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Chocolate Chip Sourdough Scones
These tender Sourdough Chocolate Chip Scones are the perfect way to use up your leftover sourdough discard. Includes a no-discard option, too!
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 15 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●mixing bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat
2
Gather ingredients and preheat the oven to 425ºF.
3
Mix
4
Combine the flour, baking powder, sugar and salt, in a large bowl. Stir until they are very well combined.
baking powder ($0.08)2 tsp
5
Stir
6
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.
7
Combine
8
Add the chocolate chunks to the flour mixture and stir to combine.
9
Whisk together the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
eggs ($0.82)2vanilla extract ($0.47)1 tsp
10
Mix
11
Pour the wet discard mixture into the bowl with the flour mixture and chocolate chunks. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
12
Proof
13
Form a dough ball at the bottom of your mixing bowl and cover with plastic wrap. Allow your scone dough to proof for ⏱️ 1-3 hours, until your dough ball noticeably grows in size, at least by a quarter the volume, ideally the volume will double. (Yes, this step takes a little extra patience, but the fluffy texture from the sourdough makes these scones a little extra special! You could also bake this right away, they just won’t be as fluffy and will be more like a classic scone.)
14
Cut
15
Press the dough out into an 8-inch diameter circle on a piece of parchment paper. Cut the circle into 6 wedges. (To stretch this recipe further, you could cut into 8 wedges.) Place the cut scones on a parchment lined baking sheet.
16
Cool
17
Bake the scones in the preheated 425ºF oven for ⏱️ 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
18
Glaze
19
While the scones are cooling, combine powdered sugar with 1 Tbsp milk until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
powdered sugar ($0.55)1 cup
Nutrition Facts
calories
537 kcal
fat Content
24 g
serving Size
1 scone
fiber Content
3 g
sodium Content
454 mg
protein Content
8 g
carbohydrate Content
72 g
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