Total Time
40mins
Prep 20 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
  3. Add butter; rub in with fingertips until mixture resembles coarse meal.
  4. Stir in nuts.
  5. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
  6. Make well in center of dry ingredients; add remaining milk mixture.
  7. Stir just until dough forms.
  8. Let stand for 3 minutes.
  9. Turn out onto floured surface.
  10. Using floured hands, knead gently until dough comes together.
  11. Pat into 7 1/2-inch round.
  12. Using sharp knife, cut into 8 wedges; brush with glaze.
  13. Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
  14. Bake scones until golden and crusty for about 20 minutes.
  15. Transfer to wire rack and cool slightly. Serve warm.
Most Helpful

Marvelous scones. As a diabetic I needed to trim the fats and sugar. I used Splenda for all of the sugar except for the light sprinkling on top. I replaced the butter with 1/2 the ask for amount of a heart healthy margarine and the other half was applesauce. I used skim milk and fat free sour cream. They turned out light and tender inside with a wonderful crisped top. I enjoyed mine with a cup of Darjeeling tea. This is a recipe that I will use again!

Annacia March 31, 2008

I really wanted to make scones but all I had in the cupboard was almonds, so I substituted along with 1/2 teaspoon of almond extract and they turned out great. Can't wait to try them with hazelnuts (and maybe some dried cranberries) next time. Easy and tasty recipe.

D~ June 25, 2002

Very good recipe. Scones are light & nutty. Enjoyed immensely. Looking forward to adapting.

Bad Knees January 07, 2002