🍫 Sourdough Discard Chocolate Chip Scones (Ready in 30 Minutes)
Don’t toss that sourdough discard! Turn it into soft, flaky chocolate chip scones finished with a rich chocolate drizzle—all in just 30 minutes.
Cold butter, tangy buttermilk, and a quick mixing method create tender layers with crisp edges. These scones are as fast as sourdough biscuits and just as irresistible as sourdough discard cinnamon rolls.
⭐ Why This Recipe Works
- Cold butter melts during baking, creating fluffy pockets
- Buttermilk keeps the crumb soft and tender
- Sourdough discard adds subtle tang without long fermentation
- No waiting, no proofing—mix, bake, enjoy
🧈 Key Ingredients & Tips
All-Purpose Flour
Keeps things simple and gives the scones enough structure. Cake flour can be used, but all-purpose offers the best balance of tenderness and shape.
Baking Soda + Cream of Tartar
Instead of baking powder, this combo creates lift while adding a gentle tang that pairs beautifully with chocolate.
Buttermilk
Whole buttermilk is best.
DIY option: Add ½ teaspoon white vinegar to ½ cup whole milk and let it sit for 5 minutes.
Butter
Must be very cold. Cubes or grated butter both work well.
🥣 Ingredients (Makes 8 Scones)
For the Scones
- All-purpose flour
- Sugar
- Baking soda
- Cream of tartar
- Salt
- Cold butter
- Sourdough discard
- Egg, lightly beaten
- Buttermilk
- Chocolate chips
For the Chocolate Drizzle
- Chocolate (dark or semi-sweet)
- Optional: coarse sugar for topping
🍞 How to Make Sourdough Discard Scones
1️⃣ Prep
Place a metal mixing bowl in the fridge or freezer for 5 minutes.
Preheat oven to 425°F (220°C).
2️⃣ Mix Dry Ingredients
In the chilled bowl, whisk together flour, sugar, baking soda, cream of tartar, and salt.
3️⃣ Cut in the Butter
Add cold butter cubes (or grated butter).
Use a pastry cutter or your fingers to work it in until the mixture looks crumbly with small butter pieces remaining.
If you feel large chunks, gently snap them smaller between your fingers.
4️⃣ Add Wet Ingredients
Make a well in the center.
Add sourdough discard, egg, and buttermilk.
Mix gently until just combined—do not overmix.
Fold in chocolate chips.
5️⃣ Shape & Cut
Turn dough onto a lightly floured surface.
Flip once so both sides are floured.
Shape into a 1¼-inch thick round disk.
Cut into 8 wedges, like a pizza.
6️⃣ Bake
Transfer to a parchment-lined baking sheet.
Bake immediately for 12 minutes, until lightly golden.
Cool for 3–5 minutes, then move to a wire rack.
7️⃣ Chocolate Drizzle
Melt chocolate in the microwave for 30 seconds, stir, then continue in 10-second bursts until smooth.
Drizzle over cooled scones and sprinkle with coarse sugar if desired.
Let the chocolate set before serving.
❄️ Freeze Unbaked Scones (Optional)
Want fresh scones anytime?
- Cut the scones as usual
- Freeze on a lined tray for 1–2 hours
- Transfer to a freezer bag and label
- Bake straight from frozen—add 3–5 extra minutes, same temperature
📝 Notes & Variations
- Using unsalted butter? Add an extra ½ teaspoon salt
- Swap chocolate chips for blueberries or cranberries (you may need a little extra flour)
- Add orange or lemon zest and finish with a citrus glaze
- Store at room temp for up to 3 days
- Freeze baked scones for up to 6 weeks
