These sourdough chocolate chip scones will be a new favorite! Super soft and full of sweet chocolate chips. They are a great way to use that discard. Drizzle with a sweet glaze and enjoy with your coffee or cup of milk. Scones are so simple to make in the comfort of your own home.
Last time I visited a coffee shop I purchased a scone for almost $5 and was highly disappointed... Especially knowing how simple they are to make at home, and with my starter, they turn out perfectly soft every time. No need to purchase scones again!
These sourdough chocolate chip discard scones hit the spot. They are quick to make, turn out so soft, and are packed with chocolate chips. Then, the sweet drizzle on top just sends them over the edge.
You'll wonder if you're eating a scone or a freshly baked cookie.
If you love scones, be sure to check out my basic sourdough discard scone recipe with raspberry jam or this blueberry lemon sourdough scone.
And if you love chocolate chips, don't miss this sourdough discard chocolate chip cookie.
Don't have a sourdough starter? Learn how to make a sourdough starter or give these basic blueberry lemon scones a try!
🧈Ingredients
Butter and Cream: Make sure both of these are very cold! I like to cut the butter first and then pop it in the fridge or freezer until ready to use. If your scones don't turn out, warm ingredients are more than likely the issue.
Sourdough Starter: Either active or sourdough discard can be used in this recipe. The sourdough is not what is giving it the rise, therefore it does not need to be active.
Glaze: The glaze is optional but does offer a nice touch. Coarse sugar is also a great option.
See full information on ingredients and quantities in the recipe card.
📝Tips and Tricks
- Use Cold Ingredients: The achieve the perfect scone it all comes down to COLD ingredients. Make sure the butter and heavy cream are used straight out of the fridge.
- Don't Handle the Dough: If possible, handle the dough with your hands as little as you can. A bench scraper is a great way to move the dough around without using your hands.
- Use a Pastry Cutter: Use a pastry cutter to incorporate the butter.
- Work Quickly: Since the butter and cream need to be cold, try to work as fast as possible.
- Preheat Oven: Make sure the oven is completely pre-heated before beginning. The scones need to go straight into the oven once they are cut.
🥣How to Make
Step 1: Start by preheating your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. The oven will need to be hot and ready to go, so don't miss this!
Step 2: Cut the butter into tiny, pea-size pieces. Place in the refrigerator until ready to use.
💡Top Tip: Keep the butter cold for as long as possible. Cold butter is what gives scones that fluffy rise and if it is too warm they can turn out too dense.
Step 3: In a medium bowl whisk together the sourdough starter, heavy cream, egg, and vanilla extract. Set aside. (Image 1).
Step 4: In a separate large bowl whisk together the flour, sugar, baking powder, and sea salt. (Image 3).
Step 5: Using a pastry cutter or fork, cut in the butter pieces. This will help make them smaller and incorporate them into the flour. Avoid using your hands as much as possible.
Step 6: Fold in the chocolate chips until completely mixed in. (Image 4).
Step 7: Fold the wet ingredients into the dry until it is fully mixed. (Image 5).
Step 8: Turn the dough onto a lightly floured surface and form it into an 8" disc. It should be around 1.5" tall.
💡Top Tip: Use a bench scraper or rolling pin to help form the disc. This helps reduce the amount it is handled with your warm hands.
Step 9: Using a bench scraper or knife, cut the disc into 8 equal triangles. (Images 7 & 8).
Step 10: Use the bench scraper to transfer the scones to the baking sheet. (Image 9).
Step 11: Using a brush, coat the top of all the scones with some heavy cream. This prevents them from drying out and cracking. (Image 10).
Step 12: Place in the oven and bake for 20-25 minutes or until they are nice and golden brown on top. I like the corners to get slightly crispy. (Image 11).
Step 13: Transfer to a wire rack and allow to cool.
Step 14 (Optional): While they are cooling, whisk together the powdered sugar and milk until it is smooth. Now drizzle as much as you prefer over the top of the scone.
These scones are best right out of the oven.
They will last 2-3 days when stored in an airtight container. Just give a quick preheat before enjoying.
❓Recipe FAQs
If your scones turned out dense, there is a good chance the butter got too warm. Cold butter is what makes them soft. The other reasons could be the baking powder has gone bad or they were over-mixed.
The best flour to use for scones is going to be an all-purpose flour.
While scones can be made without an egg, these scones tend to have more moisture in them when an egg is added.
🍞Other Sourdough Recipes
📋Recipe
Sourdough Chocolate Chip Scones
Ingredients
- 8 Tablespoons Unsalted Butter - Diced Into Small Pieces
- 2 Cups + 1 Tablespoon All Purpose Flour - Scooped and Leveled
- ¼ Cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Fine Sea Salt
- 1 Cup Sourdough Discard - Active can also be used.
- ½ Cup Heavy Cream - Plus more for brushing on top.
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 Cup Chocolate Chips
Glaze
- 1 Cup Powder Sugar
- 2-4 Tablespoons Milk - Start with 2 tablespoons and add more until you reach your desired consistency.
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. The oven will need to be hot and ready to go, so don't miss this!
- Cut the butter into tiny, pea-size pieces. Place in the refrigerator until ready to use.
- In a medium bowl whisk together the sourdough starter, heavy cream, egg, and vanilla extract. Set aside.
- In a separate large bowl whisk together the flour, sugar, baking powder, and sea salt.
- Using a pastry cutter or fork, cut in the butter pieces. This will help make them smaller and incorporate them into the flour. Avoid using your hands as much as possible.
- Fold in the chocolate chips until completely mixed in.
- Fold the wet ingredients into the dry until it is fully mixed.
- Turn the dough onto a lightly floured surface and form it into an 8" disc. It should be around 1.5" tall. Use a bench scraper or rolling pin to help form the disc. This helps reduce the amount it is handled with your warm hands.
- Using a bench scraper or knife, cut the disc into 8 equal triangles and transfer them to the baking sheet
- Using a brush, coat the top of all the scones with some heavy cream. This prevents them from drying out and cracking. Place in the oven and bake for 20-25 minutes or until they are nice and golden brown on top.
- Transfer to a wire rack and allow to cool.
Making the Glaze
- While they are cooling, whisk together the powdered sugar and milk until it is smooth. Now drizzle as much as you prefer over the top of the scone.
Notes
-
- Use Cold Ingredients: The achieve the perfect scone it all comes down to COLD ingredients. Make sure the butter and heavy cream are used straight out of the fridge.
-
- Don't Handle the Dough: If possible, handle the dough with your hands as little as you can. A bench scraper is a great way to move the dough around without using your hands.
-
- Use a Pastry Cutter: Use a pastry cutter to incorporate the butter.
-
- Work Quickly: Since the butter and cream need to be cold, try to work as fast as possible.
-
- Preheat Oven: Make sure the oven is completely pre-heated before beginning. The scones need to go straight into the oven once they are cut.
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