Sour Cream and Fruit Scones Recipe (2024)

By Dawn Perry

Sour Cream and Fruit Scones Recipe (1)

Total Time
35 minutes, plus cooling
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The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn’t get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.

Featured in: 3 Summery Sweets You Can Make With Frozen Fruit

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Yield:8 scones

  • 2cups/255 grams all-purpose flour, plus more for dusting the work surface
  • ½cup/100 grams granulated sugar
  • 1tablespoon baking powder
  • ¾teaspoon kosher salt
  • ½cup/115 grams cold unsalted butter (1 stick)
  • 1cup frozen cherries (halved), peaches (in bite-size pieces) or berries
  • ½cup/120 milliliters sour cream or plain full-fat Greek yogurt
  • ¼cup/60 milliliters milk (preferably whole, but whatever you have is OK)
  • 1large egg, beaten

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

304 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 6 grams protein; 260 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Sour Cream and Fruit Scones Recipe (2)


  1. Step


    Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.

  2. Step


    Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.

  3. Step


    In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.

  4. Step


    Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.

  5. Step


    Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.



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Cooking Notes

N.C. Hammer

The fruits make this dough very sticky so have extra flour for your hands and work surface. Freeze the stick of butter and use a hand grater to add it to the dry ingredients in small pea size butter balls. Add lemon zest and vanilla extract and I brush the top and sides with buttermilk and sprinkle with sugar before baking to add crunch. Because the dough is sticky, don't separate them fully before baking. Cut it, bake it for 18-23 minutes, then separate fully, and bake five minutes longer.


Is it essential to use a grater for the butter and your hands for mixing? It seems that using your hands would melt the butter. It’s so much easier to use the food processor to mix the butter and the dry ingredients.


These are the best scones I ever made! Pulsed the dry ingredients together in a food processsor. Cubed a stick of frozen butter and cut it into the flour with the processor. Turned it all into a bowl, tossed in berries and then the. wet ingredients. Didn't have frozen fruit so used fresh blueberries. Sprinkled a tiny bit of sugar over the egg wash; baked 18 minutes. Perfect. Next time I would cut them into 12 or 16 as they were huge.

Mary Burns

I've made these twice now (so good) but the first time was SO sticky i almost gave up. This time, I used a little more milk (thanks, John b).But the BIG progress was using a sheet of parchment paper--once I dumped the 'shaggy' dough onto the floured (plastic, not wooden) board, i laid the parchment paper on top and pressed down on it and all around the sides to form the rectangle, which worked wonderfully. Thin spatula to transfer to baking sheet with more parchment. No sticky hands!

Mark Israel

At Still Delicious Bakery we routinely use pure coconut yogurt in lieu of sour cream and/or yogurt. Consistency of coconut yogurt varies across different brands so overtime you may want to try different ones. Anita's is quite thick and locally made if you can locate it. Enjoy.


Grating frozen butter is the best way there is for incorporating it in this type of baked good. Works like a charm and I won't do it any other way. I keep plenty of butter around in the freezer.I have found that freezing scones and biscuits for a bit after they are formed makes them tender. You can also make a batch of something, freeze them and bake them off as wanted.I've worked in restaurants that use frozen commercial biscuits and they go straight from the freezer to a hot oven.

john b

Excellent and just sweet enough! I found that I had to add 2-3 tablespoons more milk to compensate for dry flour.

Sconey the Scone Man

Use a rimmed baking sheet. I didn't and the butter melted and my fire alarms were uuuhhhhhh thoroughly displeased.


I wish I hadn't made these! They weren't scones. Were recipe testers used?I now see comments that matched my outcome: "tasty, but like a cross between a moist cookie and a pancake. They didn't rise at all, rather flattened out and not scone-like crumbly at all." "more "flat muffin" "missing the biscuit-like texture I expect from a scone". My family: "like an apple fritter".I'm an extremely experienced baker, followed drxns precisely, use gram scale. Maybe they need real kneading?


Grate the butter and stick it in the freezer before doing anything else. Make sure to use fresh baking powder and to space the scones at least two inches apart on the baking sheet. (They puff up more than you’d expect.). Absolutely perfect scones!

Liz Dalton

Most delicious scones ever. Just the right balance of sweetness and butter. I used fresh blueberries. This recipe is a winner! Yummmm


Served, first time since pandemic, at small family gathering (6 all using social distancing). Used frozen mixed berries, added lemon zest and served with farm cream - it was a massive success. Will definitely be making these again.

Danielle C.

We made this recipe as written, other than grating the butter and placing it in the freezer before proceeding. We also added turbinado sugar to the top after washing with egg. They are divine and easy. Husband and I both let out a little groan after tasting.


Very tasty. Will try with other fruits. I used frozen sliced peaches, which I cut ahead then returned to freezer until time to assemble all. Good suggestion from others to get everything measured ahead. Even with that, I worried that the mixture was just going to fall apart. I kneaded a couple more times, then coaxed it all together. I left the dough a bit too thick, probably 1 1/2 inches, so needed 25 minutes to bake. Next time I will fashion dough ball in a disc and cut into 8 triangles.


Made with some raspberries found at the bottom of the freezer. These are wonderful! Not dry at all, like some scones. I made some slight changes in the ingredients because pandemic, but the recipe was resilient and delicious!


Sorry, this recipe isn’t that great. I prefer the traditional scone recipes.


When using your hands to form the scones it helps to keep your hands moistened. I guess experienced bakers already know that. I didn't.


Delicious. I followed JMac’s suggestion re: food processor because grating frozen butter is a chore. Used a mix of frozen berries, cut the dough into 16 small triangles, and they came out the perfect size. They are fluffier than a typical scone - they almost had a “muffin top” consistency but I really enjoy that. Definitely going to make again w/different flavor combos, and I’ll probably add some citrus zest next time!!


These were delicious and easy to make. I did not use the box grater, simply cut the butter into tiny cubes and mixed with my hands. I also skipped the last step to place the dough on the counter and cut into squares. I simply mixed in a bowl and formed squares with my hands. I ran out of eggs and skipped that step also.I used frozen peaches.

Jim B

These are a huge hit at our house for weekend breakfasts and the leftovers last in the fridge all week long. A few tips I’ve learned along the way: Wet your hands before you pat out the dough into a rectangle to make it less sticky. Use chocolate milk with the sour cream to make it extra rich and delicious. Add a little flaky salt on top of the scones right before you put them in the oven to balance out the richness.


This is a super easy and delicious scone! I really enjoyed reading comments and will definitely try some suggestions. I used blueberries and sour cream, and the dough was very loose and dry. I was afraid I needed to add more liquid. However, I just used it as is and formed the scones as directed (except I made 12 instead of eight) and they were absolutely beautiful! I am in Colorado at about 6000 feet.


This is a great scone recipe. Straightforward, adjustable, flexible. And simple! I cut it in half and made a batch of 6 wedge shaped scones, filled with lots of fresh strawberries and orange peel, and coated with a thin orange glaze. The perfect base recipe for creativity and using what is on hand.


Followed the recipe (with scale for weights) and I know our oven is calibrated, but these did not work for me. The batter was very sticky and they spread *a lot* so I followed someone’s tip to cut again and separate partway through the baking (at 18 minutes). Flipped at 22 minutes and cooked for 5 more minutes with convection on but they were still a wee bit gummy in the center. They taste good but texture is weird. (Reduced sugar to 80 grams; cut into 12 pieces instead of 8.)


These are so good!! Usually I do not prefer scones because they seem dry and unappealing. These are far from dry. I used plain whole milk yogurt that I strained overnight to get extra water out, whole milk, some frozen mixed berries I had in the freezer and some diced fresh peaches I froze overnight. I think the deeply frozen fruit required these to be baked longer. Also, I cut into 12 squares and found them to be the perfect size. Could the sugar be reduced??


I made these with frozen halved bing cherries and added a teaspoon of ground ginger and 1/2 teaspoon of almond extract for flavor enhancement. I have made scones many times before and I grate frozen butter and take care not to overmix the ingredients. Compared to other scone recipes this mixture seemed dry. To help the dough come together I squished some of the cherries. After cutting the scones there was enough “dry edges to mix together for a 9th scone. After baking they were flaky and moist.


As others commented, this didn’t turn out like a scone - mine melted all over the parchment- but it did resemble a delicious peach cake of some sort. I followed the directions exactly and it refused to remain firm in baking. So, while not a scone exactly, the end result did taste great.


These are the best scones I’ve ever made. I used fresh, halved cherries and used whipping cream since that was the only milk I had on hand. More calories but oh so worth it! Thank you for sharing this recipe.

Aleta McGhee

Add 2 more tbsp milk, or mixture is too dry. A dough scraper to mix the butter into the flour, and then the rest of the ingredients keeps mixture cold. Have wet ingredients ready before grating the butter. I added 1/2 tsp vanilla and some lemon rind. Have made with sour cream and with yogurt, both came out very flaky, due to doing everything possible to keep the butter cold. If yours don't rise or the butter melts out while baking, your butter got warm. Cut cherries into quarters


I have made better scones. I made them as per the recipe with blueberries and found that they didn’t rise as much as I would have liked and were rather tasteless. I will not be making them again.

Lauren b

I use buttermilk instead of regular milk and they come out incredible every time. My go to is blueberry (with frozen berries).

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Sour Cream and Fruit Scones Recipe (2024)


What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

Is milk or cream better for scones? ›

Tips for making the perfect scone

This is especially important with scones, which need a lot of raising agent to ensure that they are light and puffy. Or follow it a bit, but instead of milk use fizzy lemonade for lighter scones or cream for richer scones. Don't overwork the dough.

Why do you put sour cream in dough? ›

The sour cream in this dough does a couple of good things – it makes the texture tender, a little flaky and a little cakey; and it also makes it just a touch tangy. The dough is very easy to roll and to work with, just be sure to chill it thoroughly after you make it.

Why do my fruit scones not rise? ›

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

What type of flour is best for scones? ›

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below). For a kid-friendly twist, don't miss my chocolate chip scones.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Is heavy cream or buttermilk better for scones? ›

You could use buttermilk instead of heavy cream in this recipe if you prefer. Its acid reacts with the baking powder to keep the dough tender. But since we use heavy cream and an egg, this dough is richer than traditional biscuit dough and doesn't need much tenderizing.

What is better for scones buttermilk or heavy cream? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Is it better to bake with sour cream or milk? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What happens when you bake sour cream? ›

Sour cream adds moisture without thinning your batter the same way that a liquid would. That fact that sour cream delivers moisture without further thinning out a batter results in a cake with a very tender, very fine crumb.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

How do you check if scones are done? ›

Bake scones in a 425°F oven for 18 to 23 minutes, until they're a very light golden brown. Don't over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn't appear doughy or wet, but should feel nicely moist.

Why are my scones not light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

Should you sift flour when making scones? ›

The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.

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