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.

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

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)

Instructions

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.
Add chocolate chips: Stir the semi-sweet chocolate chips into the butter-flour mixture evenly.
Mix wet ingredients: In a separate bowl, whisk together the sourdough starter discard, egg, vanilla extract, and 2 tablespoons of heavy cream until smooth.
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.
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.
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.
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.
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.
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