These Chocolate Chip Sourdough Scones are delicious - so tender, so buttery and they crumble in your mouth with each and every bite.
Also, they are a great way to use up some of your sourdough starter (or discard) if needed.
Chocolate Chip Sourdough Scones
(original recipe: Little Spoon Farm)
INGREDIENTS:
DRY INGREDIENTS:
250 g all-purpose or bread flour
90 g sugar
2 g fine sea salt
6g (2 tsp) baking powder
113 g (1 stick) unsalted butter (cold)
180 g semi-sweet chocolate chips
WET INGREDIENTS:
125 g active sourdough starter
1 large egg
5 g vanilla extract
25 g heavy cream
TOPPING:
~30 g heavy cream
~35 g coarse sugar - I prefer coconut sugar
INSTRUCTIONS:
In a medium size mixing bowl, whisk together the dry ingredients - flour, sugar, salt and baking powder. Grate in the butter using a cheese grater. Cut the flour into the butter using a for or a bench scraper until the mixture comes together in dime sized crumbs. Add the chocolate chips to the mixture and stir.
In a separate bowl, whisk together the wet ingredients - sourdough starter, egg, vanilla extract and heavy cream. Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly - DO NOT add more liquid.
Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)
Cut the dough into 8 equal wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet (or silpat mat) with space in between each piece. Place into the fridge to chill for about 30 minutes.
Preheat the oven to 400°F. Brush the top of the scones with heavy cream and sprinkle with coarse sugar. Bake for 20-25 minutes or until the scones begin turning golden brown. Serve warm and enjoy!
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