Sourdough Chocolate Chip Scones
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These sourdough chocolate chip scones are buttery, flaky, and filled with melty chocolate chips in every bite. Made with sourdough discard and simple pantry ingredients, they come together quickly for an easy breakfast, afternoon snack, or sweet treat with coffee. Soft inside with crisp golden edges, they are a delicious way to use up extra sourdough discard.
Recipe At A Glance: Sourdough Chocolate Chip Scones
Why make this recipe: These sourdough chocolate chip scones are buttery, flaky, and packed with melty chocolate chips. Made with sourdough discard and simple ingredients, they are an easy homemade breakfast, brunch, or afternoon treat that is ready in about 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 8 scones
- Method: Baked
- Difficulty: Easy
- Flavor & Texture: Sweet, flakey, and buttery.
If there is one baked good that disappears almost as soon as it comes out of the oven at our house, it is these sourdough scones, and these chocolate chip sourdough scones are no different .
They have buttery layers, tender centers, and just enough chocolate in every bite to make them feel like a bakery treat. They are simple enough for a weekday breakfast but special enough to serve for brunch with friends.
I love that this recipe uses sourdough discard, giving the scones a subtle tang that balances the sweetness of the chocolate chips. The dough comes together in just a few minutes, and while they bake the entire kitchen smells incredible.
I usually serve them warm with whipped honey butter, but they are just as good tucked into lunchboxes or enjoyed with an afternoon cup of honey butter latte.
If you love baking with sourdough discard, be sure to try my sourdough lemon scones for a bright citrus version, my soft and fluffy discard sourdough cinnamon rolls for a weekend breakfast, and my easy sourdough blueberry muffins that are perfect for busy mornings.
Why You Will Love This Recipe
Soft and tender with buttery flaky layers
- Filled with melty chocolate chips
- A wonderful way to use sourdough discard and they are made with simple pantry staples
- Perfect for breakfast, brunch, or an afternoon snack
- Easy to freeze for later
- Better than bakery scones
Ingredients Needed:
For the scones
Cold unsalted butter: You want your butter really cold before starting this recipe. Pop the chopped or grated butter into the freezer for 10 minutes.
Sourdough discard: Active starter will also work.
Heavy cream: Also, can swap out for an egg wash.
Vanilla extract: Homemade or store-bought.
Semi sweet chocolate chips: swap out for your favorite type of chocolate or use chocolate chunks.
A list of the remaining ingredients can be found in the recipe card.
How to Make Sourdough Chocolate Chip Scones
Step 1: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Step 2: Cut the cold butter into the flour mixture until it resembles coarse crumbs. I like to use a food processor. Makes this process super easy.
Step 3: In a separate bowl, whisk together the sourdough discard, water (or milk), and vanilla. If using a food processor, just add all the liquid ingredients to dry ingredients and pulse until it comes together. Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms.
Step 4: Chop chocolate chips a little bit and mix (or add straight to the food processor and pulse a few times).
Step 5: Scoop dough into about 1/3 cup and place on a parchment lined baking sheet. Place in the fridge for 15 minutes (optional, but recommended).
Step 6: Preheat your oven to 400 degrees. Brush the tops with heavy cream or an egg wash, and sprinkle the tops with sugar. Bake for 18 to 22 minutes or until lightly golden around the edges. Allow the scones to cool slightly before serving.
Variations
This recipe is easy to customize with your favorite mix ins.
- Use dark chocolate chips instead of semi sweet.
- Add mini chocolate chips for more chocolate in every bite.
- Mix in chopped pecans or walnuts.
- Add orange zest for a chocolate orange flavor.
- Sprinkle cinnamon into the dough.
- Use white chocolate chips and dried cranberries.
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Topping Ideas
There are plenty of ways to make these scones even more delicious.
- Vanilla glaze
- Coarse sparkling sugar
- Powdered sugar
- Salted butter
- Maple butter
- Whipped cream
- Fresh berries
Tips
- Keep the butter very cold before mixing the dough.
- Use sourdough discard straight from the refrigerator if possible.
- Do not overmix the dough or the scones may become tough.
- Allow the scones to cool for a few minutes before serving so the chocolate can set slightly.
- For bakery style scones, chill the shaped dough for 15 minutes before baking.
Storage
Store leftover scones in an airtight container at room temperature for up to two days.
Refrigerate for up to five days.
Warm them for a few seconds in the microwave or a few minutes in the oven before serving.
Freeze baked scones for up to three months. Thaw at room temperature and warm before enjoying.
Frequently Asked Questions
Yes. Both active starter and sourdough discard work well in this recipe.
Yes. Freeze the cut scones before baking, then bake directly from frozen, adding a few extra minutes to the baking time.
Semi sweet chocolate chips are my favorite because they balance the sweetness of the dough, but milk chocolate, dark chocolate, or mini chocolate chips all work well.
Too much flour or overmixing the dough are the most common reasons. Mix gently and measure the flour carefully.
Absolutely. Prepare the dough, cut the scones, and refrigerate overnight before baking. This is also how you can long ferment this recipe.
They are delicious with maple latte, tea, fresh fruit, scrambled eggs, yogurt, or a fruit smoothie for a simple breakfast.
Find More Breakfast Ideas:
If you’ve tried and loved this recipe, make sure to come back and give it 5 stars and tag me on Instagram @ablossominglife.
Sourdough Chocolate Chip Scones
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Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar plus a tad more for sprinkling on top
- 1/2 cup butter cold and chopped up
- 1 cup sourdough starter discard or active
- 1 teaspoon vanilla extract
- 1-2 tablespoons water
- 1 cup semi sweet chocolate chips
- 1 tablespoon cream or egg wash
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs. I like to use a food processor. Makes this process super easy.
- In a separate bowl, whisk together the sourdough discard, water (or milk), and vanilla. If using an food processor, just add all the liquid ingredients to dry ingredients and pulse until it comes together.
- Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms.
- Chop chocolate chips a little bit and mix (or add straight to the food processor and pulse a few times).
- Scoop dough into about 1/3 cup and place on a parchment lined baking sheet. Place in the fridge for 15 minutes (optional, but recommended).
- Preheat your oven to 400 degrees. Brush the tops with heavy cream or an egg wash, and sprinkle the tops with sugar.
- Bake for 18 to 22 minutes or until lightly golden around the edges. Allow the scones to cool slightly before serving.
Notes
- Keep the butter very cold before mixing the dough.
- Use sourdough discard straight from the refrigerator if possible.
- Do not overmix the dough or the scones may become tough.
- Allow the scones to cool for a few minutes before serving so the chocolate can set slightly.
- For bakery style scones, chill the shaped dough for 15 minutes before baking.