Fitzgerald Lane
Chocolate Chip Sourdough Discard Scones
How to make Chocolate Chip Sourdough Discard Scones
I’ve fallen in love with my sourdough, it’s true! There’s not much I wouldn’t do for “her.” I’m still working on perfecting the making of my actual sourdough bread, but the discard is gold to all of my baked goods!!! It takes an average recipe and elevates it. I’ve made these Chocolate Chip Sourdough Discard Scones, that I found HERE (this is my go-to site for sourdough discard recipes) several times. I’ve tweaked the recipe a smidge here and there, and it has quickly become a family favorite.
Jump to RecipeFour things to do before you begin:
- Gather your discard from your sourdough starter.
- Put your butter in the freezer.
- Remember this recipes calls for a 30 minute chill before baking.
- GET A KITCHEN SCALE – for some weird reason I fought this forever. I don’t know why, and I’m not sure how I ever baked without one. It’s soooo much easier.
Okay, let’s break down how to make Chocolate Chip Sourdough Discard Scones:
- In a large mixing bowl, add flour, sugar, salt and baking powder and whisk your dry ingredients. Grate the frozen butter into the flour mixture (I used a cheese grater). Cut the butter into the flour, I used a pastry cutter but you can also use a fork. Add your chocolate chips. Here’s where I deviate a bit from the original recipe. I use a combination of dark chocolate bits, semi-sweet chocolate chips, and dark chocolate chips in my recipe.
Be sure to not over mix in this step. I’ve done it wrong a lot. I tend to be an over mixer, and even when I did over mix, the recipe still turned out good. Remember pea size pebbles of flour and butter are the goal – you got this!
- In a smaller bowl, whisk together your egg, sourdough discard, heavy cream, and vanilla extract. For extra flavor, use your favorite coffee creamer in place of heavy cream. Make sure it’s not dairy free or low fat. I used an organic Sweet Cream for this recipe.
- Combine your wet and dry ingredients with a fork. Dump the dough onto a clean work surface. (The dough will seem dry and clumpy). Using your hands, press the dough together.
- Shape the dough into an 8 inch disc.
- Cut disc into 6-8 wedges (I made 7 here). Arrange wedges on a parchment lined baking sheet. Chill in the fridge for 30 minutes.
- Preheat your oven to 400F. It’s almost time!!
- Grab your scones and brush them with cream (I used our favorite coffee creamer) and sprinkle them with sugar. I used Sparkling Sugar for this step. Bake for 20-25 minutes or until just golden brown on top.
Chocolate Chip Sourdough Discard Scones
Ingredients
Dry Ingredients
- 2 Cups +2 tsp 250 (g) All Purpose Flour
- ½ Cup 100 (g) Sugar
- ½ tsp 2.5 (g) Salt
- 2 tsp Baking Powder
- 1 Stick 113 (g) Unsalted Butter
- 1 Cup 180 (g) Chocolate Chip Combination
Wet Ingredients
- ½ Cup 125 (g) Sourdough Discard
- 1 Large Egg
- 2 tsp 10 (g) Vanilla
- 2 TBSP 30 (g) Heavy Cream or Favorite Coffee Creamer (can also use milk of half and half)
Topping
- 2 TBSP Creamer ( I used our favorite coffee creamer)
- 3 TBSP Sparkling Sugar
Instructions
- In a large mixing bowl, add flour, sugar, salt and baking powder and whisk your dry ingredients. Grate the frozen butter into the flour mixture (I used a cheese grater). Cut the butter into the flour, I used a pastry cutter but you can also use a fork. Add your chocolate chips. Here's where I deviate a bit from the original recipe. I use a combination of dark chocolate bits, semi-sweet chocolate chips, and dark chocolate chips in my recipe.
- In a smaller bowl, whisk together your egg, sourdough discard, heavy cream and vanilla extract. For extra flavor, use your favorite coffee creamer in place of heavy cream. Make sure it's not dairy free or low fat. I used a
- Combine your wet and dry ingredients with a fork. Dump the dough onto a clean work surface. (The dough will seem dry that's normal)
- Shape dough into an 8 inch disc. Cut disc into 6-8 wedges (I made 7 here). Arrange wedges on a parchment lined baking sheet. Chill in the fridge for 30 minutes.
- Preheat your oven to 400F. It's almost time!! Grab your scones and brush them with cream (I used our favorite coffee creamer) and sprinkle them with sugar. I used Sparkling Sugar for this step. Bake for 20-25 minutes or until just golden brown on top. ENJOY
I hope this recipe becomes a family favorite. If you’re looking for more recipes that feed the family and the heart check out my Amish White Bread.
Thank you for sharing how do you make sourdough discard? I must have missed that blog but I’m signed up now 🙂 Definitely going to make with my granddaughter on our baking day. 💕
That’s a great question. I actually acquired my starter from a friend. Farmhouse on Boone has a great you tube on how to make your own. Blessings