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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Mix Dry Ingredients
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter using a pastry blender or fingers until mixture looks like coarse meal.
Step 3: Add Wet Ingredients
- In a separate bowl, whisk sourdough discard, cream, egg, and vanilla.
- Pour into dry mixture. Stir until just combined.
- Fold in chocolate chips.
Step 4: Shape and Cut
- Turn dough onto floured surface. Pat into an 8-inch circle (about 1-inch thick).
- Cut into 8 wedges. Place on baking sheet.
- Sprinkle with turbinado sugar.
Step 5: Bake
- Bake 15-18 minutes until golden brown.
- 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.
