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
