Sour Cream Scones

Total Time:
43 min
20 min
10 min
13 min

12 servings

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons 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.

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4.2 52
Much better than Paula's other heavy cream only recipe I've used. These were about as moist as you can get for a scone. I added cocoa powder and walnuts to mine. I think next time I will try adding some chocolate chips as well. item not reviewed by moderator and published
The baking powder amount in this recipe is too high. I should have listened to the reviewers who stated that these scones were bitter, and trusted my instincts, but I'd never used sour cream in a scone recipe and thought that maybe the additional baking powder was needed to counteract the acidic sour cream. A fundamental failure and a waste of good ingredients. Also, it is frustrating that several reviews note an oven temp difference between the online recipe and the TV episode, and yet it has not been corrected or clarified by FN. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
So good! Delicious taste, wonderful texture. I added dried cranberries, but that was only change. Will make again! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 ; item not reviewed by moderator and published

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