Fluffy, crumbly and sweet, these buttery chocolate chip scones are the most delicious, decadent breakfast. Long ferment them or make and bake them right away.
In my opinion, the best way to spend a cool weather day is baking up a great recipe in the kitchen. Baked goods are one of my favorite things, especially if it involves chocolate. Sourdough chocolate chip cookies, Sourdough Discard Double Chocolate Bread, Sourdough chocolate cake, and these chocolate chip sourdough scones are just the tip of the iceberg when it comes to chocolate recipes I love!
Lately, I’ve been making these golden brown, tender scones over and over. Combine rich chocolate with tangy sourdough, add just a hint of sweetness … and you have yourself an amazing treat.
Most of the time, when I use all-purpose flour, I long-ferment the grains to make them healthier and more digestible. With this recipe, I give you both options. You can easily whip them up and bake right away, or you can long-ferment them.
Slather your flaky scones with homemade butter or homemade strawberry jam, a side of fresh fruit, and perfect over-easy eggs for the best special breakfast or enjoy them alone for an indulgent treat!
Why You’ll Love This Recipe
Sourdough – This chocolate chip scone recipe is a great way to use up extra discard. Not to mention, it’s so tasty and has a long ferment option for better gut health!
Easy – These easy chocolate chip scones are quick and easy to whip up with pantry staples you probably already have on hand. Follow the simple step-by-step instructions and you will have the most delicious homemade scones in no time.
Crowd Pleaser – This is truly one of my favorite treats, and the best part is, it is usually loved by everyone who tries them! I mean, who doesn’t love a freshly baked scone?
Ingredients
Granulated sugar – Maple syrup can also be subbed in for this recipe if you would like a refined sugar free option. Use 3 tablespoons of maple syrup instead of sugar. I also use coarse sugar to sprinkle on the tops of the scones before baking, but regular granulated sugar will also work.
Semi-sweet bakers chocolate – You can also use semi-sweet chocolate chips if you don’t have bakers chocolate on hand.
Sourdough starter – You can use active sourdough starter or discard for this recipe. Either will work.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Stand mixer
- Baking sheets
- Biscuit cutter (I usually just use a wide mouth mason jar or drinking glass)
Recipe Modifications and Variations
Long-Fermented Sourdough Scones
Though long fermentation is better for digestion, I must admit, these do not have the same light and flaky texture when long fermented. If you do still want to try it, this is what has yielded the best results for me:
Prepare the scone dough using the directions below, omitting the eggs and the baking powder.
Place the dough in a large bowl, cover with a towel, and allow to ferment in a warm place for 8-12 hours.
Once you have allowed it to ferment, uncover the dough, sprinkle with baking powder, and add eggs. Knead it together until well combined. Be careful not to over-knead.
Roll out on a floured, clean surface with a floured rolling pin.
Cut and bake per instructions listed.
How to Make Chocolate Chip Scones
Step 1: Preheat the oven to 400 degrees F and prepare two baking sheets with parchment paper.
Give the chocolate a rough chop, toss it in 2 tablespoons of flour to coat it (this prevents the chocolate from sinking to the bottom while baking), and set aside.
Step 2: In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, baking powder, and salt.
Step 3: Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough. Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to over mix at this stage.
Step 4: In a medium separate bowl, whisk together the heavy cream or coconut cream, eggs, granulated sugar, and sourdough starter.
Step 5: Pour the wet ingredients into the dry ingredients until just combined. Then add the chocolate and stir again. There may still be some dry flour at the bottom.
Step 6: Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see small pieces of unincorporated butter visible in the dough. if the dough is sticky at all feel free to add flour a tablespoon at a time. The dough should be easy to handle and not sticky
Step 7: Flour a rolling pin and roll the dough out on a lightly floured surface in a sheet approximately one inch thick.
Step 8: Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.
Step 9: You will need to re-roll the dough a few times to cut more scones. Arrange the unbaked scones across the two prepared baking sheets and brush scones lightly with whisked egg wash, then sprinkle generously with coarse sugar.
Step 10: Bake for 20-22 minutes in a preheated oven and turn the baking sheet in the oven halfway through the bake time to ensure the scones brown evenly.
Tips
- The trick here is to make sure the butter is very, very cold (if you’re unsure if the butter is cold enough, you could put it in the freezer for 5-10 minutes). This cold, not quite frozen butter is the secret to a light and fluffy scone.
- Keep your cream and eggs in the fridge until ready to use.
- For the dairy free option, make sure you get coconut cream and not coconut milk.
Recipe FAQs
When making scones, avoid over mixing the dough. Mix the dough carefully and be sure to leaves small pieces of cold butter throughout to keep your end product flaky and soft.
The secret to making the best scones is using cold ingredients. This small step of using cold butter, eggs, and cream make a world of difference. Baking them when cold helps them to rise and leaves you with a tender and moist scone.
Wrap your scones in plastic wrap and place in an airtight container for up to 1-2 days at room temperature. They will last longer in the fridge, up to a week. Scones can be frozen up to three months.
More Sourdough Recipes from the Farmhouse
- Sourdough Pie Crust
- The Best Sourdough Pumpkin Scones with Discard
- Sourdough Cinnamon Raisin Bread With Swirl
- Lemon Sourdough Pound Cake
- Sourdough French Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Chocolate Chip Scones Recipe
Equipment
Ingredients
- 8 oz roughly chopped semi-sweet bakers chocolate, plus 2 tbsp of flour to coat the chocolate
- 3 3/4 cups all-purpose flour
- 2 tablespoons baking powder
- 3 teaspoon unrefined sea salt
- 1 cup cold butter, diced into 1/2 inch cubes
- 1 cup heavy whipping cream or cold coconut cream, from a can
- 4 large eggs
- 1/4 cup granulated sugar
- 1/2 cup sourdough starter, active or discard
To top the scones
- 1 large egg, whisked for egg wash
- Sprinkle of coarse sugar
Instructions
- Preheat the oven to 400 degrees F and prepare two baking sheets with parchment paper. Give the chocolate a rough chop, toss it in 2 tbsp of flour to coat it (this prevents the chocolate from sinking to the bottom while baking), and set aside.
- In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, baking powder, and salt.
- Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough. Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to over mix at this stage.
- In a medium separate bowl, whisk together the heavy cream or coconut cream, eggs, granulated sugar, and sourdough starter.
- Pour the wet ingredients into the dry ingredients until just combined. Then add the chocolate and stir again. There may still be some dry flour at the bottom.
- Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see small pieces of unincorporated butter visible in the dough. if the dough is sticky at all feel free to add flour a tablespoon at a time. The dough should be easy to handle and not sticky.
- Flour a rolling pin and roll the dough out on a lightly floured surface in a sheet approximately one inch thick.
- Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.
- You will need to re-roll the dough a few times to cut more scones. Arrange the unbaked scones across the two prepared baking sheets and brush scones lightly with whisked egg wash, then sprinkle generously with coarse sugar.
- Bake for 20-22 minutes in a preheated oven and turn the baking sheet in the oven halfway through the bake time to ensure the scones brown evenly.
Notes
- You can also use semi-sweet chocolate chips if you don’t have bakers chocolate on hand.
- The trick here is to make sure the butter is very, very cold (if you’re unsure if the butter is cold enough, you could put it in the freezer for 5-10 minutes). This cold, not quite frozen butter is the secret to a light and fluffy scone.
- Keep your cream and eggs in the fridge until ready to use.
- For the dairy free option, make sure you get coconut cream and not coconut milk.
- Maple syrup can also be subbed in for this recipe if you would like a refined sugar free option. Use 3 tablespoons of maple syrup instead of sugar. I also use coarse sugar to sprinkle on the tops of the scones before baking, but regular granulated sugar will also work.
- You can use active sourdough starter or discard for this recipe. Either will work.
- These scones are not overly sweet, so they can be enjoyed with jams and sweet spreads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you mix the dough a night or two before you want to bake them??
That’s fine. Just store in the fridge until ready to bake.
Can I substitute milk for the heavy whipping cream?
That should be okay. Try to use whole milk.
These scones are fluffy and delightful. My whole family raved over them! Thank you for this delicious, easy recipe!
That is great to hear they were enjoyed!
Do you use active starter or discard?
Either will work.