Tag Archives: fluffy sour cream scones

Fluffy Mint Chocolate Chip Irish Scones

I’m honestly not very big on St. Patrick’s Day.

I’ll be 21 this year, though, so maybe I’ll enjoy the holiday a little more.😉 Did you know St. Patrick wasn’t even Irish? He was British.

Anyway, I do enjoy all of the recipes.  I mean you can’t really fail with chocolate + mint.  Plus the decorations are cute, so there ya have it.

I wanted something not only chocolate and mint, but also Irish.  I did a Google search and found these “Real Irish Scones” on The Kitchn and it was settled.

I loved these.  I can’t even tell you how good they are.  They batter by itself was unbelievably fluffy, but when they came out of the oven I was shocked at how much they had risen.  Ahh… and they are completely studded with chocolate chips and the hint of mint just sets it all off.  I highly recommend these!





Fluffy Mint Chocolate Chip Irish Scones
Adapted from: The Kitchn

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt
3 tablespoons unsalted butter, softened to room temperature
1/2 cup sour cream
1/2-3/4 cup milk
1 cup chocolate chips
1 tsp mint extract

  1. Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper or a Silpat in the oven.
  2. Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
  3. Working the mixture as little as possible, add 1/2 cup milk and sour cream and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
  4. Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife.
  5. Remove baking tray from the oven and arrange the scones on it. Bake 10-15 minutes until just barely brown.
  6. Serve with butter, preserves, and freshly whipped cream.  I served mine with chocolate butter.
  7. If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a zippered bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350° F.


What are you all doing for St. Patrick’s Day?? I’ll be running a 5k!

P.s. The coconut oil giveaway    is still happening. Don’t forget.🙂