The Fluffiest, Moistest Ever Chocolate Chip Scones

photo by diner524



- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
12 scones
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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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.
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I am not known for my scone making prowess, and am constantly battling to rectify this.<br/>This recipe came together nicely, and was easy to follow. This is definitely a step in the right direction for me, but not quite mastered yet....I'll work on it.<br/>These are nice scones....considering that I made them...in the hands of someone who can actually make scones they'd be great!<br/>Made for PRMR.