Chocolate Chip Scones

What makes brunch so fabulous?

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Perhaps brunch is popular because it’s an event where it’s socially acceptable to drink champagne before noon.  Maybe you love it because it’s a good way to have breakfast, lunch and dessert at the same meal.  Think of brunch like a diner where you can order a turkey sandwich with fries while your husband has french toast.  It also means you can have dessert more than once in just one day.  I think that might be the best part.  #sweetjunkie

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If you’re hosting a brunch (like for Easter this Sunday), then scones are a must have addition.  Just saying.  😉  If you’re not hosting a brunch, or not even a fan of brunch (what is wrong with you?), scones are still a good idea.

I haven’t made scones in about a year and that’s way too long to go without homemade scones.  I usually make fruity scones (which my husband prefers because he likes to avoid chocolate for breakfast as I’ve mentioned before), but this time I went with something sweeter.  I added chocolate chips.  Who wouldn’t love a buttery and moist triangular biscuit with pieces of chocolate stuck in it?

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By the way, a scone pan is a life saver!  (Especially for a perfectionist.)  You can still make these scones without one, but I’d rather not.  Eight perfectly shaped and portioned wedges of baked breakfast majesty.

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Scones are mad easy to make.  Like with lots of similar baked goods, the trick is to use cold butter.  When the scones bake, the pieces of butter melt and form pockets of delicious deep fried air in the dough which in turn becomes an awesome flaky texture.  If I haven’t sold you by now with the idea of 400 of these to go with all those hard boiled eggs this weekend then I figure I’m not going to, but you should make them anyway because the rest of your family will thank you.

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Chocolate Chip Scones Recipe
(Makes 8 scones)


  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour (equivalent to 8.4 ounces)
  • 1/2 cup white sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup butter (equivalent to 1 stick), cold and cut into chunks
  • 1 egg
  • 1/2 cup semi-sweet miniature chocolate chips (Regular size will work too.)

Directions for:

  1. Preheat the oven to 350 degrees F.
  2. Grease an 8 scone pan and set it aside.
  3. In a small bowl, mix together the sour cream, vanilla extract, and baking soda.  Set the wet ingredients aside.
  4. In a very large bowl, whisk together the flour, sugar, baking powder, cream of tartar, and salt.  (This is the dry ingredients.)
  5. Add the cold butter chunks to the dry ingredients and mash the mixture with a pastry blender or a with your fingers until the mixture is crumbly.
  6. Mix in the wet ingredients and the egg.
  7. Gently stir in the miniature chocolate chips.
  8. Scoop the dough into an 8 section scone pan.  (* See note below if you do not have a scone pan.)
  9. Bake in the preheated oven for about 25 minutes, or until they’re golden brown.
  10. Let the scones rest in the pan until they have cooled before taking them out or they will fall apart.

* Note: If you do not have a scone pan, do not worry. All Recipes gives step by step instructions for this scone recipe using a baking sheet.

Adapted from:  All Recipes



4 Hats


Here are some other uh-mazing scones.

Petite Vanilla Scones

Petite Vanilla Scones07

Peach Blueberry Scones with Spice Frosting

04Peach Blueberry Scones

Blueberry Scones

Blueberry Scones


  1. Cold butter is so the trick- l love the looks of these scones!

    1. Tina says:

      Thank you, Medha! Have a lovely day, my friend. 🙂

  2. They look so good. I haven’t had a scone in a while. Thanks for sharing

    1. Tina says:

      Thank you so much! I seem to through periods… I don’t have scones for over a year or I make batch after batch for months. Lol.

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