Classic Scones

by , Updated June 30, 2017
print These basic scones are filled with dried cranberries, but feel free to use dried blueberries, raisins, or currants in this recipe. Scones are a great way to start the morning!

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes



Heat oven to 400 F. Grease a cookie sheet or line with silicone baking mat or parchment paper.

Whisk egg with the sour cream until blended and smooth.

Combine the flour, 1/3 cup sugar, baking powder, salt, soda, and dried cranberries, blueberries, or raisins in a mixing bowl.

Using a pastry cutter, work the butter in lightly, until the mixture is like a meal with some pea size pieces of butter. Stir in the egg and sour cream mixture until the mixture begins to clump together. Shape dough into a ball with hands on a floured work surface.

Pat the dough into a circle about 3/4 inch thick. Cut into 8 triangles and sprinkle with a little sugar or a cinnamon-sugar mixture. Arrange the scones about 1 to 2 inches apart on the prepared baking sheet.

Bake for about 16 to 18 minutes, until golden brown. Let cool in the pan on a rack. Serve warm or at room temperature with butter and syrup or jam.

Makes 8 scones

Calories per scone: 315


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