Description
These Discard Scones are a delightful way to use up sourdough starter discard, combining tender, flaky scones studded with mini chocolate chips and finished with a drizzle of melted dark chocolate and a sprinkle of coarse raw sugar. Baked to golden perfection, they offer a rich, sweet treat with a satisfying crumb and chocolatey bursts in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- Dash of salt
Wet Ingredients
- 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
Add-ins & Topping
- 1 cup mini chocolate chips
- 4 ounces dark chocolate chips
- 2 tablespoons coarse raw sugar (optional)
Instructions
- Chill the bowl and preheat oven: Refrigerate or freeze a metal bowl for 5 minutes to chill. Preheat your oven to 425ºF (220ºC) to ensure it’s hot and ready for baking the scones.
- Combine dry ingredients: In the chilled bowl, whisk together the all-purpose flour, baking soda, cream of tartar, granulated sugar, and a dash of salt until well mixed and aerated.
- Cut in butter: Cut the cold salted butter into small cubes or grate it, then add to the flour mixture. Using a pastry cutter, cut the butter into the dry ingredients until most of it is incorporated. Small visible chunks of butter remaining are fine; break any large chunks between your fingers into smaller pieces.
- Add wet ingredients: Create a well in the center of the flour mixture. Pour in the sourdough starter discard, beaten egg, and buttermilk into the well.
- Mix dough gently: Using a wooden spoon or spatula, mix the wet ingredients into the dry, stirring just until combined. Avoid overmixing to keep the scones tender. Fold in the mini chocolate chips evenly throughout the dough.
- Shape the dough: Lightly flour a pastry mat or clean surface. Turn the dough out onto it and then flip the dough over so the floured side is on top. Gently pat and shape the dough into a disk about 1 ¼ inches thick.
- Cut the scones: Using a sharp knife, cut the disk into 8 equal triangular wedges, similar to slicing a pie.
- Prepare for baking: Place the scone wedges onto a baking sheet lined with parchment paper or a nonstick baking mat, spacing them evenly.
- Bake the scones: Immediately bake the scones in the preheated oven for about 12 minutes, until golden and cooked through. After baking, allow them to cool on the baking sheet for 3-5 minutes.
- Cool completely: Transfer the scones to a wire rack and let them cool fully before adding the chocolate drizzle.
- Melt chocolate for drizzle: In a microwave-safe bowl, melt the dark chocolate chips starting with 30 seconds, then stirring well. Continue melting in short 10-second bursts until completely smooth.
- Drizzle and garnish: Spoon the melted chocolate over the cooled scones in a decorative drizzle. Immediately sprinkle the coarse raw sugar over the chocolate so it adheres while setting. Allow the chocolate to firm up before serving.
Notes
- Using cold butter is key for flaky scones; keep it chilled until ready to cut into the flour.
- Do not overmix the dough to maintain a tender crumb and avoid tough scones.
- You can substitute sourdough starter discard with an equal amount of yogurt or buttermilk if unavailable.
- The coarse raw sugar topping is optional but adds a pleasant crunchy texture and sparkle.
- Store any leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American