These sourdough discard scones are buttery and flaky with crisp golden edges, gooey chocolate chips, and a subtle sourdough tang. No proofing required!
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These sourdough scones are buttery and flaky inside with crisp golden edges, pockets of melted chocolate, and just enough tang from the discard. After making endless batches of scones, I've found that two things make the biggest difference: keeping the butter cold and handling the dough as little as possible.
Brown sugar adds a subtle molasses flavor, while a small amount of whole-wheat flour gives these chocolate chip scones a slightly nutty depth. Even better, there's no proofing required-you can use cold sourdough discard straight from the refrigerator.
For more sourdough discard recipes, try my focaccia, cornbread, and naan!
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⭐️ Why You'll Love These Sourdough Scones with Discard
- Flaky and tender: Cold butter creates flaky layers while sourdough discard contributes moisture and acidity for a tender crumb.
- Sweet, tangy, and buttery: Brown sugar adds subtle caramel-molasses flavor that complements the tangy discard and semisweet chocolate chips.
- No proofing required: These scones are leavened with baking powder, so you can use unfed sourdough discard straight from the refrigerator.
- Great for making ahead: Shape the scones the night before or freeze them unbaked and bake when you're ready.
🍫 Ingredient Notes
- Sourdough discard - Use unfed sourdough discard straight from the refrigerator. It adds moisture, subtle tang, and acidity that helps create a tender crumb; the discard does not need to be bubbly or active because baking powder provides the rise. *This recipe was tested with 100% hydration sourdough discard, meaning the starter is fed equal weights of flour and water.
- Butter - Use very cold or frozen unsalted butter. Grating it makes it easy to distribute throughout the flour while keeping small pieces intact; those cold pieces melt in the oven and help create flaky pockets.
- Brown sugar - Light brown sugar sweetens the scones while adding subtle molasses notes that work especially well with chocolate.
- Whole-wheat flour - A small amount of whole-wheat flour adds a slightly nutty flavor without making the scones heavy. The majority of the flour remains all-purpose flour for a lighter texture.
- Chocolate chips - Semisweet or dark chocolate chips both work. Dark chocolate will make the scones slightly less sweet.
- Heavy cream - Adds richness and moisture. You also brush a little over the tops before baking to encourage browning and help the coarse sugar stick.
🔪 How to Make Sourdough Discard Scones
*See recipe card below for printable instructions.
In a medium bowl, whisk the all-purpose flour, whole wheat flour, brown sugar, salt, and baking powder together. Cube the cold butter or use a box grater to grate the butter into the bowl.
Use a fork or pastry cutter to squish the butter pieces into flour mixture until pea-sized crumbs are formed. Add chocolate chips and stir.
In a separate bowl, whisk the sourdough starter, egg, vanilla extract, and 2 tablespoons of heavy cream until well combined and smooth. Pour into the flour mixture and use a fork or wooden spoon to gently mix together (the dough will be crumbly).
Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the parchment-lined counter and use your hands to bring it together, pressing and shaping into an 8" disc.
Use a sharp knife or bench scraper to cut the dough into 8 wedges. Arrange the wedges on a parchment-lined baking sheet, spaced out evenly. Place baking sheet in the refrigerator for 30 minutes to chill dough.
When ready to bake, preheat oven to 400 degrees F. Brush the tops of scones with heavy cream and sprinkle with sugar. Bake for 20-25 minutes, until the scones are golden brown. Transfer scones to a cooling rack.
👩🏼🍳 Tips For Flaky Sourdough Scones
- Keep everything cold. Cold discard and cold butter prevent the butter from melting into the dough before baking, which helps create flaky layers.
- Grate the butter. Frozen grated butter distributes evenly without requiring much handling.
- Don't overmix the dough. Stop as soon as the flour is incorporated and the dough holds together. A shaggy dough is preferable to a smooth one.
- Don't skip the chill. Refrigerating the shaped scones for 30 minutes firms the butter and helps prevent excessive spreading.
- Use a straight downward cut. Cut the wedges cleanly with a sharp knife or bench scraper rather than sawing through the dough, which gives the edges room to rise.
Make Ahead & Storage
Make ahead
Shape and cut the scones, cover them, and refrigerate overnight. Bake directly from the refrigerator the following morning.
Freeze before baking
Freeze the shaped scones on a baking sheet until firm, then transfer them to a freezer-safe container for up to 3 months.
Bake directly from frozen, adding approximately 2-3 minutes to the baking time.
Store baked scones
Store completely cooled scones in an airtight container at room temperature. For the best texture, enjoy within 2-3 days.
Freeze baked scones
Freeze completely cooled scones in an airtight freezer container for up to 3 months. Thaw at room temperature and briefly warm before serving.
💬 Frequently Asked Questions
Yes. Because baking powder provides the rise, active starter isn't necessary. If your active starter has the same hydration as your discard, you can use it in the same amount.
The most common cause is dough that became too warm before baking. Keep the butter and discard cold, avoid overworking the dough, and don't skip the 30-minute chilling time before baking.
The dough was most likely overmixed or overhandled. Stir just until it comes together and gently press it into shape rather than kneading it.
🍽 More Bread Recipes
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Sourdough Discard Scones Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup whole wheat flour
- ½ cup light brown sugar
- ½ teaspoon salt
- 1 Tablespoon baking powder
- ½ cup (1 stick) unsalted butter, chilled or frozen
- 1 cup semi-sweet or dark chocolate chips
- ½ cup sourdough starter discard
- 1 egg
- 2 teaspoons vanilla extract
- 4 Tablespoons heavy cream, divided
- 2 Tablespoons coarse or granulated sugar
Instructions
- In a medium bowl, whisk the all-purpose flour, whole wheat flour, brown sugar, salt, and baking powder together.
- Cube the cold butter or use a box grater to grate the butter into the bowl. Use a fork or pastry cutter to squish the butter pieces into flour mixture until pea-sized crumbs are formed. Add chocolate chips and stir.
- In a separate bowl, whisk the sourdough starter, egg, vanilla extract, and 2 tablespoons of heavy cream until well combined and smooth. Pour into the flour mixture and use a fork or wooden spoon to gently mix together (the dough will be crumbly).
- Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the parchment-lined counter and use your hands to bring it together, pressing and shaping into an 8" disc.
- Use a sharp knife or bench scraper to cut the dough into 8 wedges. Arrange the wedges on a parchment-lined baking sheet, spaced out evenly. Place baking sheet in the refrigerator for 30 minutes to chill dough. *Chilling re-firms the butter before baking, which helps the scones hold their shape and creates a flakier texture.
- When ready to bake, preheat oven to 400 degrees F. Brush the tops of scones with heavy cream and sprinkle with sugar. Bake for 20-25 minutes, until the scones are golden brown. Transfer scones to a cooling rack.
Jerry says
I love the added tanginess the discard gave my scones!! I added a handful more of chocolate chips and my family devoured them. I will be making them again!
MaryAnne says
You can never add too many chocolate chips, Jerry! So happy you liked them! 😊