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These Chocolate Chip Sourdough Scones are soft, tender, filled with melty chocolate and topped with a chocolate drizzle. Made with sourdough discard and ready in 30 minutes, these buttery scones will melt in your mouth.
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I used to think I didn’t like scones until I made my Strawberry Lemon Sourdough Scones. Instead of being dry and crumbly like usual scones, they turned out soft, tender, and almost cake-like. After that, I was hooked and started creating more sourdough discard scone flavors, including my savory Cheesy Garlic Sourdough Scones recipe.
These Chocolate Chip Sourdough Scones are better than any scone you can buy at a bakery. Sourdough discard adds extra flavor and moisture, while plenty of melty chocolate fills every bite. They are easy enough to make for a quick homemade treat but still impressive enough to serve at a weekend brunch.
Why you will love this recipe
- Ready in 30 minutes – Just like my Sourdough Chocolate Donuts, this no wait sourdough recipe is quick and easy to make and is ready in 30 minutes.
- Melt in your mouth chocolate – If you love my Sourdough Chocolate Chip Cookie recipe, you will love these scones! They taste just like a cookie but in a soft scone form.
- Simple ingredients – All you need are a few pantry staples, sourdough discard, and chocolate chips to make this homemade breakfast treat.
Important Ingredients and Substitutions
- Sourdough discard – Use cold sourdough discard straight from the fridge to help prevent the butter from melting and causing the scones to spread while baking. You can also use active sourdough starter if you do not have discard.
- Cold butter – The trick is to use very cold butter. That is what gives these scones the perfect soft and tender texture. I use salted butter but you can use unsalted or salted in this recipe. I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.
- Chocolate chips – I’ve tried both semi-sweet and milk chocolate chips in this recipe and both are delicious. For a richer, sweeter flavor use milk or for slightly less use semi-sweet. Or you can also go for dark chocolate if that is your preference. You can even use a combination of different chocolates. If you love white chocolate, be sure to try my White Chocolate Almond Sourdough Scones.
See all the ingredients and amounts in the recipe card.
Instructions to make Chocolate Chip Sourdough Scones
Step 1 – Shred the butter
Place the butter in the freezer for 20–30 minutes before beginning the recipe. Once it is very cold, shred it using a cheese grater.
Step 2 – Mix dry ingredients
In a large bowl, combine the dry ingredients. Then add the shredded butter and toss it into the flour mixture.
Step 3 – Add chocolate
Add the chocolate chips to the flour mixture and toss to combine.
Step 4 – Add wet ingredients
In a separate bowl, mix the sourdough discard, egg, and milk.
Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.
Step 5 – Shape
Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. Shape the dough into an 8-inch circle.
Step 6 – Cut
Cut the dough into 8 pieces using a bench scraper or a sharp knife.
Step 7 – Add to sheet pan
Place them on a baking sheet lined with parchment paper or silicone reusable baking mats.
Step 8 – Bake
Bake in a preheated 425°F oven for 13-15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry. Remove from the oven and transfer to a wire rack.
Step 9 – Make the chocolate drizzle
Add the chocolate chips and butter to a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. If needed, continue microwaving in short intervals until the chocolate is completely melted.
Step 10 – Drizzle chocolate
Drizzle the melted chocolate over the scones and enjoy.
Recipe Tips
- Use cold ingredients. Just like with my Sourdough Buttermilk Biscuits, you will need to use cold discard and frozen butter. The colder the ingredients, the better. I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe. If your discard is at room temperature and/or butter is not frozen, place the scones in the fridge for at least 30 minutes or more to chill before baking, or the scones will spread.
- Don’t over knead the dough. It will be flaky when mixing. Over kneading will turn a tender scone tough due to the gluten development.
- Do not overbake. Remove the scones when the tops and edges are lightly golden. Baking them for too long is one of the most common reasons homemade scones turn out dry.
Storage Instructions
To store the Sourdough Chocolate Chip Scones, add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days without icing or in the fridge for up to a week. You can reheat them in a 300°F oven until they are warmed through or in the microwave for 15 seconds.
If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months. To thaw, you can leave them on the counter or add them to a 300°F oven or microwave until warmed through.
You can also freeze unbaked scones. Once the scones are cut, wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Recipe FAQ
The scones will spread if the ingredients in the scones are not cold enough. That is why it is important to use cold butter and discard and be sure to not skip the step of freezing your butter. If the dough is getting warm or sticky when working with it wrap the dough in plastic wrap and place in the fridge for at least 30 minutes before baking.
Yes! Like my Blueberry Coffee Cake Sourdough Scones, these are a great make-ahead option. Once the dough is shaped into the circle, wrap it in plastic wrap and place it in the fridge for up to 3 days. When you are ready to bake, cut the dough into wedges and place on your baking sheet and bake.
You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Yes, you can use either sourdough discard or sourdough starter for this scone recipe although using cold starter is best.
Yes. Semi-sweet, milk, dark, and white chocolate chips will all work. You can also use chopped chocolate or combine two different types of chocolate.
Dry scones are usually caused by adding too much flour, overworking the dough, or baking them for too long. Measure the ingredients with a kitchen scale, mix only until the dough comes together, and remove the scones when the tops and edges are lightly golden brown.
More sourdough scones
Sourdough Breakfast Recipes
Strawberry Lemon Sourdough Scones
Sourdough Breakfast Recipes
Blueberry Coffee Cake Sourdough Scones
Sourdough Breakfast Recipes
Sourdough White Chocolate Almond Scones
Sourdough Discard Recipes
Cranberry Orange Sourdough Scones
Tried this Chocolate Chip Sourdough Scones or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Chocolate Chip Sourdough Scones
Ingredients
- 280 grams all-purpose flour, 2 cups
- 70 grams sugar, ⅓ cup
- 5 grams baking powder, 1 teaspoon
- 5 grams baking soda, 1 teaspoon
- 5 grams salt, 1 teaspoon
- 113 grams butter, frozen, ½ cup, salted and unsalted both work in this recipe
- 130 grams chocolate chips, ¾ cup, semi-sweet, milk or dark chocolate all work depending on preference
- 120 grams sourdough discard, cold, ½ cup
- 1 large egg, 50 grams
- 60 grams milk, 4 Tablespoons
Chocolate Drizzle
- 57 grams chocolate chips, ⅓ cup
- 28 grams butter, 2 Tablespoons
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Shred the butter: Shred the frozen butter using a cheese grater or cut into small bits.113 grams butter, frozen
- Mix dry Ingredients: In a large bowl, combine the dry ingredients. Then add the shredded butter and toss it into the flour mixture.280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt
- Add chocolate: Add the chocolate chips to the flour mixture and toss to combine.130 grams chocolate chips
- Add wet ingredients: In a separate bowl, mix the sourdough discard, egg, and milk. Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.120 grams sourdough discard, cold, 1 large egg, 60 grams milk
- Shape: Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. Shape the dough into an 8-inch circle.
- Cut: Cut the dough into 8 pieces using a bench scraper or a sharp knife.
- Add to sheet pan: Place them on a baking sheet lined with parchment paper or silicone reusable baking mats.
- Bake: Bake at 425°F for 13-15 minutes or until they are lightly golden brown on the edges and top. Don’t overbake or they will get dry. Remove from the oven and transfer to a wire rack.
- Make the chocolate drizzle: Add the chocolate chips and butter to a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. If needed, continue microwaving in short intervals until the chocolate is completely melted.57 grams chocolate chips, 28 grams butter
- Drizzle chocolate: Drizzle the melted chocolate over the scones and enjoy.
Notes
- Use cold ingredients. You need to use cold discard and frozen butter. The colder the ingredients, the better. I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe. If your discard is at room temperature and/or butter is not frozen, place the scones in the fridge for at least 30 minutes or more to chill before baking, or the scones will spread.
- Don’t over knead the dough. It will be flaky when mixing. Over kneading will turn a tender scone tough due to the gluten development.
- Do not overbake. Remove the scones when the tops and edges are lightly golden. Baking them for too long is one of the most common reasons homemade scones turn out dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These taste like a flaky, buttery chocolate chip cookie! They are so delicious and sure to be a big hit with the whole family.