Subscribe to Cookie Madness by Email

Sour Cream Chocolate Chip Scones

by on July 3, 2010 · 16 comments

We’re so happy to have Fuzz home from camp. Now she can help us shop for washing machines, line shelves and pack. “Welcome home, little buddy! Sorry you missed sealing the grout.”

Poor Fuzz.  She’s tired of moving, so I have to try to make the next few weeks interesting for her. To start, I’m putting sprinkles on everything!

Chocolate Chip Sour Cream Scones

Just kidding about the sprinkles, but they did look kind of cute on the chocolate chip scones. The recipe is adapted from one of Pam Anderson’s, but I incorporated brown sugar, a little vanilla and added chocolate chips. Also, Pam Anderson uses frozen butter and grates it into the flour mixture. I couldn’t find my grater and didn’t have time to freeze the butter, so I used cold butter and still got scones with crusty outsides and very tender, soft, insides. The sour cream really did the job!

One final note. You can make a half batch of these by cutting all ingredients in half (that means 2 T. of egg), using the same technique and shaping into a rectangle before cutting into triangles.


Sour Cream Chocolate Chip Scones
Prep time
Cook time
Total time
Sour Cream Chocolate Chip Scones
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 2 cups all-purpose flour (9 oz)
  • 2 tablespoons granulated sugar
  • 3 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, very cold and cut into bits
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 teaspoon vanilla
  • 1/2 cup chocolate chips
  1. Preheat oven to 400 degrees F.
  2. Mix flour, both sugars, baking powder, baking soda and salt together in a mixing bowl.
  3. Scatter the cut up butter over flour mixture and using your fingers or a pastry cutter or fork, work the butter into the flour until flour mixture is very coarse.
  4. In a small bowl, whisk egg, sour cream and vanilla until smooth. Stir sour cream mixture into flour mixture until large dough clumps form. Add the chips. When dough just starts to come together, turn it onto a clean surface and shape it into a 7 inch circle. If you prefer, you can make 2 rectangles. Slice the circle into 8 triangles or slice each rectangle into 4 triangles. Arrange triangles a few inches apart on a cookie sheet.
  5. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. This recipe makes 6 to 8 scones. I made 8, so if you make 6 they will be larger and might need extra time in the oven.

Related posts:

Published on July 3, 2010

{ 16 comments… read them below or add one }

Sue July 3, 2010 at 12:32 pm

As much as Fuzz liked camp, I’ll bet she’s glad to be home with you and Todd, even if you are in the midst of a big move. Homemade scones would certainly have a positive impact on my outlook!
These look yummy and I like the 1/2 batch suggestion!

Katrina July 3, 2010 at 1:48 pm

Sprinkles work for everything here!

melissa July 3, 2010 at 4:44 pm

Jamie wants to put sprinkles on everything too. Hope Fuzz enjoyed camp! What a big girl!

Thanks for the note, also, Anna! :)
It’d be nice to win for the free publicity because my book, Soup Day, comes out the same month! But I know the competition is stiff…!

vanillasugar July 3, 2010 at 7:07 pm

i love scones and am very fussy about them. i don’t like them too dry and tend to like more add in’s in them too. so i might try these if you liked them.

Tia @ ButtercreamBarbie July 3, 2010 at 9:39 pm

so cute! were these really tender from the sr cream?

Cookie Sleuth July 3, 2010 at 10:04 pm

Great weekend breakfast! I hope your daughter enjoyed the welcome home sugar cookies!

Anna July 4, 2010 at 8:44 am

Tia, the sour cream really made a difference. Obviously, using a light hand also helped, but I think the sour cream played the biggest role in making the centers light.

Jennifer July 5, 2010 at 1:24 pm

I made these yesterday, but substituted cinnamon chips for the chocolate chips. They were delicious! I added the same sprinkles on top too because everything is better with sprinkles.

Anna July 5, 2010 at 2:12 pm

Hi Jennifer, thanks for the second opinion! I loved these scones too. My plan is to keep using this base recipe, but swap out chips (like you did) or maybe try some different flavorings.

Meg July 29, 2010 at 8:39 am

Have had these on my “to try” list since you posted the recipe. Finally made them this morning. They are fabulous! Definitely the best scones I have made. Have you tried any new variations on this recipe that you can share? BTW, congratulations on the new house!

Anna July 29, 2010 at 1:11 pm

Hi Meg,

I haven’t made any scones lately, but when I do I plan on using this recipe. I think I might try them with blueberries.

Esther September 6, 2010 at 6:37 pm

Hi Anna, I made these scones last month and they were amazing. Really quick to make and bake and it tasted delish! Thanks for the recipe. I was also able to use up most of my leftover sour cream.

Sonya September 9, 2010 at 9:04 am

I made these last night and used dried cherries and bittersweet chips. They were so, so good! Thank you for a great recipe.

Sue January 2, 2011 at 2:26 pm

We just finished enjoying these warm out of the oven. Mmmmmm! We really like the texture of the outside vs. the inside. I’ll post some pics on my blog…. eventually. :-)You know me, never too speedy with the blog posts. haha!

LisAway March 13, 2011 at 4:51 am

I made these for breakfast and they were delicious! I didn’t have brown sugar so I used all white (and added a couple extra tablespoons because I like them sweet, which maybe means they’re not exactly scones…)

Thanks for another great recipe!

EmJ July 5, 2013 at 9:26 pm

Made a half batch for brunch today, and they were yummy! Light and fluffy. I did not have sour cream so I substituted low fat plain yogurt and skipped the chocolate chips. I glazed them with a mixture of powdered sugar, real maple syrup, and water.

Leave a Comment

Rate This Recipe:  

Previous post:

Next post: