Prep 15 mins
Cook 30 mins
Make scones just like those from your local coffeehouse at home. They are delicious served warm with a good cup of coffee or tea.
- 2 1⁄2 cups flour
- 2⁄3 cup sugar
- 2 1⁄2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into chunks
- 2 eggs
- 3⁄4 cup sour cream
- 2 teaspoons pure vanilla extract
- 6 ounces semisweet baking chocolate, chopped
- Preheat oven to 375°F Mix flour, sugar, cinnamon, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended.
- Add to flour mixture; stir until a soft dough forms. Stir in chopped chocolate.
- Place dough on lightly floured surface. Knead about 1 minute or until smooth.
- Place dough on greased baking sheet and pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Bake 30 minutes or until golden brown.
- Cool slightly on wire rack.
- Melt and drizzle additional semi-sweet chocolate over scones, if desired. Cut into 12 wedges to serve.
Very tasty! Just the right amount of chocolate without being overpowering. Loved the hint of cinnamon stirred into the dough. Topped with a sprinkle of powdered sugar just for looks. I usually cut my scones and separate before baking which wasn't a good choice with these since they were cakey and spread. The flavor was great, they were just more cakey than biscuity. Next time I'll add some additional flour or use all white whole wheat flour or prepare as directed. Only change I made was to use 1 cup of white whole wheat flour, the rest all purpose. Thanks for sharing the recipe!
Hail to thee, Queen of Scones! ;) Annacia, this is another perfect scones recipe from your collection! It is sweet, chocolatey, full of flavour and just pure yummy! The texture is lovely, with a crispy crust on top and a soft, flaky interior! I made half the recipe and decided to cut them into rounds as I prefer scones that way. I ended up with 8 scones, which were gone in no time. :) Since I really wanted to make your recipe, but somehow didnt have sour cream on hand, I used cream cheese, which worked out nicely. THANKS SO MUCH for sharing this gem with us! I will surely make it again! Made and reviewed for 1-2-3-Hits November 09.
We made this together quartering the recipe for Buddha's chocolate fix this morning. We made as directed but for shaping, we make a rectangle shape for the dough and then cut in half diagonally to create 2 large scones. This is very easy to put together. Very good flavor and texture. Thanks for posting. :)