On a chilly night, this is a fantastic hot salad to serve. This can be altered to your preferences and goes well with any dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 tablespoons unsalted butter, frozen
- ½ cup raisins (or dried currants)
- ½ cup sour cream
- 1 large egg
- 1 teaspoon white sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
- Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
- Whisk sour cream and egg together in a small bowl until combined.
- Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
- Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
- Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 249 mg |
| Sugars | 15 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My fav scone recipe and I have tried quite a few. Very adaptable to changes . I add a lil extra baking powder for a lil extra fluff. This recipe works well with a one for one GF flour too. Its a bit of a mess forming , but I find that dumping the ingredients after mixing on parchment, helps me form a nice circle.
I added orange infused cranberries
Great starting point for any sweet, soft scones. If you want a traditional dry scone you will need to try a diff recipe. I like to use yogurt if I don’t have sour cream on hand and chocolate chips are always a winner.
These are always yummy!
I just made these, the 4th recent recipe! THESE ARE THE VERY BEST OUT all of THEM! I will only make this recipe from now on! I substituted Greek yogurt for the sour cream. I even cut the recipe in half, so not to make too many! I whipped the egg and used only 1/2! These are great!
I’ve made these at least 30 times and as long as I understand the oven I am using, they come out great every time with the recipe as described, except that i stopped using frozen butter, just cold. No difference noted. I usually add chopped pecans because, well, I like pecans.
These turn out perfect every time and are a hit in my family. I often substitute candied orange peel for the raisins and add a little orange zest.
I have now made these a couple times, one with blueberries and latest with cherries and almond. The direction to bake on lower rack caused the first batch to burn on the bottom, or something did, but the cherry ones I did on the center rack are perfect and look beautiful. Thanks for this easy recipe if you use a food processor for the butter.
I have made these many many times and ALWAYS delicious. Crispy on the outside, moist on the inside with just the right sweetness. Today I made “red, white and blue” scones with 1/2c chopped fresh strawberries and 1/2c fresh blueberries tossed into the dry mix after I’ve cut in the butter. Fantastic!
Super easy and wonderful. I changed up the raisins for frozen chopped strawberries outrageous. Thank you! Love it!
This recipe was awesome! Easy, no complicated instructions – usually have everything on hand. I will tell you this from now on I will always have a stick of butter in my freezer to always be ready to make these for company. Every recipe that I have mad from Allrecipes has been fantastic. The video on the side is also a plus so you can see what the steps should look like. I am an accomplished baker an these scones are the best!
One of the easiest recipes for scones- really good tasting too.
Great recipe! I used orange zest and cranberries…yumm!
excellent recipe and easy directions to follow! The only change I made was to the sour cream I used 1/2 cup light and fit blueberry yogurt. My scones had fresh blueberries, so they came out wonderful. The photo I’m using shows my scones still cooking.
I have made this recipe three times. I’ve made the orange cranberry, chocolate chip and to my guys request chocolate cover raisins. I’ve made them into smaller sizes because of diabetes but they were so good I didn’t just eat one. I haven’t done a glaze on them, just sugar but they are excellent and easy to make! I’m going to try to make pumpkin and I will make lemon blueberry. I think this is a great recipe and very SIMPLE!! Thank you!
I absolutely love this recipe!! We’ve been using it for the last 6 years. We used to own a bakery and were known for our scones!! We added a secret ingredient to make it just ours and do all sorts of mix-ins but love this for the base! Thank you for sharing it.
Made these for the Coronation of King Charles. I made them the night before and put the dough in the refrigerator to cut out the next morning. I think that made a difference in handling and cutting the dough as it went very quickly and wasn’t terribly sticky. I made the orange cranberry variation and they were delicious. Crunchy on the outside, moist on the inside. I added additional orange zest – almost double the amount recommended – and am glad I did as, even with the additional zest, the orange flavor is very subtle. Will make these again but will refrigerate my dough overnight and use additional zest for the orange variation.
I made this recipe to watch the coronation of Prince Charles to King Charles. I enjoyed a pot of tea and these fabulous scones. They were moist and melt in your mouth delicious. I used dried cranberries and almond flavoring. This will be the only recipe that I will ever use. Long live the king!
I am practicing on these for a Coronation Tea I’m giving. I have never made scones and these are soooo good! My neighbor was my Guinea pig as I can count on her for honesty. I made them with dried cranberries, orange zest and walnuts and dried blueberries, lemon zest and walnuts.
I love this recipe and have made them many times but they don’t brown much. Anyone have any suggestions ? Thanks Nanabupa
These scones turned out wonderfully. I made them for my wife on Valentines Day, with chocolate covered strawberries, and Devonshire cream. She loved every bite!