If you’ve ever wanted to elevate your morning treats, this Chocolate Chip Sourdough Scones Recipe is exactly what you need. Imagine flakes of buttery, tender scones loaded with melty chocolate chunks and the subtle tang of sourdough, delivering a flavor and texture combo that feels both comforting and surprisingly sophisticated. Whether you’re serving them for breakfast, brunch, or an afternoon pick-me-up, these scones promise a delightful twist on a beloved classic that you and your friends won’t be able to resist.
Ingredients You’ll Need
These ingredients are simple, yet each plays a crucial role in creating the perfect balance of taste and texture in your scones. From the fluffy lift that the baking powder brings to the richness of cold butter and the distinctive tang of sourdough discard, every element contributes to your scones’ irresistible charm.
- All-purpose flour, 1 ¾ cups: The sturdy base that provides structure for tender scones, with a little extra on hand just in case your dough needs a touch more.
- Baking powder, 2 tsp: The secret to that light, fluffy rise that makes each bite so delightful.
- Granulated sugar, 3 Tbsp: Adds a mild sweetness to balance the tang and chocolate.
- Salt, ½ tsp: Enhances all the flavors, preventing the scones from tasting flat.
- Cold butter, 6 Tbsp: Grated into the flour for that perfect flakiness and rich mouthfeel.
- Chocolate chunks, 1 cup: The star of the show, melting to create gooey pockets of pure joy.
- Sourdough discard, ¼ cup: Adds complexity and a subtle tang that transforms traditional scones.
- Milk, ¼ cup + 1 Tbsp: Keeps the dough moist and helps blend all the ingredients smoothly.
- Eggs, 2: Provide richness and help bind the dough together.
- Vanilla extract, 1 tsp: Adds aromatic warmth to complement the chocolate.
- Powdered sugar, 1 cup: For the sweet glaze that turns these scones into little jewels.
How to Make Chocolate Chip Sourdough Scones Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 425ºF so it’s ready to go when your dough is perfect. Gather all your ingredients; having everything at hand makes the process smooth and enjoyable.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until everything is evenly mixed. This ensures every bite has consistent flavor and the leavening will lift your scones just right.
Step 3: Incorporate Cold Butter
Grate the cold butter into the flour mixture and stir well until no large lumps remain. This technique creates those signature flaky layers because the butter stays cold and pockets of it melt during baking, making the texture heavenly.
Step 4: Add Chocolate Chunks
Stir in the generous cup of chocolate chunks, distributing them evenly throughout the dough so every wedge gets its fair share of melty chocolate goodness.
Step 5: Mix Wet Ingredients Separately
In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla extract until fully combined. This mixture adds moisture, richness, and the delightful sourdough tang that makes this scone recipe stand out.
Step 6: Combine Wet and Dry
Pour the wet ingredients into the dry and stir gently until a cohesive dough forms with no dry flour at the bottom. If needed, add a splash more milk to bring it together. The dough should be soft but manageable.
Step 7: Proof the Dough
Form the dough into a ball, cover it, and allow it to proof for 1 to 3 hours. During this time, the dough will grow noticeably, developing that extra fluffy texture and depth of flavor sourdough lovers crave. If you’re short on time, you can bake immediately, but the proofing reward is definitely worth the wait.
Step 8: Shape and Slice
Press the dough into an 8-inch circle on parchment paper, then cut into 6 wedges. You can opt for 8 wedges if you’d prefer smaller scones, perfect for sharing or nibbling throughout the day.
Step 9: Bake to Golden Perfection
Place the wedges on a baking sheet lined with parchment and bake for 15 to 17 minutes until they achieve a lovely golden brown color. The smell in your kitchen will be downright irresistible!
Step 10: Glaze and Enjoy
While the scones cool on a wire rack, mix powdered sugar with a tablespoon of milk to create a thick glaze. Drizzle this sweet finishing touch over the scones to add a beautiful sheen and extra sweetness that balances the tang and chocolate perfectly.
How to Serve Chocolate Chip Sourdough Scones Recipe
Garnishes
A simple dusting of powdered sugar or a light brush of melted butter before glazing elevates the scones’ appearance and flavor. Fresh berries or a sprinkle of flaky sea salt on top can also add delightful contrast.
Side Dishes
These scones pair beautifully with a cup of your favorite coffee or tea. For a more indulgent treat, serve alongside clotted cream or a dollop of your favorite jam to complement the chocolate’s sweetness.
Creative Ways to Present
Try stacking scones with whipped cream and fresh strawberries for a quick take on strawberry shortcake. Or arrange individual scones on a rustic wooden board with bowls of assorted spreads and fruits for an inviting brunch spread.
Make Ahead and Storage
Storing Leftovers
Wrap leftover scones tightly in plastic wrap or store them in an airtight container at room temperature for up to two days. This keeps them fresh without sacrificing texture.
Freezing
For longer storage, freeze cooled scones by wrapping each individually in foil or plastic wrap and then placing them in a freezing bag. They will keep well for up to three months without losing their delicious qualities.
Reheating
To enjoy scones freshly baked again, warm them in a 350ºF oven for about 5 to 7 minutes or until heated through. Avoid the microwave to preserve the flaky texture and avoid sogginess.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active starter, but your scones might rise a bit more and have a tangier flavor. Adjust the proofing time accordingly to avoid over-proofing.
What if I don’t have chocolate chunks? Can I use chips or chopped chocolate?
Absolutely! Chocolate chips or finely chopped chocolate work just as well. Chunks give slightly bigger pockets of melted chocolate, but chips melt smoothly too.
Do I have to proof the dough? Can I bake right away?
You can bake immediately, but proofing develops fluffier, lighter scones with more complex flavor. No proofing means denser but still delicious scones.
Can I substitute sourdough discard with yogurt or buttermilk?
Yogurt or buttermilk adds moisture and a bit of tang but won’t create the same fermentation flavor and fluffiness as sourdough discard.
Is it possible to make these scones dairy-free?
Yes, substitute the milk with your favorite plant-based milk and use a vegan butter alternative. The texture may vary slightly, but they’ll still be scrumptious.
Final Thoughts
I can’t recommend this Chocolate Chip Sourdough Scones Recipe enough if you want to surprise your taste buds with something familiar yet uniquely delightful. The mix of tangy sourdough, sweet chocolate, and tender crumb is a winning combination that will brighten any morning. Go ahead and give it a try—baking these scones is as rewarding as eating them!
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Chocolate Chip Sourdough Scones Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Chocolate Chip Sourdough Scones combine the tangy depth of sourdough discard with the sweetness of chocolate chunks for tender, fluffy scones perfect for any time of day. The dough is proofed for a light texture, then baked to a golden brown and finished with a sweet powdered sugar glaze.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour, plus extra if needed
- 2 tsp baking powder
- 3 Tbsp granulated sugar
- ½ tsp salt
- 1 cup chocolate chunks
- 1 cup powdered sugar (for glaze)
Wet Ingredients
- 6 Tbsp cold butter
- ¼ cup sourdough discard
- ¼ cup milk, plus 1 Tbsp divided (1 Tbsp reserved for icing)
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat: Preheat your oven to 425ºF to ensure it is hot and ready for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir well until evenly mixed.
- Incorporate Butter: Grate the cold butter into the flour mixture and stir until the butter is fully mixed in with no large lumps remaining, creating a crumbly texture.
- Add Chocolate Chunks: Stir the chocolate chunks into the flour and butter mixture evenly distributing them.
- Prepare Wet Mixture: In a separate bowl, whisk together the sourdough discard, ¼ cup milk, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet mixture into the flour mixture and stir until a cohesive dough ball forms with no dry flour left. If the dough feels too dry, add up to 1 Tbsp more milk to help it come together.
- Proof the Dough: Shape the dough into a ball in the mixing bowl and cover with plastic wrap. Let it proof at room temperature for 1 to 3 hours until it grows noticeably in size by at least 25%, ideally doubling for extra fluffiness.
- Shape and Cut: Turn the dough out onto parchment paper and press it into an 8-inch diameter circle. Cut the dough into 6 wedges and transfer them to a parchment-lined baking sheet. For more servings, cut into 8 wedges.
- Bake: Place the scones in the preheated oven and bake for 15-17 minutes or until the scones are golden brown and cooked through.
- Cool: Remove the scones from the oven and transfer them to a wire rack to cool completely before glazing.
- Make Glaze and Drizzle: While the scones cool, mix the powdered sugar with 1 Tbsp milk to create a thick glaze. Drizzle this over the cooled scones for a sweet finish.
Notes
- Proofing the dough enhances the fluffiness but can be skipped for a quicker bake; the texture will be denser and more like classic scones.
- Use cold butter for better texture; grating it helps distribute it evenly.
- Adjust milk quantity as needed to get the dough to a workable consistency.
- Chocolate chunks can be substituted with chocolate chips or your favorite mix-ins like nuts or dried fruit.
- The glaze adds sweetness and helps keep the scones moist on the outside.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
