The Fluffiest Moistest Ever Chocolate Chip Scones
Indulge in the ultimate treat with 'The Fluffiest Moistest Ever Chocolate Chip Scones'—a decadent twist on the classic scone recipe that’s guaranteed to impress. These golden, bakery-style scones boast a soft, tender crumb and irresistible chocolatey bursts in every bite. Made with a winning combination of heavy cream, sour cream, and cold butter, these scones achieve the perfect balance of richness and moisture, while the addition of semi-sweet chocolate chips adds a delightful sweetness. Topped with a sprinkle of coarse sugar for a touch of crunch, they bake up beautifully golden in just 15 minutes. Perfect for breakfast, brunch, or an indulgent snack, these scones are easy to make and pair wonderfully with your favorite coffee or tea. Whether served warm or at room temperature, they’re sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 2 tbsp coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the heavy cream, sour cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until the dough just starts to come together. Do not overmix.
Fold in the chocolate chips until evenly distributed.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick round disk, approximately 8 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving about 1-2 inches of space between each scone.
If desired, sprinkle the tops of the scones with coarse sugar for added crunch and sweetness.
Bake for 14-16 minutes, or until the scones are lightly golden brown around the edges and the tops are set.
Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 20.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 39 mg | 1% | |
*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.
