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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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Deb says
These are definitely the best scones EVER! They are so deliciously buttery I have to freeze the batches in three for fear of eaing them all in one sitting!
I divided the batch into three portions then added in my fruit. This way I could choose three different additions! Raisin, cranberries, and walnuts!
I have never commented on the recipes but this one I couldn’t leave without praise!
Kathleen Ziriakus Mccart says
I love your scones recipes! At my age, 79, that pastry cutter kills my arms! So I throw all the dry ingredients into the food processor add the cubed butter and pulse till it looks like sand. I then dump everything into a large bowl and follow your recipe. Works like a charm!
Shannon says
I’ve made these multiple times and I have no idea how others have issues with them being flat. I find this recipe to be perfect. Crispy on the outside and the perfect texture inside. I split the dough in three and make three different flavours.
Great recipe! Follow the instructions and just work the dough and don’t add extra milk. If you keep working it with your hands – the dough comes together! Be patient!
Shannon says
I’ve made these multiple times and I have no idea how others have issues with them being flat. I find this recipe to be perfect. Crispy on the outside and the perfect texture inside. I split the dough in three and make three different flavours.
Great recipe! Follow the instructions and just work the dough and don’t add extra milk. If you keep working it with your hands – the dough comes together! Be patient!
Kokum says
Been baking all my life. What a disaster! Anytime I try a new recipe I follow it exactly. These came out flat and I used frozen butter. Avoid avoid avoid I should have read the comments first. I will never use this recipe again.
James says
Toooooo much butter, one cup, flat. Making scones for decades, will never use this recipe again.
Lynn says
These came out totally flat. The dough was way too wet. I’m an experienced baker, followed the instructions carefully, can’t imagine what went wrong but very disappointed as I needed these for an event and didn’t have time to remake.
Nicole says
I just wanted to ask if I can make the dough up and cut into triangles and freeze before baking them, as I would like to just put them in the oven before company comes over. If anyone has any suggestions as to whether this would work and how much longer they should be cooked from frozen, it would be appreciated. Can’t wait to try this scone recipe, sounds amazing!
Maria says
This was only the second time I have tried a recipe for scones. It was an immediate hit with my family!!! I used light sour cream since I had too much of it on hand and the scones came out just as described they should in the recipe: crispy on the outside and soft on the inside. We ate them as is, so the 1 cup of sugar was the perfect amount of sweetness for our tastes. I used raisins this time, so next time I want to try dates and bits of chopped almonds. The prep time was much longer than the 10 minutes the recipe cited. By the time I gathered my ingredients, utensils, pans, bowls, and grated the butter, it took me over 45 min (I didn’t actually time myself) to measure out, mix, grate, and handle everything. No matter. The scones were awesome and I will experiment with some of fruits other cooks have tried. I do wish there was a healthier version. Do you have one?
Mireya Clark says
Great tasting scones and the dough comes out perfect and definitely not sticky. I used a food processor to mix everything in the order instructed by the recipe and was delighted with the outcome.
Gracie says
These are my go-to way to impress anyone. SO GOOD.
BRENDA says
I have been making these for the last few years and they are so good. Not a dry crumbly awful mess LOL. I have played around with different ingredients. I have made rasperrry white chocolate chip with almond glaze. Chocolate with chocolate mini chips and salted caramel chips with a caramel icing. The possibilities are endless.
Rosann says
This is the best scone receipe i have ever tried puffing the sour cream with baking soda is magical. The texture is perfect not to dry. This scone tasts like shortbread. Thanks for all you share
Cathie Turner says
I made these yesterday with very large fresh blueberries! They were delicious! Going to try them with raisins next time. I needed to add a little extra time to the baking as I pressed out 3 round “cakes” & left each one in the round to bake. I scored them before baking so that they could be broken apart after baking.
Kathleen Ziriakus Mccart says
Great idea! I’ll try that!
Sandra D says
This is my first time making scones and my 6 y.o. grandson and I give this recipe a “thumbs up” rating! When I told him it was my first time, he said I should keep a “list” so I showed him the recipe and said I was keeping it. I did add milk to it (probably about an 1/8 of a cup). I rolled the dough out and cut circles with a glass; I then put them into the fridge for about 10 minutes – I got 15 scones. The hardest part, which took the longest, was shredding the frozen butter 🙂
Nor says
This is an amazing scone recipe. 🙂 Really excellent, fluffy and crunchy at the same time. Got rave reviews from my tea group and will replace with one I had been using!
Mr. Kitchen Magpie says
I love when she makes these. I request them whenever I can… 😉
Laurie says
You mention the butter gets soft with your hands. Are you recommending hand-mixing the batter after adding the sour cream mixture to the flour mixture?
Sarah Williamson says
These are the best scone! I love scones but I have never actually baked them myself. I had some frozen blueberries that I needed to use up and found your recipe. I’m so glad I did! This will definitely be my go-to scone recipe! Now I need to try your chocolate chip banana scones! Thanks for the recipe.
tracey voigt says
why are these scones baed at 350 degrees instead of the normal 400.
Judy D. says
Absolute favorite the recipe has held true to its tastiness over the past two years I think that I’ve been making it I had to just give it credit I like using fresh blueberries they are the best. The techniques that she shares to making the scones are so essential to make you want to come out perfect
Sandy says
Great recipe, thank you! Do you have any quantities for other add-ins such as chocolate chips?
Mary says
I made this recipe using fresh cherries and lime zest. You are not kidding when you say best recipe ever!!
Judi says
I just want to thank you for the best scone recipe ever, and I love how versatile it is!! The first time I made this recipe, I used blueberries with lemon zest and the rest is history! Our daughter-in-law owns a coffee shop and she asked if I would bake scones for her. I worked in her kitchen and loved every minute of experimenting with different fruits, etc.Due to health issues, I am not working there anymore, but she just asked me if I would consider coming in to make “scone squares”. Evidently, sometimes customers don’t want a whole scone to go with their coffee,but they want “a little something”.
Any ideas if I could make this in pan form, without losing its texture/flavor?
Eileen Nelson says
I thought this was a very good scone recipe! Though, I used buttermilk instead of sour cream and added frozen mango for the fruit as that’s all I had. A successful experiment 😬. The scones were fluffy and not too messy to make. I would brush with egg or milk wash in future as the pale colour did not appear too appetizing. Tasted great tho. Thank you for sharing 😊
Sue says
Made these this morning. Usually my scones turn out like hockey pucks. These turned out amazing!!. I used grated frozen butter as I can’t use my hands too much. Going to try them with raspberries next. Thank you for the recipe
Radha Raghunath says
How can I make it eggless?
Marietta Wiley-Marges says
I’m vegetarian and have been baking without eggs for 48 years. Most people don’t believe you can’t bake without eggs until they experience it. I substitute 1 egg with 1 or 2 heaping Tbsp of yogurt or sour cream. Bon appetit!!!
Omega Mama says
This recipe was way to dry as is. I had to add 2 cups of sour cream instead of the 1.
Joanne says
Has anyone made these as/with orange & craisins? If so how did they turn out and what measurements did you use on the orange (orange juice, zest? One, both?) and craisins, how much? Thanks for any assistance you can give me!
Mr. Kitchen Magpie says
It should work quite well, Karlynn has made tons of variations of scones. In fact, quite a few of them are on this site.
Judi says
Hi, Joanne, I have made this recipe with orange and craisins and it was wonderful!! I used orange zest and squeezed so fresh orange juice in the batter.I used the same amount of craisens as fruit. While still warm, I made a glaze with confectioners sugar, orange zest and OJ and drizzled the scones with it. It is a favorite!!
Liliana says
Hi!
I’ve made these scones before and I am never going to back to any other recipe – these were by far the most tender! In fact, I love them so much that I have decided to bring them in for my AP Calculus as a pre-holiday break surprise! That’s where my question comes in: one of my friends in the class is gluten free, so do you know if this recipe would work with a one-to-one gluten free all purpose flour substitution? Has anyone ever tried that and/or have any predictions? Thank you so much, and I look forward to spreading the cheer of these Insanely delicious scones 🙂
Liliana says
I forgot to leave them the five star rating they deserve!!
Feisty Granny says
My son (54) has to eat GF and that 1 to 1 (aka Cup 4 Cup) works like using regular flour – others can’t tell the difference.
DONNA says
I have made a lot of scones in my time and this is the best recipe by far. BRAVO!!
Patty says
By far the best scones I have ever baked.. the poofy sour cream makes all the difference!!! I used unsalted butter and added a little more salt and put them in the freezer for 15 minutes before baking.. they turned out soft with a great taste.
Jean says
HOW MUCH TIME IN THE FRICCIN OVEN??????
Mary says
15 to 20 minutes
Jay says
Is it possible to add cinnamon to the scone?
Frances says
Don’t Make These Scones . . unless you can resist eating the entire batch in one sitting!!! Yes, they really are the best scones ever. I’ve been addicted to them ever since I had high tea in B.C. at the Empress Hotel. Every recipe I tried, though, seemed a little lacking. Some use too much baking powder, giving them a slightly “off” aftertaste. Some were too crispy, others too biscuit-y, and some were more like shortbread. However, this recipe is absolutely perfect. Mine baked up nice and crispy on the outside and tender on the inside. I’ve baked them with and without the fruit. I have even adjusted the sugar level, and they’ve turned out just great. Tip: If you like your scones on the sweet side (as in a dessert), use the entire 1 cup. If you’re eating them with clotted cream and jam and want to reduce the sweetness, use 1/2 cup. They taste just as great, and the reduced sugar doesn’t change the texture at all. The only way I have not made them is as a savory scone. I imagine they would do just fine with some cheese or bits of jalapeno. I tried the triangle cutting method and also the rounded method. I think Karlynn’s triangle method makes a better textured scone. It gives the scone more crispy surfaces. Yum! P.S. If you can resist eating them all in one day, they keep well for a week or so when wrapped individually in plastic and stored in the refrigerator. I lightly re-heat them in the toaster oven.
Cindy says
I’m excited to try these. Thank you for the tip. I like my scones less sweet. It’s nice to know you tried it and it worked well!
Lisa Zacchio says
Made these again, added craisins, yellow raisins, and fresh orange zest…..wow!
Have also made them with mini semi sweet chips, and the kids devour them.