Sourdough Chocolate Chip Scones
Buttery, tender sourdough chocolate chip scones are a wonderful use of sourdough starter discard! The scone dough is super easy to mix together, and you have the choice of baking right away or giving the scones an overnight ferment.
These chocolate chip sourdough scones are based on one of my most popular recipes on the blog – sourdough lemon blueberry scones. It’s such a versatile dough and produces lovely and tender scones.
The key to light scones with a tender crumb is keeping the butter nice and cold in the dough and not overworking the dough. Otherwise, you’ll activate the gluten, and they can become tough. It needs enough moisture to hold together well but not be a wet and sticky dough. But once you’ve got that down, you can create tender scones time and time again and add in all your favorite mix ins!
Ingredients
The ingredient amounts for this sourdough scone recipe are in the recipe card below but here is an overview of what you need.
- All-purpose flour and baking powder – The base of the scones and rising agent.
- Granulated sugar and a pinch of salt
- Butter – this can be salted or unsalted butter. It needs to be cold, so I use frozen butter.
- Discard sourdough starter – The acid in the discarded sourdough starter contributes to the scone’s tender crumb.
- Egg
- Vanilla extract or paste
- Heavy cream, whole milk, or buttermilk. Heavy whipping cream and buttermilk will bring more flavor than regular milk.
- Semi-sweet chocolate chips
Method
- Cut butter into cubes with a sharp knife and place it in the freezer for at least 10 minutes to chill.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder and mix them well together. Add in the butter.
- Use a pastry cutter to cut the butter into small pieces the size of chunky bread crumbs. You could also use a food processor, but do not chop the butter too small.
- Add in the chocolate chips and toss them into the flour mixture.
- In a seperate bowl, whisk together the sourdough starter, egg, vanilla, and two tablespoons of cream or buttermilk.
- Make a well in the center of the dry ingredients, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough. Switch to your hands and fold the dough over itself a few times in the bowl to form a shaggy dough ball. Don’t over-knead the dough, or it will become tough.
- Tip the shaggy dough into a lightly floured surface and gently push it with your fingers until it is combined into a dough mound. Press the dough into an 8-inch circle.
- Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on parchment paper and pop them into the fridge while the oven preheats or you can cover them and chill them overnight.
- Preheat the oven to 200°C/400°F. Place the scones on a parchment-paper-lined baking sheet. Brush the top of the scones with a little heavy cream or milk. Sprinkle with granulated sugar.
- Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Let the scones cool to room temperature on a wire rack.
Making scones in advance
The unbaked scones can be chilled in the fridge 12 hours in advance. Place them in an airtight container or cover them with plastic wrap.
The unbaked scones can also be frozen in an airtight container. Bake them from frozen or let them thaw first in the refrigerator. If baking from frozen, add 2-3 minutes as needed.
Storing
Any leftover scones can be stored at room temperature for up to 3 days or in the fridge for up to 4 days. They can be reheated in the microwave or a low-temperature oven until warmed.
Variations
This basic scone recipe is a flexible recipe and can easily be adapted to add in your favorite add-ins. Or, try these variations:
- Add a tablespoon of finely zested orange zest for orange chocolate scones
- Swap the semi-sweet chocolate for white chocolate chips and add frozen raspberries or chopped strawberries. This will wet the dough, so hold back some of the milk if needed.
- Add fresh fruits like chopped peaches, apples or plums, along with a little cinnamon.
- Dried cherries and dark chocolate are a delicious flavor combo too! Along with 1/2 teaspoon almond extract.
- Make savory scones instead and add cheese! See this savory sourdough cheese scone recipe.
Sourdough Chocolate Chip Scones
Buttery and tender chocolate chip scones made with sourdough starter. They can be fermented overnight or baked right away.
Ingredients
- 100g (7 tablespoons) cold butter
- 250g (2 cups*) all-purpose flour
- 100g (½ cup) granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 160g (1 cup) semi-sweet chocolate chips
- 100g (½ cup) discard sourdough starter
- 1 large egg
- 2-4 Tbsp heavy cream, buttermilk or regular milk
Brushing
- 2 Tablespoons cream or milk
- Granulated sugar
Instructions
- Cut butter into cubes with a sharp knife and place it in the freezer for at least 10 minutes to chill.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder and mix them well together.
- Cut the cold butter into cubes and add it to the flour. Use a pastry cutter to cut the butter into rough bread-crumb-sized pieces. You could also use a food processor but do not chop the butter too small.
- Add the chocolate chips and toss them into the flour mixture.
- In a seperate bowl, whisk together the sourdough starter, egg, vanilla, and two tablespoons of cream or buttermilk.
- Make a well in the center of the dry ingredients, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough.
- Switch to your hands and fold the dough over a few times in the bowl to form a shaggy dough ball. Don’t over-knead the dough, or it will become tough. Add another tablespoon of cream or milk if it's not coming together, but the dough shouldn't be wet.
- Tip the dough into a lightly floured surface and gently push it with your hands until it is combined into a dough mound. Press the dough with your fingers into an 8-inch circle.
- Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on parchment paper and pop them into the fridge while the oven preheats, or you can cover them and chill them overnight.
- Preheat the oven to 200°C/400°F.
- Place the scones on a parchment-paper-lined baking sheet. Brush the top of the scones with heavy cream or milk. Sprinkle with granulated sugar.
- Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Let the scones cool to room temperature on a wire rack.
Notes
*The cup sizes given are for US-sized cups, which are smaller than metric cups; for best results, use a scale and measure in grams.
