Sour Cream Scones

17 Reviews
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Randy Mayor
Yield
1 dozen (serving size: 1 scone)
By Elizabeth Taliaferro
March 2006
RECIPE BY Cooking Light

Whole wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 2/3 cup whole wheat flour (about 3 ounces)
  • 1/3 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup reduced-fat sour cream
  • 3 tablespoons butter, melted and cooled
  • 1 large egg white
  • 1/3 cup dried currants or raisins
  • Cooking spray
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Nutritional Information

  • Calories 175
  • Caloriesfromfat 25%
  • Fat 4.8g
  • Satfat 2.9g
  • Monofat 1.3g
  • Polyfat 0.3g
  • Protein 3.6g
  • Carbohydrate 30.2g
  • Fiber 1.4g
  • Cholesterol 14mg
  • Iron 1.3mg
  • Sodium 219mg
  • Calcium 81mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

Step 3

Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

Step 4

Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

Step 5

Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

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Ratings & Reviews

Jmcantu"a review

Brittiny
January 25, 2017
This is my go to scone recipes. I make them when I have sour cream to use up and freeze them or when I want a warm treat. Love the texture and they are easy to put together. I've substituted chopped dried cranberries too. delicious!

DBautista's Review

ccasazza
June 01, 2014
N/A

fqpete's Review

yv1308
January 26, 2014
These were very good. I upped the raisins to half a cup, because I like raisins. I also had to cook them almost a half hour at 400 here in MN? They were still a little most, but very delicious!

MrsBachand's Review

PNJW08
October 12, 2013
N/A

yv1308's Review

casandreas
October 02, 2013
Very good, made them a Few Times, turn the sticky dought on a floured surface and fold a Few Time adding the dry fruits and chocolate in beetween fold.

JLang6's Review

London1
June 09, 2012
These turned out well. I didn't exactly follow the recipe. I used a whole egg and really didn't knead the dough because it was too wet. But I have a friend who makes scones all the time and his are wet and they turn out so light and fluffy. Mine were almost as light and fluffy. Not at all dry. I like them this way. I also added cinnamon to the dry ingredients, but forgot to do the final step of sprinkling cinnamon and sugar on top before baking.

ccasazza's Review

MonicaMN
October 26, 2011
These are great. Not too sweet and great texture. My dough seemed very moist so I added a bit of flour. Delicious!

amurrayo's Review

MrsBachand
May 17, 2011
Great texture! Delicious and easy, my new favorite scone recipe. Like some other reviewers, I had to add a little milk to get the dough to hold together.

casandreas's Review

JLang6
May 03, 2011
N/A

EllenDeller's Review

Jmacantu
May 03, 2010
These are terrific scones! My only change was to add a 1/4 tsp. of cinnamon to the dough itself and to use 3 TB of liquid egg white rather than the white of a fresh egg.Scones are supposed to be crumbly, flaky, and perhaps "dry." These are perfect! With cottage cheese for breakfast; a dab of ice cream for dessert; with coffee or milk a great snack.