These Chocolate Chip Sourdough Scones are crunchy on the outside, tender on the inside. The perfect homemade scones for breakfast or brunch.
I first fell in love with scones as a kid when my family lived in England.
They can be sweet or savory, plain or fancy, wedge shaped or round, big or small.
Great for eating fresh from the oven or cold at the church pot luck dinner.
I have a list a mile long of scone flavors and add-ins that I want to play with!
So many recipes…so little time…
And I’m always on the look out for new sourdough starter discard recipes.
So as far as I’m concerned, sourdough and scones are a perfect match!
Don’t have a sourdough starter yet? Grab a copy of my eBook “Learn How to Create a Sourdough Starter” and get yours going today!
I’ve already told you about the Sourdough Cherry Scones and the Sourdough Ham and Cheese Scones.
But, let’s face it. You really can’t go wrong with chocolate chips.
So this Chocolate Chip Sourdough Scones recipe was kind of a no-brainer.
I’ve made them in wedges when I’m pressed for time.
But I really prefer to use my round scalloped biscuit cutter for these.
That makes them just a little bit fancier.
And I kinda like fancy. When I’ve got time, anyway.
This chocolate chip sourdough scones recipe gives you 8 nice sized wedges.
They’re crunchy on the outside, soft and tender on the inside, and topped with a lightly sweet milk and sugar glaze.
You are, of course, welcome to skip the glaze to make them a little better for you. 🙂
Alright. Let’s go make some magic!
Chocolate Chip Sourdough Scones
Ingredients
Scones
- 2 cups unbleached all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cups cold unsalted butter (1 1/2 sticks) (If using salted butter, reduce salt by 1/8 teaspoon)
- 1/2 cup chocolate chips
- 1/2 cup sourdough discard
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream or milk
Glaze
- 1 Tablespoon heavy cream or milk
- 1 Tablespoon sugar
Instructions
Preheat your oven to 400°F.
In a medium sized mixing bowl, combine the flour, sugar salt, baking powder and baking soda. Give that a good whisk so it’s mixed really well.
Cut the butter in 1/2 Tablespoon pats, then cut those into 1/4s and add it to the flour mixture.
ready to cut in butter
Using a pastry cutter or 2 dinner knives, cut the butter into the flour mixture until the butter is about the size of peas.
Stir in the chocolate chips.
add chocolate chips
In a large mixing bowl, pour the sourdough starter, cream or milk, and the vanilla extract.
ready to whisk
Whisk those together until thoroughly mixed.
Now take the dry ingredients and add them to the sourdough mixture.
Use a spoon or your hands to combine the two. Make sure it’s well combined, but don’t over mix or the scones will be tough.
You could also use a food processor with the paddle attachment to combine the wet and dry ingredients. Pulse once or twice until combined.
But don’t use a stand mixer. It will mix too fast and that can cause the scones to be tough.
The will not be a sticky dough. It will be a little dry and crumbly.
So don’t worry. It’s supposed to be that way.
Press the dough in to a ball and put it on a clean counter top. It won’t need a floured surface.
press dough into a ball
Press into a circle about 8 inches around and about 1/2 inch thick.
Using your bench scraper or a sharp knife, cut the round into 8 wedges.
just making wedges today
If you want to use biscuit cutters, press into a more rectangle shape and cut them out as close together as possible.
Then press the leftover dough back together and press it into a rectangle again. Continue until all the dough has been used.
Try to do this as efficiently as possible. Reworking the dough too much will make the scones tough.
Now grab your bench knife or a spatula to lift them off the counter if they stick a touch.
Put your chocolate chip sourdough scones on a baking stone or a greased or parchment paper lined baking sheet.
Now it’s time to mix up the glaze.
The milk adds just a little bit more moisture to the scones and the sugar gives it a lovely color and a touch of crunch.
In a little bowl or coffee mug, whisk the heavy cream or milk and the sugar together until it’s mixed. The sugar won’t be dissolved completely.
With a pastry brush, brush the glaze mixture over the tops of the scones.
glazed and ready to bake
Alternatively, you can brush the tops with the cream or milk and then just sprinkle the sugar over them.
Bake in your preheated oven for 20 to 25 minutes or until golden brown.
beautiful golden brown
If you have any glaze left over, brush it over them while they are still hot.
Put them in a pretty basket to serve right away, or place on a cooling rack for later.
Recipe Notes
I have never made these chocolate chip sourdough scones with whole wheat flour, but you should be able to sub about 1/2 cup without having to fiddle with the liquid.
If you wanted to up the flavor factor just a touch, you could add 1/8 teaspoon of cinnamon to the glaze to enhance the chocolate.
More sourdough discard recipes you’ll love:
Chocolate Chip Sourdough Scones
Ingredients
Scones
- 2 cups unbleached all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cups cold unsalted butter 1 1/2 sticks (If using salted butter, reduce salt by 1/8 teaspoon)
- 1/2 cup chocolate chips
- 1/2 cup sourdough discard
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream or half and half
Glaze
- 1 Tablespoon heavy cream or milk
- 1 Tablespoon sugar
Instructions
- Preheat oven to 400°F.
- In a medium sized mixing bowl, combine the flour, sugar salt, baking powder and baking soda. Give that a good whisk so it's mixed really well.
- Cut the butter in 1/2 Tablespoon pats and add it to the flour mixture. Using a pastry cutter or 2 dinner knives, cut the butter into the flour mixture until the butter is about the size of peas.
- Stir in the chocolate chips.
- In a large mixing bowl, pour the sourdough starter, cream or milk, and the vanilla extract. Whisk those together until thoroughly mixed.
- Now take the dry ingredients and add them to the sourdough mixture.
- Use a spoon or your hands to combine the two. Make sure it's well combined, but don't over mix or the scones will be tough. The will not be a sticky dough. It will be a little dry and crumbly.
- Press the dough in to a ball and put it on a clean counter top. It won't need a floured surface. Press into a circle about 8 inches around and about 1/2 inch thick.
- Using your bench scraper or a sharp knife, cut the round into 8 wedges.
- Put your chocolate chip sourdough scones on a baking stone or a greased or parchment paper lined baking sheet.
- In a little bowl or coffee mug, whisk the heavy cream or milk and the sugar together until it's mixed. The sugar won't be dissolved completely.
- With a pastry brush, brush the glaze mixture over the tops of the scones.
- Bake for 20 to 25 minutes or until golden brown.
- If you have any glaze left over, brush it over them while they are still hot.
Anne says
I love scones and love chocolate chips! Great combination.
Mandy says
Wow, these chocolate chip scones were SO good!
Donna says
A new favourite in our house. I now can’t believe we haven’t made scones with sourdough before!!
Jenn says
These scones are perfect! I love that they used my sourdough discard – waste not want not! I’ll be making these often!
Robin says
These scones turned out so yummy!
Aimee says
Definitely making these again this weekend. So good!
Linda says
What a great way to use sourdough discard. And these scones work well with my morning coffee
Sachi says
Great recipe!
Kathy says
These are so good!
Lynn Polito says
I love sourdough scones! And with chocolate chips?? Amazing!
Sherry Ronning says
The sour dough takes this scone to the next level!! Loved the flavor!