Simple Scones

This aptly named recipe is proof that anyone can bake like a pro! Make this easy scone recipe next time you need to impress.

How to Make Easy Scones

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make scones at home:

Mix the dry ingredients, then work the butter into the dough using your fingers.
Add the raisins.
Whisk the sour cream and egg together.
Stir the egg mixture into the flour mixture.
Transfer the dough to a floured surface and pat into a circle.
Sprinkle the dough with sugar and cut it into triangles.
Bake the scones in a preheated oven until golden brown.

Cook’s Note

Mix it up with one of these variations on the basic scone recipe:

For Cranberry-Orange Scones: Add a generous teaspoon of finely grated orange zest to the dry ingredients and substitute dried cranberries for the raisins.
For Lemon-Blueberry Scones: Add a generous teaspoon of finely grated lemon zest to the dry ingredients and substitute dried blueberries for the raisins.
For Cherry-Almond Scones: Add 1/2 teaspoon almond extract to the sour cream mixture and substitute dried cherries for the raisins.

How to Store and Freeze Scones

Store the simple scones in an airtight container at room temperature for up to two days or in the fridge for up to one week.

You can freeze the scones for up to three months. Thaw in the refrigerator overnight or at room temperature for a few hours.

Allrecipes Community Tips and Praise

"Great and easy recipe," according to one Allrecipes community member. "I used almond flour and no fat Greek yogurt as substitutes and it came out really good!"

"This is my go-to scone recipe and I don't think I'll find one that's any better," says .

"This is a great recipe," says . "Super easy and the scone is moist … not dry at all. It's the perfect 'base' recipe. I will be making all the variations!"

Editorial contributions by

Simple Scones

4.9

(3,047)

looking down at a plate of simple scones

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

5 mins

Total Time:

35 mins

Servings:

8

Yield:

8 scones

Ingredients

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg
1 teaspoon white sugar

Directions

Gather all ingredients.

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Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.

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Whisk sour cream and egg together in a small bowl until combined.

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Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)

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Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.

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Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.

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Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.

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Serve and enjoy!

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Nutrition Facts (per serving)

319	Calories
16g	Fat
41g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 319
% Daily Value *
Total Fat 16g	20%
Saturated Fat 9g	47%
Cholesterol 60mg	20%
Sodium 249mg	11%
Total Carbohydrate 41g	15%
Dietary Fiber 1g	4%
Total Sugars 15g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 58mg	4%
Iron 2mg	10%
Potassium 143mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.