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

• 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)

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

Instructions:

1. 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.
2. 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.
3. 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.
4. Add the Butter:
   • Carefully drop in the butter and whisk constantly until fully melted.
   • Be cautious, as the caramel will bubble up rapidly.
5. Incorporate the Cream:
   • Remove the pan from heat.
   • Slowly pour in the cream, whisking continuously until fully mixed in.
6. 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.
7. 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