Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or fork until it is in pea sized lumps. Mix together 1 cup milk and sour cream in a measuring cup.

These homemade scones are based off a dining court classic, but with added protein for a great breakfast treat!

Add Yahoo as a preferred source to see more of our stories on Google. We may earn a commission if you make a purchase through one of our links. Well, this summer has flown on by. It’s hard to believe ...

Unlike the pumpkin spice lattes you may get at the coffee shop, these pumpkin scones really do contain pumpkin. It keeps the scones tender and from drying out. The scones are made simply with a ...

These Mini Vanilla Bean Scones are tender, rich, and bursting with the flavor of real vanilla bean. Their small size makes ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

The base scone recipe is from the New York Times (Cornmeal Plum Scones), but this pastry folds in tart early summer rhubarb that is balanced by a sweet, tangy glaze. Preheat oven to 400 degrees. Need ...

Well, this summer has flown on by. It’s hard to believe that September is less than a week away, even though Mother Nature has been tipping her hand to let us know that fall is coming — which makes me ...