Sourdough Discard Scones
Don't throw away sourdough discard! Use it make these sourdough discard scones with chocolate chips and chocolate drizzle. They have the perfect tenderness and flaky texture thanks to buttermilk and our technique of cutting the cold butter into the flour mixture.
Servings: 8
Calories: 450kcal
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- dash salt
- 1/2 cup cold salted butter plus an additional 1 tablespoon
- 1/2 cup sourdough starter discard
- 1 large egg beaten
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
For the drizzle:
- 4 ounces dark chocolate chips
- 2 tablespoons coarse raw sugar optional
Instructions
- Refrigerate or freeze a metal bowl for 5 minutes to get it cold. Preheat the oven to 425ºF.
- In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Whisk well. 2 cups all-purpose flour, 1 rounded teaspoon baking soda, 2 rounded teaspoons cream of tartar, 2 tablespoons granulated sugar, dash salt
- Cut the 1/2 cup cold salted butter into small cubes (or use a cheese grater and grate the cold butter) and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter. Feel the flour mixture with your fingers and "snap" any large chunks of butter between your fingers to make them smaller.
- Make a well in the flour in the center of the bowl. Add the sourdough discard, beaten egg, buttermilk to the well. 1/2 cup sourdough starter discard, 1 large egg, 1/2 cup buttermilk
- Using a wooden spoon or spatula, mix the wet ingredients into the dry ingredients. Mix just until blended, being careful not to overmix. Fold in the chocolate chips. 1 cup mini chocolate chips
- Dust a pastry mat with flour. Turn the dough out onto the lightly floured surface. Turn the dough over again over so the floured side is up. Shape a disk that is about 1 ¼ inches thick. Use a sharp knife to cut the disk into 8 triangles, as if you were cutting a pie.
- Place the scones on a parchment paper lined baking sheet or a nonstick baking mat.
- Bake immediately for 12 minutes. Allow the scones to cool for 3-5 minutes, then remove them to a wire rack to cool completely.
- Melt the chocolate in a microwave safe bowl for 30 seconds. Stir and continue to melt in 10 second increments until the chocolate is fully melted. Use a spoon to drizzle the chocolate over the scones. Immediately sprinkle coarse sugar on top. Allow the chocolate to set. 4 ounces dark chocolate chips, 2 tablespoons coarse raw sugar
Notes
- If you only have unsalted butter, add 1/2 teaspoon salt.
- Make different flavors! Make orange scones by adding orange zest and then powdered sugar orange glaze on the top of the scones. The same can be done with lemon zest and lemon juice.
- Add fruit instead of chocolate. 1 cup fresh blueberries can be folded into the scone dough. Depending on the fruit, you may need a little extra flour due to the fruit juices. Other favorite add-ins are cranberries, craisins, vanilla extract or cinnamon.
- Store at room temperature in an airtight container for up to 3 days. Freeze any leftover sourdough scones for up to 6 weeks.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 450kcal | Carbohydrates: 54g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 182mg | Potassium: 197mg | Fiber: 2g | Sugar: 23g | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 2mg