Sourdough Chocolate Chip Scones

A chocolate chip sourdough scone with a fork taking a piece out of it.

5 from 1 vote

Sourdough Chocolate Chip Scones

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 629kcal

Author: Kristin

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

These scones will last 2-3 days when stored in an airtight container. Just give a quick preheat before enjoying.

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.

Ingredient Notes

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.

Nutrition