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 our oldest son’s Special Night, 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 or to have extras on hand for a quick breakfast. You can use whatever size biscuit cutter you prefer. The recipe as-is will make 12-15 large scones.
Chocolate Chip Scones
3 c. unbleached flour
¼ c. sugar
4 tsp. baking powder
½ tsp salt
½ c. butter
3 large eggs
½ c. sour cream (you can use milk, but it’s better with sour cream)
2 tsp vanilla (we use the REAL stuff)
¾ c. chocolate chips (milk chocolate are the only choc chips worth eating says my husband, but feel free to put semi-sweets or dark chips in!)
Preheat oven to 425°. Grease a large cookie sheet. Mix together all dry ingredients. Cut in butter until coarse crumbs form.
Mix together the eggs, sour cream, and vanilla. Add to flour mixture. Mix until blended.
Add chocolate chips until evenly distributed. (We let the kids come in and “squish” the dough to mix in the chocolate chips.)
Form dough into a ball on floured surface. Press out until ¾” thick. Cut with a biscuit cutter (or a canning ring or an upside-down glass…) and place on cookie sheet. (We use a baking stone.)
Bake for 10-12 minutes, until golden brown. Cool on wire rack. Serve warm (usually the case in our house because no one can stand to let them cool!) or cool completely to store or freeze.
Makes 12-15 large scones