These Sourdough Discard Chocolate Chip Scones are super buttery and delicious. They are incredibly flaky and tender and have the perfect amount of sweetness. The addition of mini chocolate chips adds a bit of richness, making every bite a delectable treat for your taste buds.

Why throw away your sourdough discard when you can use it to make these delicious scones. When it’s time to feed the old sourdough starter, I try to come up with a way to use the discard instead of just throwing it in the garbage. In the past I have incorporated my discard into cakes, cookies and pancakes. This time I thought, why not scones. It will give them a slight tangy flavor and also give them rise and add to the flakiness. Making these delicious scones the perfect treat to have with a cup of tea or coffee, as a quick on the go breakfast or afternoon snack. Either way you will be sure to enjoy this delicious treat.

Why You Will Love This Recipe

Ease: This recipe is quick and easy and is made with basic ingredients.
No Wasted Discard: No need to throw out your discard when feeding your sourdough. This recipe is the perfect way to use it.
Flavor: These scones are full of buttery flavor with added richness from the chocolate chips. It’s like having a chocolate chip cookie in scone form.
Texture: They are moist and tender and loaded with buttery flaky layers.

Tips For Making These Scones

Cold Ingredients: When making scones, it is important that you use very cold butter. In doing so it will guarantee that you get those buttery flaky layers. I like to cut my butter into small cubes and store them in the freezer for 15 minutes before I need them to insure that my butter is very cold.
Lined Baking Sheet: I like to line my baking sheet with parchment paper. This will ensure that the scones wont stick and also makes clean up much easier.
Chilling: After preparing the scones, I place them in the refrigerator for 20 to 30 minutes to make sure that any butter that may have slightly melted in the mixing process comes back to a very cold state.

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What You Need To Make These Scones

Equipment:

Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of these scones. I like glass mixing bowls because they do not react to acidic ingredients and they are easy to clean.
Pastry Cutter: I find that the best way to cut the cold butter into the flour is by using a pastry cutter. It is a simple, inexpensive tool that works great when making pastry.
Baking Sheets: I like to use baking sheets that are made from aluminum. Because they are light weight but sturdy. They are also great heat conductors, allowing the scones to cook evenly.
Parchment Liners: I always line my baking sheets with parchment liners. This will prevent sticking and also make for an easy cleanup.

Ingredients:

Flour: All Purpose Flour works best for this recipe.
Baking Soda: This is a leavening agent, giving your scones rise
Cream Of Tartar: This will give them a light fluffy texture.
Sugar: Granulated Sugar is not only added for sweetness but also adds texture to the scones.
Salt: Brings out all the flavors.
Butter: It is very important to have very cold butter. Cut your butter into small cubes ahead of time and place them in the freezer so that when your ready they will be nice and cold.
Sourdough Discard: This will add a bit of tangy flavor and texture to your scones.
Egg: Used as a binder in this recipe.
Buttermilk: Adds a bit of tangy flavor. It will also add to the texture and give these scones rise.
Chocolate Chips: For these scones I used Semi Sweet Mini Morsels
Heavy Whipping Cream: Brushed on top of the scones, will give them a glossy finish once baked.

Other Scone Recipes

* Lemon Blueberry Ricotta Scones

*Orange Chocolate Chunk Scones

*Strawberry Scones