Chocolate chip sourdough scones are so tender and buttery on the inside. You’ll fall …

Chocolate chip sourdough scones are so tender and buttery on the inside. You’ll fall in love with them.

introduction

These scones use sourdough discard so they have a light tang and great crumb. They are quick to make and do not need long rise time. If you want a simple savory side, try air fryer corn on the cob with your scones.

why make this recipe

• Uses sourdough discard so you waste less.
• The scones stay tender and rich.
• Easy to mix and bake in one go.
• Good for breakfast, snack, or tea.

how to make Chocolate chip sourdough scones

Make a dry mix, cut in cold butter, add sourdough discard and milk, fold in chocolate chips, shape into a circle, cut wedges, brush with cream, bake until golden.

Ingredients :

• 2 1/4 cups (280 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 1 cup (240 g) sourdough discard (room temp)
• 1 large egg
• 1/3 cup (80 ml) milk or cream (plus extra to brush)
• 1 teaspoon vanilla extract
• 3/4 to 1 cup (120–150 g) chocolate chips

Directions :

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Add cold butter cubes. Use a pastry cutter or fingers to rub butter into dry mix until pea-size crumbs form.
4. In a small bowl, beat the egg with sourdough discard, milk, and vanilla.
5. Pour wet mix into dry mix. Stir gently until just combined. Do not overmix.
6. Fold in chocolate chips.
7. Turn dough onto a lightly floured surface. Shape into a 7–8 inch (18–20 cm) round about 1 inch thick.
8. Cut the round into 8 wedges. Place wedges on prepared sheet, leaving space between.
9. Brush tops with a little milk or cream.
10. Bake 15–18 minutes, until tops are golden and a toothpick comes out clean.
11. Cool on a rack for 10 minutes before serving.

how to serve Chocolate chip sourdough scones

Serve warm or at room temperature. They are nice plain, with a pat of butter, or a light spread of jam. They also pair well with coffee or tea.

how to store Chocolate chip sourdough scones

• Room temp: Keep in an airtight container for up to 2 days.
• Fridge: Store in an airtight container up to 5 days.
• Freezer: Wrap individually and freeze up to 2 months. Thaw at room temp and warm in oven before serving.

tips to make Chocolate chip sourdough scones

• Keep butter very cold. This gives flakier scones.
• Do not overmix. Overworking makes them tough.
• Use room-temp discard so the dough mixes easily.
• Chill the shaped dough 10–15 minutes if your kitchen is warm.
• Bake on a hot baking sheet for a crisper bottom.

variation (if any)

• Replace chocolate chips with raisins or chopped nuts.
• Add 1 teaspoon lemon zest for a fresh flavor.
• Make mini scones by cutting into 12 pieces and reduce bake time by 3–5 minutes.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard or fed starter that is not too bubbly. Too active starter can make the dough too wet.

Q: Can I use butter substitutes?
A: You can use cold coconut oil, but texture will change. Butter gives the best flavor.

Q: How do I get flaky layers?
A: Keep butter cold and cut it into small pieces. Handle dough gently and do not overmix.

Q: Can I make these dairy-free?
A: Yes. Use a dairy-free milk and vegan butter. The bake time stays similar.

Q: Can I bake from frozen?
A: Yes. Add a few extra minutes to bake time and cover with foil if the top browns too fast.

Chocolate Chip Sourdough Scones

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 8 servings 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Tender and buttery scones made with sourdough discard and chocolate chips, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups (280 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 1 cup (240 g) sourdough discard (room temp)
• 1 large egg
• 1/3 cup (80 ml) milk or cream (plus extra to brush)
• 1 teaspoon vanilla extract
• 3/4 to 1 cup (120–150 g) chocolate chips

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Add cold butter cubes and rub into the dry mix until pea-size crumbs form.
4. In a small bowl, beat the egg with sourdough discard, milk, and vanilla.
5. Pour the wet mix into the dry mix and stir gently until just combined.
6. Fold in chocolate chips.
7. Turn the dough onto a lightly floured surface, shape into a 7–8 inch round about 1 inch thick.
8. Cut the round into 8 wedges and place on the prepared sheet, leaving space between.
9. Brush tops with a little milk or cream.
10. Bake for 15–18 minutes until golden and a toothpick comes out clean.
11. Cool on a rack for 10 minutes before serving.

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Notes

Keep butter very cold for flakier scones. Do not overmix to avoid toughness.

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Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg