Easy Scones Recipe Ready In 30 Minutes From Start To Finish

Easy Homemade Scones Recipe

I’m all about recipes that are easy and delicious, and that’s why I wanted to share this easy scones recipe with you! From start to end (including baking time) you can have scones ready to eat in 30 minutes! Now that is easy! Homemade 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 – homemade scones, I did it!

Secret to making scones crumbly

There is a secret ingredient in these scones. Ok, maybe it’s not a secret because I’m about to tell you. It’s sour cream! The sour cream is going to help make them feel light and crumbly, everything a good scone should be.

Scone Ingredients

What are scones made of? Here’s all the ingredients you’ll need to make scones:

all purpose flour sugar baking powder baking soda salt butter sour cream egg

I love that the ingredients are all so basic that you probably already have everything in your kitchen! Now it’s time to make them!

How to Make Scones

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 DIY clotted cream and jam, alongside a pot of English tea.

Do I need a food processor to make scones?

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. I n 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 for scones?

Yes, the butter should be chilled or frozen. Using room temperature butter will not result in crumbly scones.

Can I add raisins, chocolate chips or berries to my scones?

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 IN FOOD PROCESSOR WITH ADD-INS!

Do I have to use sour cream for scones?

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?

Clotted cream is made by slowly cooking heavy cream for many hours until it thickens up. Many recipes require lots of time, but I made a 5 minute clotted cream recipe that you must try. 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.