Sour Cream Scones

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Sour Cream Scones are the perfect cross between American biscuits and British Scones. Light and airy with a glorious crust and a touch of sweetness, they're perfect to share with your coven along with a pot of tea. It's gonna be awesome.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 6 1x
  • Category: Baked Goods
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teasoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (3 ounces) cold unsalted butter, cut into small chunks
  • 3/8 (6 tablespoons) cup cold sour cream
  • 1 1/2 tablespoons cold water
  • 1 egg


  1. Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add your chunks of butter and use your fingers to squish the butter and flour together until you have a loose shaggy mixture.
  3. In a separate dish, whisk together sour cream, water, and egg. Add the wet ingredients to the dry ingredients and mix quickly and gently with a wooden spoon or rubber spatula until everything starts to stick together.
  4. I build my scones right on my parchment lined baking sheet. Sprinkle some flour onto the parchment, plop your dough onto the tray, and sprinkle some more flour on top to keep everything from sticking. Gently pat your dough into a rough rectangle until it's about an inch thick. Use a pizza cutter to cut the dough into six pieces. Gently lift each piece to spread it out a bit on the baking tray.
  5. Baking for abut 12 minutes or until lightly golden. Serve warm with all your favorite jam.


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