I recently posted my recipe for sourdough starter here on the blog, so I couldn’t leave y’all hanging! Once you get the hang of maintaining your starter, you can start getting into super easy sourdough discard recipes—like this one! I find it hard to let any of my discard go to waste, considering how much time and effort I put into caring for it and feeding it. It’s a needy ingredient, but it’s worth the extra effort, as you’ll see when you taste these fluffy, subtly sweet Sourdough Chocolate Chip Scones! Don’t have any discard? I’ve also shared how to make these delicious scones without it.

Easy Recipe for Sourdough Discard Chocolate Chip Scones

Even if you don’t really think of yourself as a baker, I promise you might surprise yourself with these sourdough chocolate chunk scones. They’re honestly so simple and so, so good. The discard from your sourdough starter gives them a super tender texture and just a little tang that plays really well with those melty chocolate chunks. My trick for tall, bakery-style fluffy scones is using cold butter (don’t let it soften!) and giving the dough time to rise before baking. This recipe is seriously an easy win and such a satisfying way to use up that discard you’ve been saving.

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Chocolate Chip Sourdough Scones

These tender Sourdough Chocolate Chip Scones are the perfect way to use up your leftover sourdough discard. Includes a no-discard option, too!

Course Dessert, Snack

Cuisine $0.04, American

Total Cost $5.91 recipe / $0.98 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Proof Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 scones

Calories 537kcal

Author Jess Rice

Equipment

• Mixing Bowls
• Parchment Paper
• Baking Sheet

Ingredients

• 1 ¾ cups all-purpose flour + extra if needed $0.23
• 2 tsp baking powder $0.08
• 3 Tbsp granulated sugar $0.06
• ½ tsp salt $0.01
• 6 Tbsp cold 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

Instructions

• Gather ingredients and preheat the oven to 425ºF.
• Combine the flour, baking powder, sugar and salt, in a large bowl. Stir until they are very well combined.
• Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.
• Add the chocolate chunks to the flour mixture and stir to combine.
• Whisk together the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
• Pour the wet discard mixture into the bowl with the flour mixture and chocolate chunks. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
• Form a dough ball at the bottom of your mixing bowl and cover with plastic wrap. Allow your scone dough to proof for 1-3 hours, until your dough ball noticeably grows in size, at least by a quarter the volume, ideally the volume will double. (Yes, this step takes a little extra patience, but the fluffy texture from the sourdough makes these scones a little extra special! You could also bake this right away, they just won’t be as fluffy and will be more like a classic scone.)
• Press the dough out into an 8-inch diameter circle on a piece of parchment paper. Cut the circle into 6 wedges. (To stretch this recipe further, you could cut into 8 wedges.) Place the cut scones on a parchment lined baking sheet.
• Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
• While the scones are cooling, combine powdered sugar with 1 Tbsp milk until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

See how we calculate recipe costs here.

Notes

*I put a stick of butter into the freezer 5-10 minutes before I start baking to make it easier to grate. You want it to be cold and stiff, not frozen solid; otherwise, it’ll be too hard to grate.

**You could use chocolate chips, but I find scones to be too bready without the larger pockets of chocolate created by using chunks.

***I use the discard from my 100% hydration starter. If you do not have any sourdough discard, you can make this scone recipe with 2 cups of flour instead, skipping the discard ingredient, and there’s no need to proof the dough for 1-3 hours.

Nutrition

Serving: 1scone | Calories: 537kcal | Carbohydrates: 72g | Protein: 8g | Fat: 24g | Sodium: 454mg | Fiber: 3g

how to make Sourdough Chocolate Chip Scones step-by-step photos

Gather all of your ingredients together and preheat the oven to 425ºF.

Mix the dry ingredients: Add 1 ¾ cups all-purpose flour, 2 tsp baking powder, 3 Tbsp sugar, and ½ tsp salt to a large bowl. Mix until well combined.

Cut in the butter: Remove your butter from the freezer and grate 6 Tbsp of butter into the flour mixture. Stir until the butter is fully incorporated into the flour. There shouldn’t be any large lumps.

Add the chocolate: Stir 1 cup chocolate chunks (or chocolate chips) into the butter and flour mix.

Combine the remaining wet ingredients: In a different bowl, mix together ¼ cup sourdough discard, ¼ cup milk, 2 eggs, and 1 tsp vanilla extract.

Make the dough: Pour the wet sourdough mixture into the bowl with the flour and chocolate chunks. Stir everything together until it forms a cohesive ball of dough. There should be no dry flour remaining on the bottom of the bowl. If the dough seems too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it forms into a ball.

Proof the dough: Place the dough ball into your mixing bowl and cover it with a sheet of plastic wrap. Leave your bowl in a warm location and let it proof for 1-3 hours until the dough ball has grown in size (by at least a quarter of the volume, but ideally, it will have doubled). You could bake the scones right away without proofing…but I highly recommend letting it proof so the texture of your sourdough chocolate chip scones will be extra special and fluffy.

Form the dough: Lay a piece of parchment paper on your work surface. 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 want to make smaller scones).

Place the cutout dough onto a parchment-lined baking sheet. If you have any leftover chocolate chunks, feel free to press some into the top of the dough before baking (as I did here).

Bake: Place the baking tray into your preheated oven and bake for 15-17 minutes or until golden brown. Transfer the scones to a wire rack to cool completely.

Make the glaze: As you wait for your delicious sourdough scones to cool, you can make the simple glaze. Add 1 cup powdered sugar and 1 Tbsp milk to a bowl and combine until a thick glaze forms. Drizzle the glaze over the cooled scones, then enjoy!

Just look how fluffy that crumb is…and don’t even get me started on the pockets of ooey gooey chocolate!

Storage Instructions

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