Sour Cream Scones

Total Time:
43 min
Prep:
20 min
Inactive:
10 min
Cook:
13 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 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
Directions

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 53
Always read the reviews first and trust your inner chef instincts !!  Too much baking powder makes them bitter. Didn't have to throw them away, ...but. Food network should test and proofread these recipes if they want to maintain any kind of standards item not reviewed by moderator and published
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
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. item not reviewed by moderator and published
Not too bad, fluffy but good scone flavor. item not reviewed by moderator and published
i thought sour cream scones sounded good, but they were just ok, good with warm beverage i guess but definitely not on my favorites list. item not reviewed by moderator and published
I made these scones and found them to be very good. Of course, I mixed in some chocolate chips for an extra treat! I agree with a previous reviewer about working with a very cold surface AND not to over mix. I actually put a bag of frozen vegetables on my work station for about 15 minutes prior. Also, I watched the episode and confirm that 350 degrees is the right temperature. Note that scones are not generally moist but rather a cross between a cookie and biscuit so you shouldn't expect cake like results. item not reviewed by moderator and published
These are just ok. They don't have much flavor and were a bit dry. I made the recipe exactly except that as others suggested I used 2 teaspoons of baking powder instead of 2 tablespoons. I baked at 400, but I see a poster saying she said 350 on the show. Try 350 and maybe they won't dry out like mine did. I'm a big Paula Deen fan, but these are just ho hum. Not bad, but not great. item not reviewed by moderator and published
These scones are great but you must NOT over mix in food processor or over "knead" or you will certainly have a dry product. In fact, I can't even call it kneading so much as just gently folding mixture together (one, two, then three) then forming a square. Also, work on a very cold (floured) surface by placing a (clean) frozen bag/product on your work surface for several minutes prior to "kneading." One change to the recipe (after reading everyone's comments) is that I used 1 tbl. of baking powder vs the 2 tbl. the recipe called for and it turned out well. Also, I saw the episode and Paula does state (twice in fact) to bake in a 350 degree preheated oven for 12 to 14 minutes! Also, to aid a reviewer's question about where the heavy cream comes in - it's at the end, right before sprinkling raw sugar on top. The cream is brushed on and used as Paula states to add sheen and help the sugar adhere to the scones prior to placing in oven. Next time, I think I will change it up with a brown sugar and cinnamon combination into both the batter and on top of the scones to welcome the upcoming fall season. item not reviewed by moderator and published
Very easy and quick to put together. I love "dump everythinhg in the processor "recipes. Nigella has a good cupcakr recipe that like that. I made recipe as it was and had absolutey no bitternwss. I must have used too much flour when I rolled mine out. They were dry and chalky. If I make them again I will definately LIGHTLY flour my roll out board. . item not reviewed by moderator and published
I made this recipe and forgot the Baking Powder completely and they turned out great...but then again, I have never made them before. They came out fluffy and have a nice flavor and not sour but just sweet enough. I will try it again with the Baking Powder but at least I know I can do it without and still be okay. item not reviewed by moderator and published
I beleive you need to brush the cream on top before baking. And I agree, the baking powder needs to be very fresh for optimum taste! item not reviewed by moderator and published
I couldn't find anywhere in the recipe where you add 1/2 cup heavy cream. I made it without and turned out fine. item not reviewed by moderator and published
Great recipe! I did a double take on the baking powder measurement, too, but then I followed the recipe as written and they were delicious - no bitter taste at all. Best of all they were in the oven in about 15 minutes after I got the ingredients out and ready. I made an orange glaze and they were off the hook. As to how to make them, pat them out into a big square, then cut the square into four squares and then cut each smaller square diagonally in an X. Makes 16 triangles. Hope this helps. item not reviewed by moderator and published
I'm glad I read the reviews and took the suggestion to alter the baking powder to 2 teaspoons. These were easy to make, and tasted great. However their texture was definitely more biscuit than scone. I'll definitley make them again though. item not reviewed by moderator and published
I watched the show for Feb. 9th, and Miss Paula said to put these into a preheated 350 degree oven, but the recipe says 400 degrees. She also cut into 8 triangles but the recipe says to cut into 16. How did everyone else do theirs, I've not made these yet, but they look yummy and can't wait to try them. Thanks item not reviewed by moderator and published
I read the comments about the bitter taste of the excess baking pwd. so I decided to cut it down to 1 1/2 tbls. just in case. I did not taste a bitter taste at all. In fact, these are so light and delicious. Next time I will go ahead and add the total 2 tbls. as directed. I'm a little confused that so many people had the same result of bitterness and so many people did not experience that. My baking pwd is new and that is the only thing that I can figure might make the difference. I will make these again and often. I loved that they were so quick and easy to make. What a delight! item not reviewed by moderator and published
I had no problem with the 2 T baking powder either. Do you suppose those other gals used baking soda thinking it was powder???? That would be bitter alright! item not reviewed by moderator and published
These scones are really delicious and the easiest of the many scone recipes I've ever tried. However, these do not really taste like scones to me. The sour cream and high butter content make them very rich and much more biscuit like. They are good, but not suitable to a light tea break with cream and jams. item not reviewed by moderator and published
I loved this recipe. It baked perfectly for me as instructed. I did add a little cinnamon to the dough at the kneading stage to create swirls and then to the tops with the sugar. I made them for a family tea party and there weren't any left! item not reviewed by moderator and published
The reason these taste bitter is because the recipe lists "2 tablespoons baking powder" as an ingredient. This should be 2 TEASPOONS. I should have taken the time to look up other scone recipes; most use 2 teaspoons baking powder. I hate to waste good ingredients, but at least my goats enjoyed them. item not reviewed by moderator and published
I don't understand the "bitter" comments. This was a PERFECT Scone recipe. Absolutely worth trying. Scones are NOT supposed to be super sweet. Now, I have a sweet tooth, and love a good dessert.......Scones ARE NOT dessert people!!!! Don't listen to the suggestions about the baking powder.....this recipe is perfect as-is. item not reviewed by moderator and published
I read all the reviews, good and bad, and was hesitant to try this with such mixed opinions, especially with regard to bitterness and the possibility that the baking power measurement was wrong. I watched Paula's segment online, confirmed that she says to use 2T, so I gave it a try (although I admit I used slightly less than 2T). I loved the result, and so did my guests. I served with rasberry rhubarb jam. Next time I'll offer several jam/preserve options. And I may even play around with adding nuts, and maybe a hint of vanilla as was mentioned in an earlier review. But I loved them just the way they were. I am not a fan of super sweet baked goods, so these were perfect for me. Since others may want more sweet it's nice that everyone is able to customize their scone sweeness with preserves/jams. You won't like these if you're looking for typical sweet baked good. And you won't like these if you're looking for a denser/heavier scone; these are like the perfect cross between a biscuit and scope, much lighter. Also worth mentioning that the raw sugar was key. Adds a bit of sweet, and a nice texture/crunch. Don't skip this ingredient. I highly recommend this! item not reviewed by moderator and published
They were very bitter. I needed to rinse my mouth after tasting. I have never tried baking Scones before. When i compared other recipes the baking powder was much less then the 2 tablespoons per 2 cups of flours. 1 tsp. probably would be sufficient. item not reviewed by moderator and published
I think the amount of baking powder and/or baking soda is in error in the recipe. Has anyone noticed this and figured out what the correct amount(s) should be? The scones have a distinctly bitter taste when following the printed recipe. Jim item not reviewed by moderator and published
These scones were delicious! I followed the recipe to a T and they came out wonderful! I got up this morning and made a batch to bring to work and left half plain and the other half with orange glaze. I brought strawberry jelly for those who might want some. They were gone in a blink of an eye. The orange glazed ones were gone first. They were very light, not heavy like most scones you get. Remind you of a biscuit texture. Thanks Paula, I'll be serving these next weekend at my ladies brunch. Jeannie item not reviewed by moderator and published
Perfectly delicious the way this is written, although I tend to agree on the amount of baking powder being a bit less...I like the way they puff up and are just a bit lighter than a traditional ENGLISH scone.I have, in the past used cream cheese instead of the butter, but with sour cream it is sort of redundant here... I agree with the other commenters that this is a great base to add things to. The FIRST thing that came to mind was a tsp. vanilla, about 1 T. orange zest, and a nice orange juice glaze for the top made from orange juice, a little soft butter, and powdered sugar... The addition of dried cherries and pistachios would be excellent, too along with a touch of almond extract....I SHOULDN'T give away all my secrets, because I have a cookbook in the works..Comming to a store near you as soon as I can get the right publisher!! item not reviewed by moderator and published
A very simple and easy recipe. Unfortunately they were horrible. Bitter--------To much baking powder. Should it be 2 tsp. baking powder and not 2 tbs. item not reviewed by moderator and published
This was the best scone recipe i've found..Its quick and easy and they came out delicious. I've added other ingredients such as dried fruit.choc. or white choc chips. They still came out yummy... item not reviewed by moderator and published
They weren't as dry and flaky as traditional scones. They were still yummy for being a different kind of scone. They also didn't rise as tall as traditional scones, so you couldn't fill them with jam or anything, bummer! I'm sure if I'd seen how she cooked it on her show and how the scones were supposed to look, they may have came out better. item not reviewed by moderator and published
i made it with whole wheat flour and added banana chunks....soooo good! and filling! item not reviewed by moderator and published
they tasted really bitter. and i just didn't like them at all. i tried tyler florence's recipe the same day and they were amazing. item not reviewed by moderator and published
melt in your mouth good, im used to traditional English fruit scone this is the first plain scone ive really emjoyed item not reviewed by moderator and published
Having been a lover of scones since childhood, I was taken completely by surprise, with these. Easy to make, and far lighter than any scone I've tasted, these are a must make! Great taste of a scone without being a heavy weight! Thanks Paula item not reviewed by moderator and published
I can see using this recipe for years to come. It was easy to make, even without a food processor, and oh so rich. I actually had some homemade strawberry fig preserves on hand that I used and cream cheese. Great for meetings or to take to a gathering. item not reviewed by moderator and published
Thank You Paula your receipes are always delicious and worth trying . They were very moist and melted in your mouth. item not reviewed by moderator and published
I added the grated rind of one orange and mini chocolate chips and glazed them with an orange glaze. I will make these again and again, using other variations on the basic recipe. item not reviewed by moderator and published
Well, I thought these turned out better than any scone I've ever had! I thought I had plenty of sour cream and didn't though....thought it would be o.k. but the dough was dry while combining so I just threw in a couple of spoonfuls of cottage cheese to give it the moisture that it was missing without the whole cup of sour cream and gave that a whirl. Yumm....Can't wait to try these with the correct ingredients! I even bought some raw sugar for the top next time. Have to go make some jam now! Just wish we had fresh figs in Colorado... item not reviewed by moderator and published
First time ever treid to make scones. Bst I have ever tasted!!! item not reviewed by moderator and published
These are great, crunchy on the outside and tender on the inside! item not reviewed by moderator and published
The recipe was so simple! I added a little bit of cinnamon and vanilla extract to the dough. Instead of the heavy cream, I just used french vanilla coffee creamer that I found in my fridge. The recipe is easy to modify to your likings. I'm sure chocolate chips or dried cranberries would be awesome. item not reviewed by moderator and published
but still very very good! A southern twist on the scone. ;o) item not reviewed by moderator and published
Very easy and VERY good! item not reviewed by moderator and published
This was so easy, it was a big hit. item not reviewed by moderator and published
This was the best and easiest scone recipe I have ever made. Love Paula,her recipes are great... item not reviewed by moderator and published

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