Chocolate Chip Sourdough Scones Recipe
Introduction
These Chocolate Chip Sourdough Scones offer a delightful twist on a classic treat by incorporating tangy sourdough discard with sweet chocolate chips. Perfectly tender and slightly crumbly, they make a wonderful breakfast or afternoon snack.
Ingredients
- 2 cups + 2 teaspoons all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 stick unsalted butter (frozen or very cold)
- 1 cup semi-sweet chocolate chips
- 1/2 cup sourdough starter discard
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (milk or half and half can be used)
- 3 tablespoons sanding sugar (coarse sugar)
Instructions
- Step 1: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder. Grate the cold butter into the bowl using a cheese grater. Toss the grated butter with the flour mixture using a fork to coat and separate the pieces. Cut the butter into the flour using a pastry cutter or bench scraper until the mixture forms pea-sized crumbs. Stir in the chocolate chips.
- Step 2: In a separate bowl, whisk the sourdough starter, egg, vanilla extract, and heavy cream until smooth. Pour this wet mixture into the dry ingredients. Gently mix with a fork until combined; the dough will be crumbly—avoid adding extra liquid.
- Step 3: Turn the dough onto a clean surface and press it into an 8-inch disc shape using your hands. Lightly flour the surface if the dough sticks.
- Step 4: Cut the disc into 8 wedges with a bench scraper or large knife. Arrange the wedges on a parchment-lined baking sheet, spacing them apart. Refrigerate the baking sheet for 30 minutes to chill the dough.
- Step 5: Preheat the oven to 400°F (204°C). Brush the tops of the scones with heavy cream and sprinkle sanding sugar evenly over them. Bake for 20-25 minutes, or until golden brown. Remove from oven and serve warm.
Tips & Variations
- Use very cold or frozen butter to achieve tender, flaky scones.
- Substitute semi-sweet chocolate chips with dark chocolate or white chocolate for a different flavor.
- Try adding a teaspoon of cinnamon or orange zest to the dry ingredients for extra aroma.
- If sourdough discard is not available, you can replace it with an equal amount of buttermilk or yogurt.
Storage
Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a warm oven or microwave before serving to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active sourdough starter instead of discard?
It is best to use sourdough starter discard as it has less rising power, which balances the leavening from baking powder. Using active starter may change the texture and rise of the scones.
What can I do if my dough is too dry?
If the dough feels excessively dry and crumbly, add a small splash of milk or cream, one teaspoon at a time, until it just comes together. Avoid adding too much liquid to keep the scones tender.
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Chocolate Chip Sourdough Scones Recipe
- Total Time: 40 minutes
- Yield: 8 scones 1x
Description
These Chocolate Chip Sourdough Scones combine the tangy depth of sourdough starter discard with sweet semi-sweet chocolate chips to create tender, flaky scones perfect for breakfast or an afternoon treat. Using cold butter and chilling the dough ensures a delicate crumb, while sanding sugar adds a delightful crunch on top.
Ingredients
Dry Ingredients
- 2 cups + 2 teaspoons all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 3 tablespoons sanding sugar (coarse sugar)
Butter
- 1 stick unsalted butter (frozen or very cold)
Chocolate
- 1 cup semi-sweet chocolate chips
Wet Ingredients
- 1/2 cup sourdough starter discard
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (milk or half and half can be used)
- Additional 2 tablespoons heavy cream (milk or half and half can be used) for brushing
Instructions
- Combine Dry Ingredients and Butter: In a medium mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder. Grate the cold butter into the bowl using a cheese grater and toss it with the flour mixture with a fork to coat. Then, cut the butter into the flour using a pastry cutter or bench scraper until the mixture resembles pea-sized crumbs. Stir in the chocolate chips.
- Mix Wet Ingredients: In a separate bowl, whisk the sourdough starter discard, egg, vanilla extract, and 2 tablespoons of heavy cream together until smooth. Pour this mixture into the dry ingredients and gently mix with a fork until combined. The dough will be crumbly; avoid adding extra liquid.
- Shape the Dough: Transfer the dough onto a clean, lightly floured surface and press it into an 8-inch diameter disc using your hands.
- Cut and Chill: Using a bench scraper or large knife, cut the disc into 8 wedges. Arrange the wedges on a parchment-lined baking sheet leaving space between them. Refrigerate the baking sheet for 30 minutes to firm the dough.
- Prepare for Baking: Preheat the oven to 400°F (204°C). Remove the scones from the fridge, brush their tops with the remaining 2 tablespoons of heavy cream, and sprinkle with sanding sugar.
- Bake: Bake for 20-25 minutes until the scones are golden brown on top. Remove from oven and serve warm.
Notes
- Using cold or frozen butter is key to achieving flaky scones.
- Do not overwork the dough to keep it tender.
- The sourdough discard adds a subtle tang and moisture to the scones.
- Chilling the scones before baking helps maintain their shape and texture.
- Sanding sugar provides a decorative, crunchy topping but can be omitted if unavailable.
- Milk or half-and-half can be substituted for heavy cream in the wet ingredients if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: sourdough scones, chocolate chip scones, breakfast scones, sourdough discard recipes, flaky scones, homemade scones
