Prep 10 mins
Cook 15 mins
This recipe is slightly modified from an all-star scone recipe on allrecipes.com There, it has over 1,000 5 star reviews, yet is not featured on this site at all! Before, having these scones, I'd never really encountered one I liked - they were always much too dry and crumbly. This scone recipe seriously changed my view on scones FOREVER. Plus it is super versatile. I use chocolate chips but feel free to subsitute, blueberries, dried fruit, nuts or whatever you can think of!
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
- 1 cup chocolate chips
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the chocolate chips.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Yummy scones! The flavor is wonderful. We love the chocolate chips! The only reason for 4 stars instead of 5 is that our mixture was really wet and when baking, the scones spread out a bit too much. They didn't come out looking like perfect scones, but the taste is definitely there! Thank you! Made for CQ 2 - Ireland.
Great scone recipe!! I made 1/2 of the recipe and just loved how great the flavor (not too sweet and loved the chocolate chips) and texture. The only thing I changed was to brush the tops with a little cream and sprinkle a bit of sugar. Thanks for sharing the recipe. Made for the Culinary Quest 2015.
These are the fluffiest scones I have ever had. These scones tasted good although the shape distorted quite a bit in the baking even though they were made as written. The dough was quite wet when I turned it out onto the board so maybe that had something to do with it. Thanks for the post.