These tender Sourdough Chocolate Chip Scones are the perfect way to use up your leftover sourdough discard. Includes a no-discard option, too!
Instructions
1
Gather ingredients and preheat the oven to 425ºF.
2
Combine the flour, baking powder, sugar and salt, in a large bowl. Stir until they are very well combined.
3
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.
4
Add the chocolate chunks to the flour mixture and stir to combine.
5
Whisk together the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
6
Pour the wet discard mixture into the bowl with the flour mixture and chocolate chunks. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
7
Form a dough ball at the bottom of your mixing bowl and cover with plastic wrap. Allow your scone dough to proof for 1-3 hours, until your dough ball noticeably grows in size, at least by a quarter the volume, ideally the volume will double. (Yes, this step takes a little extra patience, but the fluffy texture from the sourdough makes these scones a little extra special! You could also bake this right away, they just won’t be as fluffy and will be more like a classic scone.)
8
Press the dough out into an 8-inch diameter circle on a piece of parchment paper. Cut the circle into 6 wedges. (To stretch this recipe further, you could cut into 8 wedges.) Place the cut scones on a parchment lined baking sheet.
9
Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
10
While the scones are cooling, combine powdered sugar with 1 Tbsp milk until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
