Chocolate Chip Scones

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.

chocolate chip scones
chocolate chip scones

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.

chocolate chip scones

Ingredients for Chocolate Chip Scones

Organic All Purpose Flour

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!

Organic Dark Brown Sugar

I use 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.

Organic 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!

Organic Egg

I use organic large eggs. If you only have medium or extra large eggs, weigh them so you get the right amount. The right way to do that would be to crack 2 medium eggs into a bowl. Whisk them together and then weigh out 50 grams as that is about how much 1 large egg weighs. If you have extra large, alternatively crack 1 extra large egg and do the same thing. You can keep the extra eggs in an airtight container in the fridge. Use it for breakfast or a pie wash!

Organic 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!

Organic 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.

Organic Mini Chocolate Chips

I use organic mini 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. You just won't need as many, so you can just use 198 grams (1 cup). You could also use chopped milk or dark chocolate if you prefer too!

chocolate chip scones

Tools Needed

Digital Food Scale

Stand Mixer

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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chocolate chip scones

How to Make Chocolate Chip Scones

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).

chocolate chip scones

FAQ's

Can I make these gluten free?

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!

Can I make these at high altitude?

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!

Can I use regular chocolate chips?

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!

Can I add nuts?

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.

How do you store homemade scones?

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.

Why Choose Organic Ingredients?

You all know I’m a huge organic advocate. And I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good. Otherwise they are just sweet and they don’t taste like much else.

Organic ingredients are more pure than conventional ones. Therefore they actually have more flavor than the non organic options. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Additionally, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! I linked all the exact ingredients I used when making this recipe in the Ingredients section. You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip — hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post on Food Labels and What They Mean.

chocolate chip scones

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chocolate chip scones

Chocolate Chip Scones

Mimi Council
Just like your favorite chocolate chip cookie – but in scone form! These Chocolate Chip Scones are amazing for breakfast or dessert!
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Makes 6 scones
Calories 668 kcal

Ingredients
 
 

Dough

Topping

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

Gluten Free — Replace the all-purpose flour with 310 grams (2 cups) gluten free flour blend.
High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.

Nutrition

Calories: 668kcalCarbohydrates: 79gProtein: 9gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgSodium: 581mgPotassium: 120mgFiber: 2gSugar: 40gVitamin A: 942IUVitamin C: 1mgCalcium: 222mgIron: 3mg
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