Best Sour Cream Scones Recipes

APRICOT-SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
• Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

RICH SOUR CREAM SCONES, FROM 1928

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.

SOUR CREAM AND FRUIT SCONES

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 FRUIT SCONES

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.

STRAWBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F.
• Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
• Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
• Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
• Knead slightly on work surface if needed.
• Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
• Place on prepared baking sheet.
• Bake 18-22 minutes until scones are brown and don't give too much when touched.
• Let cool on wire rack.
• While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
• Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
• Enjoy!

CHEDDAR CHEESE SOUR CREAM SCONES

Steps:

• Combine the first 5 ingredients and then fold in the shredded cheese.
• In a small bowl, combine the eggs, sour cream, oil and milk.
• Add the wet ingredients to the dry and stir just until moistened.
• On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
• Cut dough with a 3" round cutter, or simply cut into 3" squares.
• Bake in a preheated 400 degree oven for 15 minutes.

SAVORY CHEDDAR-SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
• Bake 10 to 12 min. or until golden brown. Serve warm.

SOUR CREAM APRICOT SCONES

Steps:

• Preheat oven to 400°.
• Mix first 5 ingredients in a large bowl. Add the butter; rub with fingers until mix resembles coarse meal.
• Make well in center; add sour cream and vanilla to the well.
• With a fork, stir sour cream mix into dry until dough forms.
• Turn out onto lightly floured surface; sprinkle the apricots over.
• Knead dough until apricots are incorporated; flatten dough into 8-inch round and then cut into 8 wedges.
• Transfer to baking sheet. Brush with the egg and sprinkle with a bit of brown sugar.
• Bake until golden, about 20 minutes.

KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES

Steps:

• Set oven to 350 degrees F.
• Line a baking sheet with parchment paper or lightly grease.
• In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
• In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
• Using a pastry blender cut in cold butter cubes.
• Add in the sour cream mixture; mix JUST until moistened.
• Gently mix in the fresh blueberries.
• Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
• Cut dough into 12 even wedges.
• Place the wedges onto the prepeared baking sheet about 2-inches apart.
• Bake for about 12-15 minutes or until the the bottoms are browned.
• Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

SOUR CREAM SCONES WITH BANANA JAM AND VANILLA CREAM

Steps:

• Preheat oven to 230°C.
• Place flour and salt in a large mixing bowl and make a well in the centre and stir in sour cream and milk to form a soft dough.
• Knead lightly on a floured surface until just smooth.
• Pat to 2cm thickness and cut into round with a floured 4cm to 5cm scone cutter, taking care not to twist as you cut.
• Place on a oven tray and brush only the tops with milk and then place in the oven in the top upper half and bake for 10 to 12 minutes or until puffed and golden brown.
• Banana Jam - combine 1/4 cup thicken cream in a fry pan and brown sugar and heat until melted and then add bananas and cinnamon and simmer for 10 minutes stirring occasionally, until thick and jam like.
• Vanilla Cream - lightly whip remaining cream, sugar and vanilla together until soft peaks form.
• Serve scones with banana jam and vanilla cream.

SOUR CREAM CHERRY SCONES

Steps:

• Heat oven to 375°F
• Combine the almonds and sugar together in a small bowl, mix well.
• Set aside.
• Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in small bowl until smooth.
• Stir into flour mixture just until moistened.
• Stir in cherries.
• Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into a
• 7-inch circle.
• Place 2 inches apart onto large ungreased baking sheet.
• Sprinkle topping evenly over dough.
• Score each half into 8 wedges; do not separate.
• Bake for 25 to 30 minutes or until scones are lightly browned.
• Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.
• Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.

APRICOT SOUR CREAM SCONES RECIPE - (4.2/5)

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges. Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

LEMON SOUR CREAM SCONES

Steps:

• Preheat oven to 4000 F. Finely grate or zest lemon leaving as much white pith on the orange peel as possible (should measure about 1 tablespoon zest). Whisk together flour, sugar, baking powder, salt and lemon zest. Add 6 tablespoons butter and coarsely cut* into flour until lumps are the size of small peas. Add sour cream and stir just until mixed (do not over mix). Flour hands, place dough on lightly floured surface and knead 4-5 times. Gently pat dough into a circle 1/2-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper (may place on un-greased baking sheet, but bottom of scones will bake dark). Brush tops with optional beaten egg white to improve browning of tops. Bake 15-20 minutes or until light, airy and lightly browned. Serve warm with optional Lemon Honey Butter (see below). Notes: * Quick and easy tip - grate butter into flour mixture using the large holes of a grater.

CLASSIC CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

STRAWBERRY-SOUR CREAM SCONES WITH BROWN SUGAR CRUMBLE

Steps:

• Preheat the oven to 400°. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into the flour until it looks like coarse bread crumbs. Add the strawberries and toss until the berries are coated with flour. Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla. Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough. Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top. Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges. Transfer the scones to a greased baking sheet. Combine the ingredients for the topping and use your fingers to crumble this evenly over all of the scones. Bake for 20 - 25 minutes until the scones are firm on the outside and golden in spots. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling. These scones are best on the day that they're made. If you're planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.

SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together.
• Add the cubed, cold 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 sugar in the raw.
• 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.

EASY 5-CHEESE SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

LEMON SOUR CREAM SCONES

Steps:

• Preparation Preheat oven to 4000 F. Finely grate or zest lemon leaving as much white pith on the orange peel as possible (should measure about 1 tablespoon zest). Whisk together flour, sugar, baking powder, salt and lemon zest. Add 6 tablespoons butter and coarsely cut* into flour until lumps are the size of small peas. Add sour cream and stir just until mixed (do not over mix). Flour hands, place dough on lightly floured surface and knead 4-5 times. Gently pat dough into a circle 1/2-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper (may place on un-greased baking sheet, but bottom of scones will bake dark). Brush tops with optional beaten egg white to improve browning of tops. Bake 15-20 minutes or until light, airy and lightly browned. Serve warm with optional Lemon Honey Butter (see below). Notes: * Quick and easy tip - grate butter into flour mixture using the large holes of a grater.

CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Preheat broiler. Mix 2 cups KRAFT Shredded Sharp Cheddar Cheese, 1/2 cup KRAFT Real Mayo, 1/2 cup OSCAR MAYER Real Bacon Bits and 3 Tbsp. finely chopped onion or green onion until well blended.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

DOUBLE CHOCOLATE SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well.
• Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies.
• In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture.
• Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry.
• Knead a few times and turn dough ball out onto prepared pan.
• Press into a flat circle that is 2" thick.
• With a sharp knife, cut in four "pie" sections, then cut each section in half again.
• Bake in 400F oven for 15 minutes. Cool on pan.