Grandma Johnson's Scones

Grandma Johnson's Scones

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Rob 14

"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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30 m servings 440 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, blend the sour cream and baking soda, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
  3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
  4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
  5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 2328 Ratings

Most helpful positive review

Great recipe, just a few tips to avoid dryness and any disaster. 1. Combine the sour cream (make sure you use sour cream) and baking soda, set aside. 2. Mix the butter (make sure it is at ro...

Most helpful critical review

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...

Great recipe, just a few tips to avoid dryness and any disaster. 1. Combine the sour cream (make sure you use sour cream) and baking soda, set aside. 2. Mix the butter (make sure it is at ro...

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...

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 make...

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 t...

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 th...

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...

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 tri...

Delicious! I also added the nutmeg, cinamon and vanilla. I wasn't prepared for them to spread quite so much. My first attempt ended in one giant scone, because I put them too close together, ...

These are absolutely wonderful! I made them for my daughter's bridal shower tea and couldn't have been happier with them. I divided the dough into two circles (as recommended by others), cut i...

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