Sourdough Chocolate Chip Scones

Sourdough chocolate chip scones have a light, buttery crumb and are full of decadent dark chocolate. These flaky scones make an easy breakfast or tea-time treat that your whole family will love.

In our family, we add chocolate to just about every sweet treat. Cookies, pancakes, waffles, muffins – they all have to include chocolate. So naturally, if I’m making scones, the request is almost always for chocolate chip. 🙂

These easy sourdough chocolate chip scones are quickly becoming a favorite in our house. They have a special way of disappearing into thin air before the day is over. Made with sourdough discard, these scones are an easy and yummy way to use up leftover starter, adding just the right amount of tang to balance out the sweetness of maple syrup and dark chocolate. Served with a cup of tea for breakfast or a little afternoon snack, they make the perfect chocolatey treat!

What is the secret to making good scones?

To make the best scones, you need to keep your butter as cold as possible. Use it straight from the fridge without letting it come to room temperature. You should also freeze or refrigerate your scones before baking them. 

Additionally, make sure not to overmix or overbake the scones so that they stay soft and light. Stir the dough until it just clumps together to avoid overmixing and to keep them flaky!

Should scone dough be wet or dry?

You want your scone dough to be slightly sticky and wet. Although this can be difficult to work with, a wetter dough will make your scones moist and soft instead of hard and dry.

Are scones better with milk or water?

While you certainly can use either, I’d recommend using milk or even cream for your scones. It will give them a bit more flavor and make them a bit softer. If you need to make these dairy-free though, you can use water or your favorite milk alternative.

Tips for making Sourdough Chocolate Chip Scones

• Use a cheese grater to cut the butter into the flour mixture. It is so much easier than using a pastry cutter!
• Even if you’re in a hurry and don’t have time to refrigerate your scones, freeze them for 15 minutes before baking them. If the butter gets too warm before the scones are baked, they won’t turn out properly.
• You can refrigerate these scones up to 24 hours before baking them. Make the dough at night and then pop them in the oven the next morning for breakfast!
• If you would like to make these scones dairy-free, you can use a vegan butter, cashew or soy yogurt, and your favorite milk alternative. The flavor will be different, but still delicious. 🙂
• You can also freeze unbaked scones in an air-tight container for up to 3 months. 

Tools you will need

To make these scones, you’ll need a mixing bowl with measuring cups and spoons, a cheese grater, a rolling pin, circular cookie cutter or drinking glass, and a baking tray lined with parchment paper.

Ingredients you will need

3 3/4 cups flour – All-purpose flour works best here.
1/2 cup butter – Make sure it’s nice and cold. This will help your scones to have a flaky, buttery crumb!
1/2 cup Greek yogurt – This adds some moisture to the scones, preventing them from being too dry. You can also use sour cream if you like.
1/2 cup milk – Whole, skim, or 2% milk all work well here.
1/2 cup sourdough starter – This can be active or discard because the baking powder will make the scones rise.
2 eggs – If you think of it, leave these out on your counter to come to room temperature before you make the scones.
2 tbsp baking powder – This will help the scones rise.
2 tbsp maple syrup – Feel free to use honey if you prefer.
2 tsp vanilla – Can’t have a baked treat without it. 🙂
1/2 tsp salt – Kosher salt works well here.
1 cup chocolate chips – Use whatever kind you prefer! Dark chocolate is my favorite.

How to make Sourdough Chocolate Chip Scones

Stir together the flour, baking powder, and salt in a mixing bowl.

Use a cheese grater to grate the butter into fine shreds, and add these to the dry ingredients. Stir the butter into the flour so that it forms a crumbly mixture.

Make a well in the center of the flour and butter mixture. Add the Greek yogurt, milk, sourdough starter, eggs, maple syrup, and vanilla to the well. Gently incorporate the wet ingredients into the dry ingredients until they are just combined.

Stir in the chocolate chips.

Sprinkle flour onto a sheet of parchment paper and roll out the scone dough to about 1/4 inch thick.

Use a circular drinking glass or cookie cutter to cut out the scones. Form any scraps of dough into a ball and roll it out to make more scones as needed.

If you prefer, you can also roll the dough out into a circle, then cut it into triangle shapes. Whatever you like best!

Place the scones on a baking tray lined with parchment paper and refrigerate them for at least 30 minutes.

Preheat the oven to 400 degrees Fahrenheit, using the convection setting if you have it.

Brush the tops of the scones with milk, then bake them for 18-20 minutes, until they are golden brown.

Hungry for more sourdough breakfast treats?

If so, you should head over to the Kitchen Counter! Here are a few other sourdough recipes you might like:

• Sourdough Cinnamon Scones
• Sourodugh Blackberry Scones
• Sourdough Chocolate Chip Muffins
• Sourdough Carrot Cake Muffins
• Sourdough Discard Biscuits
• Sourdough Poptarts

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.