• Preheat oven to 400°F and line a baking sheet with parchment paper.

Mixing Sourdough Scone Dough

• 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 walnuts 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 crumbly, use your hands to combine it and incorporate the flour completely.

Chilling Options (Don't Skip!)

• Option 1 – QUICK SCONES: Place dough, covered with a lid or Saran Wrap, in FREEZER for 10-15 minutes before shaping scones. Not the fridge.
• Option 2 – LONG FERMENTED SCONES: If you want to long ferment the dough so the sourdough can ferment the other ingredients and give you more gut benefits, place the dough in the FRIDGE, covered, for 12-24 hours. If you do this you do not have to do option 1.

Shaping Scone Dough

• 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.

Baking Sourdough Scones

• Bake at 400 degrees Fahrenheit for 20-22 minutes until the bottoms are golden brown (stick a toothpick or knife into the center of a scone, if it comes out clean they're done).