Best Scone Recipe
User Reviews
5
Best Scone Recipe
Description
The preparation starts with combining dry ingredients for leavening and flavor, to which cold butter is incorporated by grating and mixing by hand to create a flaky texture. Sour cream, egg, and vanilla compose the wet ingredients that are folded in carefully to avoid overworking the dough, helping maintain tenderness. Fresh blueberries are gently folded in last to keep them intact.
The dough is shaped into a circle and cut into wedges, delivering classic triangular scones perfect for portioning. Baking results in scones with a lightly browned exterior and tender inside, with juicy blueberry pockets. The subtle vanilla adds a gentle aroma without overpowering the fruit.
The notes advise making the scones ahead by shaping and refrigerating overnight before baking, supporting practical meal preparation. Freezing shaped dough is also recommended for up to four weeks. After baking, scones can be stored in airtight containers on the counter or frozen for longer preservation, fitting varied schedules while keeping quality.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter cold
- ½ cup sour cream
- 1 egg large
- 1 teaspoon vanilla extract
- ¾ cup blueberries fresh
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Grate cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.
- In a small bowl, whisk together sour cream, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
- Gently mix in blueberries, being careful not to crush them.
- Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet. Bake 15-17 minutes, until light golden brown.
Notes
- Shape scones ahead and refrigerate covered overnight for fresh baking the next day.
- Freeze shaped dough on a sheet pan, then transfer to freezer-safe container for up to 4 weeks.
- Store baked scones in airtight container on counter for 2-3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 300mg | 13% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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