Zutaten für The Fluffiest Moistest Ever Chocolate Chip Scones
- 1/4 cup sour cream
- 1/2 teaspoon baking soda
- All Purpose Flour
- White Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 1 large egg
- 1 cup chocolate chips (or desired mix-ins)
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Zubereitung von The Fluffiest Moistest Ever Chocolate Chip Scones
- Preheat oven to 350°F (175°C). Lightly grease a large baking sheet.
- In a small bowl, whisk together 1/4 cup sour cream and 1/2 teaspoon baking soda. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in the sour cream mixture and 1 large egg until just combined. Do not overmix.
- Gently fold in 1 cup chocolate chips (or your favorite mix-ins).
- Turn the dough out onto a lightly floured surface and gently knead for a few seconds until it comes together.
- Pat or roll the dough into a 3/4-inch thick circle.
- Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown on the bottom and edges are lightly golden.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
100g
Fat
73g
Carbs
19g
