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Chocolate Chip Sourdough Scones Recipe

Craving something uniquely scrumptious? Dive into our Chocolate Chip Sourdough Scones! Perfectly tender with a delicious sourdough twist, these scones blend the sweet, comforting chunks of chocolate with a slight tang that wakes up your taste buds.
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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Bakery-style
Keyword: Chocolate Chip Sourdough Scones Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling Time:: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8 scones

Notes

Ingredients
Dry Ingredients:

  • 2 cups + 2 teaspoons (250 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon (2.5 g) fine sea salt
  • 2 teaspoons baking powder
  • 1 stick (113 g) unsalted butter, frozen or very cold
  • 1 cup (180 g) semi-sweet chocolate chips

Wet Ingredients:

  • ½ cup (125 g) sourdough starter discard
  • 1 large egg
  • 2 teaspoons (10 g) vanilla extract
  • 2 tablespoons (30 g) heavy cream, milk, or half-and-half

Topping:

  • 2 tablespoons (30 g) heavy cream, milk, or half-and-half
  • 3 tablespoons (45 g) sanding sugar

 

Instructions:

  1. Prepare the Dry Mixture:
  • In a medium bowl, whisk together flour, sugar, salt, and baking powder.
  • Grate cold butter directly into the bowl.
  • Use a fork to toss and coat the butter.
  • Blend with a pastry cutter or bench scraper until you achieve pea-sized crumbs.
  • Stir in the chocolate chips.
  1. Mix the Wet Ingredients:
  • In a separate bowl, combine sourdough starter, egg, vanilla, and cream.
  • Whisk until smooth.
  • Add to the dry ingredients.
  • Mix gently with a fork until the dough is crumbly.
  1. Shape and Chill the Dough:
  • Turn the dough out onto a floured surface.
  • Press into an 8-inch disc.
  • Cut into 8 wedges.
  • Arrange wedges on a parchment-lined baking sheet, spaced apart.
  • Chill in the refrigerator for 30 minutes.
  1. Bake the Scones:
  • Preheat the oven to 400°F (204°C).
  • Brush the tops of the scones with cream.
  • Sprinkle with sanding sugar.
  • Bake for 20-25 minutes or until golden brown.
  • Serve warm.

 

Notes:

  • Measure flour using the scoop and level technique if you lack a kitchen scale.
  • Adjust liquid and baking time as needed for high humidity or warm climates.
  • Store scones in an airtight container for up to 4 days or freeze for up to 3 months.

 

Nutrition

Calories: 435kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 163mg | Potassium: 272mg | Fiber: 3g | Sugar: 21g | Vitamin A: 458IU | Calcium: 72mg | Iron: 3mg

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