Description
Deliciously tender and flaky scones made with sourdough discard and melted chocolate, perfect for breakfasts or gatherings.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (240 g) sourdough discard, unfed and room temperature
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten, plus one for egg wash (optional)
- 1/2 cup heavy cream (or buttermilk)
- 1 cup semi-sweet chocolate chips
- Optional: 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, or 1 tablespoon orange zest
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter cubes and work into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk sourdough discard with beaten egg, cream, and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir until just combined; fold in chocolate chips.
- Turn dough onto a floured surface and shape into a 1-inch thick disk; chill for 15–20 minutes.
- After chilling, cut into 8 wedges or use a round cutter and place on the baking sheet.
- Brush tops with egg wash and sprinkle extra chocolate chips on top.
- Bake for 15–18 minutes until golden brown.
- Let cool on a rack for at least 10 minutes before serving.
Notes
Work quickly to keep the butter cold for flaky layers. Use coarse sugar on top for added crunch.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: scones, sourdough, chocolate chips, baking, dessert
