These Chocolate Chip Sourdough Scones are a perfect blend of buttery, tender texture with a hint of tang from the sourdough starter.

Golden brown edges, pockets of rich chocolate, and a melt-in-your-mouth crumb will have you reaching for more.

Best of all, they come together easily for a delicious treat that’s perfect for breakfast, brunch, or a sweet snack.

Grab a glass of milk and indulge in the perfect scone experience!

For the Scones

All-Purpose Flour – Provides the structure for the scones.

Granulated Sugar – Adds sweetness to balance the flavors.

Fine Sea Salt – Enhances all the flavors in the dough.

Baking Powder – Helps the scones rise and become light and fluffy.

Unsalted Butter – Cold or frozen butter creates the flaky texture in the scones.

Semi-Sweet Chocolate Chips – Adds rich, melty chocolate in every bite.

For the Wet Ingredients

Sourdough Starter Discard – Provides a slight tang to the scones.

Large Egg – Helps bind the ingredients together and adds richness.

Vanilla Extract – Adds a warm, aromatic flavor.

Heavy Cream – Adds moisture and richness to the dough (milk or half and half can be used as substitutes).

For the Topping

Heavy Cream – Brushed on top to give the scones a golden, shiny finish.

Sanding Sugar – Adds a sweet crunch on top of the scones.

Chocolate Chip Sourdough Scones Recipe

Craving a deliciously buttery treat with a twist? These Chocolate Chip Sourdough Scones are the perfect mix of tender, melt-in-your-mouth goodness and a subtle tang from the sourdough starter.

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Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: Chocolate Chip Sourdough Scones Recipe

Prep Time: 10

Cook Time: 27

Total Time: 37

Servings:

Notes

Ingredients

Dry Ingredients:

2 cups + 2 teaspoons (250g) all-purpose flour
½ cup (100g) granulated sugar
½ teaspoon (2.5g) fine sea salt
2 teaspoons baking powder
1 stick (113g) unsalted butter (frozen or very cold)
1 cup (180g) semi-sweet chocolate chips

Wet Ingredients:

½ cup (125g) sourdough starter discard
1 large egg
2 teaspoons (10g) vanilla extract
2 tablespoons (30g) heavy cream (milk or half and half can be used)

Topping:

2 tablespoons (30g) heavy cream (milk or half and half can be used)
3 tablespoons (45g) sanding sugar (coarse sugar)

Instructions:

Prepare the Caramel Base:
- In a 3-quart heavy-bottomed saucepan, combine the sugar and water.
- Stir lightly to ensure the mixture forms an even layer.
Cook the Sugar:
- Place the saucepan over medium heat.
- Cook the mixture, stirring occasionally, until the sugar dissolves and the liquid turns clear (about 3-4 minutes).
- Once it starts bubbling, avoid stirring. Instead, swirl the pan gently and brush down any sugar crystals from the sides.
Watch for the Amber Color:
- Continue swirling the pan as the sugar clumps.
- Cook until the mixture turns a deep amber color, similar to honey (around 8-12 minutes).
- Keep a close eye on it to prevent burning.
Add the Butter:
- Carefully drop in the butter and whisk constantly until fully melted.
- Be cautious, as the caramel will bubble up rapidly.
Incorporate the Cream:
- Remove the pan from heat.
- Slowly pour in the cream, whisking continuously until fully mixed in.
Flavor and Cool:
- Stir in the vanilla and a pinch of salt (if using).
- Let the caramel cool in the pan for about 10 minutes.
Store:
- Once cooled slightly, transfer the caramel into a glass jar with a lid.
- Allow it to cool completely. The sauce will thicken as it cools.

Notes:

Measuring Flour: If you don’t have a kitchen scale, use the scoop and level method for accurate flour measurement: fluff the flour in the container, scoop it into your measuring cup, and level it off with a knife.
Baking in Warm/Humid Areas: If you’re in a warm or humid area, reduce the liquid by about 25 grams and adjust the texture by adding the remaining liquid gradually. You may need to bake a bit longer.
Storage: Store leftovers in an airtight container for up to 4 days.
Freezing: To freeze baked scones, let them cool and wrap tightly in plastic wrap, then freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds to reheat. For unbaked scones, freeze them on a baking sheet until solid, then transfer to a resealable bag and freeze for up to 3 months. Bake straight from the freezer, adding 2-3 extra minutes.

Nutrition

Calories: 435kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 13g

Cholesterol: 63mg | Sodium: 163mg | Potassium: 272mg | Fiber: 3g | Sugar: 21g

Vitamin A: 458IU | Calcium: 72mg | Iron: 3mg

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Why should I use cold or frozen butter in scones?

Using cold or frozen butter helps create flaky layers in your scones. As the butter melts during baking, it releases steam, which makes the dough rise and results in a light, crumbly texture that makes these scones so irresistible.
Can I prepare the scone dough ahead of time?

Yes! You can make the dough in advance and store it in the fridge for up to 24 hours. When you’re ready to bake, just shape the dough and proceed with the recipe. This also helps the flavors develop more fully.
Do I need to chill the dough before baking?

Chilling the dough helps the butter stay firm and reduces spreading while baking, which is key to achieving the perfect scone texture. It also prevents the dough from becoming too sticky, making it easier to handle.
What’s the best way to avoid sticky dough when shaping?

If your dough feels too sticky, lightly flour your work surface and hands before shaping. Be careful not to add too much flour, as this could make the scones dense instead of light and fluffy.
Can I freeze the unbaked scones for later?

Absolutely! After shaping the scones, arrange them on a baking sheet and freeze them until solid. Then, store them in a resealable bag or airtight container for up to 3 months. When you’re ready, bake them straight from the freezer, adding a few extra minutes to the baking time.