Description
Tender chocolate-filled scones made with sourdough discard and simple pantry staples, perfect for a quick and comforting treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 cups granulated sugar ((100 g))
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups cold unsalted butter, cubed ((113 g))
- 0.75 cups sourdough discard (unfed) ((180 g))
- 0.33 cups heavy cream or buttermilk ((80 ml))
- 1 large egg
- 1.5 tsp pure vanilla extract
Chocolate and Optional Topping
- 1 cup semi-sweet chocolate chips ((170 g))
- 1 tsp coarse sugar (optional for topping)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes and cut them into the flour until the mixture looks like coarse crumbs.
Mixing and Shaping
- In another bowl, whisk together sourdough discard, cream, egg, and vanilla until just smooth.
- Add the wet ingredients to the dry mixture and gently stir until combined; fold in the chocolate chips.
- Turn the dough onto a floured surface, pat into a 1 inch thick circle, and cut into 8 wedges.
- Chill the dough for 15 to 20 minutes before baking.
Baking
- Transfer scones to the prepared baking sheet, brush lightly with cream, and sprinkle with coarse sugar.
- Bake for 18 to 22 minutes, or until golden brown and crisp on top.
Serving
- Let scones cool slightly before serving. Enjoy warm for melty chocolate bites.
Notes
Cool completely before storing. Store in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. For longer storage, freeze individually for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American