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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Sourdough Chocolate Chip Scones

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I like how tennis always seems to be a morning sport. Mainly because most of the Opens are in Europe or Australia, so watching them in America usually means watching in the morning. But no other sports allow you to plan a breakfast to go along with them! My family always does scones and strawberries and cream for Wimbledon. We’ve done crepes for the French Open before. But the US and Australian Opens don’t seem to have themed food in the same way. So… I just went ahead and made scones for the Australian Open final. Sourdough chocolate chip scones, to be precise.

These were… quite tasty. The sourdough scone base was a pretty ideal base. Not super “sourdough” tasting, but that might have been due to the fact that they were loaded with chocolate chips. I wanted to use up my mini chocolate chips, and there were a few more than I thought left in the bag. But I’m not complaining. These had a great distribution and ratio of chocolate to scone. And eating them still warm? With melty chocolate? Delicious. Even if it did mean that my niece was covered in melted chocolate after enjoying hers.

I think mini chocolate chips are ideal for scones. The ratio works better. Writing that down here as a note to self.

Now that I’ve got a sourdough starter going, I’ll keep these scone base in mind. I think it would be solid even just plain, with no mix-ins. And with a little bit of butter and jam? Almost traditional.

I’ve been working through all of the teas in my pantry, as part of my pantry clean-out, and now that I’ve had these scones, I feel like I should start having afternoon tea. At least, the leftover scone I have from this batch will go towards a little afternoon tea for myself. Is there a better way to bright up a Monday afternoon? Let me know if you think of one.

Whether these are for afternoon tea or for weekend morning tennis watching, they are definitely a good recipe to keep in your back pocket.

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Sourdough Chocolate Chip Scones

  • Author: Audrey
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Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoons salt
  • 1 stick unsalted butter, frozen
  • 1 cup chocolate chips
  • 1/2 cup sourdough starter discard
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream or milk

Instructions

  1. In a large bowl, combine flour, sugar, baking powder and salt.
  2. Grate frozen butter into the dry ingredients with a cheese grater and  combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Add in the mix-ins and stir to coat with flour. Place in the refrigerator or freezer as you mix the wet ingredients together.
  3. In a separate bowl, combine the sourdough starter, egg, vanilla, and heavy cream.
  4. Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
  5. On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
  6. Place on a prepared baking sheet lined with parchment paper about 2” apart.
  7. Put in the fridge for 30 minutes or up to 3 days.
  8. When ready to bake, preheat the oven to 400°.
  9. Bake for 20-25 minutes or until golden brown.

Notes

From Farmhouse on Boone

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