These classic chocolate chip sourdough scones are soft, buttery, and have the perfect amount of crunch from the chocolate chips in every bite. This simple recipe is a great way to use up sourdough discard while baking something that feels comforting and classic.
These scones come together easily, have the perfect amount of sweetness, and are just right for breakfast or an afternoon snack.
Why You’ll Love This Recipe
Simple and beginner-friendly: This recipe uses ingredients you probably already have in your kitchen. That makes these classic chocolate chip sourdough scones a recipe no one can mess up.
Perfect amount of sweetness: Something I love about these scones is that they aren’t overly sweet. Sometimes pastries can be overly sweet, making it hard on the stomach so early in the morning. These scones definitely don’t have that issue, making them a perfect grab-and-go breakfast option.
Top Tips for the Classic Chocolate Chip Sourdough Scones
- The butter in scones needs to be as cold as possible. I recommend using a food processor to blend the butter and dry ingredients efficiently. It’s also the best way to mix ingredients while keeping the warmth from your hands away from the butter.
- Don’t skip chilling the dough for at least an hour! I know it’s hard to wait but we need that butter cold!
- Weigh out your scone dough so they all bake evenly. I’ve found that if I don’t do this, the scones will be pretty toasty on the outside and doughy on the bottom.
Tools You May Need
Food processor
Large bowl
Silicone spatula – to fold in chocolate chips
Knife – to slice the butter before adding it to the food processor.
Cutting board
Food scale
Bench scraper – to cut the dough
Ziploc bag – to use as a piping bag for the icing.
Ingredients
Dry Ingredients
All-purpose flour
Baking powder
Salt
Wet Ingredients
Salted butter
Granulated sugar
Sourdough starter – active or discard
Vanilla extract
Chocolate chips
Water – as needed
Icing (optional)
Powdered sugar
Heavy cream
How to Make Classic Chocolate Chip Sourdough Scones
Here is everything you need to make these classic chocolate chip sourdough scones.
Add flour, baking powder, and salt to the food processor.
Cut the salted butter into squares before adding it to the food processor. This will help the butter mix evenly throughout the flour.
Pulse the butter into the flour mixture until the butter is pea-sized.
Next, add the sourdough starter, granulated sugar, and vanilla extract to the food processor and blend until the dough comes together. If the dough is looking a little dry, gradually add water.
Once the dough comes together, fold the chocolate chips into the dough.
Weigh the entire ball of scone dough and divide by eight. This is how much each scone should weigh.
Take the dough and roll it into a hockey puck shape. Make sure the dough is even in thickness.
Chill the dough for an hour.
Preheat your oven to 400 degrees after chilling and bake for 25 minutes.
While the classic chocolate chip sourdough scones bake, whisk powdered sugar and heavy cream to make icing. Add the icing to a ziploc bag and cut a hole in one of the corners of the bag. This will act as a piping bag for the icing.
Allow the scones to completely cool before adding icing and enjoy!
Storage
Fridge – These classic chocolate chip sourdough scones can be stored in an airtight container in the fridge for up to 5 days.
Freezer – These scones can be stored in the freezer without the icing for up to 3 months. Thaw in the fridge overnight and then warm up before eating.
Classic Chocolate Chip Sourdough Scones
Equipment
- Food processor
- Large Bowl
- Silicone spatula – to fold in chocolate chips
- Knife – to slice the butter before adding it to the food processor.
- Cutting board
- Food scale
- Bench scraper – to cut the dough
- Ziploc bag – to use as a piping bag for the icing.
Ingredients
Dry Ingredients
- 285 g All-purpose flour
- 2 tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- 115 g Salted butter
- 100 g Granulated sugar
- 210 g Sourdough starter – active or discard
- 1 tsp Vanilla extract
- 1 cup Chocolate chips
- 1-2 tsp Water – as needed
Icing (optional)
- 1 cup Powdered sugar
- 2-3 tbsp Heavy cream (add as needed)
Instructions
- Add flour, baking powder, and salt to the food processor.
- Cut the salted butter into squares before adding it to the food processor. This will help the butter mix evenly throughout the flour.
- Pulse the butter into the flour mixture until the butter is pea-sized.
- Next, add the sourdough starter, granulated sugar, and vanilla extract to the food processor and blend until the dough comes together. If the dough is looking a little dry, gradually add water.
- Once the dough comes together, fold the chocolate chips into the dough.
- Weigh the entire ball of scone dough and divide by eight. This is how much each scone should weigh.
- Take the dough and roll it into a hockey puck shape. Make sure the dough is even in thickness.
- Chill the dough for an hour.
- Preheat your oven to 400 degrees after chilling and bake for 25 minutes.
- While the classic chocolate chip sourdough scones bake, whisk powdered sugar and heavy cream to make icing. Add the icing to a ziploc bag and cut a hole in one of the corners of the bag. This will act as a piping bag for the icing.
- Allow the scones to completely cool before adding icing and enjoy!
Notes
Storage
Fridge – These classic chocolate chip sourdough scones can be stored in an airtight container in the fridge for up to 5 days. Freezer – These scones can be stored in the freezer without the icing for up to 3 months. Thaw in the fridge overnight and then warm up before eating.If you try out these classic chocolate chip sourdough scones, please rate it and leave a comment below. This helps other readers decide if this is a great recipe to bake. Also, don’t forget to tag me on Instagram @goldenhourgrains so I can see what you’re baking!
Want More Sourdough Recipes?
Sourdough Discard Lemon Poppy Seed Muffins
Sourdough Chocolate Chip Muffins
Pin For Later
Leave a Reply