Comments on: Tender, Buttery Chocolate Chip Scones

By: Janna

Janna — Fri, 03 Apr 2026 15:09:27 +0000

In reply to loretta. I saw on one her recipes it said to prevent the bottoms from browning too much:) i think it was the lemon scones recipe. They were DELISH!!

By: Polly

Polly — Thu, 01 Jan 2026 18:57:28 +0000

They are delicious! I used sour cream because I didn’t have crème fresh and I started mixing dough by hand then decided to mix it with the mixer for a few seconds to blend it better. Worked great! Love the method of folding the dough. Tender and flaky.

By: Jocelynn

Jocelynn — Sat, 15 Nov 2025 23:30:42 +0000

My family loves these! The extra cream on top really adds to the moisture.

By: Eileen

Eileen — Sat, 12 Apr 2025 21:46:56 +0000

In reply to Sarah Kieffer.

Ahh…thank you so much! I do so love this recipes, we;ll, actually of your recipes! Cheers!

By: Sarah Kieffer

Sarah Kieffer — Sat, 12 Apr 2025 17:24:11 +0000

In reply to Eileen. You can add a tablespoon or two of heavy cream to the dough if it is really dry! I find that during the winter months my flour is extra dry and I sometimes need to add a little extra moisture to some of my doughs.

By: Eileen

Eileen — Fri, 11 Apr 2025 13:19:56 +0000

Absolutely love the flavor of these scones but I always have an issue with my dough being too dry when I go to shape it. So much so that I can’t seem to even fold it. Using grated frozen butter seems to help but even then the dough is hard to handle. Any t houghts? Thank you!

By: Andrea

Andrea — Fri, 07 Mar 2025 21:56:53 +0000

In reply to Jackie. Use two pans on top of each other to bake them so that the bottoms don't get too brown.

By: Andrea

Andrea — Fri, 07 Mar 2025 21:55:48 +0000

So delicious! We made the espresso chocolate version. I love Sarah’s method for scones. I didn’t have crème fraîche so substituted with full fat plain Greek yogurt, and they were still wonderful.

By: loretta

loretta — Sat, 01 Mar 2025 20:25:29 +0000

Hi there! Just curious – I’ve seen this step in your other scone recipes. why do you stack two baking sheets on top of each other? air convection? hotter tray? just curious about the food science behind it. thanks!

By: Annie

Annie — Sat, 01 Mar 2025 18:52:59 +0000

These are perfect, like all of your scones! They will go into our Saturday morning rotation. Thank you!