A delicious, easy to make biscuit scone for breakfast or tea time! Wonderful warm or cooled, and can be frozen for later enjoyment!
Several years ago, our family attended a small church that met in a park building. Every Sunday, we would bring treats to share, and one of the women would often bring these Chocolate Chip Scones. They were always a huge hit!
I wish there was a word to describe just how absolutely divinely yummy these are…but there isn’t. So, you’ll just have to make them and taste for yourself!
These chocolate chip scones have become a favorite for taking on trips and for our children’s Special Nights, but they would be great for breakfast, church socials, or just because!
We usually double the recipe for our family (10 of us) or triple for company. You could also make up a huge batch to have on hand for several days and even freeze them for a later date!
A little bit about one of the ingredients…the sour cream.
Sour cream might seem odd, but trust me, it’s great and creates a super creamy dough! You can also use Greek yogurt with great results as well! However, you can absolutely use milk if you don’t have either.
You might also be wondering about what size to cut the biscuits. I have varying sizes of biscuit cutters like these:
Some days I feel like making BIG biscuits (great for breakfast). Some days I feel like making little ones (great for tea time). But honestly, you can make these biscuits any size and they will be great! The recipe as-is will make 12-15 large scones.
Now, let’s make this yummy recipe!
Chocolate Chip Scones
- 3 cups flour
- ¼ cup sugar
- 4 tsp baking powder
- ½ tsp salt
- ½ cup butter
- 3 large eggs
- ½ cup sour cream (can use milk, but it is better with sour cream!)
- 2 tsp vanilla
- ¾ cup chocolate chips (milk chocolate or semi-sweet)
- Preheat oven to 425°, and grease a large cookie sheet.
- Mix together all dry ingredients in a large mixing bowl.
- In the dry mixture, but in the butter using a pastry blender until coarse crumbs form.
- In a medium sized bowl, mix together the eggs, sour cream, and vanilla. Add to the flour mixture, and stir gently until blended.
- Stir in chocolate chips until evenly distributed, using your hands if necessary.
- Form dough into a ball on a floured surface and press out until ¾” thick. Cut with a biscuit cutter (or a canning ring or an upside-down glass) and place on your cookie sheet.
- Bake for 10-12 minutes, until golden brown. Cool on a wire rack. Tastes delicious warm or cooled completely, and freezes well for later enjoyment!
Originally published March 2011. Updated October 2022.