Sourdough Chocolate Chip Scones: A Perfect Brunch Treat

Welcome to Domestic Renaissance! Today, I’m excited to share a special recipe that combines the tangy goodness of sourdough with the sweet indulgence of chocolate chips. These sourdough chocolate chip scones are incredibly moist and make the perfect brunch treat. Let’s dive into this delicious fusion of flavors!

Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold salted or unsalted butter, cubed
  • 3/4 cup (180ml) heavy cream (plus extra for brushing)
  • 1/2 cup (120g) sourdough starter discard
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips
  • Turbinado or Coarse sugar for sprinkling (optional)

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Prepare the Wet Ingredients: In a separate bowl, whisk together the heavy cream, sourdough starter discard, egg, and vanilla extract.
  5. Combine the Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. The dough should be slightly sticky but manageable.
  6. Fold in the Chocolate Chips: Gently fold the chocolate chips into the dough, being careful not to overmix.
  7. Shape the Dough: Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Shape the dough into a circle about 1 inch thick and 8 inches in diameter.
  8. Cut the Scones: Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush with Cream and Sprinkle Sugar: Brush the tops of the scones with a little heavy cream and sprinkle with turbinado sugar if desired.
  10. Bake: Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Perfect Scones:

  • Use Cold Butter: Cold butter helps create a flaky texture. Make sure your butter is very cold, and handle it as little as possible to prevent it from melting.
  • Don’t Overmix: Overmixing the dough can result in tough scones. Mix just until the ingredients are combined.
  • Chill the Dough: If your kitchen is warm, chill the dough for 15-20 minutes before baking to ensure the scones keep their shape and rise well.
  • Moisture Balance: The sourdough starter adds extra moisture and a delightful tang, making these scones especially moist and flavorful.

Enjoy these moist and delicious sourdough chocolate chip scones as a special treat for your next brunch gathering. They pair wonderfully with a cup of coffee or tea. Happy baking!

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