Lightly sweet with the perfect mix of chocolate in every bite, these scones are moist and flaky – offset by the sourdough discard, which gives it a slightly tangy, complex flavor.
chocolate chip sourdough discard scones
My mom is having surgery today on her ankle and we are packing up to go stay next door to her at the shop house- which is a whole other story. But I wanted to have her a treat for post surgery when she finally feels like eating something. So of course I thought, What can I make that’s chocolate? Then, these chocolate chip sourdough discard scones popped into my head and I knew that’s what I was making.
I love scones and feel like people assume they are complicated to make, but they aren’t! They’re actually super easy. In fact, I have made all sorts of variations of scones and have never had one that wasn’t drool-worthy. I just recently made Strawberry Discard Scones and they were SO delicious with the flavorful pops of fresh strawberry. But if you like chocolate, these are the clear winner. My kids love these scones and will eat them all before they even make it to the table.
trust the recipe
If you’ve never made scones before, you may be feeling wobbly about the process. But trust me, the directions are solid and they will turn out perfectly unless you overmix your dough. The things is- the mixture is going to seem DRY and crumbly. You are going to think… this isn’t right. It must need more liquid. FULL STOP. If you can press the dry crumbly pieces into the the dough and they stay, it’s perfect! If it won’t hold together at all, you have my permission to add 1 Tbsp of heavy cream or milk and try again. But don’t add too much or you will end up with tough, chocolate chip bricks! The crumbly, gently pressed together dough is what gives you the perfectly flaky, tender scones that are so yummy.
I feel like whenever I buy scones out, like at coffee shops, they are always so dry and flavorless. The first time I made them I thought maybe I had done something wrong, they were SO light and melt-in-your-mouth. But after making them again, I just realized that this was the difference in baking scones at home! Much like sourdough, it’s just hard to get the real deal in a store. Try them out for yourself and tell me what you think!
Did you make it? Let me know by leaving a review below or tagging me with a pic on instagram @good.to.gather
Your New Favorite Chocolate Chip Scones
- 2 Cups All purpose Flour
- 1/2 Cup Table Sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 stick salted butter, cold
- 1 cup chocolate chips
- 1/2 Cup sourdough discard
- 1 large egg
- 2 Tbsp sour cream
- 3 Tbsp heavy cream or milk
- 1 Large egg
- 1 Tbsp Heavy Cream or Milk
- Mix together the flour, baking soda, sugar and salt in a bowl.
- Cut the cold butter into small pieces and add it to the flour mixture. Continue cutting the butter in with a knife until all the butter is cut into small, pea sized crumbs. You want to do this somewhat quickly so that your butter stays cold.
- Once all the butter is cut in, add the sourdough discard, egg, sour cream, heavy cream and chocolate chips. Mix just until it all comes together. It will be slightly crumbly, but that's perfect! Don't over mix or add more liquid!
- Transfer the dough onto a piece of parchment paper and press into a circle about 8" in diameter. If any crumbles are left, just press them in to the dough. Using a bench scraper or knife, cut the scones into 8 wedges. Gently wiggle them apart just slightly so there is a tiny space in between each one.
- Transfer the dough (and parchment paper) onto a baking pan. Then, place the prepared, cut scones into the refrigerator to chill for 20 minutes and preheat the oven to 400.
- After the dough has chilled for 20 minutes, take it out of the fridge and brush each wedge with the egg wash. Place the pan into the preheated oven and bake for 25 minutes or until the scones are golden brown.
- Serve with Coffee, Milk, or Tea. Enjoy!