EASY delicious Homemade Scones that are perfect to serve with clotted cream, jam and tea! This is a one bowl recipe that creates crumbly English soft scones – just like at a tea house. The secret to this recipe is sour cream! Add blueberry or raspberry to them to make them berry flavored!
Scones have been on my “must conquer” recipe list for quite some time. Making the perfect scone is hard and I usually was left with something that was dense and cake-like and not crumbly and light, how scones should be. But no more – scones, I’ve come and conquered you. I’m in love with this recipe so much that I worry I’m going to be making these at least twice a week because they’ve become our new favorite afternoon snack (I always have one with my daily tea!). Make sure to serve them warm with clotted cream and jam. If you want to add fruit to them, you can totally can, just read my FAQ below for help. Enjoy!
FAQ for this recipe:
Do I need a food processor for this?
In theory, no, but it makes the scones much easier to make and gives them their signature crumbly scone texture. If you don’t have a food processor you can mix by hand but just make sure you really get that butter to a crumbly coarse texture. To do this you might want to try grating the butter separately to get it crumbly. In general I think a food processor is a kitchen must have and once you have one you will quickly be using it a few times a week and wonder how you lived without it.
Does my butter need to be chilled?
Yes, the butter should be chilled or frozen. Using room temperature butter will not result in crumbly scones.
Can I add berries/raisins/chocolate chips to these?
Absolutely. After making the dough add 1/2 cups of preferred add-in (I love raspberries) and stir them to combine with a wooden spoon. DO NOT PULSE FOOD PROCESSOR WITH ADD-INS!
Do I have to use sour cream?
Yes! Sour cream is going to make them extra soft. If you’re worried about them having a sour cream taste don’t worry – they don’t (and this comes from a girl who doesn’t like sour cream!).
How many servings does this recipe make?
I like to cut my dough into 8 big scones, but you could easily cut it into 16 smaller scones.
What is clotted cream? You recommend serving with it.
Clotted cream is life changing and whenever possible your scones should be enjoyed with it. It’s a rich, cream spread – kinda similar to butter but thicker and more sweet. It’s kinda a butter/ice cream mixture if that makes sense at all. Clotted cream is made by slowly cooking heavy cream for many hours until it thickens up. You can google recipes on how to make it if you’d like. It’s easy to make but takes lot of time and needs quite a bit of heavy cream. You could also just buy it like I do.
Can I put icing on top of the scones?
You sure can but I’d recommend using a light icing if you do. In my opinion clotted cream and jam are so much better on scones than icing.
Making the scones in the food processor couldn’t be easier. Once you mix up your dry ingredients add in your 1/2 cup of butter. I cut my butter into smaller pieces as the food processor will handle them better this way.
As you can see the batter is already looking crumbly once that butter is pulsed.
Now add in the sour cream and egg. Pulse until a dough forms.
The dough is going to be really sticky and that’s exactly what we want. To make it easier to handle add some flour to your hands. Put some more flour on a flat surface and place your dough on top.
Using your hands gently press the dough into a 8 inch circle, about 3/4 inch deep. You don’t need to use a rolling pin for this, just use your hands. If your hands are sticking to the dough, add flour to them.
Now cut your dough into triangles. I cut mine into 8 big scones but you could cut it into 16 smaller ones if you like. If you find your knife is sticking when cutting, dip the knife in flour (do you see a reoccurring event here?).|
Put your scones on parchment paper lined cookie sheet or silicone baking sheets. Sprinkle some additional sugar on top.
Once they’re done baking (about 16 minutes) let them cool for a couple minutes and immediately serve warm.
I love serving them with clotted cream and jam, alongside a pot of English tea.
- 2 cups all purposer flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter - chilled - cut up
- 1/2 cup sour cream
- 1 egg
- Preheat oven to 400 degrees.
- In a food processor pulse flour, sugar, baking powder, baking soda and salt. Add butter, continue to pulse. Add sour cream and egg to food processor and continue to pulse until batter becomes coarse.
- Remove the batter from food processor and place on floured surface. The batter will be very sticky - don't be alarmed! Pat it flat (gently) with your fingers to a 8 inch circle, around 3/4 inch thick. Cut the dough with a knife into triangle shaped scones. (Tip: Dipping a knife in flour will help you cut them without sticking) Place scones on a parchment paper lined cookie sheet and sprinkle a little bit of additional sugar on top of each one.
- Bake for 16-17 minutes or until they are golden browned. Serve warm with jam, clotted cream and tea. Enjoy!