Sourdough Chocolate Chip Scones
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These Sourdough Chocolate Chip Scones boast a tender, flaky texture, enriched by the tangy complexity of the sourdough discard, which pairs perfectly with the rich, melty chocolate chips. Use up sourdough discard and create a delicious treat with what would have been waste.
If you’re looking for more organic scones, check out my Everything Bagel Scones, Citrus Scones, or my Banana Scones with Peanut Butter Glaze.
Table of Contents
Sourdough scones are resourceful treat that makes the most of sourdough discard! I love transforming what would have been waste into delicious treats. When you make sourdough scones, you can use the sourdough discard so it not only minimizes kitchen waste but also infuses the scones with a unique depth of flavor that elevates them above the ordinary.
Perfect for breakfast, brunch, or an indulgent snack, these Sourdough Chocolate Chip Scones offer a harmonious blend of sweetness and subtle sourdough tang. Easy to make and incredibly satisfying, Sourdough Chocolate Chip Scones are a result of the magic of baking with sourdough, turning leftovers into something crave worthy!
Why You'll Love This Recipe
Unique Flavor: These Sourdough Chocolate Chip Scones offer a delightful mix of tangy and sweet flavors, with the subtle sourdough tang enhancing the rich, melty chocolate chips, creating a taste that's both unique and irresistible.
Perfectly Tender Texture: The sourdough discard in these organic scones contributes to an exceptionally tender and flaky texture, making each bite soft yet satisfying, and a step above traditional scones.
Sustainable Baking: Making Sourdough Chocolate Chip Scones is a great way to use up sourdough discard, reducing food waste and making the most of your sourdough starter, while enjoying a delicious treat!
Sourdough Scones: I love making organic scones with sourdough discard because it creates a slightly tangy flavor that only sourdough discard can provide.
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mill Organic All Purpose Flour.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Buttermilk: I use organic buttermilk, you can use store bought or you can make your own with my recipe.
- Sourdough Discard: You can use your sourdough discard straight from the fridge. If you do not have sourdough discard, you can still make this recipe. Just mix together 57 grams all purpose flour and 57 grams of water and use this in its place. The recipe will still be delicious!
- Eggs: Use large eggs.
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Make sure it's cold straight from the fridge for flaky scones.
- Vanilla Extract: Use a high quality vanilla extract, not imitation. Simply Organic Vanilla Extract is my go to.
- Dark Chocolate Chips: I use Nuts.com Organic Dark Chocolate Chips, but semi sweet also work too.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can just mix up the dough with your hands if you prefer.
- Baking Sheet: You'll need one half sheet pan to bake these organic scones.
- Parchment Paper: I always use nontoxic parchment paper to ensure they don't stick to the pan.
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Step by Step Instructions
Step 1
Prep: Line a baking sheet with parchment paper.
Step 2
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
Add the sourdough discard, buttermilk, egg, and vanilla extract, and mix on low to combine. Add the chocolate chips and mix to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
Step 3
Shape the scones: Using your hands, form the dough into a rectangle that is about 7 x 5-inches in diameter. Using a sharp knife, cut into 6 square pieces (cut down the middle lengthwise, and then in three). Separate the pieces so they are spaced evenly apart.
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Step 4
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
Melt the additional chocolate chip, either using a double boiler, or in a microwave safe bowl doing 30 intervals, stirring between each one. Drizzle the melted chocolate over the tops of the scones.
FAQ's
If you don't have buttermilk you can easily make your own with my Homemade Buttermilk recipe that only requires 2 ingredients! But, you can also use regular milk in its place as well, you will just miss out on the flavor that buttermilk brings to this recipe.
Yes, if you want to use a dairy free milk like coconut or almond milk, that will also work! You will have a slightly different flavor with those milks than you will with buttermilk.
Yes, if you only have unsalted butter, you can use that in its place. Just be sure to add ¼ teaspoon of salt into the dry ingredients to make up for the salt missing in the butter.
Yes, if you want to make these in the traditional triangle shape, instead of square, you can definitely do that! To do that, form the dough into a disk that is about 7-inch in diameter. Cut the disk into 6 slices (like a pizza!) and separate. Either way you do it, they will be amazing!
Craving More?
Sourdough Chocolate Chip Scones
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams cane sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 113 grams sourdough discard
- ¼ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 198 grams dark chocolate chips
Topping
- 99 grams dark chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the sourdough discard, buttermilk, egg, and vanilla extract, and mix on low to combine. Add the chocolate chips and mix to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a rectangle that is about 7 x 5-inches in diameter. Using a sharp knife, cut into 6 square pieces (cut down the middle lengthwise, and then in three). Separate the pieces so they are spaced evenly apart.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- Melt the additional chocolate chip, either using a double boiler, or in a microwave safe bowl doing 30 intervals, stirring between each one.
- Drizzle the melted chocolate over the tops of the scones.
- Store in a cool dry place for up to 3 days.
Video
Notes
Nutrition
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These were amazing! Crunchy outside, moist inside, just the right amount of chocolate!!!!
Thank you Leah!