Here's a quick and easy scone recipe you can whip up on a moment's notice - even when the butter is still cold!

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

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  • Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.

  • Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.

  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts

314.17 calories; 5.43 g protein; 36.4 g carbohydrates; 2.47 g dietary-fiber; 6.11 g sugars; 16.91 g fat; 10.41 g saturated-fat; 41.73 mg cholesterol; 506.87 IU vitamin-a-iu; 3.61 mg niacin-equivalents; 0.07 mg vitamin-b6; 0.24 mg vitamin-c; 52.31 mcg folate; 148.72 mg calcium; 1.92 mg iron; 30.08 mg magnesium; 135.88 mg potassium; 426.13 mg sodium; 0.26 mg thiamin; 152.15 calories-from-fat; 45 percent-of-calories-from-carbs; 47 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 29 percent-of-calories-from-sat-fat


Reviews (16)

Read All Reviews

Most helpful positive review

mauigirl
02/13/2013
Perfect! The only change I made was to glaze them. Thanks for sharing!
(6)

Most helpful critical review

julias1
04/01/2012
Uses all purpose flour instead of wheat. Scones did not rise like I expected so they were dense. Flavor was good.
(3)
17 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 5
  • 3 Rating Star 1
Gramshe
01/17/2017
For the flakiest scones use frozen butter grated on the coarse side of a box grater. The little flakes of butter mix in so well no need to use a pastry blender. I too used all AP flour for light delicate scones.
(9)
mauigirl
02/13/2013
Perfect! The only change I made was to glaze them. Thanks for sharing!
(6)
Anonymous
10/13/2011
nice recipe.
(6)
AmyLynn
01/13/2014
I read the reviews first before making this recipe. I followed everyone's advice and used all purpose flour instead of whole wheat flour. They are really good. Moist and flavourful in the middle. I brushed them with a milk wash on top so they wouldnt dry out and they tasted amazing. Thank you for sharing this recipe. I would definitely recommend this recipe to anyone.
(5)
julias1
04/01/2012
Uses all purpose flour instead of wheat. Scones did not rise like I expected so they were dense. Flavor was good.
(3)
ElinM
08/21/2016
I used this recipe since it didn't call for eggs and I was out. I made several other change though too - greek yogurt instead of sour cream milk instead of half & half and almond extract instead of vanilla. I also added a cup of fresh mulberries. They are super moist and have a great flavor. I'll make them again for sure!
(1)
Ktrekker
05/04/2015
Yummy. Used all AP flour. Served with a little cinnamon sugar sooo good
(1)
Dominique574
01/18/2017
A I used all AP flour and whole milk. These went fast. I immediately made a second batch. So good.
(1)
JoyTowardsBaking
01/29/2017
These were absolutely amazing! I made Carmel and sugar sauce to go with! I highly recommend you do the same! Carmel sauce: Melt 2 tbs butter add 1 1/2 cup of sugar semis a lot but it goes a long way melt together. Add 2-3 tbs of milk. Enjoy warm. And sugar sauce is just powder sugar and milk stored together! Enjoy!
(1)