Chocolate Chip Sourdough Scones

5 from 1 vote

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 under 30 minutes, these buttery scones will melt in your mouth.

Prep Time15

Cook Time14

Total Time29

Course: Breakfast

Cuisine: American

Servings: scones

Author: Emily Christensen

Equipment

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