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Lately, I have been on a scone kick; well, actually more of an over-baking, packing-on-the-pounds, extreme self-indulgence, full on love affair!  I love to cook and bake, and sometimes, even though I’m in the mood to create something with a million ingredients and hours of prep and cooking time, there’s nothing more satisfying than a recipe that has very few ingredients and takes very little time.  Another bonus with these scones is that you can add any flavour your taste buds so happen to be craving at that moment.


As you can see from the pictures, I’ve tried so many different combinations and even some very simple additives to suit my tastes.



The add-in option can be anything.  I’ve tried dried blueberries, dried strawberries, any dried fruit will do.  I’ve tried lemon and poppy seeds, orange and cranberry, and even chocolate chips and Skor toffee bits!

WARNING: Fresh fruit does not work in this recipe.  Since the dough is dense and heavy, mixing the fruit through completely destroys the integrity of the fruit.  Trust me, your strawberries will be pulp, and your blueberries will look like they’ve seen better days.  Stick to the dried fruit or currants only.


Life with a freshly baked scone and a cup of tea cannot possibly get any better!  Enjoy!


Sour Cream Scones
Prep time
Cook time
Total time
The easiest and most delicious scone recipe that exists... really! Completely adaptable; you can add almost anything to this recipe to customize it to your tastes.
  • 1 large egg white
  • 3 tablespoons of melted and cooled butter
  • ⅔ cup reduced fat sour cream
  • 2¼ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup of your favourite add-in (optional)
  1. Preheat your oven to 400 degrees.
  2. In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon.
  3. In another bowl, whisk together the egg white, melted butter, and sour cream.
  4. Once mixed, add the dry ingredients to the wet and stir until most of the ingredients have come together.
  5. Add your optional ingredients and with a floured hand, knead the dough lightly and no more than 10 kneads - you do not want to toughen the dough and overwork the gluten in the flour.
  6. Form into a ball and turn out onto a greased baking sheet.
  7. Press dough into an 10-11 inch round.
  8. With a large knife, cut round into 8 wedges.
  9. Gently separate the wedges on the baking sheet and bake at 400 degrees for 15 minutes.
Reduced fat sour cream has a thin consistency and works much better in this recipe than full fat sour cream. The thin consistency is needed to bind all of the other ingredients together.

Sour Cream Scones

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This Post Has 34 Comments

  1. These have become my new weekend treat. The kids love them with chocolate chips and with dried fruit as well.

  2. These have become my new weekend treat. The kids love them with chocolate chips and with dried fruit as well.

  3. Byron, I am going to try this recipe. I am thinking dried blueberries for us and chocolate chips for my Sonshine. Bookmarking the page. – Sreelatha

    1. You’re absolutely right, Sheena. I’ve tried cheese scones once. I made some with cheese and chives to serve with a soup. They were delicious!

  4. I love baking but have never tried making scones. Your recipe however is going to be the first I’ll get my hand at trying out making scones 🙂 As always, detailed and easy to follow instructions and beautiful photography!
    Thanks so much for sharing!

    1. Thank you, Madiha. So kind of you to say so. Be careful when you make these; scones are addictive. 😉

  5. Uggh, my oven is the one appliance that needs replacing. It is so inaccurate in temperature that it’s hard to bake. But, once I get it replaced, I will be making this scone recipe!!!

    1. Oh, Renee, I would be lost without my oven! I feel so badly for you. I hope it’s repaired soon and that you make these scones and come back and let me know how they worked out for you. The recipe is fail-proof, so I’m sure they will be perfect!

  6. I’ve baked lots of things, but I’ve never made scones! That may have to change. It’s been hot in Boston lately, but that probably won’t stop me from turning the oven on anyway. Now I gotta think of which flavors to add in! 😀

    1. Crank the AC and bake, Marissa! The options for addi-in flavours are endless, but my go-to favourite is dried strawberries.

    1. Hi Claire… to be completely honest, the first time I ever heard someone pronounce it scone (like gone), I thought they were trying to be funny. It took me a few days to accept that’s how they said it. I pronounce it scone (like phone).

  7. These look ridiculously easy and A-MA-ZING!!!! I love the used of the reduced fat sour cream because obviously that means you can eat MORE to make up the difference 🙂

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