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

Scale

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