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Chocolate Chip Sourdough Discard Scones

Baked Good

Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Servings 8


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)


  • 2 TBSP Creamer ( I used our favorite coffee creamer)
  • 3 TBSP Sparkling Sugar


  1. 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.

  2. 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

  3. 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)

  4. 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.

  5. 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