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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.
Slather these with clotted cream for the perfect combination!
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 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 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!
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.
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.”
More pretty.
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.
It…poofs…up.
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.
Add your cup of sugar.
Add in your 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.
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.
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.
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!
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.
Beat the egg slightly.
Take your poofy sour cream and your egg and add them in.
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.
Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches).
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.
Cut each circle 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.
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.
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 recipes here on The Kitchen Magpie!
- Glazed Meyer Lemon Scones
- Christmas Cherry Scones
- Chocolate Chip Banana Bread Scones
- Pumpkin Spice Scones
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
Scone Recipe: The Best Scones Ever
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Breakfast Meals
- Cuisine
- British
- Servings
- 18
- Calories
- 287
- Author
- Karlynn Johnston
Ingredients
- 1 cup of sour cream
- 1 teaspoon baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of butter
- 1 egg
- 1 cup of blueberries or raisins or whatever fruit you want.
Instructions
- Kick the tires & light the fires to 350 degrees.
- Take your bowl with your cup of sour cream, and mix in the baking soda.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- 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.
- 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 milk until it’s combined. The secret to a good scone is a drier dough, not gluey.
- When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
- 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.
- 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!
- Serve and enjoy!
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
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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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!
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.
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!
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.
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 🙂
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!
“Ducky” says
Your hubby? (Pastry blender)🙂
Raymond Scarpa says
Best scones ever.
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.
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 ??
annie says
Lotsa unanswered questions here⁉️
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.
Maria says
Hi. Thanks for the great recipe with your awesome funny humor!
I just love the scones especially with the raisins
Rosemarie says
Good day…would wheat flour work ?…
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.
Karen Lynch says
Do you know if I use yogurt in place of sour cream? Thanks.
Ann says
Can I use yogurt instead of sour cream
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 🙂
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.
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.
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!
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???
Deb says
Has anyone subbed greek yougurt for the sour cream
Kristin says
yep. works just fine 🙂
Paul Cerniglia says
Just came out-perfect!
I used dried cherries. Mine needed the full 20 minutes. Deelish!
Thanks for a great recipe.
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 😉
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.
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-Anne
Catherine Paul says
Are they quite soft to touch when you take them out or should i cook them longer?
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 😉
Karlynn says
all purpose!
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.
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 good
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 💟
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!
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.
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.
Rekha says
Any way to afjust this recipe for an egg free version?
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??
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!!!
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 Thank
Rosemarie says
Good day…would wheat flour work ?…
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!
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!
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:)