These Sourdough Chocolate Chip Scones are tender, flaky, and loaded with melty chocolate chunks. They have a subtle tang from the sourdough discard that makes them taste more interesting than regular scones. I first made these on a Sunday morning when I had a jar of discard sitting in my fridge, and now they're my favorite way to use it up. They're surprisingly easy to make, and the dough comes together in about 15 minutes.
If you love simple breakfast recipes that feel a little fancy, these are it. They pair beautifully with coffee or a smear of my Delicious Cinnamon Butter Recipe or Easy Berry Stuffed French Toast Recipe or this The Best Pumpkin Bread Recipe .
The chocolate melts into little pockets of gooey sweetness, and the slight sourdough flavor keeps them from being too sweet. You can serve them warm with a drizzle of glaze, or enjoy them plain. Either way, they're better than anything from a bakery.
Why I Started Making These Sourdough Chocolate Chip Scones
I'll be honest, I used to think scones were dry and boring. Then I tried adding sourdough discard to the dough, and everything changed. The tangy flavor adds depth, and the texture stays soft and tender instead of crumbly. My daughter Emma kept asking for "the chocolate breakfast triangles," so I knew I was onto something good.
One Saturday morning, Emma tried to help me grate the butter. She got a little too enthusiastic and ended up with butter shavings all over the counter and floor. "Oops, Mommy, the butter exploded!" she giggled. We scooped it all back into the bowl (don't judge me), and the scones still turned out perfect. When they came out of the oven, she took one bite and said, "These taste like a cookie and a biscuit had a baby!" I couldn't have described them better myself.
Now these scones are a weekend tradition. They're the kind of Sourdough Chocolate Chip Scones that makes your kitchen smell amazing and brings everyone to the table.
Jump to:
- Why I Started Making These Sourdough Chocolate Chip Scones
- Sourdough Chocolate Chip Scones Ingredients
- How To Make Sourdough Chocolate Chip Scones
- Substitutions and Variations
- Equipment For Sourdough Chocolate Chip Scones
- How to Store These Sourdough Chocolate Chip Scones
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Chocolate Chip Sourdough Scones
Sourdough Chocolate Chip Scones Ingredients
Here's what you need to make these tender, flaky Sourdough Chocolate Chip Scones.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the structure of the scones and keeps them tender. You may need a little extra if the dough feels sticky.
Baking powder: Helps the scones rise and become light and fluffy.
Granulated sugar: Adds sweetness to the dough and balances the tang from the sourdough.
Salt: Enhances all the flavors and keeps the scones from tasting flat.
Cold butter: Creates flaky layers in the dough. Grating it helps distribute it evenly without overworking the dough.
Chocolate chunks: Melt into gooey pockets of sweetness. Use your favorite kind, whether it's dark, milk, or semi-sweet.
Sourdough discard: Adds a subtle tang and keeps the scones moist and tender. You can use active starter or discard from your fridge.
Milk: Brings the dough together and adds moisture. A little extra is reserved for the glaze.
Eggs: Bind everything together and add richness to the dough.
Vanilla extract: Adds warmth and depth to the flavor.
Powdered sugar: Makes a simple, sweet glaze to drizzle over the finished scones.
How To Make Sourdough Chocolate Chip Scones
These Sourdough Chocolate Chip Scones come together quickly and bake up golden and delicious.
Preheat oven: Preheat your oven to 425°F (220°C) so it's ready when the dough is shaped.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, sugar, and salt. Stir everything together until well mixed.
Grate the butter: Use a grater to shred the cold butter directly into the flour mixture. Stir it in until the butter is fully incorporated and there are no large lumps.
Add chocolate: Toss the chocolate chunks into the flour mixture and stir to coat them evenly.
Whisk wet ingredients: In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla extract until smooth.
Combine wet and dry: Pour the wet mixture into the flour mixture. Stir gently until everything comes together into a dough ball with no dry flour at the bottom. If the dough feels too dry, add a splash more milk (1 Tbsp) to bring it together.
Proof the dough: Form the dough into a ball and cover it with plastic wrap. Let it rest for 1 to 3 hours, until it has noticeably expanded in size. This step helps the flavors develop.
Shape the scones: Once the dough has proofed, flatten it into an 8-inch circle on parchment paper. Cut it into 6 wedges (or 8 for smaller scones).
Bake: Transfer the scones to a parchment-lined baking sheet and bake for 15 to 17 minutes, until the tops are golden brown and the edges look set.
Cool: Let the scones cool on a wire rack for a few minutes before glazing.
Make the glaze: While the scones cool, whisk together the powdered sugar and 1 tablespoon milk to form a thick glaze. Drizzle it over the warm scones before serving.
Substitutions and Variations
You can customize these Sourdough Chocolate Chip Scones to fit what you have on hand.
No sourdough discard? You can skip it and use an extra ¼ cup of milk instead. The scones won't have the same tangy flavor, but they'll still be delicious and flaky.
Different chocolate: Swap the chocolate chunks for chocolate chips, white chocolate, or even peanut butter chips.
Add-ins: Fold in dried cranberries, chopped nuts, or a handful of toffee bits for extra texture and flavor.
Vegan option: Use plant-based butter, a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water), and dairy-free milk. The texture will be slightly different, but still good.
Glaze variations: Try a maple glaze by mixing powdered sugar with a little maple syrup, or skip the glaze entirely and sprinkle coarse sugar on top before baking.
Equipment For Sourdough Chocolate Chip Scones
- Large bowl: For mixing the dry ingredients and bringing the dough together.
- Grater: Makes it easy to shred cold butter into the flour.
- Whisk: Helps blend the wet ingredients smoothly.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Baking sheet: For baking the scones until golden.
- Wire rack: Lets the scones cool evenly after baking.
How to Store These Sourdough Chocolate Chip Scones
Room temperature: Store the Sourdough Chocolate Chip Scones in an airtight container for up to 2 days. They'll stay soft and tender.
Refrigerator: Keep them in the fridge for up to 5 days. Warm them in the microwave for 15 seconds before eating.
Freezer: Freeze the baked scones (without glaze) in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm in the oven at 350°F for 5 minutes, then add the glaze.
Freeze the dough: You can also freeze the shaped, unbaked scones on a baking sheet, then transfer them to a bag. Bake from frozen, adding a few extra minutes to the baking time.
Serving Suggestions
These Sourdough Chocolate Chip Scones are perfect for breakfast, brunch, or an afternoon snack.
With coffee or tea: The slight tang from the Sourdough Chocolate Chip Scones pairs beautifully with a hot cup of coffee or black tea.
Warm with butter: Split a scone in half and spread a little salted butter on the warm center. It melts right in and tastes incredible.
Alongside fresh fruit: Serve them with strawberries, blueberries, or sliced oranges for a light and balanced breakfast.
With whipped cream: Add a dollop of whipped cream and a drizzle of chocolate sauce for a more indulgent treat.
Expert Tips
Use cold butter. Grating cold butter helps create flaky layers in the dough. If the butter warms up too much, the scones will be denser.
Don't overmix. Stir the dough just until the dry flour disappears. Overmixing can make the scones tough.
Let the dough proof. The 1 to 3 hour proofing time allows the Sourdough Chocolate Chip Scones to develop flavor and helps the dough rise slightly. Don't skip this step.
Check for doneness. The scones are ready when the tops are golden brown and the edges look set. The centers may still look slightly soft, but they'll firm up as they cool.
Add extra chocolate on top. Press a few extra chocolate chunks on top of each scone before baking for a prettier presentation.
Serve warm. These scones taste best when they're still slightly warm from the oven. The chocolate will be melty and the glaze will soak in beautifully.
FAQ
What chocolate to use in sourdough?
You can use any chocolate you like. Dark chocolate adds a richer, less sweet flavor that balances the tang from the Sourdough Chocolate Chip Sconesh. Milk chocolate is sweeter and more kid-friendly. Semi-sweet chocolate chunks work great too. I usually grab whatever I have in the pantry, and it always turns out delicious.
What does chocolate do to the sourdough flavor?
The chocolate adds sweetness and richness that balances the tangy, slightly fermented flavor of the Sourdough Chocolate Chip Scones discard. It makes the scones taste more complex and interesting, without being overly sweet. The combination is really nice, especially if you're not used to the sourness of plain sourdough baked goods.
Is sourdough actually healthier for you?
Sourdough can be easier to digest than regular bread because the fermentation process breaks down some of the gluten and phytic acid. It also has a lower glycemic index, which means it won't spike your blood sugar as quickly. That said, these scones still have sugar and butter, so they're more of a treat than a health food. But using sourdough discard does add a little nutritional benefit.
What does chocolate sourdough taste like?
It tastes like a soft, tender scone with a slight tang and pockets of melty chocolate. The sourdough flavor is subtle, not sour or overpowering. It just adds a little depth and keeps the scones from being one-note sweet. Think of it like a chocolate chip cookie crossed with a flaky biscuit, with a hint of fermented flavor in the background.
Related
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Pairing
These are my favorite dishes to serve with Sourdough Chocolate Chip Scones
Chocolate Chip Sourdough Scones
Ingredients
- 1 ¾ cups all-purpose flour plus extra if needed
- 2 teaspoon baking powder
- 3 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoon cold butter grated, chilled for ease of grating
- 1 cup chocolate chunks or chips for a different texture
- ¼ cup sourdough discard use from a 100% hydration starter or substitute with additional flour for no-discard option
- ¼ cup milk plus 1 Tbsp, divided for dough and glaze
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
Instructions
- Preheat your oven to 425ºF.
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir until well mixed.
- Grate the cold butter into the dry ingredients. Stir until the butter is evenly distributed with no large lumps remaining.
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Add the chocolate chunks and mix to combine.
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In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla extract.
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Pour the wet mixture into the dry ingredients and stir until the dough forms a cohesive ball, ensuring no dry flour remains. If the dough is too dry, add more milk, a tablespoon at a time.
- Shape the dough into a ball in the bowl and cover with plastic wrap. Allow it to proof for 1-3 hours, or until the dough has increased in volume by about a quarter (or doubled for the fluffiest scones).
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On a piece of parchment paper, flatten the dough into an 8-inch circle. Cut the circle into 6 wedges (for smaller scones, cut into 8 wedges).
- Transfer the cut scones to a parchment-lined baking sheet and bake for 15-17 minutes, or until golden brown.
- Remove the scones from the oven and place on a wire rack to cool.
- In a small bowl, whisk together the powdered sugar and 1 tablespoon milk to form a thick glaze. Drizzle the glaze over the cooled scones.
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