I just lately posted my recipe for sourdough starter right here on the weblog, so I couldn’t go away y’all hanging! When you get the hold of sustaining your starter, you can begin stepping into tremendous simple sourdough discard recipes—like this one! I discover it exhausting to let any of my discard go to waste, contemplating how a lot effort and time I put into caring for it and feeding it. It’s a needy ingredient, however it’s value the additional effort, as you’ll see once you style these fluffy, subtly candy Sourdough Chocolate Chip Scones! Don’t have any discard? I’ve additionally shared how one can make these scrumptious scones with out it.
All recipes are rigorously examined in our Nashville Check Kitchen to make sure they’re simple, inexpensive, and scrumptious.
Simple Recipe for Sourdough Discard Chocolate Chip Scones
Even for those who don’t actually consider your self as a baker, I promise you would possibly shock your self with these sourdough chocolate chunk scones. They’re actually so easy and so, so good. The discard out of your sourdough starter provides them a brilliant tender texture and just a bit tang that performs very well with these melty chocolate chunks. My trick for tall, bakery-style fluffy scones is utilizing chilly butter (don’t let it soften!) and giving the dough time to rise earlier than baking. This recipe is severely a simple win and such a satisfying manner to make use of up that discard you’ve been saving.
Chocolate Chip Sourdough Scones
These tender Sourdough Chocolate Chip Scones are the right manner to make use of up your leftover sourdough discard. Features a no-discard possibility, too!
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- 1 ¾ cups all-purpose flour + additional if wanted ($0.23)
- 2 tsp baking powder ($0.08)
- 3 Tbsp granulated sugar ($0.06)
- ½ tsp salt ($0.01)
- 6 Tbsp chilly butter* ($0.66)
- 1 cup chocolate chunks** ($2.97)
- ¼ cup sourdough discard*** ($0.00)
- ¼ cup milk + 1 Tbsp, divided (1 Tbsp reserved for icing) ($0.06)
- 2 eggs ($0.82)
- 1 tsp vanilla extract ($0.47)
- 1 cup powdered sugar ($0.55)
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Collect elements and preheat the oven to 425ºF.
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Mix the flour, baking powder, sugar and salt, in a big bowl. Stir till they’re very effectively mixed.
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Grate the butter into the flour combination and stir till the butter is effectively included and no giant lumps stay.
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Add the chocolate chunks to the flour combination and stir to mix.
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Whisk collectively the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
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Pour the moist discard combination into the bowl with the flour combination and chocolate chunks. Stir all the things collectively till it kinds a cohesive ball of dough, with no dry flour remaining on the underside of the bowl. If the dough is just too dry to come back collectively right into a single ball of dough, add a splash extra milk (1 Tbsp or so) till it comes collectively.
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Kind a dough ball on the backside of your mixing bowl and canopy with plastic wrap. Permit your scone dough to proof for 1-3 hours, till your dough ball noticeably grows in dimension, not less than by 1 / 4 the quantity, ideally the quantity will double. (Sure, this step takes somewhat additional endurance, however the fluffy texture from the sourdough makes these scones somewhat additional particular! You may additionally bake this instantly, they only received’t be as fluffy and will likely be extra like a traditional scone.)
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Press the dough out into an 8-inch diameter circle on a chunk of parchment paper. Lower the circle into 6 wedges. (To stretch this recipe additional, you might reduce into 8 wedges.) Place the reduce scones on a parchment lined baking sheet.
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Bake the scones within the preheated 425ºF oven for 15-17 minutes, or till they’re golden brown. Switch the baked scones to a wire rack to chill.
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Whereas the scones are cooling, mix powdered sugar with 1 Tbsp milk till it kinds a thick glaze. Drizzle the glaze over the cooled scones, then get pleasure from!
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Mixing Bowls
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Parchment Paper
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Baking Sheet
**You may use chocolate chips, however I discover scones to be too bready with out the bigger pockets of chocolate created through the use of chunks.
***I exploit the discard from my 100% hydration starter. In case you shouldn’t have any sourdough discard, you can also make this scone recipe with 2 cups of flour as an alternative, skipping the discard ingredient, and there’s no have to proof the dough for 1-3 hours.
Serving: 1sconeEnergy: 537kcalCarbohydrates: 72gProtein: 8gFats: 24gSodium: 454mgFiber: 3g
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how one can make Sourdough Chocolate Chip Scones step-by-step pictures
Collect your whole elements collectively and preheat the oven to 425ºF.
Combine the dry elements: Add 1 ¾ cups all-purpose flour, 2 tsp baking powder, 3 Tbsp sugar, and ½ tsp salt to a big bowl. Combine till effectively mixed.
Lower within the butter: Take away your butter from the freezer and grate 6 Tbsp of butter into the flour combination. Stir till the butter is totally included into the flour. There shouldn’t be any giant lumps.
Add the chocolate: Stir 1 cup chocolate chunks (or chocolate chips) into the butter and flour combine.
Mix the remaining moist elements: In a distinct bowl, combine collectively ¼ cup sourdough discard, ¼ cup milk, 2 eggs, and 1 tsp vanilla extract.
Make the dough: Pour the moist sourdough combination into the bowl with the flour and chocolate chunks. Stir all the things collectively till it kinds a cohesive ball of dough. There ought to be no dry flour remaining on the underside of the bowl. If the dough appears too dry to come back collectively right into a single ball of dough, add a splash extra milk (1 Tbsp or so) till it kinds right into a ball.
Proof the dough: Place the dough ball into your mixing bowl and canopy it with a sheet of plastic wrap. Go away your bowl in a heat location and let it proof for 1-3 hours till the dough ball has grown in dimension (by not less than 1 / 4 of the quantity, however ideally, it can have doubled). You might bake the scones instantly with out proofing…however I extremely advocate letting it proof so the feel of your sourdough chocolate chip scones will likely be additional particular and fluffy.
Kind the dough: Lay a chunk of parchment paper in your work floor. Lay the proofed dough ball onto the parchment and press it out into an 8-inch diameter circle.
Slice the dough into 6 equal wedges (or 8 wedges if you wish to make smaller scones).
Place the cutout dough onto a parchment-lined baking sheet. In case you have any leftover chocolate chunks, be happy to press some into the highest of the dough earlier than baking (as I did right here).
Bake: Place the baking tray into your preheated oven and bake for 15-17 minutes or till golden brown. Switch the scones to a wire rack to chill utterly.
Make the glaze: As you wait to your scrumptious sourdough scones to chill, you can also make the straightforward glaze. Add 1 cup powdered sugar and 1 Tbsp milk to a bowl and mix till a thick glaze kinds. Drizzle the glaze over the cooled scones, then get pleasure from!
Simply look how fluffy that crumb is…and don’t even get me began on the pockets of ooey gooey chocolate!
- Use chilly butter. I pop a stick of butter within the freezer for five–10 minutes earlier than baking. It ought to be chilly and agency however not rock-hard. Chilly butter creates steam pockets because the scones bake, which makes them rise superbly and offers you that tender, flaky texture.
- Grate the butter. Grating makes it tremendous simple to combine the butter into the flour so it’s evenly distributed all through the dough. No pastry cutter wanted!
- Don’t skip the rise (except you actually wish to!). Letting the dough relaxation and rise for 1–3 hours provides the sourdough discard time to work its magic. It helps the scones puff up and end up additional fluffy. You can bake them with out letting the dough rise, however they’ll end up a lot flatter.
- Don’t overmix the dough. I mix the moist and dry elements simply till the dough comes collectively. Overmixing could make the scones powerful as an alternative of tender.
Storage Directions
Hold your selfmade chocolate chip sourdough scones in an hermetic container at room temperature for as much as 4 days. You can too freeze them for as much as 3 months. Allow them to thaw at room temperature and reheat (if desired) within the microwave or in a low oven.
You can too attempt freezing the unbaked, formed dough by putting the wedges on a parchment-lined baking sheet and freezing till strong. Switch the frozen dough to a freezer-safe bag after which bake from frozen, including a number of additional minutes to the bake time.
