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Sourdough Discard Chocolate Chip Scones Recipe

★★★★★

4.8 from 61 reviews
  • Author: Naomi
  • Total Time: 27 minutes
  • Yield: 8 scones 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://naomifletcher.com/sourdough-discard-chocolate-chip-scones-recipe/