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Chocolate Chip Sourdough Scones Recipe

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Chocolate Chip Sourdough Scones

Chocolate chip sourdough scones are a delicious way to give new life to your sourdough discard.
 With buttery layers and melty chocolate chips, these scones are tender on the inside and perfectly crisp on the edges.

The subtle tang of sourdough makes them feel extra special—like a bakery treat right from your kitchen.

You’ll love how simple they are to make, and everyone will love how they taste.
 Whether it’s breakfast, brunch, or an afternoon snack, these scones are sure to disappear fast!

For Chocolate Chip Sourdough Scones

  • All-Purpose Flour – forms the base of the scones, giving them structure and a tender crumb.
  • Granulated Sugar – adds sweetness to balance the tang from the sourdough discard.
  • Fine Sea Salt – enhances all the flavors in the dough.
  • Baking Powder – gives these scones their rise and fluffy texture.
  • Unsalted Butter – use it very cold or frozen; it creates flaky, buttery layers when baked.
  • Semi-Sweet Chocolate Chips – for rich chocolate bursts in every bite.

Wet Ingredients

  • Sourdough Starter Discard – adds a subtle tang and helps make use of your leftover starter.
  • Large Egg – binds the dough and gives structure to the scones.
  • Vanilla Extract – for a warm, sweet flavor note that pairs perfectly with the chocolate.
  • Heavy Cream – keeps the scones soft and tender. You can substitute milk or half-and-half.

For Topping

  • Heavy Cream – brushed on top for a golden finish.
  • Sanding Sugar – adds a sweet, crunchy topping for extra texture.

Chocolate Chip Sourdough Scones Recipe

Craving something uniquely scrumptious? Dive into our Chocolate Chip Sourdough Scones! Perfectly tender with a delicious sourdough twist, these scones blend the sweet, comforting chunks of chocolate with a slight tang that wakes up your taste buds.
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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Bakery-style
Keyword: Chocolate Chip Sourdough Scones Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling Time:: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8 scones

Notes

Ingredients
Dry Ingredients:

  • 2 cups + 2 teaspoons (250 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon (2.5 g) fine sea salt
  • 2 teaspoons baking powder
  • 1 stick (113 g) unsalted butter, frozen or very cold
  • 1 cup (180 g) semi-sweet chocolate chips

Wet Ingredients:

  • ½ cup (125 g) sourdough starter discard
  • 1 large egg
  • 2 teaspoons (10 g) vanilla extract
  • 2 tablespoons (30 g) heavy cream, milk, or half-and-half

Topping:

  • 2 tablespoons (30 g) heavy cream, milk, or half-and-half
  • 3 tablespoons (45 g) sanding sugar

 

Instructions:

  1. Prepare the Dry Mixture:
  • In a medium bowl, whisk together flour, sugar, salt, and baking powder.
  • Grate cold butter directly into the bowl.
  • Use a fork to toss and coat the butter.
  • Blend with a pastry cutter or bench scraper until you achieve pea-sized crumbs.
  • Stir in the chocolate chips.
  1. Mix the Wet Ingredients:
  • In a separate bowl, combine sourdough starter, egg, vanilla, and cream.
  • Whisk until smooth.
  • Add to the dry ingredients.
  • Mix gently with a fork until the dough is crumbly.
  1. Shape and Chill the Dough:
  • Turn the dough out onto a floured surface.
  • Press into an 8-inch disc.
  • Cut into 8 wedges.
  • Arrange wedges on a parchment-lined baking sheet, spaced apart.
  • Chill in the refrigerator for 30 minutes.
  1. Bake the Scones:
  • Preheat the oven to 400°F (204°C).
  • Brush the tops of the scones with cream.
  • Sprinkle with sanding sugar.
  • Bake for 20-25 minutes or until golden brown.
  • Serve warm.

 

Notes:

  • Measure flour using the scoop and level technique if you lack a kitchen scale.
  • Adjust liquid and baking time as needed for high humidity or warm climates.
  • Store scones in an airtight container for up to 4 days or freeze for up to 3 months.

 

Nutrition

Calories: 435kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 163mg | Potassium: 272mg | Fiber: 3g | Sugar: 21g | Vitamin A: 458IU | Calcium: 72mg | Iron: 3mg

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  1. Why do I need to chill the dough before baking?
     Chilling the dough helps prevent the butter from melting too quickly, which is key to achieving those tender, flaky scones. It also allows the dough to firm up, making it easier to cut into wedges and keeping their shape during baking.
  2. Can I use a different kind of chocolate chips?
     Absolutely! If you prefer dark chocolate, white chocolate, or even milk chocolate, feel free to swap out the semi-sweet chips. Just make sure to adjust the sweetness to your liking, as different chocolates vary in sweetness.
  3. Is it necessary to use sourdough starter discard?
     While using sourdough starter discard gives these scones a wonderful tang and depth of flavor, you can substitute it with plain yogurt or buttermilk if you don’t have starter on hand. This will maintain the moisture and texture of the scones.
  4. What if the dough is too crumbly?
     Don’t worry if your dough feels a bit crumbly; that’s normal! If it’s too dry and not coming together, add a tiny splash more cream or milk, but avoid overworking the dough to keep it light and fluffy.
  5. How can I make these scones ahead of time?
     You can shape the scones and store them in the fridge for up to 12 hours before baking. Alternatively, you can freeze the shaped scones and bake them straight from the freezer—just add a few extra minutes to the baking time!

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