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Sour Cream Scone Bites
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2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold Land O Lakes® Butter, cut into 8 chunks

1/2 cup sugar

1/2 cup currants

2 teaspoons freshly grated lemon zest

1 cup sour cream

1 large Land O Lakes® Egg, separated

1 tablespoon water

2 tablespoons sugar


1 cup powdered sugar

1 tablespoon Land O Lakes® Butter, softened

2 to 4 teaspoons orange juice

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine flour, baking powder, baking soda and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

  3. STEP 3

    Combine 1/2 cup sugar, currants and lemon zest in another bowl. Stir into flour mixture.

  4. STEP 4

    Combine sour cream, egg yolk and water in bowl with whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.)

  5. STEP 5

    Turn out onto lightly floured surface; knead about 8 to 10 times to combine all ingredients.

  6. STEP 6

    Divide dough in half. Pat each half into 8x6-inch (about 1/2 inch thick) rectangle on 2 large greased baking sheets. Cut each rectangle into 12 (2-inch) squares. Do not separate dough squares.

  7. STEP 7

    Beat egg white in bowl with fork until frothy. Brush tops of scone dough with egg white; sprinkle with 2 tablespoons sugar. Bake 15-20 minutes or until lightly browned. Cool 10 minutes.

  8. STEP 8

    Combine all glaze ingredients in bowl, adding enough orange juice for desired glazing consistency. Drizzle over warm scones. Serve immediately.

Tip #1

Dress the glaze up by replacing the orange juice with milk and adding 1/2 teaspoon anise extract.

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