sourdough discard scones

Tangy and flakey, these Sourdough Discard Scones are a great use for any extra sourdough starter you may have leftover.  They are versatile and easy to make for your next brunch or special celebration.

Sourdough Discard Scones

Cup Salted Butter (Frozen)

Cups All Purpose Flour

Cup Sugar (Plus more for dusting)

tsp Baking Powder

tsp Baking Soda

Cup Sourdough Discard (Not Active)

Cup Full Fat Sour Cream

Cup Full Fat Milk (For Brushing Before Baking)

Preheat

Line a baking sheet with parchment paper.  Preheat the oven to 400 degrees.

Grate

Using a box grater, grate the frozen butter into a large bowl.  Add the flour and coat the butter in the flour.

Combine

Add the sugar, baking powder, and baking soda.  Mix to combine.

Using your hands or a large spoon, add the sourdough discard and sour cream.  Gently mix to combine everything.  The dough will be very dry at first, but keep working it.  The dough is perfect when it is just holding together and most of the flour is incorporated.

Divide

Divide the dough into two disks if you are making mini scones, or one disk if you are making larger scones.  Cut each disk into 8 triangles.

Brush

Bake

Bake for 20-25 minutes.  Serve immediately.

Crispy on the outside, tender in the middle and studded with chocolate chips, you&#039;re going to love these simple chocolate chip sourdough scones. Drizzle on a vanilla glaze and enjoy the flaky layers created by the cold butter and cold sourdough discard.

Chocolate Chip Sourdough Scones

all-purpose flour (about 2 1/2 cups)

granulated sugar (about 1/3 cup)

salt (about 1 teaspoon)

baking powder (about 1 Tablespoon)

unsalted butter (about 1/2 cup)

semi-sweet chocolate chips (about 1.5 cups)

sourdough discard (about 1/2 cup)

heavy cream (about 1/4 cup)

milk whole or 2% (about 2 Tablespoons)

eggs (about 100 grams)

vanilla extract (about 1 teaspoon)

heavy cream brushed

granulated sugar, for sprinkling (optional, 2 Tablespoons)

powdered sugar (about 1 cup)

milk (about 1.5 Tablespoons)

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter to cut the butter into the flour mixture.Pour the chocolate chips into the flour mixture and fluff together until evenly dispersed. Set aside (in the freezer if you&#39;re making this ahead of time or have to take a break in the middle of making the scones to keep the butter cold).

To a separate bowl whisk together the sourdough discard, heavy cream, milk, eggs and vanilla extract until smooth and incorporated.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key to tender scones is to not over-mix it.

Dump the dough onto the counter and pat into an 8 inch circle, about 1 inch thick. Use a sharp knife or bench scraper to cut the scones into 8 triangular pieces. Alternatively, dough can be rolled into an 8 inch square and cut into 12-16 smaller pieces if desired. At this point scone dough can be frozen and baked later, see recipe notes.

Line an 18 by 13 inch baking sheet with parchment paper. Place the scones on top of the parchment, separated so they aren&#39;t touching. Preheat the oven to 425ºF. While the oven is preheating, chill the scone dough in the freezer for 10 minutes. Brush scones with heavy cream and sprinkle with granulated sugar. Bake for 15 minutes until the edges are crispy and the scones are baked all the way through.

While the scones are baking, whip up the simple glaze. Whisk together the powdered sugar, milk and vanilla extract. Drizzle on top of warm scones and enjoy!

These are delicious!! I was worried they would be dry but they weren’t at all. I used milk chocolate chips as they were the only ones I had on hand. My question, is the nutritional content per scone?

Thank you Amy for the great recipe!

Very easy and came out great! I used blueberries instead and orange in my glaze. Big hit with the family and will add this to our rotation. Thank you!

These were AMAZING! My only question is, how do you keep the chocolate chips from burning on the bottom while you bake? The outside of my scones were crispy but the inside was quite soft, maybe slightly underrated. However, I was nervous about baking longer because the chocolate chips were turning black and the bottoms got burnt 😭. Should I have moved the pan to a higher rack?

Made these tonight and replaced the chocolate chips with sultanas
Was good to use up my discard 
Thanks for the recipie Amy, they were delicious

These were so good, I made one batch then turned around the same day and made another. Great recipe!!!!!!

These may be some of the easiest scones I’ve ever made and so tasty and soft!! I gave my starter a half feeding the night before then left it on my counter over night before using it this morning. There is zero sour taste and all the moisture. Highly recommend!

So quick and delicious! Thanks for the great recipe!

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