Sourdough Chocolate Chip Scones: Tangy, Buttery, Dangerous

Got sourdough discard? Make scones. Now.

These are everything you want: buttery, flaky, tangy from the sourdough, packed with chocolate chips. 30 minutes. No complicated folding. Just stir, shape, bake, devour.

Ingredients

Makes 8 scones.

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ½ cup sourdough discard (unfed, straight from fridge)
• ¼ cup heavy cream (or milk)
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup chocolate chips (semi-sweet or dark)
• 1 tbsp turbinado sugar for topping (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Step 2: Mix Dry Ingredients

1. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. Cut in cold butter using a pastry blender or fingers until mixture looks like coarse meal.

Step 3: Add Wet Ingredients

1. In a separate bowl, whisk sourdough discard, cream, egg, and vanilla.
2. Pour into dry mixture. Stir until just combined.
3. Fold in chocolate chips.

Step 4: Shape and Cut

1. Turn dough onto floured surface. Pat into an 8-inch circle (about 1-inch thick).
2. Cut into 8 wedges. Place on baking sheet.
3. Sprinkle with turbinado sugar.

Step 5: Bake

1. Bake 15-18 minutes until golden brown.
2. Cool 5 minutes on the sheet. Serve warm.

Summary

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

Yield: 8 scones

Difficulty: Easy

Storage Notes

Room Temp:

Store in an airtight container for 2 days.

Freezer Friendly:

Freeze unbaked cut scones for 3 months. Bake from frozen at 400°F for 18-20 minutes.

Pro Tip:

Keep butter COLD. The colder the butter, the flakier the scone. Don’t overmix.