Classic Chocolate Chip Sourdough Scones
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.
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!