Bakery Sour Cream Scones Recipe

"I only make this using full-fat sour cream and butter so I cannot promise good results using low-fat or no-fat sour cream or using shortening in place of butter, either of the following may be gently mixed in after the mixing of the sour cream; 1 cup fresh blueberries or 1/2 cup chocolate chips, raisins or dried fruit"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (101.8 g)
Calories 398.6
Total Fat - 18.9 g
Saturated Fat - 1.8 g
Cholesterol - 15.4 mg
Sodium - 332.9 mg
Total Carbohydrate - 52.1 g
Dietary Fiber - 1.2 g
Sugars - 16.9 g
Protein - 5.4 g
Calcium - 79 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a baking sheet with parchment paper or lightly grease.

Step 3

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

Step 4

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).

Step 5

Using a pastry blender cut in cold butter cubes.

Step 6

Add in the sour cream mixture; mix JUST until moistened.

Step 7

At this point you may gently mix in any desired fruit.

Step 8

Roll or pat the dough into about a 1 to 1-1/2-inch thick round.

Step 9

Slice the dough into 12 even wedges.

Step 10

Place the wedges onto the prepeared baking sheet about 2-inches apart.

Step 11

Bake for about 12-15 minutes or until the the bottoms are browned.

Step 12

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute coconut oil for butter: Coconut oil is a healthier alternative to butter, with a higher smoke point and a longer shelf life. It also adds a subtle coconut flavor to the scones.
Substitute almond milk for sour cream: Almond milk is a dairy-free alternative to sour cream, making the scones vegan-friendly. It also adds a nutty flavor to the scones.

Serve with

Lemon Curd:

This creamy, sweet-tart lemon curd is the perfect accompaniment to the Bakery Sour Cream Scones. It adds a bright and tangy flavor that complements the richness of the scones and makes for a delicious breakfast or snack. Plus, it's easy to make and can be stored in the refrigerator for up to a week!

Vanilla Bean Buttercream: This rich and creamy buttercream is the perfect complement to the tart lemon curd. The sweetness of the buttercream balances out the tartness of the curd, making it a delicious combination for any occasion. Plus, it's easy to make and can be stored in the refrigerator for up to a week!

FAQ

Q: How long do I need to bake the scones?

A: The scones should be baked for 12-15 minutes or until the bottoms are lightly browned.

Q: What type of flour should I use?

A: All-purpose flour is best for baking scones. If you'd like a lighter texture, you can use cake flour instead.

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Fun facts:

In the late 1700s, scones were served in the tea rooms of the Duchess of Bedford. She is credited with creating the concept of afternoon tea, which is still popular today.

In 2018, actress and singer Mandy Moore made sour cream scones for her husband, Taylor Goldsmith, on the season finale of her cooking show, "Mandy Moore Makes."