Chocolate Sourdough Scones
These Chocolate Sourdough Scones combine classic scone goodness with the delightful tang of sourdough, featuring rich chocolate chips for an irresistible treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour King Arthur Flour is recommended for consistent results.
- 1 cup whole wheat flour Feel free to use spelt flour for added nuttiness.
- 1/4 cup granulated sugar For a more caramel-y flavor, replace with brown sugar.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Use a good quality butter like Kerrygold for the best flavor.
- 1/2 cup sourdough starter (discard or active) Using discard is great to enhance flavor without waste.
- 1/2 cup chocolate chips Semi-sweet works best; dark chocolate can be used for a richer experience.
- 1/2 cup milk Use almond or oat milk for dairy-free options.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt. Whisk to evenly distribute.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough starter, chocolate chips, milk, and vanilla until just combined, taking care not to overmix.
- Turn the dough onto a lightly floured surface, knead gently a few times, and shape it into a circle about 1 inch thick.
- Using a sharp knife or pizza cutter, cut the circle into wedges and place them onto the prepared baking sheet.
Baking
- Bake for 15-20 minutes or until golden brown.
- Allow the scones to cool slightly before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For added shine, brush tops lightly with milk before baking.