Description
Tender, flaky scones made with sourdough discard and rich chocolate chips, perfect for cozy mornings.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
Wet Ingredients
- 1/2 cup cold heavy cream or milk, plus a splash more if needed
- 1/2 cup sourdough discard
- 1 large egg (optional, but adds richness)
- 1 teaspoon vanilla extract
Other Ingredients
- 1/2 cup cold butter, grated or cubed
- 1/2 to 3/4 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
- Grate the cold butter into the dry ingredients and mix until the mixture looks shaggy with small butter bits.
- Stir in the chocolate chips.
- In a separate small bowl, mix together the sourdough discard, heavy cream, egg (if using), and vanilla.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick.
Baking
- Cut the dough into 8 wedges and arrange them on the prepared baking sheet.
- For extra shine, brush the tops with a little cream and sprinkle with sugar.
- Bake for 16 to 20 minutes, until the tops are golden and edges are set.
- Allow to cool for at least 10 minutes before serving.
Notes
Keep butter and cream cold to ensure a flaky texture. Avoid overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American, Baked Goods