Chocolate Chip Sourdough Scones (using discard)

By: Amber Grangroth

Chocolate chip sourdough scones are slightly sweet, flaky, and moist with crisp edges and a crumbly center. The sourdough discard adds a wonderful depth of flavor and makes the dough come together so nicely!

I like to use mini semi-sweet chocolate chips for tiny little pockets of chocolate goodness all throughout the scones.

If you have regular size chocolate chips, don’t let that hold you back from making these delightful scones! You can also use butterscotch or even cinnamon chips to change up the flavor.

I typically make scones with cold butter using my food processor to cut it into dry ingredients. The food processor makes that part so effortless, but a pastry cutter or a couple of butter knives will also work. You can substitute lard or tallow for the butter. Just be sure it has been rendered so that it no longer has a smell to it. That may come through in your baked goods, and no one wants a scone with a hint of beef!

Chocolate Chip Sourdough Scone Recipe (using discard)

Ingredients:

1 3/4 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1 stick (1/2 cup) cold butter
1/2 cup mini semi sweet chocolate chips
1/2 c sourdough discard
1 egg
2 tsp vanilla
2 Tbsp cream
Milk and extra sugar for on top

Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

To a medium-sized bowl or food processor, add flour, sugar, salt, and baking powder.

Cut in the butter until crumbly. If using a food processor, dump into a medium-sized bowl. Add chocolate chips and mix gently.

In a separate bowl, combine sourdough discard, egg, vanilla, and cream. Mix well.

Add the wet ingredients to the dry ingredients and gently mix with a fork. Fold over itself a few times to ensure it’s mixed well enough without over mixing. You should be able to form a shaggy dough ball.

Place the scone dough on the parchment paper lined baking sheet and press out to form a circle. Cut into 8 triangles. Or you can press into a long rectangle, cut in half length-wise, and cut each half into 14 mini scones.

Separate the scones out evenly. Brush each scone with milk and sprinkle with sugar.

Bake for 18-22 minutes until lightly golden. Bake mini scones for 14-16 minutes.

Cool on a wire rack and store in an air-tight container. Or freeze.

Enjoy with a hot cup of coffee! Enjoy!