Sourdough Chocolate Chip Scones
My sourdough chocolate chip scones are so simple to make—no, really they are! I've had so many readers comment or message me that they always thought scones were hard until they tried this recipe. Each bite is full of chocolate chips and the perfect sweetness. You're going to love them just as much as we do!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup salted cold butter (not margarine)
- 1/2 cup milk
- 1/2 cup sourdough discard (AKA unfed starter)
- 1/2 tsp pure vanilla extract
- 1 egg
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Begin by combining flour, sugar, salt, and baking powder in a mixing bowl.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
- Add chocolate chips and gently combine into the dry mixture.
- Add milk, sourdough discard, vanilla, and egg. Mix gently using a spoon then use your hands to completely incorporate the flour. Your dough will be shaggy, use your hands to combine it and incorporate the flour completely.
- Optional: If you’d like to long ferment the dough for more sourdough gut benefits (the cultures will ferment the other ingredients) let it sit in the fridge for 12-24 hours before baking. You don't have to do this, it's completely optional.
- Turn out the dough onto a lightly floured surface, knead dough gently for about 15 seconds to get everything to combine.
- Shape dough into a 2-inch high, 6-inch diameter circle.
- Slice dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan.
- Stick the pan in the freezer for 10 minutes to set the dough for a better scone shape while baking (you can do this up to 3 months if you're making them ahead).
- Bake for 18-20 minutes until the bottoms are golden brown (stick a toothpick or knife into a scone, if it comes out clean they're done).
Video
Notes
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.