Best Scone Recipe

5 from 43 votes

Filled with pops of juicy blueberries, this best scone recipe is flaky, buttery, and easy to make! They're perfect for breakfast and brunch.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

Ingredients

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, cold
½ cup sour cream
1 large egg
1 teaspoon vanilla extract
¾ cup fresh blueberries

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Grate cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.
In a small bowl, whisk together sour cream, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
Gently mix in blueberries, being careful not to crush them.
Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet. Bake 15-17 minutes, until light golden brown.

Video

Notes

Make ahead of time. Shape the scones, cover the pan with plastic, and store them in the fridge overnight to be baked in the morning.

To freeze, place the shaped dough on a baking sheet then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks.

STORE cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.

Nutrition