Cozy Sourdough Discard Scones
As the seasons begin to change and the leaves turn golden, there’s nothing quite like the warmth of freshly baked scones wafting through your kitchen, filling the air with their comforting aroma. I remember cozy afternoons spent with my grandmother, baking in her kitchen during the chilly months. She always taught me that good food not only nourishes the body but also the soul. These Sourdough Discard Scones are a delightful way to use up that sourdough starter you have lingering in the fridge while making your home feel inviting and sweet. Perfect for an indulgent breakfast or a sweet snack with tea, these scones are rich, buttery, and studded with chocolate chips.
This is a recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Deliciously Flaky Texture: With just the right balance of ingredients, these scones are tender and buttery, creating a delightful texture.
- Quick and Easy: Made in under 30 minutes, this recipe is perfect for a cozy weekend breakfast or an impromptu gathering.
- Sourdough Goodness: Using sourdough discard not only reduces waste but also adds a subtle flavor twist that elevates your baking game.
- Chocolate Delight: Packed with mini chocolate chips and a rich chocolate drizzle, these scones are a sweet treat that chocolate lovers will adore.
- Customizable: Feel free to switch up the mix-ins and flavors according to your mood, making it a versatile addition to your baking repertoire.
What You’ll Need
Gather these simple ingredients for your Sourdough Discard Scones:
- 2 cups all-purpose flour
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- Dash of 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
- 4 ounces dark chocolate chips
- 2 tablespoons coarse raw sugar (optional)
Let’s Make It Together
- Begin by refrigerating or freezing a metal bowl for 5 minutes to get it nice and cold. This helps create the perfect texture for your scones.
- Preheat your oven to 425ºF.
- In the chilled bowl, add the flour, baking soda, cream of tartar, sugar, and a dash of salt. Whisk until well combined.
- Cut the 1/2 cup of cold salted butter into small cubes or grate it with a cheese grater, then add it to the flour mixture. Using a pastry cutter, cut the butter in until it’s mostly integrated. Allow for some small chunks of butter to remain for that flaky texture you desire.
- Make a well in the center of the flour mixture. In this well, add the sourdough discard, beaten egg, and buttermilk.
- Using a wooden spoon or spatula, gently mix the wet ingredients into the dry ingredients until just blended. Be careful not to overmix. Finally, fold in the mini chocolate chips.
- Dust a pastry mat with flour and turn the dough out onto the lightly floured surface. Shape the dough into a disk that’s about 1 ¼ inches thick.
- Use a sharp knife to cut the disk into 8 triangles, similar to cutting a pie.
- Place the scones on a parchment paper-lined baking sheet or a nonstick baking mat.
- Bake immediately for about 12 minutes, or until they turn a lovely golden brown. Allow the scones to cool for 3-5 minutes, then transfer them to a wire rack to cool completely.
- While the scones are cooling, melt the dark chocolate in a microwave-safe bowl for 30 seconds. Stir and continue to heat in 10-second increments until fully melted.
- Drizzle the melted chocolate over the cooled scones and immediately sprinkle with coarse raw sugar. Allow the chocolate to set before serving.
Fun Ways to Customize It
- Fruity Additions: Toss in some dried cranberries or fresh blueberries for a pop of fruity flavor.
- Nutty Twist: Add chopped nuts like walnuts or pecans for a crunchy texture that complements the chocolate.
- Citrus Zest: Incorporate a bit of orange or lemon zest for a bright, zesty zing in your scones.
- Spicy Warmth: Sprinkle in some cinnamon or nutmeg to warm things up during those chilly mornings.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the dough ahead of time. Shape the scones, place them on the baking sheet, cover with plastic wrap, and refrigerate overnight. Bake them fresh in the morning!
- Ingredient Swaps: You can replace buttermilk with regular milk or a non-dairy milk alternative if needed. Just add a splash of vinegar to mimic the acidity of buttermilk.
- Slicing Tricks: Use a sharp knife or a bench scraper for cleaner cuts and to help maintain the scone’s shape.
- Storage Suggestions: Keep these scones in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months for a quick treat anytime!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 scone
- Calories: 240
- Carbohydrates: 30g
- Sugars: 8g
- Fat: 13g
- Protein: 4g
- Sodium: 180mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can prepare the dough the night before and bake fresh scones in the morning.Can I use different ingredients?
Absolutely! Feel free to substitute with your favorite mix-ins or alternatives.How do I store leftovers?
Store these scones in an airtight container at room temperature for up to 3 days.How long does it last?
If frozen, the scones will maintain their flavor and texture for up to 3 months.
A Cozy Closing Note
There’s something truly special about these Sourdough Discard Scones. They remind us to embrace the little things in life, like enjoying a warm treat on a chilly day with those we love. The combination of rich chocolate and delightful scone goodness is perfect for cozy moments at home. Save this Sourdough Discard Scones recipe to your comfort food board so it’s ready when you need to warm your kitchen and heart!
Print
Cozy Sourdough Discard Scones
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deliciously flaky scones made with sourdough discard, packed with chocolate chips and a rich chocolate drizzle – perfect for breakfast or a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- Dash of 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
- 4 ounces dark chocolate chips
- 2 tablespoons coarse raw sugar (optional)
Instructions
- Refrigerate or freeze a metal bowl for 5 minutes.
- Preheat your oven to 425ºF.
- Add the flour, baking soda, cream of tartar, sugar, and a dash of salt to the chilled bowl and whisk until combined.
- Cut the cold butter into small cubes and add it to the flour mixture, then cut it in using a pastry cutter.
- Make a well in the flour mixture and add the sourdough discard, beaten egg, and buttermilk.
- Mix gently until just blended, then fold in the mini chocolate chips.
- Dust a pastry mat with flour and turn the dough out onto the surface, shaping it into a 1 ¼ inch thick disk.
- Cut the disk into 8 triangles.
- Place the scones on a parchment-lined baking sheet.
- Bake for about 12 minutes, until golden brown. Allow to cool for 3-5 minutes.
- Melt the dark chocolate in a microwave-safe bowl and drizzle it over the cooled scones.
- Sprinkle with coarse sugar and allow to set before serving.
Notes
You can customize these scones by adding fruits, nuts, or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 8g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
