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Chocolate Chip Sourdough Scones Recipe (Using Discard)

Print Recipe
Servings 8 -14 scones

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!