Description
These Chocolate Chip Sourdough Scones are a delightful blend of tangy sourdough discard and sweet semi-sweet chocolate chips, perfect for a morning treat or afternoon snack. The scones boast a tender, crumbly texture achieved by using cold butter grated into the dry ingredients and chilled before baking. Finished with a sprinkle of coarse sanding sugar on top, these scones are both flavorful and visually appealing.
Ingredients
Dry Ingredients
- 2 cups + 2 teaspoons all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 cup semi-sweet chocolate chips
- 3 tablespoons sanding sugar (coarse sugar)
Wet Ingredients
- 1 stick unsalted butter (frozen or very cold)
- 1/2 cup sourdough starter discard
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (milk or half and half can be used)
- Additional 2 tablespoons heavy cream (for brushing on top)
Instructions
- Combine Dry Ingredients and Incorporate Butter: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder. Using a cheese grater, grate the frozen or very cold butter directly into the bowl. Toss the grated butter with the flour mixture using a fork to coat and separate the pieces. Then, cut the butter into the flour using a pastry cutter or bench scraper until the mixture resembles pea-sized crumbs. Stir in the chocolate chips evenly.
- Mix Wet Ingredients and Combine: In a separate bowl, whisk together the sourdough starter discard, egg, vanilla extract, and heavy cream until smooth. Pour this wet mixture into the dry ingredients and gently mix with a fork just until combined. The dough will remain crumbly; avoid adding more liquid to keep the proper texture.
- Shape the Dough: Transfer the dough onto a clean work surface and gently press and shape it into an 8-inch diameter disc. Lightly dust the surface with flour if the dough sticks to your hands or the countertop.
- Cut and Chill: Using a bench scraper or a large knife, cut the dough disc into 8 equal wedges. Arrange the wedges on a baking sheet lined with parchment paper, leaving some space between each piece. Place the baking sheet in the refrigerator to chill for 30 minutes. This helps the scones firm up before baking.
- Prepare for Baking: Preheat your oven to 400°F (204°C). Brush the tops of the chilled scones with the additional heavy cream, then sprinkle with sanding sugar for a sweet, crunchy finish.
- Bake the Scones: Bake the scones in the preheated oven for 20 to 25 minutes, or until they turn golden brown on top. Remove from the oven and serve warm for the best flavor and texture.
Notes
- Using very cold or frozen butter is crucial to achieve flaky, tender scones.
- Resist the urge to add extra liquid; a crumbly dough will still yield perfectly tender scones.
- Sourdough starter discard adds a subtle tang and depth of flavor but can be omitted if unavailable.
- For a dairy-free alternative, substitute heavy cream with full-fat coconut milk and butter with vegan butter.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
