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Anytime is scone time, but they taste exceptionally better in the springtime.  Light and fluffy, these Sour Cream Scones are just the thing for those warmer weather intimate brunches.  Brew some coffee and tea; company’s coming!

This post and its photos were updated March 16, 2018.

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 a few different flavour combinations to suit my personal tastes.  And that’s a really great thing about this Sour Cream Scone recipe.  You can adapt it almost any which way!  I’ve made three different versions for this particular post just to show you the versatility of this recipe.

The add-in option can be anything.  In the pictures you see in front of you, I have made three batches.  There’s a batch of blueberry scones, and then there’s those lovely glazed lemon poppy seed scones, and lastly, for those that crave a sweeter scone, I’ve prepared classic chocolate chip.

I’ve tried just about anything in scones.   I tried them with coconut, strawberries, orange and cranberry, and even toffee bits!  When added that last flavour ingredient to make these scones your own, limit yourself to half a cup of add-ins.  Also, if you are adding anything with liquid, you will end up changing the density of the dough, which will change the end result.

If you look closely, you will see that the lemon poppy seed scone is not has thick or puffy as the other scones.  There is one very good reason for that.  I added two teaspoons of lemon juice to the first half of the recipe.  Just that little amount of liquid changed the ability for the scone to rise like the others during the baking process.

If you plan to add any liquids, such as the lemon juice, or if you opt to use any extracts, such as vanilla, coffee, or almond extract, stick to only two teaspoons per batch.  And add the liquid to the recipe with the sour cream, egg white, and butter.  All of the wet ingredients should be mixed together before you add the flour.

At this time, let me give you a warning.  Fresh fruit does not and will 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.

Personally, I think life with a freshly baked scone and a cup of tea cannot possibly get any better!  When the weather gets a little warmer, there’s nothing more satisfying and relaxing to me than to slice a scone in half, smear a good helping of butter onto it, and sit on our balcony with a hot coffee or tea.  On Saturday mornings, you find me doing this sometime before 8am.  I’m always up and out of bed by 6am, even on the weekends, and I love to have that moment of time to myself.

I have a very rigid routine on Saturday and Sunday mornings.  The first thing I do is heat up my Keurig and brew a hot cup of coffee.  I check my blog stats, follow through on my blog commitments in terms of sharing or scheduling posts.  When that’s done, I get myself a scone, brew a second cup of coffee, and sit outside on our fourth floor balcony.  It’s perfect – just high enough to be away from the street, but close enough so that I can watch the world go about its business.

I do my best thinking during that time.  We live on a busy street, so the hustle and bustle of the traffic, the transit, and people from all walks of life are not yet filling my ears with noise.  I finish my scone (sometimes two!) and take in the quiet while I finish my coffee.  On occassion, I’ll bring out my notebook and jot down recipe ideas or make a list of things I need to do over the weekend.  Before I know it, John.e and McKenna are awake and going about their business.  I quietly long for Sunday morning when I get to do it all over again, but right now, I have to push everyone to get ready and get us out the door.  The Saturday farmers’ market waits for no one!

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Sour Cream Scones

Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 scones
Calories: 307 kcal
Author: Lord Byron's Kitchen
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.
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Ingredients

  • 1 large egg
  • 3 tablespoons butter, softened
  • 2/3 cup sour cream, 5%
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup dried berries or fruit, optional
  • 4 teaspoons course white sugar, optional
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees.  Line a baking sheet with a silicone baking sheet or parchment paper.

  2. In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon.  Set aside.

  3. Separate the egg yolk from the white.  Save the yolk for the last step before baking.

  4. In another bowl, whisk together the egg white, melted butter, and sour cream. (If you are adding an extract - vanilla or anything else, add it now, but no more than 2 teaspoons)

  5. Once mixed, add the dry ingredients, and your add-in, to the wet ingredients and stir until most of the ingredients have come together.  DO NOT over mix the dough.  Mix just until the flour is incorporated.

  6. Using a large ice-cream scoop, scoop the dough out onto the baking sheet.  I used a half cup scoop size. 

  7. Add one tablespoon of water to the egg yolk and whisk to combine.  Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture.  Sprinkle over about a half teaspoon of course sugar, if using.

  8. Bake for 15 minutes.  Remove from oven and immediately remove from baking sheet and transfer to a wire cooling rack.  Serve warm or at room temperature.

Recipe Notes

Reduced fat sour cream, 5%, has a thinner 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.

If making the lemon poppy seed scone, use only 1 heaping tablespoon of poppy seeds as the add-in.  Also, add the lemon zest from one large lemon to the dry ingredients before mixing with the wet ingredients.

To make the glaze, combine 1 cup of confectioner's sugar with 2 tablespoons of lemon juice.  Whisk together well.  Drizzle over completely cooled scones.

Nutrition Facts
Sour Cream Scones
Amount Per Serving
Calories 307 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 44mg 15%
Sodium 209mg 9%
Potassium 261mg 7%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 21g
Protein 5g 10%
Vitamin A 5.7%
Vitamin C 0.2%
Calcium 8.7%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Post Has 38 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! :D
    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 :)
  8. Hi Byron. Thank you for this delicious scone recipe! I made them last night and substituted Greek yogurt for the sour cream, and they were everything I've been looking for in a scone. Now I don't have to buy them at the coffee shop all the time. I have tried to make scones before, and they always turned out dry. These are definitely going in my regular rotation. If I come up with some new variations, would you mind if I post them to my blog, with credit and links to you for the wonderful base recipe? Cheers, Rachel
    1. Thank you, Rachel. Yes, of course - what is food if it's not meant to be shared and loved? Go ahead, make the recipe, and share it to your blog and with your readers. I can't wait to see what you come up with!
      1. Thank you so much! And I should add that these scones freeze very well, too. I thought freezing some would keep me from eating them all, but after discovering they reheat well in the toaster oven, I was unstoppable. :-)
  9. Just fyi, it is more likely that your lemon poppyseed scones didn't rise because the lemon juice you added likely reacted with your baking soda/powder upon addition which would then leave you without a leavening agent during baking, rather than the extra 2 table spoons of liquid causing it. Try it again with a non-acidic liquid add-in and see whether it rises normally or not.

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