly workable substitution, as they came out just fine 🙂5 stars

  10. Donna Lee says

    I have made this scone recipe many times since finding it; it’s wonderful!! I’m wondering if the scones always turn out very fall-apart tender, of if that’s an indication of something I’m doing wrong. I always make them in my food processor.5 stars

  11. Preeti says

    can you freeze unbaked scones and then thaw them before baking at another time ?

    • Stephanie says

      I do it with this recipe all the time. Best recipe ever but since it’s just me I only bake one third at a time and always try and have one in the freezer for when I get a craving.

  12. Paddy says

    Wow, first attempt at making scones and now I am sold! Husband and I loved them. I added some grated lemon rind into the batter and also drizzled a little icing infused with lemon extract. Thanks for sharing, love how the sour cream fluffed up! Lemon and blueberries yum!5 stars

  13. Leslie says

    I have made this recipe, and I agree. They are truly the best. Thank you for sharing the recipe with us.

    • Daphne says

      I have made this recipe…. 3 or 4 things now. The dough does not come together. I’ve even reduced the flour… Any suggestions to what I’m doing incorrectly???

  14. Paul Cerniglia says

    Just came out-perfect!
    I used dried cherries. Mine needed the full 20 minutes. Deelish!
    Thanks for a great recipe.5 stars

  15. Kim Beaulieu says

    I have been using a lot of recipes with sour cream lately so I was very intrigued by your recipe…so I made them this morning…I divided it in half…made one with chocolate chips and the other with blueberries…I topped the blueberry with an orange glaze and the chocolate chip one with a chocolate glaze…they both were fabulous…this will definitely be my scone recipe from now on 😉

  16. Chris Maier says

    Oops, I forgot the salt but they still tasted good. Next time I think I’ll do an egg (or milk) wash on top just before baking. I also used a glass to cut them into circles instead of. wedges. That’s what my auntie taught me in Scotland. I also used raisins instead of blueberries. Soak raisins in warm water for 15 minutes then drain before adding to dry ingredients.

  17. cathy-anne mcclintock says

    Girl…..I’ve been making my Nona’s ‘traditional’ scone recipe from the UK for years. THIS is totally a different style and COMPLETELY AH….MAZING!!!!! I chose to add fresh raspberries and serve with a home made Devonshire cream. Everyone loved it!!
    You are officially the Scone ‘Queen’. Thank you for sharing!!
    Cathy-Anne5 stars

    • Catherine Paul says

      Are they quite soft to touch when you take them out or should i cook them longer?

  18. Sandra Amos says

    Can I just ask you please is the flour all purpose or s. r.? Maybe all purpose as the recipe has baking powder and baking soda added?
    Thank you.
    But maybe not when I look at quantities.
    Undecided 😉

      • Daphne says

        I have made this recipe…. 3 or 4 things now. The dough does not come together. I’ve even reduced the flour… Any suggestions to what I’m doing incorrectly???

        • Carol says

          Daphne, Did you work the last bit of dry ingredients into the dough with your hands? The first time I made these I was also wondering if there was too much flour. However I followed her instructions bu mixing the last bits in carefully and she was right. The warmth from my hands must have melted the butter a bit and the dough came together nicely. I had taken a shortcut and hadn’t read the full post, just the recipe.5 stars

        • patti says

          this is THE scone recipe. my husband loves them. its my go to. and i love her humour

          i find i need to add more sour cream but its all good4 stars

  19. Richard G says

    Tried your scone recipe just over two weeks ago. Well needless to say, I’ve made five batches since then. They are THE BEST.
    Thank You
    Richard G

    • Meliss Boyd says

      Making them this am….yum
      You are too funny love your humor. I am with you on burning down the house. I was already following you on Pintrest….and did not know it. 😁 Googled sour cream scones and boom there you were. Thank you 💟

  20. Shannon says

    This recipe is amazing! I grated the butter and that worked awesome.

    I separated the dough into thirds prior to adding the raisins. Then to each plain dough I added raisins to one, dried cranberries and lemon zest to another and mini chocolate chips to the last one. That way the whole family had a scone flavour they love. I kept the scones I wasn’t baking in fridge until it was time to bake. Serious amazing and better than most bakeries. This recipe is a winner- give it a try!5 stars

  21. Lisa Zacchio says

    After trying unsuccessfully to find a good scone for my very picky 93 year old British mom (too dry, not enough raisins, not enough taste, etc) I decided to try and make them myself. This recipe is a winner. Mom said this is the best scone she has ever had. Says they taste just like the ones her mom used to make. I used sultanas, or as we Americans call them….golden raisins. I added a milk wash and some sugar/cinnamon on top. Anyone who tasted them loved them. It’s nice to be able to eat a scone without having to drown it in butter. These scones are so moist and flavorful. Thank you for this recipe.5 stars

  22. Jennifer says

    Love love love this recipe, I accidentally put 500ml of sour cream and they still turned out awesome.
    I was weary about adding frozen berries I thought maybe they would make the scones too moist. Nope they were amazing!
    I also prefer to put my oven on convection. This way the tops get a little golden. Thank you for adding this recipe, it’s by far my favorite.5 stars

    • Rekha says

      Any way to afjust this recipe for an egg free version?

  23. Joyc e says

    Karlynn, I had a craving for scones this weekend and I’ve tried different recipes with no satisfaction,,,Until, I found your recipe on Pinterest and I just had to comment. The really are “The Best Scones Ever” recipe. I was also leery of the egg/sour cream method, but wow! They are awesome! There used to be an Irish coffee shop in the center of my town, I loved the scones there and missed having a place to cure my craving, but now I’ll just make this recipe! Thank you and best wishes to you and your blog??5 stars

    • Marie says

      What weight is a cup. In Yorkshire England we use measures. Sad I know.

      • Mary Lou says

        Hey Marie–1 cup of dry ingredients is about 250mL. I think you can also use grams, so about 250 grams. I brought my US measuring cups and teaspoons with me when I moved to the UK but if you have a kitchen scale and a good conversion chart, you should be good to go. Best of luck!!!

  24. Michael says

    I just saved your scone recipe and I have a question. I’ve been trying different recipes and getting ok scones but am still trying for best ever! Your recipe with sour cream and huge butter amounts looks intriguing. I found yours by looking at Google images and the raisin scones look like beautiful. I noticed in the recipe that the blueberry ones look entirely different and more like what I’ve been making. Just curious about the difference Thank5 stars

  25. Janina says

    I am always leery when someone claims the title of “best ever” but in this case it is true. I made these the other day, following the recipe exactly and these are excellent. I love them and will only be using this recipe for my scones from now on. Thank you for sharing!5 stars

    • Deborah Lourenco says

      This was the first scone recipe I ever tried and I never felt any desire to find another. I leave in a place full of its own deliciousness, but alas, NO scones! Having met these in New England I knew I just had to learn to make them by myself and in comes the Magpie. Your recipe is the best ever and I’m so so grateful that you took the time to share it with the world! I bake them in a hot humid tropical city and so every step is followed by some fridge chilling time, but I use the extra time to clean up as I go. I’m currently in the process of cooking up some clotted cream to see if these can taste even more decadent. Thank you, thank you, THANK YOU!5 stars

    • Jocelyne Michaluk says

      Do you soak the raisins before putting them in. If so for how long

      • jacqueline says

        I added freshly squeezed o.j. and rind:) It was deviously delicious:)

Leave a Comment or Recipe Tip

Recipe Rating




EMAIL YOURSELF THIS RECIPE!
Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!