Sourdough Chocolate Chip Scones
These sourdough chocolate chip scones are tender on the inside, golden on the outside, and packed with rich chocolate chips. Made with sourdough discard, they have a subtle tang that balances the sweetness perfectly. Ideal for breakfast, brunch, or an afternoon coffee treat.
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Bench scraper or sharp knife
Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup sourdough discard
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream for brushing tops
- 1 tablespoon coarse sugar optional, for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the sourdough discard, heavy cream, and vanilla extract just until a shaggy dough forms.
- Gently fold in the chocolate chips without overmixing.
- Turn the dough out onto a lightly floured surface and shape it into a thick 8-inch circle.
- Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet.
- Chill the scones for 15 minutes for best texture.
- Brush the tops with heavy cream and sprinkle with coarse sugar if using.
- Bake for 22-25 minutes, or until golden brown and set in the center.
- Let cool slightly before serving.
Notes
Nutritional Info (Per Scone)
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Protein: 6g
- Sugar: 14g
