Feed the kids quick with these yummy scones!
The kids wake up asking for scones! As fancy as they seem they are only sweet biscuits in the shape of a triangle or wedge. The chocolate chips and glaze on top makes them think they are eating dessert when in fact its a morning treat that goes well with fruit or bacon & eggs! This recipe can be flipped so many ways with so many different flavors and ingredients. What better way to use up sourdough discard?!
I’ll share a few of our favorite ones in future posts. I ‘ve also used this same recipe minus the chocolate chips to make cinnamon rolls!
On my journey to clean eating and cutting out majority of the junk I have tried substituting sugar with maple syrup. This adds moisture to all recipes and the flavor doesn’t change as much. My oldest doesn’t like maple syrup and he said these were very good. He knew something was different but he couldn’t figure it out! You could also try agave or honey!
Enjoy, Stacia
Chocolate Chip Sourdough Discard Scones
Equipment
- Kitchen Scale
Ingredients
- 250 g all purpose flour
- 100 g sugar can sub with 3/4 cup maple syrup
- 2.5 g sea salt
- 2 tsp baking soda
- 1 stick butter very cold or frozen
- 180 g chocolate chips see notes
- 125 g sourdough discard
- 1 egg
- 10 g vanilla extract
- 30 g milk see notes
Icing
- 120 g powdered sugar
- 25 g milk
- 5 g vanilla extract
Instructions
- Combine flour, sugar, salt and baking powder together in a medium bowl. Grate butter into the bowl or cut butter into small pieces and cut into flour using a pastry cutter. The mixture should turn into pea size crumbs.
- Next mix in chocolate chips.
- In a separate bowl add sourdough discard, egg, vanilla and milk. Mix until smooth and pour into flour mixture and gently mix.
- Dump the dough onto your clean countertop and use your hands to press and shape dough into a disc. I also use dough scraper to help. May need to add flour to your countertop if too sticky. see notes
- Cut dough into 8 triangles/wedges using bench scraper or butter knife. Arrange scones on parchment lined cookie sheet with space between each one.
- Brush top with a little milk if you'd like and place cookie sheet with scones in the freezer for about 15 minutes.
- Preheat oven to 400 ℉. Bake scones for 15 minutes or until golden brown.
Optional Icing
- Add powdered sugar , vanilla extract and milk to a bowl and mix until everything is combined. Drizzle over the scones.
Video
Notes
- Maple syrup makes a more moist scone in my opinion and can be used in replace of sugar. Add syrup to the wet ingredients and omit the sugar.
- Butter should be frozen or extremely cold before cutting it into the flour.
- Any chocolate chip is fine, I use what I have. The kids love white chocolate chips!
- Heavy cream or half and half make a richer scone but I always have whole milk on hand.
- Once the dough is dumped press the ingredients together with your hands. Flatten it and fold in half and press together and flatten and fold in half again pressing and stacking the fold together. This creates a few layers. This step is not needed but creates a flaky texture.
