Chocolate Chip Sourdough Scones
These tender Sourdough Chocolate Chip Scones are the perfect way to use up your leftover sourdough discard. Includes a no-discard option, too!
Servings: 6 scones
Ingredients
- 1 ¾ cups all-purpose flour + extra if needed $0.23
- 2 tsp baking powder $0.08
- 3 Tbsp granulated sugar $0.06
- ½ tsp salt $0.01
- 6 Tbsp cold butter* $0.66
- 1 cup chocolate chunks** $2.97
- ¼ cup sourdough discard*** $0.00
- ¼ cup milk + 1 Tbsp, divided (1 Tbsp reserved for icing) $0.06
- 2 eggs $0.82
- 1 tsp vanilla extract $0.47
- 1 cup powdered sugar $0.55
Instructions
- Gather ingredients and preheat the oven to 425ºF.
- Combine the flour, baking powder, sugar and salt, in a large bowl. Stir until they are very well combined.
- Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.
- Add the chocolate chunks to the flour mixture and stir to combine.
- Whisk together the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
- Pour the wet discard mixture into the bowl with the flour mixture and chocolate chunks. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
- Form a dough ball at the bottom of your mixing bowl and cover with plastic wrap. Allow your scone dough to proof for 1-3 hours, until your dough ball noticeably grows in size, at least by a quarter the volume, ideally the volume will double. (Yes, this step takes a little extra patience, but the fluffy texture from the sourdough makes these scones a little extra special! You could also bake this right away, they just won’t be as fluffy and will be more like a classic scone.)
- Press the dough out into an 8-inch diameter circle on a piece of parchment paper. Cut the circle into 6 wedges. (To stretch this recipe further, you could cut into 8 wedges.) Place the cut scones on a parchment lined baking sheet.
- Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
- While the scones are cooling, combine powdered sugar with 1 Tbsp milk until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
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Notes
*I put a stick of butter into the freezer 5-10 minutes before I start baking to make it easier to grate. You want it to be cold and stiff, not frozen solid; otherwise, it'll be too hard to grate.
**You could use chocolate chips, but I find scones to be too bready without the larger pockets of chocolate created by using chunks.
***I use the discard from my 100% hydration starter. If you do not have any sourdough discard, you can make this scone recipe with 2 cups of flour instead, skipping the discard ingredient, and there's no need to proof the dough for 1-3 hours.
Nutrition
Serving: 1scone | Calories: 537kcal | Carbohydrates: 72g | Protein: 8g | Fat: 24g | Sodium: 454mg | Fiber: 3g