I love scones and one of the best recipes I think is this sourdough chocolate chip scones. The crumb is just perfect and the flavor profile is really delicious and it is a great way to use up the discard of your sourdough starter in a great way.
These Sourdough Chocolate Chip Scones are so good! They are wonderful with a good cup of coffee or tea are pretty easy to make, and make the perfect grab-and-go breakfast. They don’t take long to make so they are great to make for company.
Sourdough chocolate chip scones are a favorite in our farm stand and one we like to make each week and we love to sneak one at night for the morning for us! They like dark chocolate and white chocolate also.
What you will need for sourdough chocolate chip scones
- Large mixing bowl
- Mixing spoon
- Cookie sheet
- Pastry knife
- Cheese grater
- Fork
- Measuring cup
- Measuring spoon
- Whisk
- Silicone pan liner or parchment
- Spatula
- Knife
- Apron
- Air tight container to store them
Sourdough Chocolate Chip Scone Recipe
- 2 cups plus 2 teaspoons Unbleached, non bromated All purpose flour (250 grams) we use unenriched
- 1/2 cup of raw sugar (100 grams)
- 1/2 teaspoon of aluminum-free baking powder
- 1 stick of frozen grass-fed butter
- 1 cup of Chocolate Chips
- 1 large egg
- 2 teaspoons of real vanilla or make your own at home here
- 2 Tablespoons of heavy cream (30 grams) or milk and half and half
- 1/2 of a cup of wet sourdough starter (125 grams)
TOPPING:
- 2 Tablespoons of cream
- 3 Tablespoons of raw sugar granules
How To Make Sourdough Chocolate Chip Scones Directions:
- In a large mixing bowl measure out your flour, raw sugar, Himalayan pink salt and baking powder
- Whisk this to combine
- In a small bowl grate with a cheese grater the frozen butter
- Toss the butter with a fork to fluff and then
- Cut the butter into the dry mix with a pastry knife or a fork
- Measure chocolate chips into the dry dough mix
- In a small bowl whisk the sourdough starter, fresh cracked eggs, vanilla, and heavy cream until combined
- Pour the wet ingredients into the large bowl of dry ingredients
- Use a fork to stir the dough, it will be a rather crumbly dough at this point
- Turn out the dough onto a lightly floured surface and bring the dough together in a ball trying not to over handle it and get it too warm.
- Grab your cookie or baking sheet and line it with a silicone mat or parchment paper
- Use your hands to make an 8″ circle and flatten off the top a bit.
- Taking your knife cut the wheel-shaped dough into 8 wedges about the same size to keep baking time for all of the wedges the same.
- Arrange the triangle-shaped scones on the parchment paper on the cookie sheet
- Preheat your oven to 400 F (204 C.)
- Place the cookie sheet with your scones on it in the refrigerator to cool for 30 minutes to firm up the butter.
- In a small bowl pour the heavy cream and with a pastry brush brush it over the top of the scones using the raw sugar to dust over the top
- Bake 20-25 minutes until golden
Serve warm with a cup of hot tea or coffee but also amazing the next day.
Print the sourdough chocolate chip scone recipe for later
Yield: 8
Sourdough Chocolate Chip Scones
Ingredients
- 2 cups plus 2 teaspoons Unbleached, non bromated All purpose flour (250 grams) we use unenriched
- 1/2 cup of raw sugar (100 grams)
- 1/2 teaspoon of aluminum-free baking powder
- 1 stick of frozen grass-fed butter
- 1 cup of Chocolate Chips
- 1 large egg
- 2 teaspoons of real vanilla or make your own at home here
- 2 Tablespoons of heavy cream (30 grams) or milk and half and half
- 1/2 of a cup of wet sourdough starter (125 grams)
- TOPPING:
- 2 Tablespoons of cream
- 3 Tablespoons of raw sugar granules
Instructions
- In a large mixing bowl measure out your flour, raw sugar, Himalayan pink salt and baking powder
- Whisk this to combine
- In a small bowl grate with a cheese grater the frozen butter
- Toss the butter with a fork to fluff and then
- Cut the butter into the dry mix with a pastry knife or a fork
- Measure chocolate chips into the dry dough mix
- In a small bowl whisk the sourdough starter, fresh cracked eggs, vanilla, and heavy cream until combined
- Pour the wet ingredients into the large bowl of dry ingredients
- Use a fork to stir the dough, it will be a rather crumbly dough at this point
- Turn out the dough onto a lightly floured surface and bring the dough together in a ball trying not to over handle it and get it too warm.
- Grab your cookie or baking sheet and line it with a silicone mat or parchment paper
- Use your hands to make an 8" circle and flatten off the top a bit.
- Taking your knife cut the wheel-shaped dough into 8 wedges about the same size to keep baking time for all of the wedges the same.
- Arrange the triangle-shaped scones on the parchment paper on the cookie sheet
- Preheat your oven to 400 F (204 C.)
- Place the cookie sheet with your scones on it in the refrigerator to cool for 30 minutes to firm up the butter.
- In a small bowl pour the heavy cream and with a pastry brush brush it over the top of the scones using the raw sugar to dust over the top
- Bake 20-25 minutes until golden
- Serve warm with a cup of hot tea or coffee but
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