Dive into indulgence with our chocolate chip sourdough scones recipe. These treats are fluffy, sweet, and perfect for breakfast or a snack. They mix fermented chocolate with homemade goodness. This guarantees an amazing taste.
Our scones are versatile. You can bake them immediately or choose a long ferment for healthier scones. Both choices lead to tasty scones.
To make these scones, gather both dry and wet ingredients. You’ll need flour, sugar, salt, baking powder, butter, and chocolate chips for the dry part. The wet ingredients are an egg, sourdough starter, heavy cream, and sanding sugar.
Each scone serves up a mix of flavours and nutrients. They have 435kcal, 52g of carbs, and 6g of protein. They’re also rich in fat and other essentials like potassium and iron.
For the perfect texture, use a kitchen scale for the flour. If you don’t have a scale, we show how to scoop and level the flour correctly. This ensures great scones every time.
If you’re baking in a humid place, we have tips for you. Adjust the liquid and bake time for perfect scones.
Have extra scones? They can be frozen for 3 months. We share how to store baked or unbaked scones. You can bake them straight from frozen with a little extra time.
Here’s a tip: make the dough the night before. It’s great for a quick, tasty breakfast when you’re in a rush.
Start your culinary journey with these scones. Enjoy the rich taste of fermented chocolate in a delightful snack or breakfast treat. Treat yourself to something special with every bite!
Create delicious and flavourful scones using sourdough discard with this recipe. It’s quick to make with just a few ingredients. Sourdough discard adds a nice tang and makes the scones tender.
Start by mixing very cold butter into flour until it looks like coarse crumbs. Add in baking powder, salt, sugar, and your chosen mix-ins like chocolate chips or blueberries.
Mix your sourdough discard, egg, cream, and vanilla in another bowl. Slowly mix the wet and dry ingredients until they just come together. Avoid overmixing to prevent the scones from becoming tough.
Shape the dough into a round disk and then cut it into wedges. For best results, chill the dough for 30 minutes before baking. This makes the scones flakier.
Preheat your oven to 400°F (200°C). Bake the scones for 15 to 20 minutes until golden. Let them cool a bit before you enjoy their warm, buttery taste. They’re great fresh or with a cup of tea or coffee later.
If you have dietary needs or preferences, there are many mix-in options. Try white chocolate chips, dried cherries, or even bacon and cheddar for a savory taste.
This recipe is a fantastic way to use sourdough discard. It’s easy and versatile, creating impressive scones to delight your friends and family. So, save your discard and bake these scones today.
Nutritional Information (per serving size: 1g)
Calories
331
Carbohydrates
43g
Protein
5g
Fat
16g
Saturated Fat
10g
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
64mg
Sodium
336mg
Potassium
56mg
Fiber
1g
Sugar
15g
Vitamin A
525IU
Vitamin C
0.1mg
Calcium
106mg
Iron
2mg
Tips for Perfect Sourdough Scones
For perfect scones, follow simple tips and tricks. Choose the right ingredients and handle the dough with care. This way, your scones will become light, tender, and wonderfully tasty.
1. Cold Butter is Key
Very cold butter is essential for sourdough scones. It creates flaky layers and a light texture by producing steam in the oven. Cube the butter and keep it in the fridge until it’s time to use it.
2. Properly Rub in the Butter
First, rub the cold butter into flour with your fingertips or a pastry cutter. This coats the flour in butter, helping to evenly distribute it. The blend should look like coarse breadcrumbs after you’re done.
3. Handle the Dough with Care
Mixing the dough should be done gently. Overworking it makes the scones tough. Use a spatula or your hands to lightly mix it until it just comes together, keeping it a bit crumbly.
4. Chill the Dough
Chill the shaped dough in the fridge for at least 30 minutes. This hardens the butter, helping the dough keep its shape. It also makes the scones tender when they’re baked. The wait improves the outcome.
5. Lower Oven Temperature
Sourdough scones bake best at about 400°F (200°C). This slower bake stops the outsides from getting too brown while keeping the insides fluffy.
By keeping these tips in mind, you’re sure to make exceptional sourdough scones. Use cold butter, be gentle with the dough, and chill it before baking. And, remember a lower baking temperature. This way, your scones will be tender and delicious.
Conclusion
These homemade scones offer a special twist on traditional tastes. Mixing chocolate chips with sourdough gives a unique, yummy flavor. You can also add your favorite ingredients to make them just right for you.
Bake them straight away or try the long-fermented option for a healthier treat. These scones make a great breakfast or snack. Their soft, crumbly texture and just-right sweetness are perfect. Enjoy with hot coffee or tea for a delightful snack.
FAQ
Can I use different types of chocolate in this recipe?
Yes, you can change the scones by using different chocolates. Feel free to use dark, milk, or white chocolate.
Can I use fruits instead of chocolate chips?
Absolutely! Swap the chocolate chips for your preferred fruits. Blueberries, raspberries, or diced apples are great choices.
How long can I store the scones?
Scones taste best within 12 hours of baking. Yet, you can keep them in an airtight container for 3 to 4 days.
Can I make the scones without sourdough discard?
The sourdough discard enhances flavour and softness. But, you can use all-purpose flour if you don’t have sourdough discard.
Can I make the scones without chilling the dough?
It’s best to chill the dough for at least 30 minutes for a tender crumb. If pressed for time, you may skip chilling. However, the texture might change a bit.
Can I freeze the scones?
Yes, you can freeze the scones once they’re cool. Put them in a freezer-safe container or bag. Thaw at room temperature or reheat in the oven when you want to eat them.
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