Sourdough Chocolate Chip Scones
Sourdough chocolate chip scones are a delightful chocolate treat with a buttery tender crumb on the inside, yummy crispy edges, and loads of sweet chocolate chips. Filled with sourdough discard, cocoa powder, butter, and plenty of chocolate chips make these sourdough discard scones a decadant treat.
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Equipment
- Baking Sheet
- mixing bowls
- kitchen scale
- parchment paper optional
- measuring spoons
- wire cooling rack
Ingredients
Dry Ingredients
- 250 g all-purpose flour 2 cups
- 30 g natural cocoa powder ⅓ cup
- ¼ tsp baking soda
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 tsp espresso powder
- 100 g sugar ½ cup
- 113 g unsalted butter ½ cup
- 285 g semi sweet chocolate chips 1½ cups
Wet Ingredients
- 125 g buttermilk ½ cup
- 125 g sourdough discard ½ cup
- 18 g vanilla bean paste 1 T
Instructions
- Line a baking sheet with a piece of parchment paper.
- Add 250 g all-purpose flour, 30 g natural cocoa powder, ¼ tsp baking soda, 1¼ tsp baking powder, ¼ tsp salt, 1 tsp espresso powder, and 100 g sugar to a large mixing bowl; whisk to combine. Use a cheese grater and grate 113 g unsalted butter into the dry ingredients. Use a pastry cutter or your fingers to cut the grated butter into the flour mixture. It's ok if there are small size pieces of butter. Toss in 285 g semi sweet chocolate chips.
- In a separate small bowl, combine 125 g buttermilk, 125 g sourdough discard, and 18 g vanilla bean paste and mix until it's smooth and everything is fully incorporated.
- Pour the liquid ingredients over the flour mixture and blend using a fork until just combined. Be sure not to overmix the ingredients. Turn the scone dough onto a clean work surface. Knead the shaggy dough a few turns before shaping the dough into a circle 1 inch thick and 8 inches across.
- Use a bench scraper or sharp knife to divide the dough into 8 pieces.
- Arrange the unbaked scones onto the prepared baking sheet 1 inch apart. Place the baking sheet into the fridge for 15-20 minutes.
- Preheat the oven to 400°F/204°C.
- Remove the baking sheet from the freezer and bake for 20-22 minutes. The scones are done when the center feels firm and a toothpick inserted into the center comes out clean.
- Transfer the scones to a wire rack to cool.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
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, allow them to cool completely before wrapping tightly in plastic wrap. Store 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. Bake directly from frozen, adding 2-3 minutes to the bake time.Nutrition
Calories: 497.4kcalCarbohydrates: 59.5gProtein: 6.8gFat: 26.5gSaturated Fat: 15.8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7.4gTrans Fat: 0.5gCholesterol: 34.2mgSodium: 196.2mgPotassium: 321.7mgFiber: 5.1gSugar: 27.8gVitamin A: 396.6IUCalcium: 90mgIron: 4.3mg
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