Chocolate Chip Sourdough Scones Recipe

Introduction

These Chocolate Chip Sourdough Scones offer a delightful twist on a classic treat, combining tangy sourdough flavor with rich semi-sweet chocolate chips. Perfect for breakfast or an afternoon snack, they are crisp on the outside and tender inside.

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

1. 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.
2. Step 2: Cut the flour into the butter with a pastry cutter or bench scraper until the mixture forms pea-sized crumbs. Stir in the chocolate chips.
3. Step 3: In a separate bowl, whisk together the sourdough starter, egg, vanilla extract, and heavy cream until smooth. Pour this wet mixture into the dry ingredients.
4. Step 4: Gently mix the dough with a fork. It will be crumbly; avoid adding extra liquid.
5. Step 5: Turn the dough out onto a clean surface. Use your hands to press and shape it into an 8-inch disc, dusting lightly with flour if the dough sticks.
6. Step 6: Cut the disc into 8 wedges using a bench scraper or sharp knife. Arrange wedges on a parchment-lined baking sheet with space between each.
7. Step 7: Chill the scones in the refrigerator for 30 minutes.
8. Step 8: Preheat the oven to 400°F (204°C). Brush the tops of the scones with heavy cream and sprinkle with sanding sugar.
9. Step 9: Bake for 20-25 minutes, until golden brown. Remove from the oven and serve warm.

Tips & Variations

• For a dairy-free option, substitute butter with a plant-based alternative and use coconut or almond milk instead of cream.
• Add a teaspoon of cinnamon or orange zest to the dry ingredients for a flavor twist.
• Use white chocolate or chopped nuts in place of semi-sweet chocolate chips for variation.
• Keep butter very cold or partially frozen to help create flaky scones.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but active starter is more liquid and may affect dough consistency. You might need to reduce other liquids slightly or add a bit more flour to maintain dough texture.

What can I use if I don’t have sanding sugar?

You can substitute coarse sugar or turbinado sugar for sanding sugar. Alternatively, sprinkle a small amount of granulated sugar on top for a touch of crunch.

Chocolate Chip Sourdough Scones Recipe

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★★★★★

4.9 from 117 reviews

• Author: Lila
• Total Time: 1 hour 7 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

Delight in these tender and flaky Chocolate Chip Sourdough Scones made with a tangy sourdough starter discard. Perfectly sweetened with semi-sweet chocolate chips and topped with coarse sanding sugar for a delightful crunch, these scones combine classic buttery richness with a unique sourdough flavor, making them an irresistible treat for breakfast or afternoon tea.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups + 2 teaspoons all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder

Butter

• 1 stick unsalted butter (frozen or very cold)

Scones Mix-ins

• 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)

Topping

• 2 tablespoons heavy cream (milk or half and half can be used)
• 3 tablespoons sanding sugar (coarse sugar)

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Instructions

1. Combine dry ingredients and incorporate butter: In a medium mixing bowl, whisk together flour, sugar, salt, and baking powder. Grate frozen or very cold butter into the flour mixture using a cheese grater. Toss the grated butter with the flour using a fork to coat each piece. Then, use a pastry cutter or bench scraper to cut the butter into the flour until pea-sized crumbs form.
2. Add chocolate chips: Stir the semi-sweet chocolate chips into the butter-flour mixture evenly.
3. Mix wet ingredients: In a separate bowl, whisk together the sourdough starter discard, egg, vanilla extract, and 2 tablespoons of heavy cream until smooth.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently mix with a fork to combine. The dough will remain crumbly; avoid adding extra liquid to keep the texture just right.
5. Shape dough: Transfer the crumbly dough onto a clean, lightly floured work surface. Use your hands to press and shape it into an 8-inch disc, adding a small dusting of flour if necessary to prevent sticking.
6. Cut and chill: Using a bench scraper or large knife, cut the disc into 8 equal wedges. Arrange the wedges on a parchment-lined baking sheet, spacing them apart. Place the baking sheet in the refrigerator and chill for 30 minutes to firm the dough.
7. Prepare for baking: Preheat your oven to 400°F (204°C). Brush the tops of the chilled scones with the remaining 2 tablespoons of heavy cream and sprinkle generously with sanding sugar for a crisp, sparkly finish.
8. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes until the scones turn a beautiful golden brown. Remove from the oven and allow to cool slightly.
9. Serve warm: Enjoy your freshly baked Chocolate Chip Sourdough Scones warm for the best texture and flavor.

Notes

• Use very cold or frozen butter to achieve the flakiest scones with distinct layers.
• Resist adding extra liquid even if the dough seems crumbly; this ensures proper texture.
• Chilling the dough before baking helps the scones hold their shape and results in a tender crumb.
• Sanding sugar adds a lovely crunch and decorative sparkle on top.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Reheat scones briefly in the oven or microwave to restore freshness before serving.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip scones, sourdough scones, breakfast pastry, sourdough discard recipe, easy scones, chocolate chip breakfast