Amazing Delicious Sour Cream Scones
Sour cream scones are my favorite! They are light and vanilla-infused and have a slight tang. And they are also the chameleons of the scone world. They love add-ins like fruit or chocolate and they can also change into a scrumptious savory treat by adding things like cheese and chives.
Today let’s make Sour Cream Scones! They are light and flaky and tender.
Scones sometimes get a bad rap! But they shouldn’t. If made right they are a culinary delight.
I’m making sour cream scones with a silky vanilla glaze and a healthy sprinkling of sanding sugar for that extra sweet crunch.
I always say I’m not much of a baker, but since Covid I’ve been in the kitchen more and more making easy baked treats.
WHAT ARE SCONES
Scones fall into the baking category called quick breads. That means they are quick to make because they use a chemical leaving (baking powder) and not yeast.
Here’s one thing to remember… scones are not biscuits! Biscuits have flaky layers. And they do not have a cake-like consistency.
Well, actually my scones have little layers too but they are also crumbly and moist with a craggy surface so butter and glazes and jams can puddle in them. And they have a bit of cakey feel.
It’s the way I treat the butter in the recipe that makes these scones so wonderful to eat.
Scones can be cut from the dough with round cutters, or make into triangles by forming the dough into a round “pie” and then cutting the pie into wedges. Or they can be “dropped”.
SOUR CREAM SCONE TIPS
One of the things we need to know when making sour cream scones is the sour cream will impede the rising action of the leaven.
So, I experimented with increasing the amount of baking soda and baking powder in my sour cream recipe. And the results were amazing!
The other thing you need to know is Sour Cream scones are not sweet. It’s important to add a glaze or sugar on top of the scones after they cool to add sweetness. I add both.
And they are even better when served with jam or lemon curd.
BEST SCONE TIP
My best overall scone making tip is to keep the scones cold! It’s best to refrigerate them after they are cut into triangles and before they go into the oven.
If the ingredients, and especially the butter, is not cold the scones will spread out in the oven and the texture of the scone will be ruined.
Keeping the scones cold is such an easy fix for baking perfect scones!
One tip I have read about is to refrigerate the flour in all in the refrigerator before shingling the butter into the flour.
YUMMY BUTTER
Let’s talk about butter. The butter in the scones gives them that delicious buttery flavor but it does so much more! It gives scones lift and crumbly layers!
I think of scone dough a like like pie dough! It should not be overworked and butter should not disappear into the batter! You should be able to see butter bits or even small chunks!
I like to shingle my butter. This is a fancy way of saying I lightly squish the butter cubes between my thumb and index finger.
Doing this breaks the cubes of butter down a bit and it also creates the perfect little chunks of butter to incorporate into the scone dough.
This works like magic! When the cold butter hits the hot air of the oven the steam from the butter evaporates lifting the dough around it creating nice light crumbly layers and crags. It leaves behind the delicious butterfat and flavor!
Here’s how all the layers look when the scones come out of the oven.
Look at all that layered craggy deliciousness!
One caution, if you have very warm hands then don’t shingle your butter. You will end up with melted butter!
If your hands are hot or you don’t want to give shingling a try you can use a pastry cutter or cut the butter into the flour with two knives.
MIX DRY AND WET INGREDIENTS SEPARATELY
One very basic baking method is to mix dry ingredients together…
And then in a separate bowl mix the wet ingredients together…
And in this recipe the wet ingredients get mixed into the dry by creating a well in the middle of the dry ingredients and dumping the wet ingredients into it.
Then gently mix the ingredients together until all the flour is hydrated and forms a shaggy dough. The secret to tender scones is to NOT over mix the ingredients!
HOW TO FORM THE DOUGH
These scones could not be easier to make. I just turned out my dough onto a piece of parchment paper on my counter and formed a 6 inch round with my hands.
I wanted the crags and holes that make scones such a wonderful host for butter, glazes, and honey!
Then I cut each scone into a wedge. Just like cutting a pie!
SOUR CREAM SCONES AND ADD-INS
If you make one scone recipe sour cream scones should be it!
They are the perfect foil for all kinds of dried fruits and chocolate and nuts and candy pieces. As well as savory add-ins like bacon and onions and cheese and herbs.
Fresh fruit does not work well in this recipe. But no problem, there are so many other add-in options!
WHEN SCONES ARE BEST
Scones taste best when they are fresh. Bake them, let them cool on wire rack, glaze them and then eat them!
To eat leftover scones, it’s best to toast them on a baking sheet in the oven and serve them with butter and jam. Actually, I love to eat a scone this way!
CAN I FREEZE THE SCONES
Yes, actually this is a fabulous way to bake just what you need!
After you have cut the scones into 8 triangles they can be put on a parchment-lined baking sheet and freeze individually.
When they have frozen, wrap them in heavy-duty aluminum foil and slip them in a freezer bag.
Brush them with cream and bake according to the recipe directions but just a little longer.
THE RECIPE
SOUR CREAM SCONES
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 TBS baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter cut into cubes
- 1/2 cup full fat sour cream
- 1/4 cup whole milk or cream
- 1 large egg, beaten
- 1 cup confectioner's sugar
- 1 TBS whole milk or cream
- 1/2 tsp pure vanilla
- sanding sugar, optional
Instructions
- Preheat the oven to 400 °.
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Add the cold butter to the flour and toss to coat.
- Using your thumbs and fingers shingle the butter into the flour as directed in the post.
- In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
- Make a well in the dry ingredients and add the egg /sour cream mixture.
- Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
- Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
- Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
- Chill the wedges for 30 minutes in the refrigerator.
- Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
- When the scones are done cool them completely on a wire rack.
- Make a glaze.
- Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
- Drizzle on top of the cooled scones.
- Sprinkle sanding sugar over the scones liberally.
- Serve with butter and jam or lemon curd.
I hope you will give these scrumptious all-purpose scones a try! I’m making savory ones with this recipe to go with a pot roast I have planned. Doesn’t that sound yummy?
YOU MIGHT LIKE THESE OTHER YUMMY STONEGABLE RECIPES
MAPLE GLAZED BANANA BREAD SCONES
THE BEST BUTTER TOPPED BEER BREAD
SCRUMPTIOUS AND BEAUTIFUL RHUBARB GALETTE
GLAZED STREUSEL TOPPED ZUCCHINI BREAD
I am too busy today to bake these but definitely this week. They look wonderful. Thanks for all the photos of the process.
You are so welcome!
Thanks for all the photos of the process, these look wonderful and will be baked soon.
Thanks, Patricia!
These look wonderful! I did not know unbaked scones could be frozen . Always learning something new here. Thanks!
I’ve been looking for a good scone recipe….I love them! Could you use light or fat free sour cream in this recipe?
I think you could but it will certainly alter the taste.
Good Morning Yvonne: I am so looking forward to making your Sour Cream Scones, they look wonderful. I hope you have a great day.
Sincerely,
Marilyn Petitto
I just took mine out of the oven. I added lemon zest, lemon and vanilla extract, sliced almonds and cranberries. I followed your instructions exactly for not working the dough, mixing butter in with hands, and refrigerating dough prior to baking. My scones are not nearly as fluffy/high as yours. They didn’t rise much thru baking and my baking powder and soda is good. Im not sure the reason ?
Sorry, Jody! Maybe it’s the addition of the extra ingredients. Adding too many things probably made them too heavy to rise. I hope they were good.
Yvonne,
I made your scone recipe yesterday and it was delicious! I added chocolate chips and can think of several other combinations I want to try; this one is a keeper. Thank you so much for sharing!
Jennie
So glad you enjoyed them Jennifer!
My scones raised beautifully, then fell. What did I do Wrong? Thank You
Oh, no!!! Maybe your baking soda was old. Baking soda needs to be fresh or it will not do its job.
I made them this morning and I added dried tart cherries. They were moist and delicious. The only thing is mine didn’t look like yours with all the layers. Mine resembled more cake like inside and very tender. Will try again.
Did you shingle the flour and butter? That’s what creates the layers. Read about singling in the body of the post.
Yvonne, I love your blog— have followed for years. I adore scones. I’ve experimented with making scones, with some success, but love all these great tips about your scones in this post. I want to try my hand at this. Yours look AMAZING. Appreciate you!
Just remember to “shingle the butter” as shown. This will give you light and tasty scones. And make sure to put something sweet on them like jam as scones are not very sweet.
This looks so good! Is it good with other mix ins?
Oh, yes! Mix in what you like.
Thanks for sharing! Do they freeze well?
Yes, I think I wrote about how to freeze scones in the body of the post. Freeze after forming them. Then bake the frozen adding a little more baking time. Hope this is helpful
NEED TO KNOW! Is this the same as the previous Sour Cream Scones recipe that I have used on this blog before??
That was my go-to scones recipe and my family LOVES it but I can’t find it anymore!!
Yes, it is Stephanie. The images in the recipe were just so horrible. I took new images and added more relevant content. I’m so happy you are enjoying the scones.
I added a t of cinnamon and 1/4 c raisins and sprinkled with cinnamon sugar. They tasted amazing and were light and flaky. The dough was super sticky and they spread alot! Not the prettiest scones, but they tasted so good that I gave them 5 stars!
Next time refrigerate the scones for a bit before baking.
Hello! I’m really interested in making these a savory scone with fresh rosemary and likely a cheese. What would you recommend I finish them with? It seems the glaze might not fit with a savory take. Also, do you recommend shingling the butter over using a pastry blender? Or is it just a matter of preference? Thank you!
I would use a bit of butter flavored with the herb of your choice to glaze the scones. Shingling gives the scones layers of buttery goodness and a pastry cutter makes a more cake-like scone. Both are delicious.
I made my scones but did not rise like yours. Tasted delicious. The dough seemed good, chilled and baked them? What type of flour do you use?
Hi Debbie, I use all purpose flour. Maybe the baking soda is no longer active.
Try it with a new can of baking soda.
Thank you for the Scones recipe. It looked too delicious to pass it by.
I hope you like them.
I love the tips you gave. I did not know about putting them in the fridge. I can’t wait to try that. Thank you so much
It looks delicious and can’t wait to try with some fresh homemade jam . Love Scones.
I just love scones and yours look wonderful! I can’t wait to try making them. They certainly look easy enough and they absolutely look mouth watering! Wonder how’s these would be with blueberries? ? mmmm
I’ve been dreaming about making scones lately……guess I’ll actually have to make them now that you have posted this delicious sounding recipe! Thank you!
These look delicious! I can’t wait to try them!
Yvonne I have never made scones but this recipe and great pictures makes it look easy! Thanks for all your recipes, I love your Friday food posts!
Love scones and these sound delicious.
These scones look delicious and I will definately be making them.
Oh yikes! On my next baking binge for sure! Thank you much!
I make biscuit all the time but haven’t made many scone. The texture is often dry. So I would like to try these and get that flaky texture.
These look yummy. Cant wait to try
Nice recipe!
Definitely want to try this recipe
I can no longer at gluten so I’m going to have to find a decent gluten free flour and make some of your fabulous recipes!
These scones look so good! I have come to depend on your recipes. They are all so good and quickly become family favorites.
Thank you so much for the Sour Cream Scone Recipe!! I will try…love scones!
I have to admit I’ve never had a scone let alone make them. This recipe sounds really good and they look delicious! I’m going to have to try these soon. Thanks for sharing the recipe!
i love this recipe! this time i’m adding blueberries! Delish!!! Thanks!!!
The scones look fabulous, I can’t wait to make some and try them out!!
Thanks for the yummy recipe but especially for the detailed tips and photos!
It’s too hot here to bake, but this would be a good recipe for a tea party this Fall and Winter.
What a perfect time for this recipe — I was just looking for quick easy scones recipes and found this. Thank you so much for sharing with us!
Not only are they delish – they are much more economical than going to a bakery and buying them. And that is very important now more than ever.
Thank you for all your yummy recipes. I find some that bring back memories from my Mom and days before. You are so talented in many ways. You brighten my day when I see an email in my box, just waiting to see what I can learn from you.
Cant wait to make these scones and I will definitly be adding some fruit as you suggest
Thank you again.
Thanks for all the tips! These sound delicious!
Yum, they look delicious! Definitely will make these for a weekend breakfast. Add some preserves and fresh fruit to the table and it will be a wonderful treat. Thanks for sharing the recipe!
Yummy!
Scones!What can be better at a Spring Tea or any time?!. I love your recipe’s and food choices to share.
I love a good scone recipe. This one is great, so basic which allows you to change it up with different ingredients.
Very delicious, thanks for sharing with us.
Your scone recipe looks light and moist. Can’t wait to try it!! I am partial to scones, devonshire cream, and tea.
These look scrumptious! I WILL be making them!
I love the recipes you share! Looking forward to making these scones. ?
I love scones for breakfast with my coffee. Yum!
Delicious recipe! Great tips. I use a orange juice glaze for extra flavor!
Can’t wait to make these for my hubby’s birthday…he loves scones! Thank you for taking the guess work out of making these!!!!
Yummy buttter always a necessity!
Your recipes are really worth a second look!!!!
Sour cream scones sound delightful. I am saving that recipe! Thank you!
Love scones! They are easy to make and so delicious!
Yvonne, these scones are delicious and my grandchildren love them too. Especially when I cut them in smaller triangles. They call them petite scones.
I especially like how detailed you are with the directions and that you provide pictures. So many young cooks don’t know “why” we cook/bake the way we do. For success there really is a right way!!!
Your detail reminds me that not everyone has cooked as many years as I have. You have simplified the process and of learning by trial and error!
Keep up the good work. You’re a blessing to me every day of the week.
Denise
I LOVE scones having lived in the UK for 12 yrs in the early days of my marriage. I have to say yours look a bit more than JUST scones, Will try your version when we have out of town company (from the UK). I know they will love these. Thanks for sharing.
Can’t wait to try this recipe!
I love scones, so I had to make this recipe. They were delicious. served them at a brunch I had for some friends.
I will be making these beautiful scones soon! Thank you for the details in the recipe!
Can’t wait to try it!
I will have to try this recipe. I love scones. My husband loved biscuits. It was a treat for me whenever we defaulted to my wants and I made scones. These sound delicious. Thank you for all the recipes. My family loves the one with the rolled zucchini ribbon slices and grape tomatoes with balsamic glaze. We have made it twice!
I read each blog post via email and I enjoy your style and array of subjects! The various links that you post are great!
Scones are my husband’s favorite treat for breakfast. I like to get up early on Sat and have them in the oven when he gets up. Makes my honey-do list easier to read and finish.
Those scones look so yummy! I can’t wait to try and make them!
The recipes on your block are always top notch. Thank you for sharing.
My husband loves to make scones. Thanks for the recipe!
I don’t care for scones but these look amazing. I am not a baker so not sure if mine would even turn out.
I’m not a baker, either. But these are soooo good!
Thank you for posting this recipe, Yvonne. These scones look delicious and I really appreciate the tips, photos and commentary on your blog post.. I will be trying the recipe later this week and will let you know how they turn out.
Sincerely,
Millie
Thanks, Mille! I hope you enjoy the recipe.
These are one of my favorite scones recipes!! Almost as good as your lemon bundt cake! Almost.
Definitely going to have to try this!
love making scones thanks for yours
I have always enjoyed baking, however I have to admit that I am not the best scone baker in the world. Perhaps your Sour Cream Scones will be my breakthrough recipe! I gave it a 5star rating because it sounds so dang wonderful!!
Those look so gooood! I don’t cook but love looking for new recipes.
I’ve always be intimidated to make scones but your recipe came out perfectly!
Yum! I learned how to bake a proper scone by following your banana bread scone recipe and directions (HUGE hit, by the way). Cannot wait to try out your sour cream scone recipe and test different add-ins 🙂
I´ve seen your recipe many months ago. But last weekend I dit some bakery for breakfast. They are really gorgeous! I made them twice and now they are waiting for some surprising visitors in the freezer Really a phantasmic idea from you Yvonne!.
I have made and enjoyed so many of your recipes, will be making these yummy looking scones soon. Thanks
Thank you for that recipe, I am giving to my husband, he is the cook and baker of the family….can’t wait to try them, they look scrumptious!
These look amazing!
Your scone recipe is so yummy and fun to make. What a great tip you gave us, to refrigerate them after they are cut and before they go into the oven. It works!
Your design Ideas and inspirations for our home and spirit are beautiful.
And my grandkids love your fun facts! They couldn’t stop giggling when I told them a group of porcupines are called “prickle”
What are your thoughts about leaving the scones in the refrigerator more than 30 minutes before baking? I’d like to make them the night before and bake them in the morning.
I think that would be fine. Make sure to cover them well. Merry Christmas.
I followed recipe exactly. However my dough looked far too runny. Even once chilled, I wasn’t even able to do anything but “drop” the dough. Cutting scone wedges was just impossible. Sadly, my “scones” turned out more like a bread~cookie.
I’m SO SAD 🙁
*Any chance I should have only added the wet ingredients until I achieved the desired texture? I added ALL the wet ingredients thinking all was mandatory to the recipe’s success.
Please advise, as the FLAVOR of my puffy~cookies is YUMMY!!!
Hi Mammy! I’m so sorry! These are so foolproof. I’m not sure what went wrong. You might want to try them again.
These scones are delicious! Overall I am really pleased with how mine turned out, although they were more cakey than i expected. It could be that I overworked the dough a bit too much. I also added some craisins and white chocolate chips and they are so good! I will definitely be trying other variations of this recipe!
I’ve always wanted to try making scones but was quite intimidated by them. Gave this a shot today and WOW, they were a hit. The only question I have is whether or not you’ve ever tried making them in a scone pan? I have a gas oven and even after 16 years in our home, still have issues with edges baking faster than the middle of most anything I bake. I just wonder if a scone pan would help or anyone had other suggestions! Thank you so much for posting and love your recipes!!!
Hi Jill, I’m so glad you tried the scones. I have never made scones in a scone pan. Why not give it a try and let us know if that worked.
I will do that and let you all know! Need to get one and see how it works:)
Thanks so much!!
I did make these in a scone pan and am happy to report they turned out great. Baked perfectly through and no burnt edges. Although they didn’t quite have the rough edges s when I made them on a baking sheet. Either way, they were amazing and I am hooked on this recipe. Yvonne, thanks for sharing so much with us!
So glad you enjoyed them Jill!
I’ve made scones for years using an old classic cream scones recipe but was intrigued with your sour cream version to use for savory herb scones. Do you still add the same amount of sugar for savory? I don’t add sugar to my recipe when making the savory version
I would not add sugar to a savory scone, Pat. You are right.
These look so good! I can’t wait to try them. Both my husband and I could use a lighter version, just wondering if you can use fat free cream? Maybe stevia?
Thanks, Kay
Give it a try Kay and let me know.
Have you ever made the scones with Greek yogurt instead of sour cream?
No, I’m not a very experienced baker, so I use only sour cream.