Chocolate Chip Scones
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These Chocolate Chip Scones are made with sour cream for a really moist and fluffy scone that's filled with mini chocolate chips and just the right balance of sweet!
If you're looking for more delicious scone recipes, try my Citrus Scones, Maple Cranberry Scones, or Everything Bagel Scones.
Table of Contents
Why You'll Love This Recipe
Chocolate in Every Bite: These Chocolate Chip Scones are studded with mini chocolate chips, which ensures chocolate in every single bite! I love using mini chocolate chips
Breakfast or Dessert: One of the reasons I love scones is because they can be a breakfast or even a dessert! And, these Chocolate Chip Scones are no exception.
Ingredients
All Purpose Flour: Organic all purpose flour is the most common type of flour. Scones are very similar to muffins or cookies in the way they are made. So all purpose flour is used in scones too. I highly recommend buying organic all purpose flour! My favorite is from Cairnspring Mills and that's what I used in this recipe!
Dark Brown Sugar: I use organic Homemade Dark Brown Sugar in this recipe. Chocolate chip cookies are usually made up of both brown sugar and cane sugar. However, scones don't have very much sugar in them at all. So the little sugar that I use, I chose to use dark brown. This allows for the most flavor out of it and they taste most similar to traditional chocolate chip cookies.
Baking Powder: Baking powder is a key ingredient for scones as it's what helps them rise and puff up. I use aluminum free baking powder from Frontier Co-Op, it is my fave.
Salted Butter: I use organic salted butter in this recipe. If you only have unsalted butter then you can use it. But add an additional ¼ teaspoon of fine sea salt to the recipe. My favorite butter is Organic Valley!
Eggs: I use organic large eggs, my favorite are Organic Valley.
Sour Cream: I use organic sour cream in these scones to give them a little tart flavor. I think is a nice balance for a sweeter scone. My favorite sour cream is Organic Valley!
Heavy Whipping Cream: I use organic heavy whipping cream inside the scones as well as on top to create a golden brown finish. If you don't have heavy whipping cream you can use whole milk in a pinch. My favorite organic heavy whipping cream is from Organic Valley. But, there are many others out there that are also great.
Mini Chocolate Chips: I use organic mini dark chocolate chips from Nuts.com in these scones. But if you don't have mini chocolate chips you can use traditional chocolate chips as well.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, dark brown sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
Add the egg, sour cream, and 1/4 cup heavy whipping cream, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands. Add in the chocolate chips and mix to combine completely.
Step 2
Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
Step 3
In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
Step 4
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Step 5
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet. (If you are baking at high altitude, be sure to follow the high altitude instructions in the Notes at the bottom of the recipe).
FAQ's
Yes! I have an easy gluten free adjustment at the bottom of the recipe. If you are gluten free, look at the Notes section for how to swap the gluten free flour and a link to which one I tested this recipe with so you can be confident it works!
Yes! If you are baking above 5,000 feet in altitude, then use my high altitude instructions in the Notes section of the recipe. I have a high altitude adjustment for every single recipe on my site, so you can bake with confidence, no matter where you live!
Yes, of course. If you don't have mini chocolate chips, feel free to substitute them for regular chocolate chips or even chopped dark or milk chocolate bar will also work!
Yes, If you'd like to add nuts you can add in almonds, pecans, walnuts, or whatever kind you like. I would recommend adding about 85 grams (3 ounces) of chopped nuts.
Scones are a buttery and flaky pastry, so they need to be stored out at room temperature in the open air. Do not put them in a tupperware or cake dome as this will make them become soggy. You can always reheat your scone in the air fryer or oven to crisp it up a bit too if it's been sitting out for a day. Scones will last for about 3 days.
Craving More?
Chocolate Chip Scones
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams dark brown sugar (packed)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 1 large egg
- 113 grams sour cream
- ¼ cup heavy whipping cream
- 255 grams mini dark chocolate chips
Topping
- 2 tablespoons heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, dark brown sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the egg, sour cream, and ¼ cup heavy whipping cream, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands. Add in the chocolate chips and mix to combine completely.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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