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Four golden-brown sourdough chocolate chip scones, loaded with dark chocolate chips, arranged on a rustic wooden plate. A hand is reaching into the frame holding a small glass of milk.

Sourdough Chocolate Chip Scone

These Sourdough Chocolate Chip Scones are tender, buttery, and lightly sweet with pockets of melted chocolate. A perfect way to use sourdough discard for a cozy homemade bake.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Scone Dough
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cubed
  • 1/2 cup sourdough starter active or discard
  • 1/4 cup milk or cream cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • 1 tablespoon milk optional, for brushing tops

Equipment

  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter and cut it into the flour mixture until crumbly.
  4. In a separate bowl, whisk together sourdough starter, milk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
  6. Fold in the chocolate chips, being careful not to overmix.
  7. Turn the dough out onto a lightly floured surface and shape into a 1-inch thick disc.
  8. Cut into 8 wedges and place on the prepared baking sheet.
  9. Brush tops lightly with milk if desired and bake for 18–22 minutes until golden.
  10. Cool slightly before serving. Enjoy warm for best texture.

Notes

These scones freeze well and can be reheated gently in the oven for a fresh-baked taste.