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.
Ingredients
Scale
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)
Instructions
- Prepare Bowl and Oven: Refrigerate or freeze a metal bowl for 5 minutes to chill it while preheating the oven to 425ºF (220ºC).
- Mix Dry Ingredients: In the cold bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt until well combined.
- 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.
- Add Wet Ingredients: Create a well in the center of the flour mixture and add the sourdough discard, beaten egg, and buttermilk.
- Combine Ingredients: Stir the wet ingredients into the dry until just combined, being careful not to overmix. Fold in the mini chocolate chips evenly.
- 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.
- Arrange for Baking: Place the scones on a parchment paper-lined baking sheet or nonstick baking mat.
- 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.
- 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.
- 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
