Sour Cream Scones

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I love scones and these are amazing. Here is a tip to make them even better: Be sure to use Baking Powder that is Aluminum Free, such as Argo. It does not have the slight "bitterness" from the aluminum that regular baking powder has.

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These scones were so very good. I had them with strawberry preserves and they just melted in my mouth. I also tried them by adding chocolate chips to the batter. The kids really enjoyed them. Thanks Paula for a easy to follow recipe. I will keep this one and try them over and over again.

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So good! Delicious taste, wonderful texture. I added dried cranberries, but that was only change. Will make again!

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This scones were really good. There were also easier to make than other scones I have made before because you put everything in the food processor. Next time I may put some craisins or cranberrys in but they were very good with some jam at brunch.

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For the guest at my daughters 12th birthday (slumber party breakfast I made these scones, paired with a simple homemade blueberry jam, along with your recipe for candied sausage, and scrambled eggs w/ fresh basil. The kids raved (my hubby and I too, all had seconds, one even asked for the recipe to take home for their parent to make them, and they all asked if they could move in. The scones were not only easy, simple, and light, but absolutely scrumptious! I did use raw sugar from Maui on the top instead of the sugar in the raw. I do not own a food processor but was totally doable and easy to do by hand. This recipe is now part of our permanent family menu and have them on the menu this next week.

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These were great! My boys ate 2 each!
I skipped the food processor so as not to overmix, sifted the dry ingredients, cut in the butter, mixed the wet ingredients in gently. Then I dumped onto a floured board and gently rolled into a nice ball and patted down, then cut into triangles.
I did add the zest of one orange and some chopped Belgian chocolate.
But I would give this 5 stars even w/o the add-ins. These would be just perfect with fresh berry jam or marmalade, or even lemon curd.

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I followed this recipe exactly as stated. It was so mushy/sticky that I had to add another 1/4 c. flour and it was still so sticky that they were "drop" scones instead of cut into triangles. Flavor, however, was very good. I think I will try again using 1/2 of all the wet ingredients to see if I can get a better consistency.

Betty 68
Greenville, NC

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Love, love, love them! Never made scones before and bakery purchased are always too dry for me. There is no need to knead this dough, less handeling is better. Tiny bench flour and just little handeling. I add dried cranberries. Fantastic! My son WAS not a fan of scones but he loves these. Must be the cruchy sweet topping. Thank you Paula ;

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I had my oven temp at 350 degrees instead of 400 and it turned out well. I added dried cherries, almond flavoring and almonds to the recipe - very tasty. To prevent your scones from being too dry, keep an eye on the scones, like checking them at 8 to 10 minutes in the oven, and baking them on the underside of the baking sheet so the bottoms don't burn. Also, don't mix the dough too long. This is the first time I baked scones and I didn't realize that they were so easy to make. We ate them fresh out of the oven, warm, and split them and added jam.

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Not too bad, fluffy but good scone flavor.