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My Homemade English Scones


  • 4 Cup AP Flour
  • 1 Cup Granulated Sugar
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Cream of Tartar
  • 8 oz. Cold Butter
  • 1 Cup Dried Fruit raisins, currants, chopped apricots etc.
  • 1/2 Cup Toasted Nuts walnuts, pecans, cashews, etc.
  • 8 oz Sour Cream
  • 1 tsp Baking Soda
  • 1 Egg beaten


  • Combine flour, sugar, salt baking powder and cream of tartar in large bowl.
  • Cut in cold butter.
  • Stir in dried fruit and nuts.
  • In a separate bowl combine sour cream and baking soda. Mix to combine and let rest 5 minutes.
  • Add egg and sour cream to baking soda/egg mixture.
  • Combine dry and wet ingredients to moisten.
  • Press crumbly dough into 1/4 sheet baking pan and roll to flatten.
  • Cut the dough int 4x4 squares then cut each square from corner to corner to create individual triangles.
  • Freeze scone dough for up to one month.
  • Place scones on parchment lined sheet pan and bake at 400 degrees F for 14 minutes or until golden in color.