Sourdough Chocolate Chip Scones
Hey there, friend! So, let me tell you about these sourdough chocolate chip scones. I stumbled upon this recipe during a particularly blustery Sunday afternoon, you know one of those days where the wind howls like a movie villain? I was feeling a bit like a mad scientist in the kitchen, surrounded by flour and chocolate chips—sounds like a scene, right? But instead of going nuts, I found a way to turn leftover sourdough starter into something deliciously comforting. And I promise, even if your kitchen looks like a tornado hit, it’s worth every crumb.
Why You’ll Love This
I whip these up when I’m craving something sweet but not too sweet, if you know what I mean. My family goes crazy for them because they’re just the right mix of tender and crispy (not that I’d ever tell them how easy it is—let’s keep that our little secret). Oh, and if you’re ever having one of those mornings where you just can’t, these scones make everything seem a little bit better. The chocolate chips are like little nuggets of joy! I used to think sourdough was too fancy for me, but trust me, this is doable.
Ingredients You’ll Need
- 1 cup sourdough starter discard (I sometimes use it straight from the fridge)
- 2 cups all-purpose flour (Grandma swore by organic, but you do you)
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup sugar (or more if you have a sweet tooth)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (I just eyeball it, honestly)
- 1 cup chocolate chips (or chunks, or whatever chocolatey goodness you have)
Let’s Get Baking!
- Preheat your oven to 400°F (200°C). While it warms up, have a little kitchen dance party—or is that just me?
- Mix the dry stuff: In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. I sometimes skip the whisk and just use a fork; it works just fine.
- Butter time: Add the cold butter. You can use a pastry cutter, but I just rub it in with my fingers until it looks like breadcrumbs. It’s messy but fun!
- Stir in the sourdough starter and vanilla: Mix until combined. It’ll look a bit shaggy—that’s okay! Don’t stress if it’s not perfect.
- Fold in those chocolate chips. And yes, now’s a good time to sneak a taste.
- Shape the dough: Turn it onto a lightly floured surface and form a round disc, about 1 inch thick. It doesn’t have to be a perfect circle; rustic is in!
- Cut into wedges: I usually aim for 8, but no one’s counting.
- Bake on a parchment-lined baking sheet for 20-25 minutes until golden. They’ll smell heavenly.
- Let cool a bit (or not)—and dig in!
Notes from My Kitchen
Sometimes I throw in a handful of nuts or dried fruit if I’m feeling adventurous. Also, if the dough feels too sticky, add a sprinkle of flour until it’s more manageable.
Variations I’ve Tried
Once, I swapped the chocolate chips for blueberries. It was… interesting. They kind of exploded, but if you’re into that, go for it!
Tools and Tricks
If you don’t have a pastry cutter, no worries! Just use your hands, or two knives will do in a pinch.
Storing Secrets
You can keep them in an airtight container for up to 3 days—but let’s be real, they’re usually gone by breakfast the next day.
How We Serve ‘Em
I love mine with a smear of butter or a dollop of clotted cream. My kids dunk them in milk, which is adorable.
Pro Tips
Once, I tried speeding up the butter incorporation by melting it first. Bad idea—it totally changed the texture. Patience is key!
FAQ
Can I make these without a sourdough starter? Absolutely! Just replace it with buttermilk and adjust the flour as needed.
What if I don’t have chocolate chips? Break up a chocolate bar, or get creative with what you have! Dark chocolate or even white chocolate with berries sounds fab.
Why do they look different every time? That’s the beauty of homemade scones—each batch has its own personality!
