Chocolate Chip Sourdough Scones

Buttery, tender sourdough chocolate chip scones are an excellent use of sourdough starter discard!

Cut the cold butter into flour, salt, sugar and baking powder, into rough bread-crumb-sized pieces. You could also use a food processor but do not chop the butter too small.

Toss through chocolate chips. In a seperate bowl, whisk egg, sourdough starter and vanilla.

Use a fork to combine the wet and dry ingredients 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.

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.

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 for around 20-25 minutes until golden brown around the edges.

See the link for the full recipe!