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Sour Cream Scones

Whole-wheat flour and raisins add a healthy twist to this basic Scour Cream Scone recipe. Served with your choice of jam or lemon curd, these scones are a delightful compliment to your morning coffee.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8


  • 1 1/2 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/3 cup brown sugar
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup sour cream
  • 3 tbsp butter, melted and cooled
  • 1 large Nature's Yoke egg white
  • 1/3 cup raisins
  • cooking spray
  • 1 tbsp raw sugar
  • 1/4 tsp cinnamon


  • Preheat oven to 400 F.
  • Combine flours and next 5 ingredients (through salt) in a large bowl; stir well with a whisk.
  • Combine sour cream, butter and egg white in a small bowl. Add sour cream mixture to dry ingredients, stirring just until moist.
  • Turn dough out onto a lightly floured surface; knead lightly adding raisins as you knead with floured hands. (Dough will be crumbly.) Pat dough into a 12 inch circle on a baking sheet coated with cooking spray. Cut circle into 8 wedges; do not separate.
  • Combine 1 T. sugar and cinnamon. Lightly spray dough with cooking spray. Sprinkle evenly with cinnamon mixture. Bake in preheated oven for 15 minutes or until lightly browned.


Serving: 1g