Sour Cream Chocolate Chip Scones

Skip the coffeeshop snacks in favor of the ultimate recipe for light and tender Sour Cream Chocolate Chip Scones.

Scones get a bad rap in the pastry department. They’re most often associated with a dry, crumbly texture and a less than satiating taste. But not for long!

We’re sneaking my not-so-secret ingredient into this recipe for Sour Cream Chocolate Chip Scones, giving new life and a new reputation to the triangular treats.

The addition of sour cream lends moisture and a touch of tangy flavor, and when paired with butter in a very specific form, it makes these scones a total slam-dunk.

See that bowl up above? It contains grated frozen butter. And that’s the real secret to ensuring your scones are extra-flaky and moist.

By grating the butter and working it into the dough, you’re dispersing it much more evenly with the flour. The cooler temp of the frozen butter also ensures your scone dough will be easier to work with, and that chilled fat will then melt once the pastries meet up with your oven.

One last tip to guarantee texture perfection: A generous brushing of heavy cream atop the scones before they’re baked. This final step seals in the moisture while giving the scones a subtle golden-brown glow.

Moral of the story? Sour Cream Chocolate Chip Scones are your one-stop shop for bakery-worthy breakfast pastries that take 40 minutes to make from start to finish. Now you just have to decide if they’re breakfast, a snack or dessert!

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Top down view of easy Sour Cream Chocolate Chip Scones

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Sour Cream Chocolate Chip Scones

2 1/2
cups
all-purpose flour, plus more for flouring work surface
1/4
cup
granulated sugar
2 1/4
teaspoons
baking powder
1/2
teaspoon
kosher salt
6
Tablespoons
unsalted butter, cold
1/2
cup
heavy whipping cream, plus more for topping
1/4
cup
sour cream
2
large eggs
2 1/2
teaspoons
vanilla extract
1
cup
chocolate chips
Crystal sanding sugar (optional)

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Grate the cold butter on the large hole of a box grater then add it to the bowl. Using your fingers, work the butter into the flour until the mixture is the consistency of wet sand. (See Kelly’s Note.)

In a separate medium bowl, whisk together the heavy cream, sour cream, eggs and vanilla.

Add the wet ingredients to the dry ingredients and using a spatula, mix just until combined. (Do not overmix the dough.) Stir in the chocolate chips.

Lightly flour your work surface then turn out the dough. Gather it together and shape it into an 8-inch round disk. Using a sharp knife, cut the disk into 8 wedges.

Arrange the scones on the baking sheet then brush the tops of them with heavy cream. Sprinkle the scones with sanding sugar (optional).

Bake the scones for 22 to 25 minutes until they are pale golden. Remove them from the oven and let them cool for 5 minutes on the baking sheet before serving.

Kelly’s Note:

Grating the butter helps ensure it’s evenly and easily mixed in with the flour. If you don’t have a box grated, you can simply cube the butter and continue with the recipe as directed.

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