Best 10 Rich Sour Cream Scones From Recipes

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Indulge in the delectable delight of rich sour cream scones, a culinary masterpiece that tantalizes taste buds with its perfect balance of flavors and textures. These scones are exceptionally moist and tender, boasting a crumbly exterior that gives way to a soft and fluffy interior. The secret ingredient, sour cream, adds a subtle tanginess that elevates the scones to a new level of deliciousness. This versatile recipe offers three enticing variations to cater to diverse preferences.

For those who love the classic scone experience, the original recipe delivers a timeless taste. Buttermilk and sour cream combine to create a moist and flavorful base, while the addition of butter and eggs ensures a rich and decadent texture. Craving something a bit sweeter? The cranberry scones are sure to satisfy. Bursting with the tartness of cranberries and the sweetness of orange zest, these scones are a delightful treat for any occasion.

And for those who appreciate a savory twist, the cheese and chive scones are an absolute must-try. Loaded with sharp cheddar cheese and fragrant chives, these scones are perfect for a hearty breakfast or a savory snack. No matter which variation you choose, these rich sour cream scones are guaranteed to be a hit with friends and family alike. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST SCONES



The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
  • Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
  • Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

HOW TO MAKE PERFECT SCONES



How to Make Perfect Scones image

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Provided by Sally

Categories     Breakfast

Time 1h

Number Of Ingredients 10

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1-1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: coarse sugar for topping

Steps:

  • Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
  • Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
  • Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  • Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  • Meanwhile, preheat oven to 400°F (204°C).
  • Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  • Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
  • Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

SCONE RECIPE: THE BEST SCONES EVER



Scone Recipe: The Best Scones Ever image

The best scone recipe ever. It always works and it's the perfect base for other flavors!

Provided by Karlynn Johnston

Categories     Breakfast Meals

Time 25m

Number Of Ingredients 9

1 cup of sour cream
1 teaspoon baking soda
4 cups of flour
1 cup of white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup of butter
1 egg
1 cup of blueberries or raisins or whatever fruit you want.

Steps:

  • Kick the tires & light the fires to 350 degrees.
  • Take your bowl with your cup of sour cream, and mix in the baking soda.
  • Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
  • Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
  • Beat the egg and mix in into the sour cream.
  • Add the sour cream mixture into the dry mixture, working it in.
  • The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
  • When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
  • Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
  • Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
  • Serve and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 287 kcal, Carbohydrate 39 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 306 mg, Fiber 1 g, Sugar 11 g

SOUR CREAM AND FRUIT SCONES



Sour Cream and Fruit Scones image

The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.

Provided by Dawn Perry

Categories     breakfast, brunch, quick breads, dessert

Time 35m

Yield 8 scones

Number Of Ingredients 9

2 cups/255 grams all-purpose flour, plus more for dusting the work surface
1/2 cup/100 grams granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams cold unsalted butter (1 stick)
1 cup frozen cherries (halved), peaches (in bite-size pieces) or berries
1/2 cup/120 milliliters sour cream or plain full-fat Greek yogurt
1/4 cup/60 milliliters milk (preferably whole, but whatever you have is OK)
1 large egg, beaten

Steps:

  • Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
  • In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
  • Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
  • Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.

SOUR CREAM SCONES



Sour Cream Scones image

A sweet or savory buttery bread.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

2 cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cubed butter
1 cup sour cream
1 egg yolk
1/2 cup heavy cream
1/4 cup coarse sugar

Steps:

  • Preheat oven to 400 °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 coarse sugar. 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.

ULTIMATE SCONES



Ultimate scones image

Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 35m

Number Of Ingredients 8

225g self-raising flour , preferably organic
¼ tsp salt
50g slightly salted butter , chilled, cut in small pieces
25g golden caster sugar
125ml buttermilk
4 tbsp full-fat milk
a little extra flour for dusting
strawberry jam and clotted cream, to serve

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
  • Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
  • Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
  • Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
  • Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
  • Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

Nutrition Facts : Calories 262 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

RICH SOUR CREAM SCONES, FROM 1928



Rich Sour Cream Scones, from 1928 image

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Provided by Annacia

Categories     Scones

Time 27m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 cups cake flour
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup butter
1/4 cup currants
1 beaten egg yolk
1/2 cup sour cream (The recipe said a "rounded" 1/2 cup so slightly over measure)

Steps:

  • Sift dry ingredients together in a bowl.
  • Cut in the butter.
  • Stir in the currents.
  • Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
  • Turn onto a lightly floured board and knead lightly for 10 seconds.
  • Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
  • Score each round into quarters but do not cut through.
  • Bake in hot oven (425 degrees) for 15 to 18 minutes.

RICH CREAM SCONES



Rich Cream Scones image

These scones get their light, flaky texture from the butter that is layered into the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 9

1 cup cake flour (not self-rising)
2 cups all-purpose flour, plus more for rolling and cutting
1/2 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/4 cups cold heavy cream, plus more for brushing
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
  • Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
  • Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

RICH CREAM SCONES



Rich Cream Scones image

From The Highlanders Cookbook... " ...and please remember that the word scone is pronounced to rhyme with "gone" not "bone"! "

Provided by Aroostook

Categories     Scones

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1/2 cup cream
1 egg, well beaten
1/4 cup currants or 1/4 cup chopped raisins
1 egg white
sugar

Steps:

  • Combine flour, baking powder, sugar.
  • Cut in butter using pastry cutter or rubbing with fingers.
  • Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
  • Stir in currents/raisins.
  • Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
  • Cut in 12 wedges.
  • Drop method: Drop by spoonsful unto greased baking sheet.
  • Brush tops with egg whites and sprinkle with sugar.
  • Bake at 400 F for 15-18 minutes.

CREAM SCONES



Cream Scones image

Provided by Molly O'Neill

Categories     brunch, side dish

Time 30m

Yield 8 large scones

Number Of Ingredients 5

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the scones

Steps:

  • Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
  • Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 10 grams

Tips:

  • For the best results, use high-quality ingredients, such as fresh sour cream and cold, unsalted butter.
  • Make sure to preheat the oven before baking the scones to ensure even cooking.
  • Do not overmix the dough, as this will make the scones tough.
  • Use a sharp knife or scone cutter to cut the scones, as this will help to create clean edges and prevent the scones from crumbling.
  • Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean.
  • Serve the scones warm with your favorite toppings, such as butter, jam, or cream.

Conclusion:

These rich sour cream scones are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or afternoon tea. With their tender crumb and slightly tangy flavor, they are sure to be a hit with everyone who tries them. Whether you are a seasoned baker or a beginner, be sure to give this recipe a try. You won't be disappointed!

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