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+ servings

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.
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
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.
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