Sour Cream Scones

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Tea Time

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
13 min
Level:
Easy
Yield:
12 servings

Times:

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

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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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Comments & Reviews

recipe Sour Cream Scones
vickie North Little Rock, AR 02-09-2010
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Wonderful!
Rated: 5 stars out of 5

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! Read more
recipe Sour Cream Scones
Lisa Arlington, TX 02-03-2010
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Real good
Rated: 4 stars out of 5

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!Read more
recipe Sour Cream Scones
Brieanne Santa Clarita, CA 12-18-2009
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Easy But Biscuity
Rated: 3 stars out of 5

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.Read more
recipe Sour Cream Scones
Cari Baltimore, MD 12-13-2009
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Really tasty!
Rated: 4 stars out of 5

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!Read more
recipe Sour Cream Scones
Judy Tularosa, NM 11-14-2009
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Error in scone recipe
Rated: 1 stars out of 5

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.Read more
recipe Sour Cream Scones
David Forest, VA 10-18-2009
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The perfect Scone
Rated: 5 stars out of 5

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. Read more