Double Chocolate Sour Cream Scones
Indulge in the rich, chocolaty decadence of Double Chocolate Sour Cream Scones—a heavenly treat that combines the deep flavor of cocoa with melty semi-sweet chocolate chips. These tender scones owe their moist texture to tangy sour cream, while the buttery dough is elevated with a touch of vanilla for an irresistible aroma. Perfectly balanced between sweet and satisfying, these scones are brushed with heavy cream for a golden finish and topped with optional coarse sugar for a delightful crunch. Baked to perfection in just 15 minutes, they’re a quick and easy homemade delight that pairs beautifully with your morning coffee or afternoon tea.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups semi-sweet chocolate chips
- 0.75 cups sour cream
- 1 unit large egg
- 1 teaspoons vanilla extract
- 2 tablespoons heavy cream (for brushing tops)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the dry mixture until it resembles coarse crumbs.
Stir in the chocolate chips to evenly distribute them throughout the mixture.
In a separate medium-sized bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, gently folding until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gather it into a ball and gently press it into a 1-inch thick circle, about 7 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of each scone with heavy cream and sprinkle with coarse sugar, if desired.
Bake the scones in the preheated oven for 14–16 minutes, or until the tops are set and slightly firm to the touch.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Double Chocolate Sour Cream Scones with a cup of coffee or tea!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 26.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
