Recipe by Rob
"A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!"
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Great recipe, just a few tips to avoid dryness and any dissaster.
1. combine the sour cream (make sure you use sour cream)and baking soda, set aside.
2. mix the butter (room temp.) with the sugar (just use 3/4 cup), beat the egg w/ vanilla (yes, I add 1 tsp. of vanilla), and add to sugar/butter mixture.
3. mix well the dry ingredients and then add them to the butter/sugar/egg/vanilla, just to get all together, do not overmix.
4. Add the Sour Cream w/baking soda, again, do not overmix.
From here, you can add as much "toppings" as you´d like, I try chocolate chips, but will try as many suggestions as I can.
I make 16 balls and press them w/ my hands to make a flat circle. Bake them 15 min. The secret, not over mix or over handle.
more like a muffin than a scone - cutting way back on the sugar, and eliminating the egg would make it more like a true scone. also, it makes me crazy when one of the "most useful" reviews tells readers to let the butter come to room temperature so that it can be creamed with the sugar. scones are meant to be flaky, which requires cutting cold butter into flour. creaming is a technique used in cakes and cookies...
I'd never made scones before but was having a tea party at my house and they were way too expensive to buy. I wanted to make them ahead of time so I used a 3" cookie cutter to cut them and froze them uncooked on a cookie sheet covered with wax paper. About an hour later I packaged them into ziplock bags separated by wax paper. For fresh scones anytime, put the desired amount of frozen scones (which look an awful lot like a hockey puck) on an ungreased cookie sheet and bake for 45 minutes. I added lemon zest and poppy seeds to one recipe, dried cranberries to another and left one plain. I now keep them in my freezer year-round so I can have fresh scones whenever I want. Don't freeze for more that 2-3 months but they probably won't last that long.
I've made this recipe MANY Times now. It's a wonderful basic recipe, but I found the butter I use really makes a difference. Regular butter creates a crumblier scone, and organic unsalted makes it more cake-like, like a Starbucks scone. I prefer it that way. My favorite flavors so far are Orange Spice (orange extract, grated orange rind, cinnamon, allspice, nutmeg and ginger), and lemon currant (lemon extract, lemon rind, currants). My husband's favorite is regular chocolate chip. I always break the batter in half and make 2 different flavors. Then I divide each flavor into half and make 2 rounds. If I only do 1 round per flavor, the scones are very large (Starbucks size). I prefer them smaller, so I don't eat so much at each sitting!! They are PERFECT with hot tea. I like the orange spice with lady grey, and lemon currant with green tea. OH! I also glaze the scones with a glaze made of orange or lemon extract and powdered sugar. So yummy and so pretty!
These are absolutely fantastic! better than starbucks! The sour cream is the star of this recipe, makes them so moist and scrumptious. I have added 1/2 c dried cranberries and 1/4 orange juice to it for orange/cranberry scones, top them with a glaze of orange zest, orange juice and confectioner's sugar and you will just die of decadence. Add some pumpkin, nutmeg, cinnamon and ginger, glaze it with a simple confectioner's sugar and you've got a wonderful holiday (or any day) treat. Add some bacon, onion and cheese, lessen the amount of sugar and you've got a super breakfast! I have made these in huge batches and put them in the freezer for easy microwaveable breakfasts. Add some black berry's and lemon zest and there's another elegant brunch item. what a great versatile, delicious recipe! This is a permanent fixture in my recipe box! Thanks Grandma Johnson!
I knew I was going to alter this recipe before I ever started, and to took some suggestions from others. I added an extra 1/2c sugar, 1tsp cinnamon, 1/2tsp nutmeg, and 1tsp vanilla. I brushed the top with milk and sprinkled with cinnamon and sugar, and sliced almonds.
I was looking for a stand alone scone (no jelly) and I found it, I will definetly make this again. Thanks
This is a great scone recipe. I made pumpkin scones using this recipe. I used 2/3 cup canned pumpkin and 1/3 cup buttermilk instead of sour cream. I added the baking soda to the flour mixture and used brown sugar instead of white and cut it to 1/2 cup + 2 Tbsps. I added 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp pumpkin pie spice and a pinch of cloves to the flour mixture and then followed the directions. Then I made an icing divided it and put cinnamon in half and then drizzled both over the scones. VERY yummy!! Thank you so much for sharing this recipe!!
These are truly wonderful scones. I made them for the first time this morning and they were pretty easy to make. I split the dough in half and made plain with sugar sprinkled on top and then tried to make the other half blueberry. I was not very successful with the blueberry half. But it was my own fault. I had let the frozen blueberries sit on the counter for just a few minutes and they started to thaw so they were getting juicy and then I went to mix them in and it was a huge mess. But the plain with just sugar on top were fabulous so I will be using this recipe and doing all kinds of experiments in the future, starting with the blueberries. Great recipe!!! UPDATE: I have since made this recipe a couple more times and have used fresh blueberries in one batch and mini chocolate chips in another. Both turned out great. 2ND UPDATE: I made these scones again this morning and this time I used blackberries and sprinkled raw sugar (demerara sugar) on top of them and oh my gosh... this is by far my favorite combo. I love blackberries and the crunch of the larger sugar granules on top is really awesome!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Johnson's Scones
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 182
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