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Variety Scones

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“The basic scone recipe was given to me by my Aunt Geri, who makes the orange cranberry scones. I wanted more variety, however, and have come up with many combinations. Feel free to get creative and make your own!”
36-48 scones

Ingredients Nutrition


  1. In a small bowl, blend the sour cream and baking soda and egg, and set aside.
  2. Pour flour, baking powder, salt, sugar, and cream of tartar into food processor.
  3. Cut very cold butter into slices and add to flour. Pulse until crumbly.
  4. Add sour cream mixture to flour/butter mix. Pulse until somewhat mixed. (If no food processor: in a large bowl, mix the dry ingredients. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened.).
  5. Add fruit and/or nuts. Good combinations include craisins and orange rind (1-2 T) with orange glaze, dried cherries and chocolate chips with an almond glaze, dried blueberries with vanilla glaze. I'm sure you can come up with wonderful combinations! Leave them in the comments!
  6. Flour board and knead a few times.
  7. Divide dough into four sections for large scones, six sections for smaller scones. Roll each section out into a ¾ inch thick circle.
  8. Cut into 6 or 8 wedges and place them on greased baking sheet.
  9. Bake 12 to 15 minutes at 350 degrees, until light golden brown.
  10. After 10 min of cooling, glaze if desired.

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