Sour Cream Scones

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Recipe Courtesy of

Servings: 12 servings
Prep Time: 30 min
Cook Time: 13 min
Difficulty: Easy

Ingredients Add to grocery list

2 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoon butter, cubed
1 cup sour cream
1   egg yolk
1/2 cup heavy cream
1/4 cup sugar in the raw





Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4-inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

Show: Paula's Home Cooking
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Reader Comments:


I am really interested in trying a scone recipe that uses sour cream. Yours looks interesting, however, you listed 1/2 cup of heavy cream in the ingredients but do not explain when it is added. Is heavy cream still used in the recipe, if so, should it be added when the sour cream is added?

By Dale Cady on December 18, 2012



By Nat on September 17, 2012



By annette49 on May 04, 2012


Outstanding recipe! I added dried cherries and grated orange peel' yum yum!!! Thank you so much! God Bless!

By Patti Chapman on October 23, 2011


Excellent recipe, easy to make with my small oven. Easy recipe to remind me of home.

By merrynp on September 04, 2011


I was disappointed with this recipe because the "sticky dough" never formed a ball after kneading. I kept adding flour because the dough just stuck to everything. Any suggestions? Also the scones were very small. I gave it 4 stars instead of 3 because my granddaughter loved them - called them "stones" - so I will try it again and assume I did something wrong. Did anyone make this recipe without using a food processor? Any suggestions about how to make the sticky dough less sticky? Thanks. Nancy

By Nancy Montalbano` on February 24, 2011


These are the best. I've printed this recipe off for everyone who's tried them. Awesome. Try them with Paula's Blueberry Lemon Jam. Wow. There's nothing better

By Anonymous on August 31, 2010


My Family & Friends love these scones and we add fresh blueberries or chocolate chips to give it an extra kick!!!!

By Anonymous on July 24, 2010


I have to question if the 2 tablespoons of baking powder is a misprint. I have many scone recipes and none of them call for anything near that. Should it perhaps be 2 teaspoons? All I know is that I could taste the baking powder in the final baked product. A fairly harsh bitter taste, so I wasn't too pleased. I intend to try the recipe again, decreasing it to 2 teaspoons to see if the result is better.

By samianhill on November 25, 2008

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