Double Chocolate Sour Cream Scones

A yummy chocolate scone with chocolate chips. I served these as an alternate to shortcakes for strawberry shortcake. Very good!

• Ready In: 30 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 1  cup all-purpose flour
• 1  cup whole wheat flour
• 1⁄4 cup brown sugar
• 3⁄4 teaspoon baking soda
• 2  teaspoons baking powder
• 1⁄3 cup  unsweetened cocoa powder
• 5  tablespoons butter, cut into small slices (must use butter and it must be cold)
• 1  large egg, beaten lightly
• 1  cup sour cream (can use light sour cream or plain yogurt)
• 1  cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
2. In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well.
3. Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies.
4. In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture.
5. Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry.
6. Knead a few times and turn dough ball out onto prepared pan.
7. Press into a flat circle that is 2" thick.
8. With a sharp knife, cut in four “pie” sections, then cut each section in half again.
9. Bake in 400F oven for 15 minutes. Cool on pan.