Chocolate Chip Sourdough Discard Scones
This Chocolate Chip Sourdough Discard Scones recipe is so good, your kids will think its dessert! Imagine a nice butter biscuit with with a little sweetness added and chocolate chips! Plus its quick!
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.