This recipe was one of the first recipes I created and it is still one of my favorite recipes today. I have a love hate relationship with scones. The first few scones I ever tried were so dry and they were gross. I tried making them and they were okay. It took me awhile to get my recipe to where it is. My chocolate chip scones have always been a favorite from customers.

I have switched a few things like freezing the butter and grate it instead of cubing the butter and cutting it in. I found by freezing the butter and grating the butter, it helps to keep the scones from being dry. I also don’t roll out my scones, I just use a cookie scoop and scoop them out. They taste the same and they are a lot easier to make that way too.

I hope you enjoy these scones as much as we do.

That’s the Dish from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 2 ½ cups all purpose flour leveled
• ¼ cup sugar
• ¼cup brown sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup frozen unsalted butter
• ½ cup buttermilk cold
• ⅓ cup sour cream or Greek yogurt
• 1 large egg cold
• 2 tsp vanilla extract
• ¾ cup mini chocolate chips

Directions

1. Preheat the oven to 400 and line 2 cookie trays with parchment paper, set aside.
2. In a mixing bowl whisk flour, sugar, brown sugar, baking powder and salt.
3. Grate butter into the dry ingredients and mix with a spatula or wooden spoon.
4. In a small bowl mix buttermilk, egg, vanilla and yogurt
5. Pour milk mixture into the flour mixture and mix with a wooden spoon or rubber spatula, until the dough is just barely dry.
6. Fold in the chocolate chips.
7. Using a large cookie scoop or ice cream scoop, scoop dough onto prepared cookie sheets.
8. Bake for 15 minutes or until lightly brown on the top.

Tips & Recommendations

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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