Sour Cream and Fruit Scones

Published May 20, 2020

Recipe Overview

A classic scone recipe elevated by tangy sour cream and sweet-tart fruit, delivering a soft, crumbly texture perfect for breakfast or afternoon tea.

Time & Prep

• Total Time: 35 minutes (prep/baking) + cooling time

• Servings: 8 scones

Ingredients

• 2 cups (255g) all-purpose flour, plus extra for dusting

• ½ cup (100g) granulated sugar

• 1 tablespoon baking powder

• ¾ teaspoon kosher salt

• ½ cup (115g) cold unsalted butter (1 stick), frozen (to prevent melting)

• 1 cup frozen cherries (halved), peaches (bite-size), or berries (or fresh, as preferred)

• ½ cup (120ml) sour cream or plain full-fat Greek yogurt

• ¼ cup (60ml) milk (preferably whole milk)

• 1 large egg, beaten

Instructions

Step 1: Preheat & Prepare

Preheat oven to 400°F (200°C) with the rack in the upper third. Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients & Butter

In a large bowl, whisk flour, sugar, baking powder, and salt until combined. For butter: Freeze the stick for 30 minutes, then grate with a box grater (large holes) into the dry ingredients, tossing occasionally to break up clumps into pea-sized pieces. Alternative: Pulse dry ingredients and cubed frozen butter in a food processor for 5 short pulses until butter resembles coarse crumbs. Gently fold in the fruit.

Step 3: Combine Wet & Dry Mixtures

In a small bowl, whisk sour cream (or Greek yogurt) and milk. Add to the dry mixture, stirring with a fork until flour is incorporated (dough will be shaggy). Gather dough into a ball, kneading 3–4 times with floured hands until it just holds together.

Step 4: Shape & Bake

Transfer dough to a floured work surface. Pat into a 1-inch-thick rectangle, then cut into 8 equal squares. Transfer to the prepared sheet, leaving 1–2 inches between scones. Brush tops with beaten egg.

Step 5: Bake & Cool

Bake 18–22 minutes until golden brown. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Storage

Store scones in an airtight container at room temperature for up to 3 days. Freeze for up to 1 month. Reheat in a toaster oven at 350°F (175°C) for 5–7 minutes.

Chef’s Tips (From Recipe Notes)

• Sticky Dough: Dust hands and work surface generously with extra flour. If dough is too wet, chill for 10 minutes before shaping.

• Butter Method: For efficiency, use the food processor with 3–4 pulses to avoid melting butter.

• Flavor Boosts: Add 1 tsp lemon zest and ½ tsp vanilla extract. Brush tops with buttermilk and sprinkle sugar for crunch.

• Baking Adjustment: For extremely sticky dough, cut scones on the sheet, bake 18–23 minutes, separate, then bake 5 minutes longer.

Comment Highlights

Readers praise this recipe as "the best scones I’ve ever made!" and note success with variations like fresh berries, coconut sugar, or pecans. Common feedback: "Freezing butter + food processor = no mess and perfect texture."

Enjoy your homemade Sour Cream and Fruit Scones! 🍓🥧