Sour Cream Scones - Martha White®
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Sour Cream Scones

Prep Time

20 min

Cook Time

20 min


15 Scones

Total Time

40 min

Sour Cream Scones


Non-stick cooking spray

2 1/2 cups Martha White Self-Rising Flour

1/4 cup sugar

1/2 cup butter

1/2 cup Zante currants

1 large egg, beaten

1 (8 oz.) container sour cream


Heat oven to 400ºF. Lightly spray large cookie sheet with no-stick cooking spray. Combine flour and sugar in a large bowl; mix well. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in currants, if desired.

Beat egg in a small bowl; blend in sour cream. Add to the flour mixture; stir just until blended (mixture may be crumbly).

Press dough together on a lightly floured surface to form a ball; knead gently 8 to 10 times. Roll out the dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch round cutter. Place on the prepared cookie sheet.

Bake for 16 to 20 minutes or until golden brown. Serve warm or cool.