Flakey Sourdough Discard Scones with Chocolate Chips
Mouth-watering flaky sourdough discard scones with chocolate chips. Buttery on the inside while crumbly on the outside. You will LOVE these!
Prep Time: 1 hour
Cook Time: 20 minutes
Resting Time 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 Scones
Ingredients
- 1/2 cup (113.5 g) Butter 113g or half a stick
- 2 cups (250 g) Flour 250g
- 1/4 cup (50 g) Granulated Sugar 50g
- 2.5 tsp (2.5 tsp) Baking Powder
- 1/2 tsp (0.5 tsp) Salt
- 1 cup (236.59 ml) Mix-ins chocolate chips, dried fruit, fresh fruit, nuts, etc
- 1/2 cup (118.29 g) Sourdough Discard 150g
- 1 (1) Egg
- 1/3 cup (78.86 ml) Heavy Cream or Milk 75g
- 1 tsp (1 tsp) Vanilla Extract Optional
- 2 Tbsp (2 Tbsp) Coarse Sugar Optional
Instructions
- Preheat your oven to 400F.
- Cube butter and place in freezer for ten minutes. This ensures that the butter does not melt.
- Meanwhile in a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. Place the cubed butter into the bowl and cut with a fork or pastry cutter. Stir in the mix-ins of your choice and toss.
- In a separate small bowl, combine heavy cream or milk, sourdough discard, egg, and vanilla. Slowly add the liquid mixture into the dry ingredients and toss until it forms a shaggy dough.NOTE: Check my blog post to see pictures of the correct consistency of the dough.
- Lightly flour your work surface and place shaggy dough onto it. Shape dough into a one-and-a-half inch thick disk. Cut with a knife into eight equal triangles.
- Line a baking sheet and place the eight triangles two inches apart.
- Freeze unbaked scones for at least 15 minutes. Make sure they are firm.You can freeze them for 24+ hours and bake them the next day if you'd like.
- Brush each scone with heavy cream. Sprinkle coarse sugar on the top of each scone. You can sprinkle granulated sugar instead if you do not have coarse sugar.
- Bake for 20-22 minutes until the scones are puffed and lightly golden. Cool for 15 minutes before serving. Enjoy!
Notes
- Check my blog for detailed step my step pictures. You will see the correct dough consistency for the perfect flakey sourdough scones.
- You can add any type of mix-in that you desire instead of chocolate chips. This recipe is versatile and the ONLY sourdough scones recipe you will ever need.
- If you live in a humid or hot environment like I do, you might need to add LESS liquid ingredients to the recipe. Your dough might be too wet. Slowly add the liquid mixture into the dry ingredients until it is the right consistency.
- Make sure your butter DOES NOT MELT. The butter needs to be cold in order to make scones. In fact, all the ingredients need to be cold. If they are warm, then you risk making more of a muffin top instead of a scone. If your kitchen is warm, simply put your ingredients into the fridge or freezer for a couple of minutes in between steps.
- Do NOT overmix the batter. I cannot stress this enough. The batter or dough should be shaggy the entire time. This is key to make a flaky scone.
- Flour your work surface. The dough can be sticky to work with. Make sure to flour your work surface to prevent the dough from sticking.
- My Post Has Step By Step instructional photos. Make sure to scroll up to see them.
- Love this recipe? Check out my other sourdough recipes such as:
