Sour Cream Chocolate Chip Scones

from 5 votes

Skip the coffeeshop snacks in favor of the ultimate recipe for light and tender Sour Cream Chocolate Chip Scones.

Top down view of easy Sour Cream Chocolate Chip Scones

Scones get a bad rap in the pastry department. They’re most often associated with a dry, crumbly texture and a less than satiating taste. But not for long!

We’re sneaking my not-so-secret ingredient into this recipe for Sour Cream Chocolate Chip Scones, giving new life and a new reputation to the triangular treats.

Clear bowl containing flour and grated butter

The addition of sour cream lends moisture and a touch of tangy flavor, and when paired with butter in a very specific form, it makes these scones a total slam-dunk.

See that bowl up above? It contains grated frozen butter. And that’s the real secret to ensuring your scones are extra-flaky and moist.

Bowl containing spatula and scone dough with chocolate chips

By grating the butter and working it into the dough, you’re dispersing it much more evenly with the flour. The cooler temp of the frozen butter also ensures your scone dough will be easier to work with, and that chilled fat will then melt once the pastries meet up with your oven.

Scone dough disc cut into eight wedges

One last tip to guarantee texture perfection: A generous brushing of heavy cream atop the scones before they’re baked. This final step seals in the moisture while giving the scones a subtle golden-brown glow.

Hand with brush brushing tops of chocolate chip scones with heavy cream

Moral of the story? Sour Cream Chocolate Chip Scones are your one-stop shop for bakery-worthy breakfast pastries that take 40 minutes to make from start to finish. Now you just have to decide if they’re breakfast, a snack or dessert!

Homemade Sour Cream Chocolate Chip Scones on parchment paper-lined baking sheet

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.


Sour Cream Chocolate Chip Scones

Whip up a light, tender and seriously moist breakfast or dessert with this quick-fix recipe for chocolate chip scones made with sour cream.
Author: Kelly Senyei
5 from 5 votes
Top down view of easy Sour Cream Chocolate Chip Scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 scones


  • 2 1/2 cups all-purpose flour, plus more for flouring work surface
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 Tablespoons unsalted butter, cold
  • 1/2 cup heavy whipping cream, plus more for topping
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • Crystal sanding sugar (optional)


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. 
  • Grate the cold butter on the large hole of a box grater then add it to the bowl. Using your fingers, work the butter into the flour until the mixture is the consistency of wet sand. (See Kelly’s Note.)
  • In a separate medium bowl, whisk together the heavy cream, sour cream, eggs and vanilla. 
  • Add the wet ingredients to the dry ingredients and using a spatula, mix just until combined. (Do not overmix the dough.) Stir in the chocolate chips.
  • Lightly flour your work surface then turn out the dough. Gather it together and shape it into an 8-inch round disk. Using a sharp knife, cut the disk into 8 wedges.
  • Arrange the scones on the baking sheet then brush the tops of them with heavy cream. Sprinkle the scones with sanding sugar (optional).
  • Bake the scones for 22 to 25 minutes until they are pale golden. Remove them from the oven and let them cool for 5 minutes on the baking sheet before serving. 

Kelly's Note:

  • Grating the butter helps ensure it’s evenly and easily mixed in with the flour. If you don’t have a box grated, you can simply cube the butter and continue with the recipe as directed.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 440kcal, Carbohydrates: 53g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 91mg, Sodium: 265mg, Potassium: 192mg, Fiber: 2g, Sugar: 21g, Vitamin A: 636IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 2mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 5 votes

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Can’t wait to make these! What is your preferred brand and type of chocolate chips to use? The ones in these photos look delectable.

    1. Hi Jacqui! Thanks so much for your feedback. I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :) Please let me know if you try the recipe!

  2. 5 stars
    Used this recipe two weeks in a row. Not a chocolate chip fan so I did a mixed berry the first time and an almond the second time. Both were perfect!

      1. Hi Rachel! You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!