Sourdough Chocolate Chip Scones
Indulge in sustainable baking and make Sourdough Chocolate Chip Scones! This recipe is a great way to use up sourdough discard while reducing food waste and enjoying a sweet treat.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 into a shaggy dough.
- 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 the scone dough 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 in the preheated oven 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.
Notes
Tips
- Always use a kitchen scale for the best results!
- You can use your sourdough discard straight from the fridge.
- If you don't have sourdough discard, you can still make this recipe! Just mix together equal parts flour and water (57 grams each for these homemade scones).
- All ovens are a little different, so you can adjust the bake time a few minutes to ensure you get golden brown scones.
- Make sure to store scones in a cool, dry place. I prefer to leave out on a plater on the kitchen counter.
- If you want to warm up your scone, pop it in the toaster oven on a warm setting.
- High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
Nutrition
Calories: 642kcalCarbohydrates: 78gProtein: 10gFat: 32gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 602mgPotassium: 394mgFiber: 3gSugar: 30gVitamin A: 532IUVitamin C: 0.2mgCalcium: 295mgIron: 3mg
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