Sourdough Discard Chocolate Chip Scones Recipe

Introduction

These sourdough discard scones are a delightful way to use up leftover starter while enjoying a tender, flaky treat. Packed with chocolate chips and drizzled with dark chocolate, they make a perfect snack or breakfast indulgence.

Ingredients

• 2 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• Dash of salt
• 1/2 cup cold salted butter (plus 1 additional tablespoon)
• 1/2 cup sourdough starter discard
• 1 large egg (beaten)
• 1/2 cup buttermilk
• 1 cup mini chocolate chips
• 4 ounces dark chocolate chips
• 2 tablespoons coarse raw sugar (optional)

Instructions

1. Step 1: Refrigerate or freeze a metal bowl for 5 minutes to chill. Meanwhile, preheat the oven to 425ºF.
2. Step 2: In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt until well combined.
3. Step 3: Cut the cold salted butter into small cubes or grate it, then add to the flour mixture. Use a pastry cutter to incorporate the butter until mostly mixed, leaving some small pieces. Snap any large chunks between your fingers to reduce their size.
4. Step 4: Make a well in the center of the flour mixture. Add the sourdough discard, beaten egg, and buttermilk into the well.
5. Step 5: Gently mix the wet ingredients into the dry using a wooden spoon or spatula until just blended. Be careful not to overmix. Fold in the mini chocolate chips.
6. Step 6: Dust a pastry mat or clean surface with flour. Turn the dough out onto it, then flip the dough so the floured side is up. Shape the dough into a disk about 1 ¼ inches thick.
7. Step 7: Use a sharp knife to cut the disk into 8 triangular wedges, similar to slicing a pie.
8. Step 8: Arrange the scones on a parchment-lined or nonstick baking sheet.
9. Step 9: Bake immediately for 12 minutes. Let the scones cool for 3 to 5 minutes on the sheet, then transfer them to a wire rack to cool completely.
10. Step 10: Melt the dark chocolate chips in a microwave-safe bowl by microwaving for 30 seconds, stirring, then continuing in 10-second increments until smooth.
11. Step 11: Drizzle the melted chocolate over the cooled scones using a spoon. Immediately sprinkle with coarse raw sugar, if using. Allow the chocolate to set before serving.

Tips & Variations

• Use cold butter to achieve tender, flaky scones by creating small pockets of fat in the dough.
• If you don’t have buttermilk, substitute with milk mixed with a teaspoon of lemon juice or vinegar.
• Try adding chopped nuts or dried fruit instead of chocolate chips for a different flavor.
• For a dairy-free version, use vegan butter and a plant-based milk alternative.

Storage

Store scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 3 months. Reheat in a low oven or microwave briefly before serving to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones without sourdough discard?

Yes, you can substitute the sourdough discard with an equal amount of yogurt or buttermilk to maintain moisture and tenderness.

Why is it important not to overmix the dough?

Overmixing develops gluten, which can make the scones tough instead of tender and flaky. Mixing just until combined ensures the best texture.

Sourdough Discard Chocolate Chip Scones Recipe

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★★★★★

4.8 from 129 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 8 scones 1x

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Description

Deliciously tender and flaky sourdough discard scones studded with mini chocolate chips and drizzled with rich dark chocolate, perfect for a breakfast treat or afternoon snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 rounded teaspoon baking soda
• 2 rounded teaspoons cream of tartar
• 2 tablespoons granulated sugar
• dash of salt

Wet Ingredients

• 1/2 cup cold salted butter (plus an additional 1 tablespoon)
• 1/2 cup sourdough starter discard
• 1 large egg, beaten
• 1/2 cup buttermilk

Add-Ins and Toppings

• 1 cup mini chocolate chips
• 4 ounces dark chocolate chips
• 2 tablespoons coarse raw sugar (optional)

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Instructions

1. Prepare Bowl and Oven: Refrigerate or freeze a metal bowl for 5 minutes to chill it while preheating the oven to 425ºF (220ºC).
2. Mix Dry Ingredients: In the cold bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt until well combined.
3. Incorporate Butter: Cut the cold, salted butter into small cubes or grate it. Add the butter to the flour mixture and use a pastry cutter to blend until mostly incorporated, leaving small bits of butter visible. Break down any large chunks by snapping with your fingers.
4. Add Wet Ingredients: Create a well in the center of the flour mixture and add the sourdough discard, beaten egg, and buttermilk.
5. Combine Ingredients: Stir the wet ingredients into the dry until just combined, being careful not to overmix. Fold in the mini chocolate chips evenly.
6. Shape Dough: Lightly flour a pastry mat. Turn dough onto the floured surface and flip so the floured side is on top. Shape into a disk about 1 ¼ inches thick, then cut into 8 triangular wedges like slicing a pie.
7. Arrange for Baking: Place the scones on a parchment paper-lined baking sheet or nonstick baking mat.
8. Bake: Bake the scones immediately in the preheated oven for 12 minutes. Let them cool for 3-5 minutes before transferring to a wire rack to cool completely.
9. Prepare Chocolate Drizzle: Melt dark chocolate chips in a microwave-safe bowl by heating for 30 seconds, stirring, then continuing in 10-second increments until fully melted.
10. Finish Scones: Drizzle the melted chocolate over the cooled scones using a spoon and immediately sprinkle coarse raw sugar on top. Allow the chocolate to set before serving.

Notes

• Keep the butter cold for the best flaky scones.
• Do not overmix the dough to avoid dense scones.
• The sourdough starter discard adds a subtle tang and helps with texture.
• Chocolate drizzle and coarse sugar topping are optional but add a lovely finishing touch.
• Serve the scones warm or at room temperature for best flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sourdough discard scones, chocolate chip scones, quick breakfast, sourdough baking, easy scones recipe