Chocolate Chip Sourdough Scones

These chocolate chip sourdough scones are so tender and buttery on the inside and you'll fall in love with the crumbly, golden brown edges

This is a great recipe to use with your sourdough discard and we provide step-by-step instructions for you to follow!

 

Sourdough scones are a great way to use your sourdough starter discard. I love to save my discard to make these scones and other baked goods like, sourdough banana nut muffins and sourdough discard crackers.

If you've never had a scone before, the texture is kind of like a cross between a cookie and cake. A crumbly, golden brown outside with a soft center. It's the best of both worlds!

The recipe is made of basic ingredients like butter, flour, salt, baking powder, eggs, heavy cream and vanilla extract. So more than likely, you've got what you need to bake a batch!

Let's bake some scones!

Step by step instructions

These sourdough scones are so easy to make. Let's dive straight into the details!

• Make sure to put stick of butter in freezer ahead of time for best results!

1. To a mixing bowl, add the flour, sugar, salt and baking powder and whisk to combine. Use a cheese grater to grate the frozen butter into the flour mixture. Use a fork to cut the butter into the flour until it forms pea size crumbles. Toss in the chocolate chips.

2. In a small bowl, whisk together the egg, sourdough discard, heavy cream and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and use a fork to combine. Dump the dough onto a clean work surface. (The dough will seem dry and clumpy but resist the urge to add more liquid) Use your hands to press the dough together and shape into an 8" disc.

4. Cut into 8 wedges and arrange on a parchment lined baking sheet. Chill in the fridge for 30 minutes.

5. Preheat the oven to 400F degrees. Remove the baking sheet from the fridge, brush the tops with heavy cream and sprinkle with sugar.

6. Bake for 25 minutes or until the scones are golden brown.

Tips for success

To make sure these scones keep their shape, make sure you chill the wedges for at least 30 minutes before baking.

Scones can be assembled the night before and kept covered in the fridge for a quick breakfast. (Brush with heavy cream and sprinkle sugar, right before baking.)

The heavy cream can be substituted with milk or half and half with no problems.

Butter should be frozen for best results, but cold butter out of the fridge will work in a pinch. Use a cheese grater to create small ribbons of butter. This makes it easy to cut the flour into the butter with a pastry cutter or a bench scraper.

Don't have a kitchen scale to measure flour?

Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.

Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.

Tips for baking in warm and/or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the water by 25 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the scones a few minutes longer. This will take some trial and error!

How to store and freeze leftovers

Store leftover scones in an air-tight container on the counter for up to 4 days.

To freeze baked scones, let them cool completely and then wrap tightly in plastic wrap. Freeze for up to 3 months.

When ready to eat, let thaw at room temperature. You can heat them up in the microwave for about 30 seconds if you want to eat them warm!

To freeze unbaked scones, cut the scones out and arrange them on to a baking sheet lined with parchment paper. Freeze them on the sheet until they are solid and then transfer them to resealable bags and freeze for up to 3 months.

Bake the scones direct from frozen but add an extra 2-3 minutes baking time.

Other sourdough discard recipes you might like to try:

• sourdough vanilla cake
• sourdough coffee cake
• sourdough brownies
• sourdough banana bread
• sourdough cinnamon rolls

We hope you enjoy these chocolate chip sourdough scones as much as we do!

Make sure to rate this recipe and leave a comment below! We'd love to hear from you!