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!
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
- 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
- Preheat oven to 400 degrees F.
- Mix flour, both sugars, baking powder, baking soda and salt together in a mixing bowl.
- 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.
- 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.
- 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.