Chocolate Chip Scones


Chip Scones

This is a delicious scone recipe and it’s flexible in that you can add whatever you want to it. If you don’t like chocolate chips, you can substitute raisins or blueberries or almost anything else that sounds good to you. I’d like to try blueberries and white chocolate chips next.

These are a nice breakfast treat, and they’re equally good in the afternoon with a cup of tea. I loved the texture of these. The boys are asking me to make them again already.

Chocolate Chip Scones
Recipe from

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup chocolate chips
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk
1/2 teaspoon vanilla

Preheat the oven to 400 degrees F.

Whisk the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the chocolate chips. Mix together 1/2 cup milk, vanilla and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Don’t overwork the dough.

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown.

Yield varies depending upon how big you make your scones.

One year ago:
Zucchini Tart with Lemon Thyme and Ricotta
Two years ago: Farmer’s Market Quesadillas
Three years ago: Mango Slaw with Cashews and Mint
Four years ago: Black Bottom Cupcakes

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