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This sweet scone recipe will make a holiday breakfast or afternoon tea special.
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.
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.
Cookdap Community Tips and Praise
"Great and easy recipe," according to one Cookdap 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 noahjr1980.
“This is a great recipe,” says Mary Blubaugh. “Super easy and the scone is moist ? not dry at all. It’s the perfect ‘base’ recipe. I will be making all the variations!”
Ingredients
- 2 cups all-purpose flour
- 1/3 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
Step 1
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.
Step 2
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.
Step 3
Whisk sour cream and egg together in a small bowl until combined.
Step 4
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.)
Step 5
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. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
Step 6
Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 319 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat9g | 47% |
| Cholesterol60mg | 20% |
| Sodium249mg | 11% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber1g | 4% |
| Total Sugars15g | |
| Protein5g | |
| Vitamin C0mg | 2% |
| Calcium58mg | 4% |
| Iron2mg | 10% |
| Potassium143mg | 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.
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source by allrecipe
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Easy and delicious. I made the cranberry/orange version my guest raved about them.
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I saw this in the USA Weekend magazine and had to try it. I made the Cherry/Almond version and the scones were wonderful. I added a touch more almond extract than the recipe called for to suit our tastes. It takes minimum time and the product is light and flakey. I’m looking forward to trying all of the variations. Great recipe!
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I am not a baker at all, but I wanted to try these for Christmas morning. I made the Cranberry-Orange variety and they were easy and delicious! My girls raved about them.
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Pam Anderson’s Simple Scones are the best I’ve ever had. This recipe has the perfect combination of ingredients and is delicious. Can’t stop making them! Thank you
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I’ve made the cranberry orange variation several times and they’re better than the bakery! Nice and moist and they freeze beautifully! I’ve made 16 smaller ones with this recipe and they were perfect too.
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I’ve made the cranberry orange variation several times and they’re better than the bakery! Nice and moist and they freeze beautifully! I’ve made 16 smaller ones with this recipe and they were perfect too.
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Overall good…I like my scones a little sweeter. I think I will add more sugar next time.
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Overall good…I like my scones a little sweeter. I think I will add more sugar next time.
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This recipe is so easy to prepare and tastes delicious. The scones were the absolute rave at a babyshower/teaparty we had for our cousin. Cannot recommend them highly enough. Why buy scones when these are so great!!!
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This recipe is so easy to prepare and tastes delicious. The scones were the absolute rave at a babyshower/teaparty we had for our cousin. Cannot recommend them highly enough. Why buy scones when these are so great!!!
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This recipe is excellent. I prepared the scones with dried cranberries, but had no oranges on hand so I left the zest out. I used fat free sour cream and followed the advice of other reviewers and mixed it in the blender. A quick way to a delicious breakfast!!
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So simple (like the title) and SO yummy. I made the cranberry orange version…perfection. For that chocolate fix, I added about 1/2 cup of semi-sweet chocolate chips too…and about a tsp. of the juice from the orange I zested. Try it– you’ll love it!!!
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So simple (like the title) and SO yummy. I made the cranberry orange version…perfection. For that chocolate fix, I added about 1/2 cup of semi-sweet chocolate chips too…and about a tsp. of the juice from the orange I zested. Try it– you’ll love it!!!
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very easy recipe, very delicious, taste just like the ones I have tried at a local tearoom, very light, buttery, rich taste. I served them with cream and blueberry and strawberry jam. Delish!! I did not have unsalted butter, but just used salted butter and left out the salt, very easy! I did not use the raisins either, tasted good just plain with the fruit jam
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very easy recipe, very delicious, taste just like the ones I have tried at a local tearoom, very light, buttery, rich taste. I served them with cream and blueberry and strawberry jam. Delish!! I did not have unsalted butter, but just used salted butter and left out the salt, very easy! I did not use the raisins either, tasted good just plain with the fruit jam
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One word. Heaven!! The recipe is easy and quick with fantastic results. Sweet, light and flaky. I’m amazed and I couldn’t be happier that I tried this one. We ate ours with Raspberry Curd and Lemon Curd. I also left out the raisins. Better then our local tea room. Now all I have to figure out is how to make some tea punch/british punch.
5 stars!
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These are so good, and extremely versatile. I added dried cranberries and white chocolate chips, and they were fabulous! Will make these again & again. 12/29/08 addition–these are also fantastic with dried cherries and lime zest & chocolate chips and orange zest.
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These are so good, and extremely versatile. I added dried cranberries and white chocolate chips, and they were fabulous! Will make these again & again. 12/29/08 addition–these are also fantastic with dried cherries and lime zest & chocolate chips and orange zest.
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I’ve used tons of recipes for scones over the years since scones are one of my favorite things. I was actually looking for one similar to a recipe I lost but came across these…. These happen to be my new favorite recipe. It’s the sour cream that makes it I think. I decided on a cranberry almond variaton when I made them. Add 1tsp almond extract, and crasins instead of raisins. Soooooooo good.
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This is the best scone recipes! I have tried many different recipes. Very moist & flaky. I made the lemon-blueberry & the almond-cherry & plain. I also made lemon curd to top them. (I used the perfect lemon curd recipe on Allrecipes.) Also very good with rasberry jam & lemon curd on top.
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This is the best scone recipes! I have tried many different recipes. Very moist & flaky. I made the lemon-blueberry & the almond-cherry & plain. I also made lemon curd to top them. (I used the perfect lemon curd recipe on Allrecipes.) Also very good with rasberry jam & lemon curd on top.
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I’m not a “cook” but this recipe grabbed my attention. They were easy to prepare and modify (I made cranberry almond scones). I don’t even like to cook but these were fabulous!!!!!!!!!
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Delicious recipe – I just recommend adding a bit more of the orange rind.
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Delicious recipe – I just recommend adding a bit more of the orange rind.
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I never ate or made scones before. Needless to say I was pleasently surprised! So delicious! I made them with raisins and both of my kids just loved them! I will definitely be making these again!
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I never ate or made scones before. Needless to say I was pleasently surprised! So delicious! I made them with raisins and both of my kids just loved them! I will definitely be making these again!
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These were really good. I intentionally took them out a little earlier so they were a big cakier.
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These were really good. I intentionally took them out a little earlier so they were a big cakier.
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I did some experimenting today. My outcomes show that this continues to be a great recipe! I made the lemon-blueberrie variation and the cherry almond variation this morning following the recipe exactly. I also then made the simple raisin recipe only substituting non-fat plain yogurt for the sour cream and adding 1 tsp. orange zest. All three batches of scones met high reviews by all the different personalities who were at my house and sampled all three, but I have to say that actually the batch made with the non-fat yogurt was actually lighter (most likely because of less fat content) but it still remained very moist and flavorful. I will probably make all my scones with non-fat yogurt from now on. I will see how the left-overs fare and will let you all know…later note: Yes! The left overs were still quite light and moist and fluffy!! Yum!
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I did some experimenting today. My outcomes show that this continues to be a great recipe! I made the lemon-blueberrie variation and the cherry almond variation this morning following the recipe exactly. I also then made the simple raisin recipe only substituting non-fat plain yogurt for the sour cream and adding 1 tsp. orange zest. All three batches of scones met high reviews by all the different personalities who were at my house and sampled all three, but I have to say that actually the batch made with the non-fat yogurt was actually lighter (most likely because of less fat content) but it still remained very moist and flavorful. I will probably make all my scones with non-fat yogurt from now on. I will see how the left-overs fare and will let you all know…later note: Yes! The left overs were still quite light and moist and fluffy!! Yum!
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Excellent recipe. I added the 1/2 tsp. of almond flavoring along with 1/3 cup of dried cranberries and 1/3 cup of white chocolate chips. Couldn’t stop eating them, and they’re good reheated too.
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Excellent recipe. I added the 1/2 tsp. of almond flavoring along with 1/3 cup of dried cranberries and 1/3 cup of white chocolate chips. Couldn’t stop eating them, and they’re good reheated too.
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Fantastic! I never knew that scones could be so easy to make. I made orange-blueberry, and they were delicious! I did not have dried blueberries, so I used some frozen. I just picked the blueberries from a bag of mixed berries and voila! They turned out very well. Thanks for an awesome addition!
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Fantastic! I never knew that scones could be so easy to make. I made orange-blueberry, and they were delicious! I did not have dried blueberries, so I used some frozen. I just picked the blueberries from a bag of mixed berries and voila! They turned out very well. Thanks for an awesome addition!
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Terrific scone recipe! I have been intimidated by scones in the past (mine were always too dry) – but this is a great, simple recipe!
Grating the butter is key – odd – but important to get the butter evenly mixed into the scones. Actually, i kindof forgot my butter for about 30 minutes until I worked it into the flour and it worked fine (albeit a little messy.)
I used cherry craisins and added 3 big shakes of dried orange peel. The sour cream/egg mixture poured over the flour nicely and mixed up quite easily with the back of a spoon. I barely had to use my hands at all.
I then split the mixture into two balls and flattened one to about 7″ diameter (3/4″ thickness)on parchment paper on a stone, patted granular sugar on top, and sliced into 8 pieces. Seperated them and then actually needed to cook them 15 minutes. They were perfect and I love the smaller scone size!
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Terrific scone recipe! I have been intimidated by scones in the past (mine were always too dry) – but this is a great, simple recipe!
Grating the butter is key – odd – but important to get the butter evenly mixed into the scones. Actually, i kindof forgot my butter for about 30 minutes until I worked it into the flour and it worked fine (albeit a little messy.)
I used cherry craisins and added 3 big shakes of dried orange peel. The sour cream/egg mixture poured over the flour nicely and mixed up quite easily with the back of a spoon. I barely had to use my hands at all.
I then split the mixture into two balls and flattened one to about 7″ diameter (3/4″ thickness)on parchment paper on a stone, patted granular sugar on top, and sliced into 8 pieces. Seperated them and then actually needed to cook them 15 minutes. They were perfect and I love the smaller scone size!
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Awesome! My family was skeptical when I announced we were having SCONES for breakfast, and they loved them! What a hit, and the recipe was so easy. I made the original raisin variety, and they were great — the perfect cross between a biscuit and a muffin. YUM!
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Awesome! My family was skeptical when I announced we were having SCONES for breakfast, and they loved them! What a hit, and the recipe was so easy. I made the original raisin variety, and they were great — the perfect cross between a biscuit and a muffin. YUM!
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This was so easy and they turned out great. I served them to friends for brunch and everyone loved them. I didn’t use any dried fruit, only almond extract. Delicious!
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I just made this scone just now, and it’s terrific! So easy and simple.
Thank You
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I just made this scone just now, and it’s terrific! So easy and simple.
Thank You
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I must admit I was quite sceptic to try out this recipe as I have never made scones before but the reviews I read encouraged me to go ahead and I am glad I did coz it was so easy and fantastic! As per someone’s suggestion I opted for yoghurt instead of sour cream and it was good. Thanks!
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I must admit I was quite sceptic to try out this recipe as I have never made scones before but the reviews I read encouraged me to go ahead and I am glad I did coz it was so easy and fantastic! As per someone’s suggestion I opted for yoghurt instead of sour cream and it was good. Thanks!
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Very easy and really delicious! They tasted great fresh and stored surprisingly well–they were still great the next day.
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Very easy and really delicious! They tasted great fresh and stored surprisingly well–they were still great the next day.
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Really good. I used orange flavored crasins instead of rasins and also added chocolate chips. Would reccomend flouring hands when handling the dough though because it is REALLY sticky
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Really good. I used orange flavored crasins instead of rasins and also added chocolate chips. Would reccomend flouring hands when handling the dough though because it is REALLY sticky
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EXCELLENT!!I also used 1/2C craisins and 1/2C white choc chips. In place of the raisins. Try buttermilk instead of sour cream too. It made no difference to the taste and/or texture. I have a divided scone pan (williams/sonoma) that works so much better than trying to shape this dough by hand. The less you mess with the dough the more moist it will be.
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EXCELLENT!!I also used 1/2C craisins and 1/2C white choc chips. In place of the raisins. Try buttermilk instead of sour cream too. It made no difference to the taste and/or texture. I have a divided scone pan (williams/sonoma) that works so much better than trying to shape this dough by hand. The less you mess with the dough the more moist it will be.
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Most delicious scones EVER! My family and I were in heavan! I wouldn’t change a thing!
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Most delicious scones EVER! My family and I were in heavan! I wouldn’t change a thing!
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I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn’t go for. So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times. Dumped in the wet ingredients and pulsed just until combined. MUCH easier, (probably took a total of 1 minute) and texture is the same. These are excellent! For the raisin version, I suggest adding a generous amount of cinnamon. The cherry/almond combination is wonderful.
I also did a lemon/blueberry and a lemon/cranberry batch but definitely use fresh grated lemon rind along with lemon extract. -
I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn’t go for. So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times. Dumped in the wet ingredients and pulsed just until combined. MUCH easier, (probably took a total of 1 minute) and texture is the same. These are excellent! For the raisin version, I suggest adding a generous amount of cinnamon. The cherry/almond combination is wonderful.
I also did a lemon/blueberry and a lemon/cranberry batch but definitely use fresh grated lemon rind along with lemon extract. -
Awesome recipe!
I baked cranberry orange scone for our Sunday brunch, and it was a hit! My husband loved it.
I sure will use this recipe again and again. -
Awesome recipe!
I baked cranberry orange scone for our Sunday brunch, and it was a hit! My husband loved it.
I sure will use this recipe again and again. -
Unbelievable. These are DIVINE! I double the batch and make 1/2 cranberry with orange zest, and the other half I do with chocolate chips(semi-sweet) and cinnamon. I wouldn’t change a THING about this recipe….except maybe take out the calories and fat! YUMMY!!!!
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Unbelievable. These are DIVINE! I double the batch and make 1/2 cranberry with orange zest, and the other half I do with chocolate chips(semi-sweet) and cinnamon. I wouldn’t change a THING about this recipe….except maybe take out the calories and fat! YUMMY!!!!
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This is a regular in my house. I mix the dry ingredients in a food processor, add cut up frozen butter until it is in pea-sized pieces or smaller, and then dump it out to be mixed with the rest of the ingredients. Instead of raisins I use frozen wild blueberries (wild blueberries are smaller). I freeze these before cooking on parchment paper and then move them to a tupperware once they’re solid. Then I pop them straight into the oven from the freezer with a little sugar on top. They take closer to 25 minutes to cook from frozen.
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This is a regular in my house. I mix the dry ingredients in a food processor, add cut up frozen butter until it is in pea-sized pieces or smaller, and then dump it out to be mixed with the rest of the ingredients. Instead of raisins I use frozen wild blueberries (wild blueberries are smaller). I freeze these before cooking on parchment paper and then move them to a tupperware once they’re solid. Then I pop them straight into the oven from the freezer with a little sugar on top. They take closer to 25 minutes to cook from frozen.
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I made the cherry almond variation and they were delicious! No leftovers! I used fat free sour cream and cholesterol free egg product and they still had a great texture and wonderful flavor.
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I made the cherry almond variation and they were delicious! No leftovers! I used fat free sour cream and cholesterol free egg product and they still had a great texture and wonderful flavor.
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So easy! I used mixed berry dried fruit and it was terrific. Moist on the inside. Great with lemon yogurt cheese (lemon yogurt strained through a coffee filter overnight)!
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So easy! I used mixed berry dried fruit and it was terrific. Moist on the inside. Great with lemon yogurt cheese (lemon yogurt strained through a coffee filter overnight)!
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This is so easy and really good!
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This is so easy and really good!
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Had alittle problem with getting the dough to come together.Was really dry.So I added a few more TBSPs of milk.Taste was good.Will make again.
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Had alittle problem with getting the dough to come together.Was really dry.So I added a few more TBSPs of milk.Taste was good.Will make again.
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I’ve made these scones a dozen times now. They are soooo incredibly delicious. Don’t let the dough get warm from hand mixing or it’s quite possible your scones won’t rise to the occasion!! Don’t forget a generous spoonful of clotted cream & jam to go with it. You won’t regret it unless your scone becomes a vehicle for the entire jar of clotted cream!!!!!!
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I’ve made these scones a dozen times now. They are soooo incredibly delicious. Don’t let the dough get warm from hand mixing or it’s quite possible your scones won’t rise to the occasion!! Don’t forget a generous spoonful of clotted cream & jam to go with it. You won’t regret it unless your scone becomes a vehicle for the entire jar of clotted cream!!!!!!
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These are simply wonderful! Very easy and all of the variations are great. If you make these without the raisins, they are the BEST for strawberry shortcakes. Pam is a genious. Go buy all of her cookbooks. I did. I have hundreds of cookbooks (seriously) and hers never get shelved, since I use them almost every day. I’ve had good luck using my food processor for these. I mix all the dry ingredients in the work bowl, pulse in the butter (don’t mix too much), add the egg and sour cream, pulse to barely combine, then add the dried fruit and nuts. Easy peasy!
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These are simply wonderful! Very easy and all of the variations are great. If you make these without the raisins, they are the BEST for strawberry shortcakes. Pam is a genious. Go buy all of her cookbooks. I did. I have hundreds of cookbooks (seriously) and hers never get shelved, since I use them almost every day. I’ve had good luck using my food processor for these. I mix all the dry ingredients in the work bowl, pulse in the butter (don’t mix too much), add the egg and sour cream, pulse to barely combine, then add the dried fruit and nuts. Easy peasy!
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These scones were simply delicious and very simple to make. Because I didn’t have sour cream, I used butter milk instead. Added one cup of raisins, lemon zest, and added one tsp. of vanilla extract. I used cold butter, which I cut into chunks. The food processor made this recipe almost effortless to prepare. The whole family loved them; will surely make these again.
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These scones were simply delicious and very simple to make. Because I didn’t have sour cream, I used butter milk instead. Added one cup of raisins, lemon zest, and added one tsp. of vanilla extract. I used cold butter, which I cut into chunks. The food processor made this recipe almost effortless to prepare. The whole family loved them; will surely make these again.
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This came out perfect! thank you for the tip on making cranberry orange scones. I had added 2 more tsp. of orange zest for more flavor. I made them for mother’s day bruch for my fam and everyone loved them, especially my mom:)
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This came out perfect! thank you for the tip on making cranberry orange scones. I had added 2 more tsp. of orange zest for more flavor. I made them for mother’s day bruch for my fam and everyone loved them, especially my mom:)
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What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. But sticky is an understatement! Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. This is the best scone recipe I’ve tried and it’s a definite make-again and again!
Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I will never consider another recipe for scones, this one is the absolute best. -
What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. But sticky is an understatement! Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. This is the best scone recipe I’ve tried and it’s a definite make-again and again!
Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I will never consider another recipe for scones, this one is the absolute best. -
In school, groups of students had to research countries and my group researched britian. As a part of the presentation we had to cook a food from that country to give the class. I had all the ingredients at home to make these which was so great. I doubled the recipe which was not that much more work. I did not use raisins because i thougt that would turn off some people in my class and they still turned out great! I made them 2 days before I had to present because I was going to be busy but the whole class loved them anyway. They were even cold. I was so happy, I suggest this recipe for any time and anything!
One note though, I put wax paper under the scones and I think it started to burn in the oven with the high temperature so I do not suggest that.
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I expected scones to be dry, but these were quite moist! I would like them drier to go w/ my coffee, but a great recipe none the less. I omitted raisans and sub. 1/2 t. almond extract and sprinkled chopped almonds on top w/ sugar. Divine.
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I expected scones to be dry, but these were quite moist! I would like them drier to go w/ my coffee, but a great recipe none the less. I omitted raisans and sub. 1/2 t. almond extract and sprinkled chopped almonds on top w/ sugar. Divine.
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My son wanted scones, and these were the best ever. Very flavorful. We added strawberry jam and they were just delicious.
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My son wanted scones, and these were the best ever. Very flavorful. We added strawberry jam and they were just delicious.
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Simply the best. Don’t change a thing!
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Simply the best. Don’t change a thing!
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very good!!! isn’t this recipe almost identical to “grandma johnson’s scones”????
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very good!!! isn’t this recipe almost identical to “grandma johnson’s scones”????
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These were so good !we added lemon zest and poppyseeds ,then drizzled lemon glaze over them.I sold them at a bake sale and they all sold ! We `ll make these again .
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These were so good !we added lemon zest and poppyseeds ,then drizzled lemon glaze over them.I sold them at a bake sale and they all sold ! We `ll make these again .
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Very easy and good.
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Very easy and good.
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These scones were a big hit at an office potluck. I ended up substituting the sour cream with strawberry kefir, which is like yogurt. They were super yummy!
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These scones were a big hit at an office potluck. I ended up substituting the sour cream with strawberry kefir, which is like yogurt. They were super yummy!
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These came out surprisingly good. I don’t do much baking, but this recipe was quick and easy. I used Splenda for the sugar and frozen strawberries instead of raisins.
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These came out surprisingly good. I don’t do much baking, but this recipe was quick and easy. I used Splenda for the sugar and frozen strawberries instead of raisins.
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I have made these scones three times this month. They are so easy and quick not to mention versitile. I have tried them with Cranberries and almond, mini chocolate chips and vanilla and cappichino chips and hazelnut. My next will be cinnamon chips when I can find them.
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I have made these scones three times this month. They are so easy and quick not to mention versitile. I have tried them with Cranberries and almond, mini chocolate chips and vanilla and cappichino chips and hazelnut. My next will be cinnamon chips when I can find them.
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These were excellent. Intead of freezing the butter, I chopped it into little cubes while cold with a good chefs knife, then worked it into the flour mixture by hand. This worked well. I prefer my scones a little sweeter, so next time I will use 1/2c., maybe more, of sugar. Overall, great base to include whatever add-ins you like. Thanks for the post.
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These were excellent. Intead of freezing the butter, I chopped it into little cubes while cold with a good chefs knife, then worked it into the flour mixture by hand. This worked well. I prefer my scones a little sweeter, so next time I will use 1/2c., maybe more, of sugar. Overall, great base to include whatever add-ins you like. Thanks for the post.
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I made these with dried cranberries, walnuts and orange zest. I also used cake flour instead of regular flour. One word…AWESOME!!
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this is the best….we lived in london and this is the closest you can get, even better because it is not as dry as the brits make them!
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this is the best….we lived in london and this is the closest you can get, even better because it is not as dry as the brits make them!
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Wow. These scones are to die for. Moist and tender, they are just sweet enough with the sugar on top for a morning rush. I made the Orange Sauce for Crepes from this site to go with, but found it to be overkill. The only complaint I have is that I hate cleaning box graters, so I will just cut up the butter in small pieces next time with a knife. Otherwise, her directions are superb.
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Wow. These scones are to die for. Moist and tender, they are just sweet enough with the sugar on top for a morning rush. I made the Orange Sauce for Crepes from this site to go with, but found it to be overkill. The only complaint I have is that I hate cleaning box graters, so I will just cut up the butter in small pieces next time with a knife. Otherwise, her directions are superb.
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I made a double batch of these, omitted the raisins and added almond extract. Then I served them warm with apricot butter. They were to die for! The consistency was just “melt in your mouth” right and they looked like we’d bought them at a bakery.
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Terrific… I highly recommend the cranberry orange zest variation. Thanks!
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Terrific… I highly recommend the cranberry orange zest variation. Thanks!
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Buttery & yummy altho my scones did not look at thick as the pic posted. I did the cranberry version with almond extract. Thks for sharing the recipe.
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Buttery & yummy altho my scones did not look at thick as the pic posted. I did the cranberry version with almond extract. Thks for sharing the recipe.
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I have been to England on several occasions and have never had a scone this good. Unlike traditional English scones, these are very moist and slightly sweet. We ate over half of them the first night they were made. Absolutely fantastic.
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I have been to England on several occasions and have never had a scone this good. Unlike traditional English scones, these are very moist and slightly sweet. We ate over half of them the first night they were made. Absolutely fantastic.
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Superlative. These can not be improved upon!
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Superlative. These can not be improved upon!
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Fabulous, wonderful! These were not the bland, dry and dense scones you sometimes find at coffee shops – they were tender, flavorful and easy to make! I did the Cherry Almond version and added 1/2 c chocolate chips. Wow.
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I love these scones. I’ve tried to make a raspberry – white chocolate version, but they get a little too moist. Still taste excellent, though. I make these each week and split them into 6 – I get to have one then and one each morning before work!
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I love these scones. I’ve tried to make a raspberry – white chocolate version, but they get a little too moist. Still taste excellent, though. I make these each week and split them into 6 – I get to have one then and one each morning before work!
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This was the first time I ever made scones, and the turned out perfectly. They were easy and delicious and received rave reviews from my husband and kids. Most coffee-shop scones are just too sweet, but these were just right. Will make again and again.
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This was the first time I ever made scones, and the turned out perfectly. They were easy and delicious and received rave reviews from my husband and kids. Most coffee-shop scones are just too sweet, but these were just right. Will make again and again.
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These were so good! I added lots of chocolate chips instead of the raisins and they came out perfect! Beautiful and full of flavor – they also kept very well and were still soft, not crumbly, a couple of weeks later.
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These were so good! I added lots of chocolate chips instead of the raisins and they came out perfect! Beautiful and full of flavor – they also kept very well and were still soft, not crumbly, a couple of weeks later.
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YUMMY! I replaced the raisins with cranberries as I like them more. This recipe was great. I will be making them again and again.
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YUMMY! I replaced the raisins with cranberries as I like them more. This recipe was great. I will be making them again and again.
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I never even had a scone before, but my son likes them, so I made the recipe for him. Wonderful! I will make again and again, (double recipe!)
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I never even had a scone before, but my son likes them, so I made the recipe for him. Wonderful! I will make again and again, (double recipe!)
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Delicious! I used dates instead of currants & powdered sugar instead of granulated sugar. Mine took longer to bake – 22 mins. I would definately make these again.
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Delicious! I used dates instead of currants & powdered sugar instead of granulated sugar. Mine took longer to bake – 22 mins. I would definately make these again.
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I make these frequently and my family eats them right up and then wants more. Sometimes I substitute chocolate chips for an extra special treat.
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I make these frequently and my family eats them right up and then wants more. Sometimes I substitute chocolate chips for an extra special treat.
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What a great recipe! I loved the simplicity of the recipe and the tasty results. The texture WASN’T dry and hard as a rock like some recipes; it was tender and relatively moist. I loved it! I followed the cranberry-orange recipe, except I didn’t have any oranges that day so I substituted the zest of 1 lemon. YUMMY! I tried it again with orange zest a second time, but I found that I preferred the cranberry-lemon combo. Since then, I’ve found that cranberry-lemon plus 1 tsp. vanilla is also tasty, as is just lemon (zest) and 1 tsp vanilla.
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What a great recipe! I loved the simplicity of the recipe and the tasty results. The texture WASN’T dry and hard as a rock like some recipes; it was tender and relatively moist. I loved it! I followed the cranberry-orange recipe, except I didn’t have any oranges that day so I substituted the zest of 1 lemon. YUMMY! I tried it again with orange zest a second time, but I found that I preferred the cranberry-lemon combo. Since then, I’ve found that cranberry-lemon plus 1 tsp. vanilla is also tasty, as is just lemon (zest) and 1 tsp vanilla.
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Great!
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Great!
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This recipe is super easy to prepare. I’ve made it up several times and they came out great every time. I omit the raisins and serve them with jam. I will keep this one in my favorite recipes folder!
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This recipe is super easy to prepare. I’ve made it up several times and they came out great every time. I omit the raisins and serve them with jam. I will keep this one in my favorite recipes folder!
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I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they were the best scones they had ever had!!!
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I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they were the best scones they had ever had!!!
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I have made these a couple of times and they are really simple and yummy! A little sweeter and much more moist than any I have ever had while eating out. And, not being a fan of raisins, I added frozen blueberries from this years harvest and they were terrific!
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I have made these a couple of times and they are really simple and yummy! A little sweeter and much more moist than any I have ever had while eating out. And, not being a fan of raisins, I added frozen blueberries from this years harvest and they were terrific!
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Outstanding! I added a dash of cinnamon & nutmeg, leaving out the raisins. Very tasty with a nice texture. Not too sweet either. Easy to make.
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Outstanding! I added a dash of cinnamon & nutmeg, leaving out the raisins. Very tasty with a nice texture. Not too sweet either. Easy to make.
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This was the very first time for me to make scones today (actually just baked and tasted some right now!). It was great to choose this recipe for my first scone!! Taste is good, texture is good, everything is perfect for me. I didn’t have dried blueberries so I tried to use frozen ones. When I stired in berries, the dough seemed very wet but it was no problem after baked. I will definitely use this recipe again!!
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This was the very first time for me to make scones today (actually just baked and tasted some right now!). It was great to choose this recipe for my first scone!! Taste is good, texture is good, everything is perfect for me. I didn’t have dried blueberries so I tried to use frozen ones. When I stired in berries, the dough seemed very wet but it was no problem after baked. I will definitely use this recipe again!!
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This recipe is truly an award winner.
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This recipe is truly an award winner.
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My 10 yr old daughter made these without help and they were OUTSTANDING !! Thanks for a keeper.
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My 10 yr old daughter made these without help and they were OUTSTANDING !! Thanks for a keeper.
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Created the orange/cranberry for my 1st time ever — didn’t even cut them out, just mounded them (made about 12), and they are moist, full of “scone” flavor — awesome!
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Created the orange/cranberry for my 1st time ever — didn’t even cut them out, just mounded them (made about 12), and they are moist, full of “scone” flavor — awesome!
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My friends said these didn’t taste like scones, because they weren’t all hard like the ones you buy in a coffee house, but they loved them!
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My friends said these didn’t taste like scones, because they weren’t all hard like the ones you buy in a coffee house, but they loved them!
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very good, added choc. chips, white choc. chips. etc.
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very good, added choc. chips, white choc. chips. etc.
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“The best scones I’ve ever had” according to my husband and I’d agree. My toddler loved them too. I didn’t have sour cream so I substituted plain lowfat yogurt. I also forgot to add the sprinkled sugar at the end but it wasn’t necessary. This one is going in my favorites!
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“The best scones I’ve ever had” according to my husband and I’d agree. My toddler loved them too. I didn’t have sour cream so I substituted plain lowfat yogurt. I also forgot to add the sprinkled sugar at the end but it wasn’t necessary. This one is going in my favorites!
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Excellent recipe! I needed a savory scone to go with chili for dinner, so I cut the sugar in half and added 1/2 t. garlic powder, 1/2 t. basil, 1/2 t. oregano, and 4 oz. colby cheese, shredded (abt. 1 c.) – added all this after working in the butter. I also don’t freeze & grate the butter – I just work it in with my hands until I get a coarse meal texture. I will definitely use this recipe for sweet or savory scones!
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Excellent recipe! I needed a savory scone to go with chili for dinner, so I cut the sugar in half and added 1/2 t. garlic powder, 1/2 t. basil, 1/2 t. oregano, and 4 oz. colby cheese, shredded (abt. 1 c.) – added all this after working in the butter. I also don’t freeze & grate the butter – I just work it in with my hands until I get a coarse meal texture. I will definitely use this recipe for sweet or savory scones!
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I like to leave out the dried fruit and add in crunchy dried raspberries and white chocolate chips
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I like to leave out the dried fruit and add in crunchy dried raspberries and white chocolate chips
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I didn’t like these and I thought it was because they weren’t good, but it turns out I just don’t like scones!! I served these at a party and all the people that like scones, loved these. My husband loved them too. And they really were simple to make.
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I didn’t like these and I thought it was because they weren’t good, but it turns out I just don’t like scones!! I served these at a party and all the people that like scones, loved these. My husband loved them too. And they really were simple to make.
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Thes truly were “simple” scones. I added 1/2 cup of cranberries and the family gobbled ’em up.
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Thes truly were “simple” scones. I added 1/2 cup of cranberries and the family gobbled ’em up.
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Simply Devine!!!
Perfect and EASY recipe to make whenever that is devine on your taste buds and makes you very satisfied.
I used craisins and 1/4 tsp of orange EXTRACT and this came out WONDERFUL. Paired with strawberry preserves and clotted cream, this is devine!
PS – don’t forget to have a cup of tea!
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Simply Devine!!!
Perfect and EASY recipe to make whenever that is devine on your taste buds and makes you very satisfied.
I used craisins and 1/4 tsp of orange EXTRACT and this came out WONDERFUL. Paired with strawberry preserves and clotted cream, this is devine!
PS – don’t forget to have a cup of tea!
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I made the orange/cranberry version and I highly recommend it to those who are typically not too crazy about scones because of their typically dry texture. The orange zest made the scones moister and extremely flavorful. I used zest of 2 whole oranges which is a bit more than the recipe calls for. Freezing the butter after cutting it in half inch cubes is a good idea.
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I made the orange/cranberry version and I highly recommend it to those who are typically not too crazy about scones because of their typically dry texture. The orange zest made the scones moister and extremely flavorful. I used zest of 2 whole oranges which is a bit more than the recipe calls for. Freezing the butter after cutting it in half inch cubes is a good idea.
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Everyone who has tried these has asked for the recipe, or for me to make them at the next gathering. My mom loves them with cranberries and white chocolate, my daughter loves them with mini chocolate chips, and my son loves them with a little cinnamon and sugar sprinkled on top!
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Everyone who has tried these has asked for the recipe, or for me to make them at the next gathering. My mom loves them with cranberries and white chocolate, my daughter loves them with mini chocolate chips, and my son loves them with a little cinnamon and sugar sprinkled on top!
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Oh. My. Goodness. I don’t review very often, but this recipe is so incredible, I had to run to the computer to review! When I actually tasted the scones, I genuinely giggled – they are THAT good! I did tweak the directions, however, as I am much too lazy to do all that work. I cut the butter into chunks, stuck it in the freezer for a while, then tossed them into my food processor (using the metal blade, I still haven’t figured out what the plastic one is for). I pulsed the butter until it looked pretty crumbly, then added all the dry stuff at once (including the zest of one orange), pulsed a while longer until it looked crumbly and well-mixed. I then dumped in the wet stuff (I did also add a tiny splash of vanilla), pulsed it all until it came to a ball on the side of the machine, then dumped it onto a floured cutting board. I kneaded in some chopped almonds and dried cranberries, cut it into pieces, baked, and voila! The most incredible scones I’ve ever tasted. EVER.
(I also drizzled a confectioner’s sugar/water mix over them once cooled, but it’s not necessary)
Thanks a million, Pam, for such an incredible recipe!
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Oh. My. Goodness. I don’t review very often, but this recipe is so incredible, I had to run to the computer to review! When I actually tasted the scones, I genuinely giggled – they are THAT good! I did tweak the directions, however, as I am much too lazy to do all that work. I cut the butter into chunks, stuck it in the freezer for a while, then tossed them into my food processor (using the metal blade, I still haven’t figured out what the plastic one is for). I pulsed the butter until it looked pretty crumbly, then added all the dry stuff at once (including the zest of one orange), pulsed a while longer until it looked crumbly and well-mixed. I then dumped in the wet stuff (I did also add a tiny splash of vanilla), pulsed it all until it came to a ball on the side of the machine, then dumped it onto a floured cutting board. I kneaded in some chopped almonds and dried cranberries, cut it into pieces, baked, and voila! The most incredible scones I’ve ever tasted. EVER.
(I also drizzled a confectioner’s sugar/water mix over them once cooled, but it’s not necessary)
Thanks a million, Pam, for such an incredible recipe!
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I have tried many scone recipes looking for the perfect scone and this was it! Scones were moist and perfectly sweet (I did put in 1/2C sugar and others suggested for a sweeter scone) and easy to make. I made one plain batch and one with mini chocolate chips and my family loved them all! Thanks for sharing.
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I have tried many scone recipes looking for the perfect scone and this was it! Scones were moist and perfectly sweet (I did put in 1/2C sugar and others suggested for a sweeter scone) and easy to make. I made one plain batch and one with mini chocolate chips and my family loved them all! Thanks for sharing.
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Very nice recipe! I used dried cranberries and the zest of one orange. I replaced the sour cream with non-fat plain yogurt. These were easy to make, and they came out yummy!
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Very nice recipe! I used dried cranberries and the zest of one orange. I replaced the sour cream with non-fat plain yogurt. These were easy to make, and they came out yummy!
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I made these for my boyfriend’s thesis defense this morning. I made the dough last night, cut the slices, and baked them this morning. Although I didn’t try one, they went over really well. My boyfriend said they were amazing, but couldn’t comment on their scone-like-ness.
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I made these for my boyfriend’s thesis defense this morning. I made the dough last night, cut the slices, and baked them this morning. Although I didn’t try one, they went over really well. My boyfriend said they were amazing, but couldn’t comment on their scone-like-ness.
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this was very moist but I think I would like a bit more sweetness to it. I’ll try another time with more sugar I think. The texture is perfect though. Thank you for the recipe!!!
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this was very moist but I think I would like a bit more sweetness to it. I’ll try another time with more sugar I think. The texture is perfect though. Thank you for the recipe!!!
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These were great. Not overly dry. I added 1/2 almond extract and a 1/2 cup of fresh raspberries, when I was mixing the dough I was thinking what a huge mess (because of the berries) and I didn’t think that they would turn out. Well they did and they were awesome! Next I am trying them with dried cranberries, almond extract, and white chocolate chunks. Thanks for the great recipe.
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These were great. Not overly dry. I added 1/2 almond extract and a 1/2 cup of fresh raspberries, when I was mixing the dough I was thinking what a huge mess (because of the berries) and I didn’t think that they would turn out. Well they did and they were awesome! Next I am trying them with dried cranberries, almond extract, and white chocolate chunks. Thanks for the great recipe.
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Wow! Just got them out of the oven and they are wonderful. Once I tasted the dough I kinda figured they would be. I used Smart Balance instead of real butter and didn’t freeze it, just cut it in like you do biscuits. For the sour cream I used full fat. Instead of raisins I used frozen blueberries that streaked beautifully when you knead it slightly into a pie at the end. Overall they were great and easy to make.
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Wow! Just got them out of the oven and they are wonderful. Once I tasted the dough I kinda figured they would be. I used Smart Balance instead of real butter and didn’t freeze it, just cut it in like you do biscuits. For the sour cream I used full fat. Instead of raisins I used frozen blueberries that streaked beautifully when you knead it slightly into a pie at the end. Overall they were great and easy to make.
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So easy and delicious! I followed the recipe exactly with the addition of a tsp of cinnamon and substituting cranberries for raisins. Better than my favorite bakery! Will make again using dried cherries.
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So easy and delicious! I followed the recipe exactly with the addition of a tsp of cinnamon and substituting cranberries for raisins. Better than my favorite bakery! Will make again using dried cherries.
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Great recipe! however, i think i might have moved my oven rack too low, causing my scones to burn on the bottom. otherwise, the scones are delicious! Just be careful that the scones dont burn.
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Great recipe! however, i think i might have moved my oven rack too low, causing my scones to burn on the bottom. otherwise, the scones are delicious! Just be careful that the scones dont burn.
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These turned out just perfect. I made the orange / cranberry variation and prepared the recipe exactly as written. The scones were light and delicious – a big hit at brunch. Thanks!
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These turned out just perfect. I made the orange / cranberry variation and prepared the recipe exactly as written. The scones were light and delicious – a big hit at brunch. Thanks!
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