Description
Chocolate Chip Sourdough Scones are buttery, tender, and packed with melty chocolate chips. This easy recipe uses sourdough discard to create bakery-style scones with a soft interior and golden, crumbly edges—perfect for breakfast, brunch, or a cozy treat.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 teaspoons (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 stick (113 g) unsalted butter, frozen or very cold
- 1 cup (180 g) semi-sweet chocolate chips
Wet Ingredients
- ½ cup (125 g) sourdough starter discard
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (or milk/half & half)
Topping
- 2 tablespoons heavy cream
- 3 tablespoons sanding sugar
Instructions
- In a medium bowl, whisk together flour, sugar, salt, and baking powder.
- Grate cold butter into the flour mixture and toss to coat. Cut into pea-sized crumbs.
- Stir in chocolate chips.
- In a separate bowl, whisk sourdough discard, egg, vanilla, and cream until smooth.
- Pour wet ingredients into dry ingredients and gently mix until crumbly dough forms.
- Turn dough onto a surface and press into an 8-inch disc.
- Cut into 8 wedges and place on a lined baking sheet. Chill for 30 minutes.
- Preheat oven to 400°F (204°C). Brush with cream, sprinkle sugar, and bake 20–25 minutes until golden brown.
Notes
Use cold butter for flaky layers—this is key!
Dough will look crumbly; avoid adding extra liquid.
For humid climates, slightly reduce liquid and adjust as needed.
Store at room temperature up to 4 days or freeze up to 3 months.
Bake from frozen by adding 2–3 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 435 kcal
- Sugar: 21 g
- Sodium: 163 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 63 mg