Sourdough Chocolate Chip Scones

Sourdough chocolate chip scones are a delightful chocolate treat with a buttery, tender crumb on the inside, crispy edges, and loads of chocolate flavor. Made with sourdough discard, cocoa powder, butter, and plenty of chocolate chips, these sourdough discard scones are a decadant treat.

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A sourdough starter is good for more than just leavening sourdough bread, bagels, and pizza dough. I like to save my discard and put it work in all kinds of recipes – chocolate chip cookies, quick breads, granola, and even as a way to thicken sauces.

Making chocolate chip scones with sourdough discard is another great way to use up sourdough starter discard. With basic pantry staples and plenty of chocolate chips, these sourdough double chocolate scones come together easily and are perfect for any chocolate lover! Crispy edges give way to a dense, fudgy texture that melts in your mouth. Perfect to pair with a hot cup of coffee or tea.

Serve these double chocolate scones as a breakfast treat, an afternoon snack, or a simple dessert.

Testing Sourdough scones

This past week has lovingly been named, “The Week of Scones!” I had so much fun testing this sourdough scones recipe until it was just right. Like all good scones, I knew it had to be buttery and short, but wanted them to be sweet and loads of chocolate goodness. Needless to say, my kids and their friends gladly ate through many of the trial scones until they were just right!

On my first batch, the dough was too sticky, so I knew the liquid to flour ratio wasn’t right. Just add more flour, you say, but the fix isn’t that simple. Mixing the dough, adding more flour, mixing it again until the texture is right overworks the dough and makes tough scones.

Because they were too wet, the scones spread terribly during baking. While the high ratio of liquid made for tender scones, the texture wasn’t quite right. Scones are more short and dry than soft and tender. After more trial and error, I got the scone batter ratios correct.

Next, I tested various toppings. Initially, I thought a coffee glaze would pair well since the two flavors complement each other, but I found that the coffee flavor was too strong and the glaze too sweet. I reserved the espresso powder for the batter, as it enhances the chocolate flavor.

Another batch I added a bit of heavy cream and turnbinado sugar over the top of the scones, but found that they didn’t add much. In the end, I realized they didn’t need anything else because the chocolate chips in the scones were just the right amount of sweet.

Sourdough Discard Scones Tips

• For best results, use very cold butter! Better yet, pop a stick of butter into the freezer an hour before you start baking to let it get really cold. Use a cheese grater or food processor to cut the frozen butter into small pieces.
• The recipe is written for natural cocoa powder and not Dutch-Process cocoa powder since it’ll affect the flavor and rise of the scones. Also note, raw cacao powder has minimal processing compared to natural and Dutch-process powders, producing a different flavor.
• The chocolate makes it difficult to tell when know when the scones are done since they don’t get golden brown like other scones. The scones are done when the center feels firm and a toothpick inserted intot he center comes out clean.
• Don’t skip the espresso powder! The coffee accentuates the chocolate flavor, adding depth and complexity. 
• Use a kitchen scale for accurate measuring. Since baking is science based, it’s important to use exact measurements for the reactions to work as intended. For example, if you scoop the flour right into the measuring cup, there will be more flour than what the recipe calls for.

How to Make Sourdough Chocolate Chip Scones

Line a baking sheet with a piece of parchment paper. 

Add the flour, cocoa powder, salt, baking soda, baking powder, and sugar to a large mixing bowl; whisk to combine. Use a pastry cutter or your fingers to cut the grated butter into the flour mixture and then toss in the chocolate chips.

In a separate small bowl, combine the sourdough discard, buttermilk, and vanilla bean paste. Pour the liquid ingredients over the flour mixture and blend until it’s just combined. Be sure not to overmix the ingredients. Turn out the scone dough onto a clean work surface. Knead the shaggy dough a few turns, working it into a cohesive ball.

Shape the dough into a circle 1 inch thick and 8 inches across. Use a bench scraper or sharp knife to divide the dough ito 8 wedges. 

Arrange the unbaked scones onto the prepared baking sheet 1 inch apart. Place the baking sheet into the fridge for 15-20 minutes while the oven preheats to 400°F/204°C.

Remove the baking sheet from the fridge and bake for 20-22 minutes. Transfer the scones to a wire rack to cool.

How to Store and Freeze Chocolate Chip Sourdough Scones

The sourdough chocolate chip scones are best the day they’re baked. Store leftover scones in an airtight container at room temperature for up to 3 days. 

To freeze sourdough discard chocolate chip scones, bake and allow them to cool completely before wrapping tightly in plastic wrap. Label with the name and date, and freeze for up to 3 months.

To freeze unbaked scone dough, cut the dough and arrange on a baking sheet. Freeze until they’re solid and then transfer them to a plastic freezer bag for up to 3 months. Label the bag with the name, date, and baking instructions. Bake directly from frozen, adding 2-3 minutes to the bake time.

Options

• For mini scones, divide the dough in half before forming into two circles. Divide each circle into 8 pieces, for a total of 16 mini scones. Decrease the baking time to 13-16 minutes. 
• Use your favorite chips! I like to use middle-of-the-road semi-sweet chocolate chips, but milk chocolate or dark chocolate chips work too.
• If you don’t have sourdough discard, you can make the scones using active starter. Be sure to measure by weight and not volume since active sourdough starter contains more air. 

Other Sourdough Discard Recipes to Try:

• Sourdough Beer Bread
• Sourdough Irish Soda Bread
• Sourdough Buttermilk Biscuits

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @LockremHomestead.

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