Sourdough Discard Scones Recipe

sourdough discard scones arranged on a parchment-lined baking sheet.

5 from 2 votes

Sourdough Discard Scones Recipe

These easy sourdough discard scones have a rich and buttery crumb, a crisp exterior, notes of molasses from brown sugar, and a bit of tanginess from sourdough discard. They have a light and flaky texture, and are loaded with gooey chocolate chips. These delicious sourdough scones can be prepped the night before, and enjoyed for breakfast, brunch, or afternoon tea.

Prep Time10

Cook Time20

Chilling Time30

Total Time1

Course: Breakfast

Cuisine: American, British

Diet: Vegetarian

Servings: scones

Calories: 431kcal

Author: MaryAnne

Equipment

1 large baking sheet
1 sharp knife or bench scraper

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.
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.

Notes

Storage: Place scones in an airtight container and store at room temperature for up to 4 days.
Make ahead: Assemble scones the night before and store (covered) in the fridge to bake the next morning.
Roll out your dough on parchment paper. This prevents your dough from sticking to the counter and also makes for easy clean up.
Use cold butter. This helps to create that lovely flaky texture in your scones.
Don't overwork the dough. Mix it just enough to bring it together (it will still look a bit shaggy). If your dough is overworked, your scones will be tough instead of tender.

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