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Welcome to the Cozy World of Sourdough Discard Scones

Ah, there’s something truly special about the scent of scones wafting through the kitchen—golden, tender morsels filled with mini chocolate chips, waiting to be enjoyed with a steaming cup of tea. The clouds outside might billow with winter’s chill, but in your home, all is warm and inviting. This Sourdough Discard Scones recipe is not just a great way to use your sourdough starter discard; it’s also a comforting nod to the sweet treats of our childhood. Each bite transports you back to cozy afternoons spent in the company of friends and family, all while indulging in simple pleasures.

Whether you’re hosting friends or just treating yourself after a long day, these scones are the perfect companion. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Easy: These scones come together in under 30 minutes, making them a perfect go-to for quick treats.
Flavorful and Indulgent: The combination of mini chocolate chips with the rich dark chocolate drizzle elevates these scones to a whole new level.
Perfect for Leftovers: Using sourdough discard means reducing food waste—it’s delicious and eco-friendly!
Versatile Delight: Ideal for breakfast, afternoon tea, or as a sweet dessert.
Family-Friendly: Simple enough to make with kids, fostering wonderful kitchen memories together.

Ingredients You’ll Need for Sourdough Discard Scones

Gathering the ingredients for these delightful scones is half the fun! Here’s what you’ll need:

2 cups all-purpose flour
1 rounded teaspoon baking soda
2 rounded teaspoons cream of tartar
2 tablespoons granulated sugar
Dash of salt
1/2 cup cold salted butter (plus an additional 1 tablespoon)
1/2 cup sourdough starter discard
1 large egg (beaten)
1/2 cup buttermilk
1 cup mini chocolate chips
4 ounces dark chocolate chips
2 tablespoons coarse raw sugar (optional)

How to Make Sourdough Discard Scones

Let’s get started on this warm and cozy journey of baking delicious scones together!

Chill Your Bowl: Start by refrigerating or freezing a metal bowl for about 5 minutes to get it nice and cold.
Preheat Your Oven: While the bowl chills, preheat your oven to 425ºF.
Whisk the Dry Ingredients: In the cold bowl, add the flour, baking soda, cream of tartar, sugar, and dash of salt. Whisk well until combined.
Incorporate the Butter: Cut the cold salted butter into small cubes (or grate it using a cheese grater) and add it to the flour mixture. Using a pastry cutter, mix the butter in until it resembles coarse crumbs. It’s okay if there are small chunks of butter.
Mix Wet Ingredients: Make a well in the center of the flour mixture. Add the sourdough discard, beaten egg, and buttermilk to the well.
Combine Wet and Dry: Mix the wet ingredients into the dry ingredients using a wooden spoon or spatula. Be careful not to overmix! Gently fold in the mini chocolate chips.
Shape the Dough: Dust a pastry mat with flour, turn the dough out onto the lightly floured surface, and shape it into a disk about 1 ¼ inches thick.
Cut Into Triangles: Use a sharp knife to slice the disk into 8 triangles, like slicing a pie.
Prepare for Baking: Place the scones on a parchment-lined baking sheet or a nonstick baking mat.
Bake: Bake immediately for 12 minutes or until golden.
Cool and Drizzle: Allow the scones to cool for 3-5 minutes. Then, remove them to a wire rack to cool completely.
Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate for 30 seconds. Stir, and continue melting in 10-second increments until fully melted.
Drizzle and Sprinkle: Use a spoon to drizzle the melted chocolate over the scones, then sprinkle coarse sugar on top while the chocolate is still warm. Allow it to set.

Variations & Creative Twists

Feeling adventurous? Here are some fun ways to customize your scones to suit your mood:

Fruity Delight: Toss in some fresh berries (like blueberries or raspberries) for a burst of flavor.
Nutty Crunch: Add some chopped walnuts or pecans for an extra crunch.
Zest It Up: Incorporate the zest of an orange or lemon for a refreshing twist.
Spiced Bliss: Mix in a teaspoon of cinnamon or nutmeg for a warm and cozy spice profile.

Chef Emma’s Helpful Tips

Here are a few tips from my kitchen to yours for achieving perfect scones every time:

Make-Ahead Advice: You can prepare the dough a day ahead, shape it into a disk, and refrigerate it until you’re ready to bake.
Ingredient Swaps: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes.
Slicing Trick: For cleaner cuts, like a pie, dip your knife in flour before slicing to prevent sticking.

Nutrition Information per Serving

Here’s a quick look at what’s inside these delightful morsels (per scone):

Serving Size: 1 scone
Calories: 220
Carbohydrates: 28g
Sugar: 10g
Fat: 10g
Protein: 3g
Sodium: 180mg

Frequently Asked Questions

Got questions? Here are some common ones about Sourdough Discard Scones:

Can I make this ahead? Yes! Feel free to prepare the dough in advance and refrigerate it until you’re ready to bake.
Can I use different ingredients? Absolutely! Experiment with different types of chocolate chips or try nuts and dried fruits as mix-ins.
How do I store leftovers? Keep any leftover scones in an airtight container at room temperature for up to 3 days.
How long does it last? While fresh scones are always best enjoyed within a day or two, you can freeze them for up to a month!

A Cozy Closing Note

Baking these Sourdough Discard Scones not only warms your home with a delightful fragrance, but it also creates sweet memories to cherish. Being able to enjoy the treats we create in our kitchens makes every moment feel special. Save this Sourdough Discard Scones recipe to your Desserts board so it’s ready when you’re in the mood for a cozy treat! Happy baking!