Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Recipe Summary

Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

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  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

  • In a small bowl, whisk sour cream and egg until smooth.

  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Cranberry-Orange Scones

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Cherry-Almond Scones

Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

319 calories; protein 4.9g 10% DV; carbohydrates 41.1g 13% DV; fat 15.5g 24% DV; cholesterol 60.1mg 20% DV; sodium 249.3mg 10% DV. Full Nutrition

Reviews (2291)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2007
I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work. But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly. Easy but so delicious! I omitted the raisins and added butter scotch chips instead - they were a hit. But I'm sure I will try a lot of different add-ons in the future. Great recipe! Read More
(1807)

Most helpful critical review

Rating: 3 stars
01/29/2012
I found these to be tasty but more of a cakey cookie than a scone. I prefer my scones more like biscuits, less cakey. Read More
(33)
2870 Ratings
  • 5 star values: 2570
  • 4 star values: 241
  • 3 star values: 46
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
05/16/2007
I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work. But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly. Easy but so delicious! I omitted the raisins and added butter scotch chips instead - they were a hit. But I'm sure I will try a lot of different add-ons in the future. Great recipe! Read More
(1807)
Rating: 5 stars
12/26/2004
I mixed these up using my food processor and the results were fantastic... and so easy.. put flour and dry ingredients in first... spin the butter around til it flakes... then add the sour cream, eggs and dried fruit..til it forms a ball... then proceed with the recipe as written. I tried both apricots and cranberries... and the results were fantastic... So easy... and much easier than grating the butter.. and the handmixing... (I broke my right arm on November 3rd.. so handmixing anything is out for awhile.. makes holiday cooking inconvenient)... These could get to be addictive!! Read More
(797)
Rating: 5 stars
11/12/2007
What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. But sticky is an understatement! Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. This is the best scone recipe I've tried and it's a definite make-again and again! Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I will never consider another recipe for scones, this one is the absolute best. Read More
(751)
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Rating: 5 stars
05/01/2007
Great recipe! I used salted cold butter from the fridge and just cut it into the dough. My first batch was made with grated cheddar, second batch with fresh strawberries and my third batch with ham, cheese and green onions (sprinkled cheddar on top) all in 3 days! They went right away and they looked so pretty! This recipe is great as a base - add whatever you want for the flavour of the day! Read More
(464)
Rating: 5 stars
06/18/2011
I used this recipe as a base for my espresso cafe and they are one of our most popular sellers. I increased the sugar from 65g to 75g however and I do not use frozen butter and then grate it. I initially started following this recipe as it was written and found it to be far too time consuming and labor intensive with the frozen butter. It may work fine for home users but when I have 8 other batches of scones to produce as well as 15 dozen batches of bagel dough that's proofing that need to be pulled and shaped at a specific time, grating the frozen butter seemed to be an unnecessary step. I melt the butter and they come out perfect every time. My oven (non-convection, exposed elements at 25' above sea level) I bake these 5 degrees F down (395f) and at exactly 15 minutes on every batch. I also lightly top them with raw sugar before baking. The Cherry-Almond variant, I add a few sliced almonds to the mix and on the top for a bit of "bling" and I drop the 155g of sour cream to 105g, otherwise the almond extract makes the dough a bit too soft. I also make a Maple-Pecan, Bacon-Cheddar, Jalepeno-Cheddar and Sausage-Chive version. This recipe is a great base for any scone you want to make. I would encourage anyone wanting to make scones, either at home or in their restaurant/cafe to not forget that scones aren't always just a sweet treat with fruits, nuts and berries, you can make them into a great small meal by adding meats and herbs. Don't be afraid to experiment! Read More
(352)
Rating: 5 stars
01/30/2007
Excellent basic scone recipe. It allowed for substitutions nicely. I used half white and half whole grain flours to up the nutritional value (1/2 cup oat flour and 1/2 cup whole wheat pastry four plus 2 TBSP ground flax seed.) I divided the dough in half and put chocolate chips in one half (alas, I hate currants and raisins!)and unsweetened finely shredded coconut & chocolate chips in the other half. Mmm, yummy, and halfway healthy too. Some other suggested "additions" are: craisins and white chips, lemon zest and orange flavored craisins, hazelnuts and toffee chunks, walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon, pecans and Kraftmaid caramels cut into fourths... use your imagination and create scones to die for! Read More
(340)
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Rating: 5 stars
10/19/2006
I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they were the best scones they had ever had!!! Read More
(310)
Rating: 5 stars
02/07/2006
These are the best scones I have ever eaten! I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor. The first time I made these, I did dried crannberry with orange zest. The second time, I did fresh blueberries with walnuts. I liked the cranberry recipe best. Bust my husband and daughter liked the blueberry. I made a frosting for the left overs. It had confectioners sugar, almond extract and orange juice. I dunked the scones in when they were completely cooled. And they were excellent with coffee the next day. Read More
(307)
Rating: 5 stars
03/27/2006
I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn't go for. So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times. Dumped in the wet ingredients and pulsed just until combined. MUCH easier, (probably took a total of 1 minute) and texture is the same. These are excellent! For the raisin version, I suggest adding a generous amount of cinnamon. The cherry/almond combination is wonderful. I also did a lemon/blueberry and a lemon/cranberry batch but definitely use fresh grated lemon rind along with lemon extract. Read More
(252)
Rating: 3 stars
01/29/2012
I found these to be tasty but more of a cakey cookie than a scone. I prefer my scones more like biscuits, less cakey. Read More
(33)