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Chocolate Chip Sourdough Scones Recipe

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★★★★★

4.7 from 91 reviews

These Chocolate Chip Sourdough Scones combine a tender crumb with a slight tang from sourdough starter discard and sweet bursts of semi-sweet chocolate chips. Perfectly golden and lightly crisp on the outside, they make an ideal breakfast or snack treat, blending traditional scone texture with a delicious chocolate twist.

Ingredients

Scale

Dry Ingredients

  • 2 cups + 2 teaspoons all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder

Butter

  • 1 stick unsalted butter (frozen or very cold)

Add-ins

  • 1 cup semi-sweet chocolate chips

Wet Ingredients

  • 1/2 cup sourdough starter discard
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream (milk or half and half can be used)

Topping

  • 2 tablespoons heavy cream (milk or half and half can be used)
  • 3 tablespoons sanding sugar (coarse sugar)

Instructions

  1. Combine dry ingredients and cut in butter: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder. Using a cheese grater, grate the cold butter into the bowl. Toss with a fork to coat the butter in flour, then cut the butter into the mixture using a pastry cutter or bench scraper until the texture resembles pea-sized crumbs. Stir in the chocolate chips evenly.
  2. Mix wet ingredients: In a separate bowl, whisk the sourdough starter discard, egg, vanilla extract, and heavy cream until smooth. Pour this mixture into the dry ingredients and gently combine with a fork. The dough will remain crumbly; avoid adding more liquid.
  3. Shape the dough: Transfer the dough onto a clean surface and use your hands to gently press and shape it into an 8-inch diameter disc. Lightly flour the surface if needed to prevent sticking.
  4. Cut and chill: Using a bench scraper or large knife, cut the disc into 8 equal wedges. Place the wedges spaced apart on a parchment-lined baking sheet. Refrigerate for 30 minutes to chill firmly before baking.
  5. Prepare to bake: Preheat the oven to 400°F (204°C). Brush the tops of the chilled scones with heavy cream and sprinkle evenly with sanding sugar for a sweet, crunchy finish.
  6. Bake: Bake the scones in the preheated oven for 20 to 25 minutes or until they are golden brown and cooked through. Remove from the oven and serve warm for the best flavor and texture.

Notes

  • Using very cold or frozen butter is key for flaky scones as it creates layers when baked.
  • Resist the urge to overmix the dough; a crumbly dough will produce tender scones.
  • Sourdough starter discard adds a subtle tang and can replace some of the traditional liquid in scone recipes.
  • Chilling the dough before baking helps the scones hold their shape and improves texture.
  • Sanding sugar on top adds a lovely sparkle and crunch, but can be omitted if unavailable.

Keywords: Chocolate chip scones, Sourdough scones, Breakfast scones, Chocolate chip baking, Sourdough discard recipes

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