Chocolate Chip Sourdough Scones
These delicious scones combine the tangy flavor of sourdough discard with sweet chocolate chunks, making them a perfect treat for breakfast or snacks.
Ingredients
For the Scones
- 1 ¾ cups all-purpose flour + extra if needed $0.23
- 2 tsp baking powder $0.08
- 3 Tbsp granulated sugar $0.06
- ½ tsp salt $0.01
- 6 Tbsp cold butter* $0.66
- 1 cup chocolate chunks** $2.97
- ¼ cup sourdough discard*** $0.00
- ¼ cup milk + 1 Tbsp, divided $0.06
- 2 eggs eggs $0.82
- 1 tsp vanilla extract $0.47
- 1 cup powdered sugar $0.55
Instructions
Preparation
- Gather the ingredients and preheat the oven to 425°F.
- In a large bowl, combine the flour, baking powder, sugar, and salt. Stir until well combined.
- Grate the cold butter into the flour mixture. Mix until the butter is well incorporated with no large lumps remaining.
- Add the chocolate chunks to the flour mixture and stir to combine.
- In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla extract.
- Pour the wet mixture into the bowl with the flour mixture. Stir until it forms a cohesive dough ball, adding a splash more milk if needed.
- Form a dough ball and cover it with plastic wrap. Let it sit for 1-3 hours until it noticeably grows in size.
Baking
- Press the dough into an 8-inch diameter circle on parchment paper and cut it into 6 or 8 wedges.
- Bake the scones for 15-17 minutes or until golden brown. Transfer to a wire rack to cool.
Glazing
- Mix powdered sugar with 1 Tbsp milk to form a thick glaze. Drizzle over the cooled scones.
Notes
Store in an airtight container at room temperature for up to 2 days or freeze wrapped for up to 1 month. Tips include using cold butter for best texture and not skipping the proofing step.