Chocolate Chip Sourdough Scones

Scones are a cozy classic, perfect for breakfast, brunch, or a sweet afternoon pick-me-up. These Chocolate Chip Sourdough Scones take the traditional buttery crumb and elevate it with the tangy depth of sourdough starter and pockets of melty chocolate throughout.

Using sourdough starter in your scones is a great way to reduce food waste and add a subtle complexity to the flavor. Whether you’re using active starter or discard, the natural acidity of sourdough balances the sweetness and gives these scones a slightly chewy edge that complements their tender interior.

Quick to make and even quicker to disappear, these scones are ideal for beginner bakers and seasoned sourdough fans alike. Serve them warm with a bit of butter, a drizzle of honey, or just enjoy them as they are—moist, rich, and perfectly sweet.

⏲️ Cooking Time & Serving

• Preparation Time: 15 minutes

• Chill Time (optional): 30 minutes

• Baking Time: 18–22 minutes

• Total Time: 35–55 minutes

• Servings: 8 large or 10 medium scones

🧾 Ingredients

Dry Ingredients:

• 250g (2 cups) all-purpose flour

• 50g (¼ cup) granulated sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients:

• 120g (½ cup) sourdough starter (active or discard)

• 120ml (½ cup) heavy cream or full-fat milk

• 1 large egg

• 1 tsp vanilla extract

Fat:

• 115g (½ cup) unsalted butter, cold and cubed

Mix-ins:

• 130g (¾ cup) chocolate chips (semisweet or dark)

Optional Topping:

• 1 tbsp cream or milk (for brushing)

• 1 tbsp coarse sugar (for sprinkling)

👩‍🍳 How to Make Chocolate Chip Sourdough Scones

Step 1: Mix Dry Ingredients

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 2: Cut in the Butter

2. Add cold, cubed butter to the flour mixture.

3. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

Step 3: Combine Wet Ingredients

4. In a separate bowl, whisk together the sourdough starter, cream (or milk), egg, and vanilla until smooth.

Step 4: Make the Dough

5. Pour the wet mixture into the dry mixture and gently stir until a shaggy dough forms.

6. Fold in the chocolate chips.

7. Turn the dough out onto a lightly floured surface and gently knead just 2–3 times to bring it together.

Step 5: Shape & Chill

8. Pat the dough into a circle about 1-inch thick. Slice into 8–10 wedges.

9. Place wedges on a lined baking sheet. Chill for 30 minutes (optional, but helps texture).

Step 6: Bake

10. Preheat oven to 200°C (400°F).

11. Brush tops with milk or cream and sprinkle with coarse sugar if desired.

12. Bake for 18–22 minutes or until golden brown and puffed.

Step 7: Serve

13. Let cool slightly before serving. Enjoy warm or at room temperature.

📝 Notes

• Use cold ingredients for best texture—especially the butter.

• You can freeze shaped, unbaked scones and bake from frozen (add 2–3 minutes to bake time).

• Swap chocolate chips for dried cherries, nuts, or white chocolate for variation.

• If your discard is very sour, you can add an extra tablespoon of sugar to balance it out.

❓ FAQs

Can I use sourdough discard instead of active starter?
Yes! Discard works perfectly here since these scones don’t rely on starter for leavening.

Can I make these dairy-free?
Yes—use vegan butter and a plant-based milk with a little lemon juice or vinegar added for tang.

Why are my scones dry?
Avoid overbaking and don’t overmix the dough. High hydration from the starter should help with moistness.

Can I make mini scones?
Absolutely. Just divide the dough into two circles and cut smaller wedges. Reduce bake time by 3–5 minutes.

🧮 Nutrition Information (Estimated)

Note: Nutrition may vary depending on ingredients and portion size.

⚠️ Disclaimer

This recipe is provided for enjoyment and informational purposes only. Please consume baked goods in moderation as part of a balanced diet. If you have allergies or dietary restrictions—such as dairy, eggs, or gluten—substitute accordingly and take precautions to prevent cross-contamination.