Elderberry Scones

These elderberry scones make a delicious breakfast to go with your hot tea or coffee. I have fond memories of making scones in the morning before the girls woke up. Grandma Cottage would prepare the pot of tea and I would work on the scones. The kitchen was full of cheer and laughter as the girls padded down the stairs and came around into the kitchen. Sleepy eyes opened and welcomed the day with big smiles and now wide-awake eyes. 
Try our yummy scones recipe and see what you think!  
 
Elderberry scones on a green plate
 

Are scones Scottish or Enlish?

Scones were first made in Scotland. The first mention of the scones being by a Scottish poet in the 1500s.

What is the secret to really good scones?

We have found that the secret to good scones is really cold butter. We like to freeze our butter before we make them. 

Do scones have eggs?

Yes, scones do have eggs. It gives the scones more flavor. 

What if I don’t have organic ingredients, can I substitute?

Yes, we like to use organic but just use what you have.

Can I make these scones gluten-free?

We have never tried it but use a gluten-free all-purpose flour at a 1 to 1 ratio for the recipe. It should work fine but maybe a little denser. 

Can you make these scones Keto?

Again, we have never tried this before but use almond flour or coconut flour and almond flour combination and play with it until you like it?

Elderberry Scones Recipe

 

Ingredients:

 

Topping:

 
 
Elderberry scones on a clear pink plate
 
We like to use organic when we can, if you don’t have organic then please, just use what you have.
 
Related Post: Heart Shaped Scones

 

Directions:

  • Place 8 Tablespoons worth of butter in the freezer.
  • Lower your oven rack to middle or low and preheat the oven to 400 F.
  • Measure your flour, sugar, baking soda, and salt into a large bowl.
  • Remove the butter from your freezer and grate on the largest setting into the flour mixture.
  • Use your fingers to work the butter into the flour once it is all grated.  You don’t want to over-mix this dough it will be tough and dry. Add your elderberries (note if they are dry I will put a section below on how to rehydrate them).
  • In a separate bowl measure your sour cream and egg.  Whisk this until it is a smooth consistency.  Grab a fork and add this to your dry ingredients.  Then use your hands to finish mixing it and make it into a ball in your bowl. The dough may feel a bit sticky- it is ok.
  • Remove ball and place on a lightly floured cutting board and press down on the top flattening it and making a circle of dough that will be about 8″ and it is about  3/4″ thick. Sprinkle this with remaining sugar and cinnamon. 
  • Taking a sharp knife cut the circle into 8 triangles. 
  • Place the triangles on a baking mat or parchment paper on a cookie sheet about an inch apart and bake for 15-17 minutes depending on your oven.
  • Remove and enjoy! Serve with butter or clotted cream and jam.
 
Print Recipe

Elderberry Scones

sketch of the rosevine cottage girls and animals

Ingredients

  • 2 cups of organic flour
  • 1/3 cup of raw organic sugar
  • 1 tsp  non-aluminum baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Himalayan pink salt
  • 8 Tbsp of Grass-fed butter (frozen)
  • 1/2 cup elderberries
  • 1/2 cup organic sour cream
  • 1 organic large egg
  • Topping:
  • 1 tsp cinnamon
  • 2 tsp raw sugar
  • We like to use organic when we can, if you don't have organic then please, just use what you have.

Instructions

    Place 8 Tablespoons worth of butter in the freezer.
    Lower your oven rack to middle or low and preheat oven to 400 F. (204 C.)
    Measure your flour, sugar, baking soda, and salt into a large bowl.
    Remove the butter from your freezer and grate on the largest setting into the flour mixture.
    Use your fingers to work the butter into the flour once it is all grated.  You don't want to over-mix this dough it will be tough and dry. Add your elderberries (note if they are dry I will put a section below on how to rehydrate them)
    In a separate bowl measure your sour cream and egg.  Whisk this until it is a smooth consistency.  Grab a fork and add this to your dry ingredients.  Then use your hands to finish mixing it and make it into a ball in your bowl. The dough may feel a bit sticky- it is ok.
    Remove ball and place on a lightly floured cutting board and press down on the top flattening it and making a circle of dough that will be about 8" and it is about  3/4" thick. Sprinkle this with remaining sugar and cinnamon.
    Taking a sharp knife cut the circle into 8 triangles.
    Place the triangles on a baking mat or parchment paper on a cookie sheet about an inch apart and bake for 15-17 minutes depending on your oven.

 

 
This post contains affiliate links.
Before you go, check out these other recipes:
Skip to Recipe
Scroll to Top