Grandma's Scones

"This recipe is from All Recipes"
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Karen Elizabeth photo by Karen Elizabeth
photo by momaphet photo by momaphet
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • In a small bowl, blend the sour cream and baking soda, and set aside.
  • Preheat oven to 350 degrees F.
  • Lightly grease a large baking sheet.
  • In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
  • Cut in the butterl.
  • Stir the sour cream mixture and egg into the flour mixture until just moistened.
  • Mix in the dried fruit.
  • Turn dough out onto a lightly floured surface, and knead briefly.
  • Roll or pat dough into a 3/4 inch thick round.
  • Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
  • Baking 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Questions & Replies

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  1. Karen Elizabeth
    We loved these scones, in fact everyone loved these scones, I need to make more!!! great texture, melt in the mouth. I used a mixture of dried fruit including dried apples and apricots, was very nice. Baked beautifully and they keep well. Thank you, great recipe, made for QUEST 2015 (Canada)
  2. momaphet
    I love scones and these were fabulous! They were light and rich, moist but not gummy. I used Trader Joe's Orange Flavored Cranberries for the dried fruit. I ate them with lingonberry jam and whipped cream, while my DH kept it simple with just butter. These will definitely become a fixture in my repertoire of scones!
  3. Annacia
    I made this lovely recipe is a half amount with a mix of dried cranberries and dried apple that I chopped. They have a light, tender inside and a lovely crust to make a great bite. I haven't made scones in to long a time and what a perfect welcome back this recipe was. Made for Culinary Quest 2015.
  4. Debbwl
    Light and fluffy scone these scones have a pleasant flavor. Did cut the recipe in half with no other changes made, for the dried fruit used Sun-Maid Fruit Bits which added a nice mixed fruit flavor. Even cutting the recipe in half had 8 good size scones. Thanks for the post.
  5. Baby Kato
    Lavender, these are some of the best scones that I have ever tried. Your Grandma's recipe is perfection. These scones were everything that you want one to be, light, fluffy,tender and oh so flavorful. I love the flavor that the sour cream brings to the scones, incredible. Made exactly as written, wouldn't change a thing. I used a combination of dried raspberries and dried cantaloupe, they were incredible in the scone. I served the scones warm from the oven, at room temperature and also toasted for breakfast the next day. They were wonderful in all forms, the texture and crumb are perfect. Thank you so much for sharing your recipe my friend. It rocks. Into my keeperbox this goes. Can't wait to have this treat again.



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