Sourdough Discard Chocolate Chip Scones Recipe

Introduction

These sourdough discard scones are a delightful way to use up your extra starter while enjoying a tender, flaky treat. With rich chocolate chips and a drizzle of dark chocolate, they’re perfect for breakfast or an indulgent snack. Quick to prepare and sure to please, these scones bring a lovely tang and sweetness to your table.

Ingredients

• 2 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• Dash of salt
• 1/2 cup cold salted butter (plus an additional 1 tablespoon)
• 1/2 cup sourdough starter discard
• 1 large egg (beaten)
• 1/2 cup buttermilk
• 1 cup mini chocolate chips
• 4 ounces dark chocolate chips
• 2 tablespoons coarse raw sugar (optional)

Instructions

1. Step 1: Refrigerate or freeze a metal bowl for 5 minutes to get it cold. Preheat the oven to 425ºF.
2. Step 2: In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt.
3. Step 3: Cut the cold salted butter into small cubes or grate it, then add to the flour mixture. Use a pastry cutter to mix until the butter is mostly incorporated, with some small pieces remaining. Snap any large chunks between your fingers to reduce size.
4. Step 4: Make a well in the center of the flour mixture and add the sourdough discard, beaten egg, and buttermilk.
5. Step 5: Gently mix the wet ingredients into the dry with a wooden spoon or spatula until just blended. Avoid overmixing. Fold in the mini chocolate chips.
6. Step 6: Dust a pastry mat with flour and turn the dough out onto it. Lightly flour the top of the dough and shape it into a disk about 1 ¼ inches thick. Cut the disk into 8 equal triangles as you would a pie.
7. Step 7: Place the scones on a parchment-lined baking sheet or nonstick mat.
8. Step 8: Bake immediately at 425ºF for 12 minutes. Let cool on the tray for 3-5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Melt the dark chocolate chips in a microwave-safe bowl for 30 seconds. Stir and continue melting in 10-second intervals until smooth. Drizzle the melted chocolate over the cooled scones and sprinkle with coarse raw sugar. Allow the chocolate to set before serving.

Tips & Variations

• For a nuttier flavor, add chopped toasted nuts along with the chocolate chips.
• If you prefer, substitute buttermilk with plain yogurt thinned with a little milk.
• Use white or milk chocolate chips as an alternative to dark chocolate for a sweeter finish.
• To keep scones flaky, handle the dough as little as possible and keep your butter cold throughout mixing.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag or container for up to 1 month. Reheat in a 350ºF oven for about 5-7 minutes to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use discard as it’s less hydrated and won’t affect the dough balance. Using active starter may change the texture and rising time.

What if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or vinegar combined with baking soda to help the scones rise.

Sourdough Discard Chocolate Chip Scones Recipe

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★★★★★

4.8 from 61 reviews

• Author: Naomi
• Total Time: 27 minutes
• Yield: 8 scones 1x

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Description

Delicious and easy-to-make sourdough discard scones featuring a tender crumb, studded with mini chocolate chips and finished with a drizzle of melted dark chocolate and a sprinkle of coarse sugar. Perfect for using up discarded sourdough starter while enjoying a sweet, flaky treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• Dash of salt

Fat

• 1/2 cup cold salted butter (plus an additional 1 tablespoon)

Wet Ingredients

• 1/2 cup sourdough starter discard
• 1 large egg (beaten)
• 1/2 cup buttermilk

Chocolate & Toppings

• 1 cup mini chocolate chips
• 4 ounces dark chocolate chips
• 2 tablespoons coarse raw sugar (optional)

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Instructions

1. Prepare Equipment and Oven: Refrigerate or freeze a metal bowl for 5 minutes to chill it. Preheat the oven to 425ºF (220ºC).
2. Mix Dry Ingredients: In the chilled bowl, combine the flour, baking soda, cream of tartar, sugar, and salt. Whisk thoroughly to blend the ingredients evenly.
3. Cut in Butter: Cut the cold salted butter into small cubes or grate it. Add the butter to the flour mixture and use a pastry cutter to work it in, mixing until mostly incorporated with some small bits remaining. Break down any large chunks with your fingers to achieve a crumbly texture.
4. Add Wet Ingredients: Make a well in the center of the flour mixture and add the sourdough discard, beaten egg, and buttermilk into it.
5. Combine Mixture: Stir gently with a wooden spoon or spatula to mix wet and dry ingredients just until combined. Be careful not to overmix. Fold in the mini chocolate chips evenly.
6. Shape Dough: Dust a pastry mat or a clean surface with flour. Turn the dough out onto the floured surface, then flip it so the floured side is on top. Pat and shape the dough into a disk about 1 ¼ inches thick.
7. Cut Scones: Using a sharp knife, cut the disk into 8 equal triangular pieces, mimicking slicing a pie.
8. Prepare for Baking: Place the scones on a baking sheet lined with parchment paper or a nonstick baking mat, spacing them slightly apart.
9. Bake: Bake the scones immediately in the preheated oven for 12 minutes until golden and cooked through. Remove and allow them to cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
10. Melt Chocolate and Decorate: Melt the dark chocolate chips in a microwave-safe bowl by heating for 30 seconds, stirring, then continuing in 10-second intervals until fully melted. Drizzle the melted chocolate over the cooled scones using a spoon. Immediately sprinkle coarse raw sugar on top to set as the chocolate hardens.

Notes

• Chilling the mixing bowl helps keep the butter cold, which is key to flaky scones.
• Do not overmix the dough to avoid tough scones; mix just until combined.
• Use cold butter for the best texture.
• The sourdough discard adds flavor and tenderness to the scones.
• The coarse sugar topping adds a pleasant crunch and sparkle.
• Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: sourdough discard scones, chocolate chip scones, easy breakfast scones, baking sourdough discard, sweet scones recipe