That Real Mom Life

No more dry and tough scones here. Fluffy and soft and delicious with all the sophistication of a scone.

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There’s something sophisticated and irresistible about scones. (I’m being so serious when I say this lol I really do feel sophisticated eating a scone). It’s something I always want to try when I see one in a coffee shop or cafe. But unfortunately – in my experience, scones have a tendency to be tough and dry and honestly kind of boring. When we first started baking for farmers markets – I wanted to develop a recipe that not only had the sophistication and curb appeal of a scone but was also something that didn’t require a sip of coffee to wash down the dryness or lack of flavor. After testing tons of times – I think we finally found something great!

This recipe makes fluffy and soft delicious scones! They have a texture of somewhere between a muffin and a soft buttery biscuit. They’re not overly sweet so that you don’t feel like you’re eating cake for breakfast but they don’t lack an ounce of flavor! These check all my boxes when it comes to scones. Soft, buttery, fluffy but somehow still flaky, and subtly sweet with all the sophistication and grace 😉 of a scone.

Let’s talk ingredients.

Super simple pantry staples here. Nothing fancy.

For the base – Flour, butter, sugar, baking powder, salt, sour cream, and heavy cream.

For the add ins – whatever you want! I did vanilla, blueberries, and lemons in this recipe.

This recipe is so versatile! Replace the blueberries and lemon juice/zest with vanilla bean paste or maybe some chocolate chips! The options are endless. If you’re looking for a savory scone – cut the sugar to 2 tablespoons and add in some cheddar cheese or bacon or BOTH. You can’t go wrong!

Instructions

1. Cut your cold butter into cubes and place in the freezer.
2. Sift together all the dry ingredients. If you’re making lemon scones – zest the lemon into the sugar before adding it to the dry ingredients. Rub the zest into the sugar to release its oils. Add sugar/zest mixture to the rest of the dry ingredients.
3. Cut in the butter into the dry ingredients using your hands or a pastry cutter. I almost always just use my hands for this.
4. Place in the freezer intermittently if needed if it warms up too much.
5. Once the mixture is crumbly and there’s still a few nice shards of butter in there – add in the sour cream, heavy cream, and vanilla. Mix with a spatula until it starts coming together.
6. Turn out the dough onto a clean surface and add your blueberries. Work the dough with your hands until it all comes together. Don’t knead it or overwork it – just gently coax the dough together.
7. Form the dough into a disk and cut it in half. Stack the halves and press down. Do this twice. It helps create some layers to help your scones stay tall.
8. Form into a final disk around 8-10 inches in diameter. Cut into 6 trigangles.
9. Separate onto a baking sheet and brush with milk. Top with blueberries and some coarse sugar.
10. Set in fridge or freezer while oven preheats to 400. Bake for 20-28 minutes. The scones should look just set and slightly golden on the outside.
11. Cover in glaze if you’d like them to be sweeter and enjoy!!

Let’s get to the recipe!