Ingredient: cold sour cream

Orange Chocolate Chip Scones

Orange Chocolate Chip Scones

These Orange Chocolate Chip scones have everything I love in a scone. They have buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and added some tangy orange icing which took them over the top. They’re so good you won’t be able to eat just one!

Print Recipe
 Orange Chocolate Chip Scones
Tender orange-scented scones studded with mini chocolate chips and topped with a tangy orange icing
Course Breakfast, Brunch
Keyword orange chocolate chip, scones
Servings
scones
Ingredients
Scones
Icing
Course Breakfast, Brunch
Keyword orange chocolate chip, scones
Servings
scones
Ingredients
Scones
Icing
Instructions
Scones
  1. Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
  3. In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract.
  4. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed and there are no dry bits of flour left. Do not over mix.
  5. Scoop** 1/4 cup size rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.
Icing
  1. In a medium-size bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon of orange juice until well combined. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
  2. Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer. Serve the scones warm or at room temperature.
Recipe Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.

**To find the portion scoop I used, click here.

Sour Cream & Chive Biscuits

Sour Cream & Chive Biscuits

These soft, fluffy biscuits with buttery, golden edges are prefect for summer picnics and cookouts. I served them with grilled chicken, salad and peach iced tea. They also make delightful biscuit breakfast sandwiches.

Print Recipe
 Sour Cream & Chive Biscuits
Course Breakfast, Brunch
Keyword biscuits, sour cream & chive
Servings
biscuits
Ingredients
Course Breakfast, Brunch
Keyword biscuits, sour cream & chive
Servings
biscuits
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2. Work the butter into the flour mixture with your fingertips until flat dime size pieces are formed. Stir in the chives.
  3. In a small bowl, whisk together the sour cream and the heavy cream. Stir this mixture into the flour mixture a little at a time until a shaggy dough is formed. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Form the dough into a 6-inch wide by 1-inch tall square. Cover and refrigerate for 30 minutes or freeze for 15 minutes. This will make the dough easier to cut.
  4. Meanwhile, preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the dough square into nine 2-inch squares. Place the biscuits about 2 inches apart onto the prepared baking sheet. Brush the tops with heavy cream. Bake until golden brown, about 18-22 minutes. Transfer the biscuits to a cooling rack and immediately brush with melted butter. Apply the chive blossoms to the tops, if using.
Recipe Notes

*I used a microwave flower press kit to press the chive blossoms.  To see the press I used, click here.  Alternately, you can press the chive blossoms  between sheets of wax paper or parchment paper and weigh them down with a heavy book overnight.

Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones are the perfect spring transition bake. They’re cozy enough for rainy days with a cup of hot coffee or tea, but light enough to serve at a spring brunch. The brown butter gives them a fragrant, nuttiness which makes them so much more delicious than most other chocolate chip scones. I used extra large chocolate chips, but feel free to use your favorite chips.

Print Recipe
 Brown Butter Chocolate Chip Scones
Tender scones made with brown butter, studded with chocolate chips and topped with crunchy coarse sugar.
Course Breakfast, Brunch
Keyword chocolate chip, scones
Servings
scones
Ingredients
Course Breakfast, Brunch
Keyword chocolate chip, scones
Servings
scones
Ingredients
Instructions
  1. In a small light colored saucepan over medium heat, melt the butter and cook it until it's deep golden and fragrant. When brown specks begin to appear, remove it from the heat and immediately transfer it to a small bowl. Cover and refrigerate the brown butter until firm, about 2-3 hours or overnight. When the butter has firmed up, cut it into cubes.
  2. Preheat the oven to 375ºF (190ºC). Line a large baking sheet* with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder and salt. Whisk in the brown sugar.
  4. Work the brown butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces are formed.
  5. In a small bowl, whisk together the heavy cream, sour cream, egg yolk and vanilla. Pure this mixture into the flour mixture. Stir just until a shaggy dough forms. Fold in the chocolate chips.
  6. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Form the dough into a 7-inch wide, 1-inch thick round. Cut it into 8 wedges.
  7. Place the scones onto the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake until the scones are golden brown, about 15-18 minutes. Serve warm.
Recipe Notes

*To find the baking sheet I used, click here.  

Heavenly Glazed Vanilla Bean Scones

Heavenly Glazed Vanilla Bean Scones

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

Print Recipe
 Heavenly Glazed Vanilla Bean Scones
Tender vanilla bean scones with luscious vanilla bean icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
Instructions
Vanilla Bean Scones
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
  3. In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
  5. Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
  6. Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.
Vanilla Bean Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach your desired consistency.

Blueberry Ripple Scones

Blueberry Ripple Scones

Once there was a blueberry scone. She was good and reliable. One day she felt bored and tired of her soggy blueberries. She thought about her friend, the other blueberry scone. The one with the dried blueberries. The shriveled up blueberries reminded her of raisin bran. “It’s time for a change,” she thought. So she grabbed her friend, and they headed over to Brownie Mischief for a makeover.

That’s how Blueberry Ripple Scones were born, at least in my imagination. These scones are the new and improved, elevated version of blueberry scones. They have a ribbon of sweet blueberry compote swirling through the tender vanilla dough, making them look beautiful and taste delicious. Although the blueberry compote is quick to make, it requires a little more effort than simply folding blueberries into the dough. But it’s definitely worth it. I like to make my compote the night before, then it’s ready to go when I make my scones in the morning.

Print Recipe
 Blueberry Ripple Scones
Vanilla scones with ribbons of sweet blueberry compote and crunchy sugar topping
Course Breakfast, Brunch
Keyword blueberry, scones
Servings
scones
Ingredients
Scones
Blueberry Compote
Course Breakfast, Brunch
Keyword blueberry, scones
Servings
scones
Ingredients
Scones
Blueberry Compote
Instructions
Scones
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Work the butter into the flour with your fingertips or with a pastry blender, until pea size pieces form.
  4. In a small bowl whisk together the heavy cream, sour cream and vanilla.
  5. Stir the cream mixture into flour mixture until a shaggy dough is formed.
  6. Turn the dough out onto a lightly floured surface. Pat the dough into an oval. Spoon dollops of blueberry compote onto the dough. Fold the dough over onto itself 3 times.
  7. Form the dough into a 1-inch thick round, about 6 1/2-inches in diameter. Cut the dough into 8 wedges.
  8. Place the scones 2 inches apart on the prepared baking sheet. Chill the scones in refrigerator for 20 minutes.
  9. Heat your oven to 375ºF. Brush the tops of scones with heavy cream. Sprinkle with coarse sugar.
  10. Bake until the edges look golden brown, about 18-22 minutes.
Blueberry Compote
  1. In a small saucepan over medium heat, cook the blueberries, sugar, cornstarch and lemon juice, stirring until the sugar is dissolved and the blueberries start to release their juices.
  2. Turn the heat down to low and simmer, stirring occasionally, until thick and jammy, about 3-4 minutes. Remove from heat and let cool completely. Cover and store in refrigerator until ready to use.
Recipe Notes

*To find coarse sugar, click here.

To find purple coarse sugar, click here.

Cinnamon Crumble Scones

The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!

The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.

To watch Instagram reel, click here. To watch extended TikTok video showing baking process, click here.

Print Recipe
 Cinnamon Crumble Scones
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Instructions
Crumb Topping
  1. In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  2. Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  3. Set aside in refrigerator until ready to use.
Cinnamon Filling
  1. In a small bowl, mix filling ingredients together until well combined.
Scones
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  4. In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  5. Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
  6. Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  7. Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
  8. Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  9. Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
  10. Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool. Drizzle with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.

Blueberry Nectarine Cobbler

Many families have an old favorite recipe for cobbler. I’m sharing my dad’s recipe with you and it’s definitely comfort food. It took awhile to get the ingredient amounts right because he never measured them. He used whichever fruit was available and plopped the dough on top haphazardly with a big spoon. But it was always delicious and came from the heart and that’s what mattered.

This recipe is so easy and versatile. Feel free to use peaches instead or use the berries of your choice. Make sure to enjoy it warm with a scoop of vanilla ice cream.

Print Recipe
 Blueberry Nectarine Cobbler
Vintage fruit cobbler
Course Brunch, Dessert
Keyword blueberry nectarine, cobbler
Servings
Ingredients
Course Brunch, Dessert
Keyword blueberry nectarine, cobbler
Servings
Ingredients
Instructions
  1. Preheat the oven to 400ºF (200ºC). Grease a 2 quart baking dish.
  2. In a large bowl, toss the nectarines with the lemon juice. Add the vanilla, brown sugar, cornstarch and cinnamon. Stir gently to combine. Fold in the blueberries.
  3. Transfer the fruit mixture to the prepared baking dish. Bake for 10 minutes.
  4. Meanwhile, in a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces from. Stir in the sour cream and milk just until a shaggy dough forms.
  5. Remove the baking dish from the oven. Top the fruit with 2-tablespoon size portions of dough. Sprinkle the dough with coarse sugar.
  6. Return the baking dish to the oven and continue baking until the topping is deep golden brown, about 25 minutes. Let cool at least 15 minutes before serving, to allow the sauce to thicken.

Raspberry White Chocolate Scones

Raspberry White Chocolate Scones

A good scone has a way of making you feel elegant, especially if you pronounce it ‘skon’ instead of ‘skōne’. I went to a lovely tea recently where scones were served, along with an array of dainty tea sandwiches and desserts. The scones were round with pink sugar sprinkled on top. Pretty pink food is always so promising. Unfortunately, the scones were hard, dry and bland. No amount of clotted cream slathered on them could help. There’s nothing elegant about a dry, hard bite of a scone that you have to struggle to choke down. Scones should be dense and slightly dry and crumbly, but there’s no reason we can’t make them more delicious. It’s fun to add fruit, chocolate, herbs, nuts or whatever you like to make them more delightful. These Raspberry White Chocolate Scones are tender and buttery with bursts of flavor from the fresh raspberries and white chocolate. I added pink sparkling sugar for texture and, of course, to make them look pretty!

Print Recipe
 Raspberry White Chocolate Scones
Tender scones with fresh raspberries and white chocolate, topped with crunchy sparkling sugar.
Course Breakfast, Brunch
Keyword raspberry white chocolate, scones
Servings
scones
Ingredients
Course Breakfast, Brunch
Keyword raspberry white chocolate, scones
Servings
scones
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the flour, baking powder and salt together. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
  3. In a small bowl, whisk together the heavy cream, sour cream and vanilla.
  4. Stir the cream mixture into the flour mixture until a shaggy dough forms.
  5. Gently fold in the white chocolate and raspberries.
  6. Turn the dough out onto a lightly floured surface. Form the dough into a 1-inch thick round, about 6 1/2 inches in diameter. Cut the dough into 8 wedges.
  7. Place scones 2 inches apart on the prepared baking sheet. Chill the scones in the refrigerator for 20 minutes.
  8. Heat oven to 375ºF (190ºC). Brush the tops of the scones with heavy cream. Sprinkle with coarse sugar.
  9. Bake until the edges look golden brown, about 20-24 minutes. Transfer the scones to a cooling rack.
Recipe Notes

*To find pink sparkling sugar, click here.  

This recipe was updated on 3/23/2023.

Lavender White Chocolate Scones

Lavender white chocolate scone
Click here to watch the video of Lavender White Chocolate Scones

If you headed over here from TikTok or Instagram, welcome! Most of my recipes can be found here. I share some recipes in the caption on Instagram reels and some recipes are written in text on TikTok videos. One major drawback of sharing recipes in Instagram captions is the character limit. For these reasons and a few others, my preferred method of sharing recipes is here on my website. I’m able to provide detailed instructions with the option for you to print out the recipe.

Now, let’s talk a little bit about lavender. I used one teaspoon of lavender in these scones, which I think is the perfect amount to give a hint of lavender, without tasting too floral. You can adjust the amount to your preference. Just taste the cream before adding it to the scones. You can use any culinary lavender in this recipe. English lavender is usually used for culinary purposes. Spanish and French varieties tend to be too strong. People are enchanted by lavender because of its beauty and soothing scent. A little touch of lavender makes these scones magical.


Print Recipe
 Lavender White Chocolate Scones
Keyword lavender white chocolate, scones
Servings
scones
Ingredients
Keyword lavender white chocolate, scones
Servings
scones
Ingredients
Instructions
  1. In a small saucepan, heat heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn heat to low and simmer gently for 1 minute.
  2. Strain lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
  3. Heat oven to 375º. Line a large baking sheet with parchment paper.
  4. In a large bowl, whisk together flour, baking powder and salt.
  5. Work butter into the flour mixture with your fingertips or with a pastry blender until pea size chunks form.
  6. Whisk together 1/2 cup of the chilled lavender cream with sour cream.
  7. Stir sour cream mixture into flour mixture until a shaggy dough is formed. If your dough seems dry, add 1-2 more teaspoons of heavy cream.
  8. Fold in white chocolate chunks.
  9. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  10. Pat or roll dough into an 8-inch round, about 3/4 inch thick. I used a ***2 3/4-inch heart biscuit cutter to cut out 9 scones.
  11. Place scones about 2 inches apart on prepared baking sheet. Brush scones with remaining cream. Sprinkle with sparkling sugar.
  12. Bake until golden, about 15-17 minutes.
Recipe Notes

*To find culinary lavender click here

** To find the lavender sparkling sugar I used click here

***To find the heart shape biscuit cutter I used click here

Peaches & Cream Scones with Caramel Icing


Print Recipe


Peaches & Cream Scones with Caramel Icing

Tender scones with fresh peaches, topped with a quick caramel icing

Course Breakfast, Brunch
Keyword peach, scones

Servings


Ingredients
Scones

Icing

Course Breakfast, Brunch
Keyword peach, scones

Servings


Ingredients
Scones

Icing


Instructions
  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.

  3. Work the butter into the flour mixture with a pastry blender or with your fingertips until pea size pieces form.

  4. In a medium bowl, whisk together the sour cream, heavy cream and vanilla.

  5. Mix the sour cream mixture into the flour mixture until a shaggy dough forms. Fold in the peaches.

  6. Turn dough out onto a lightly floured surface. Press the dough together and fold it over onto itself a couple of times.

  7. Pat or roll dough into a 7-inch round. Cut dough into 8 wedges. Transfer to the prepared baking pan. Brush the scones lightly with egg wash or heavy cream.

  8. Bake until golden brown, about 18-22 minutes. Transfer the scones to a cooling rack.

Caramel Icing
  1. Melt the butter a small saucepan over medium heat. Whisk in the brown sugar until smooth, about 2 minutes.

  2. Whisk in the heavy cream and heat until bubbly. Remove from heat. Set aside to cool slightly. Drizzle or spoon the icing over the cooled scones.