Sourdough Chocolate Chip Scones
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 scones
 
Ingredients
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ cup butter, very cold
  • ½ cup sourdough discard
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 3 tbsp. heavy cream + more for brushing the tops
  • 1 cup chocolate chips
  • Turbinado sugar
Instructions
  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  2. Use a box grater to grate the frozen butter. Mix it into the flour mixture and place the bowl in the freezer while you prepare the liquid ingredients.
  3. Measure the discard into a liquid measuring cup and add the egg, vanilla extract, almond extract, and heavy cream. Whisk with a fork to combine, then pour into the dry ingredients.
  4. Mix the dough until just combined, then turn onto a floured surface. Use your hands to finish combining the dough and pat into a rectangle. Use a bench scraper to cut the dough into triangles and transfer to a rimmed baking sheet lined with parchment paper.
  5. Freeze the scones for 40-50 minutes and keep in the freezer until the oven has preheated to 350 degrees Fahrenheit. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar. Bake for 15-20 minutes until golden brown. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
  6. I love to enjoy these scones warm from the pan, but leftovers will be fine in an airtight container for up to 48 hours.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sourdough-chocolate-chip-scones/