Ah, the joy of creating something magical in your kitchen without spending hours slaving away! These easy chocolate chip sourdough scones are so tender and buttery on the inside… they truly come together in about 35 minutes and use that sourdough discard you’ve been wondering how to utilize! Perfect for a cozy breakfast or an afternoon snack, your family will love the sweet, rich chocolate mixed with the delicious tang of sourdough. Switch up the chocolate chips for nuts or dried fruits to suit your taste, or use them as a ‘clean out the fridge’ opportunity to get rid of leftovers. Trust me, they’re a game-changer!
Ingredients Breakdown
- All-Purpose Flour
- Sourdough Starter Discard
- Unsalted Butter
- Sugar
- Baking Powder & Baking Soda
- Egg
- Chocolate Chips
- Milk
Instructions
Let’s Get Cooking!
Preheat your oven to 400°F (200°C). This step is crucial to getting those lovely golden tops on your scones!
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/4 cup of sugar. Give it a little whisk, you want everything incorporated nicely for even flavor throughout!
Add in 1/2 cup of cubed chilled unsalted butter. Using a pastry cutter (or two forks), cut the butter into the flour mixture until it resembles coarse crumbs, big enough to see little bits of butter, but not huge chunks. The best part is that you can skip this step if you use melted butter; just whisk it right in with the wet ingredients!
In a separate bowl, whisk together 3/4 cup of sourdough starter discard, 1 egg, and 2 tablespoons of milk until combined. This is the creamy goodness that ties everything together.
Pour the wet mixture into the dry mixture, and gently fold it together until just combined, it’s okay if there are still some little floury pockets! You want to avoid over-mixing, which can lead to tough scones.
Add in 1 cup of chocolate chips, folding them in gently. I like to reserve a few to sprinkle on top for that extra touch, you know, just to make them look fancy.
Turn the dough out onto a floured surface and lightly knead it 2-3 times until it comes together. Gently shape it into a circle about 1-inch thick. Cut into wedges (like a pizza) or use a biscuit cutter for round scones.
Place the scones onto a lined baking sheet and brush the tops with a little milk or melted butter. Trust me, it helps them brown beautifully!
Bake for 15-20 minutes until the tops are golden brown and a toothpick inserted comes out clean. This part, the aroma wafting through your kitchen, is pure bliss.
Let them cool for a few minutes before transferring to a wire rack. You can eat them warm or at room temperature, but let’s be real… warm scones with butter are totally the way to go!
Why I Love This Recipe
This is my go-to recipe when I’m craving a bit of baking therapy. There’s something so comforting about the smell of fresh scones filling the house, especially on a chilly weekend morning when you can leisurely enjoy them with a cup of coffee. I’m a real sucker for those buttery, melt-in-your-mouth textures, and the flavor combination of tangy sourdough with sweet chocolate is just divine. The best part is, they come together so quickly! Plus, you can swap out ingredients based on what you have on hand, the possibilities are endless!
If you loved this chocolate chip sourdough scones recipe, be sure to check out my Sourdough Croissants, my Sourdough Pretzel Bites, or my Glazed Sourdough Donuts!
Why This Recipe Works
Versatile and Customizable
The beauty of these scones is their flexibility. You can mix and match flavors, swap chocolate chips for berries, nuts, or even dried fruit. You could even throw in some spices! The sky’s the limit, making this a truly customizable recipe.
Quick & Easy
This recipe comes together all in about 35 minutes, making it perfect for busy mornings or unexpected guests! Just think: warm, homemade scones with hardly any effort. Seriously!
Perfect for Sourdough Discard
Using sourdough discard not only minimizes waste but gives these scones that deliciously unique flavor that everyone will want. You’ll be patting yourself on the back for being eco-conscious, too.
Family Favorite
The whole family will love them, trust me! Whether it’s breakfast, brunch, or even an afternoon snack, these scones are pretty much a guaranteed hit.
Serving & Storage
How to Serve This Recipe
These chocolate chip sourdough scones are absolutely delightful on their own, but if you’re feeling extra, spread a little butter, jam, or clotted cream on top. Pair them with fresh fruit or a light salad for a well-rounded breakfast or brunch spread!
Storage
Once they’ve cooled completely, store your scones in an airtight container at room temperature for up to 2-3 days. If they last that long! (They probably won’t…).
Reheating Instructions
To enjoy them warm again, simply pop them in the microwave for about 10-15 seconds, or in a preheated oven at 350°F for 5-7 minutes. They’ll taste like they’ve just come out of the oven!
Freezer Friendly
Absolutely! You can freeze the unbaked wedges by placing them on a baking sheet, freezing until solid, and then transferring to a zip-top freezer bag. Just bake from frozen with a couple extra minutes on the timer!
Final Thoughts
You’ve now entered the wonderful world of baking chocolate chip sourdough scones! This recipe is super forgiving and absolutely fragrance-filled with homey goodness. Honestly, you’ll be amazed at how loved ones will rave over these simple treats (with a little help from that sourdough discard!). So go ahead, gather your ingredients, and get to whipping up something truly special in your kitchen today!
Make sure you check back for more family-friendly recipes that celebrate simplicity and deliciousness because you’ll want to seize every opportunity to create memories in the kitchen! Happy baking! Follow us on Pinterest for daily meal inspiration!
Chocolate Chip Sourdough Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and sugar.
- Cut in the chilled cubed butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sourdough starter, egg, and milk.
- Pour the wet mixture into the dry mixture and fold until just combined.
- Gently fold in chocolate chips.
- Turn the dough onto a floured surface and lightly knead it 2-3 times.
- Shape into a circle about 1-inch thick, then cut into wedges or use a biscuit cutter.
- Place on a lined baking sheet and brush the tops with milk or melted butter.
- Bake for 15-20 minutes until golden brown.
- Let cool for a few minutes before transferring to a wire rack.