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Recipe Card: Sourdough Chocolate Chip Scones

The perfect blend of flaky pastry, sourdough tang, and melty chocolate.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings 8 large scones
Author Gideon Maina

Ingredients

  • 🛒 Ingredients

The Dry Base

  • 2 ½ cups 300g All-purpose flour
  • ¼ cup 50g Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • ½ cup 113g Unsalted butter, very cold and cubed

The Liquid Mix

  • ¾ cup 180g Sourdough discard, cold
  • ½ cup 120ml Heavy cream, plus 1 tbsp for brushing
  • 1 tsp Vanilla extract
  • The Mix-ins & Topping
  • 1 cup 170g Chocolate chips or chunks
  • Optional: Turbinado sugar coarse sugar for topping

The Mix-ins & Topping

  • 1 cup 170g Chocolate chips or chunks
  • Optional: Turbinado sugar coarse sugar for topping

Instructions

🥣 Instructions

  • Whisk Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Cut in Butter: Add cold butter cubes. Use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized chunks remaining.
  • Mix Wet Ingredients: In a separate jug, whisk sourdough discard, heavy cream, and vanilla until smooth.
  • Combine: Pour the wet mixture into the dry. Fold gently with a spatula. When halfway mixed, add chocolate chips. Continue folding until a shaggy dough forms.
  • Fold & Shape: Turn dough onto a floured surface. Pat into a rectangle and perform two "letter folds" to create layers. Shape into a 1-inch thick circle.
  • Cut & Chill: Cut into 8 wedges. Place on a parchment-lined tray. Chill in the fridge for 30 minutes.
  • Bake: Preheat oven to 400°F (200°C). Brush chilled scones with cream and sprinkle with coarse sugar. Bake for 18–22 minutes until deep golden brown.
  • Cool: Let rest on the tray for 5 minutes before transferring to a wire rack.

💡 Baker's Notes

  • Don't Overmix: If the dough looks a little "messy," you're doing it right! Overworking makes the scones tough.
  • Keep it Cold: If your kitchen is hot, put the dough in the freezer for 10 minutes mid-way through shaping.
  • Storage: Store in an airtight container at room temperature for 2 days, or freeze baked scones for up to 3 months. Reheat in a 350°F oven for 5 minutes for that "just-baked" texture.

Notes

Here is an estimated nutritional breakdown for one large Sourdough Chocolate Chip Scone (based on a yield of 8 scones).
Please note that these values are estimates; actual numbers may vary slightly depending on the specific brand of sourdough discard and the percentage of cocoa in your chocolate chips.

Nutrition Facts

Serving Size: 1 Scone (approx. 115g)
Servings Per Recipe: 8
Amount Per Serving % Daily Value*
Calories 415
Total Fat 23g
    Saturated Fat 14g
    Trans Fat 0.5g
Cholesterol 55mg
Sodium 310mg
Total Carbohydrate 48g
    Dietary Fiber 2g
    Sugars 18g
Protein 6g

Healthy Tips for Your Readers:

  • Lowering Sugar: You can reduce the granulated sugar to 2 tablespoons without losing the structural integrity of the scone.
  • Darker Chocolate: Using 70% dark chocolate chunks increases antioxidant content and reduces the sugar spike.
  • Whole Grains: You can swap up to 1 cup of the All-Purpose flour for Whole Wheat Pastry Flour for a boost in fiber and a nuttier flavor profile.