🥣 Ingredients (Makes about 8 scones)
For the Scones
- All-purpose flour
- Sugar
- Baking soda
- Cream of tartar
- Salt
- Cold butter
- Sourdough discard
- 1 egg, lightly beaten
- Buttermilk
- Chocolate chips
For the Chocolate Drizzle
- Dark or semi-sweet chocolate
- Optional: coarse sugar for topping
🍞 Instructions
1️⃣ Prepare the Oven and Bowl
Place a metal mixing bowl in the refrigerator or freezer for about 5 minutes to chill.
Meanwhile, preheat the oven to 425°F (220°C).
2️⃣ Combine the Dry Ingredients
In the chilled bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt until evenly blended.
3️⃣ Add the Butter
Add small cubes of cold butter (or grated butter) to the flour mixture.
Use a pastry cutter or your fingertips to mix it in until the mixture resembles coarse crumbs with small pieces of butter throughout.
If you notice larger butter pieces, gently break them into smaller bits.
4️⃣ Mix in the Wet Ingredients
Create a small well in the center of the mixture.
Add the sourdough discard, beaten egg, and buttermilk.
Stir gently until the dough just comes together. Avoid overmixing to keep the scones tender.
Fold the chocolate chips evenly into the dough.
5️⃣ Shape and Slice
Transfer the dough to a lightly floured work surface.
Turn it over once so both sides have a light coating of flour.
Shape the dough into a round disk about 1¼ inches thick.
Cut the circle into 8 wedges, similar to slicing a pizza.
6️⃣ Bake the Scones
Place the wedges on a parchment-lined baking sheet.
Bake right away for about 12 minutes, or until the tops become lightly golden.
Let them cool for 3–5 minutes, then transfer to a wire rack to cool completely.
7️⃣ Add the Chocolate Drizzle
Melt the chocolate in the microwave for 30 seconds, then stir.
Continue heating in 10-second intervals, stirring each time until smooth.
Drizzle the melted chocolate over the cooled scones.
If desired, sprinkle with coarse sugar and allow the chocolate to set before serving.
❄️ Freezing Unbaked Scones (Optional)
If you’d like to bake them later:
- Cut the scones as directed.
- Place them on a lined tray and freeze for 1–2 hours.
- Transfer the frozen scones to a freezer bag and label it.
When ready to bake, place them directly in the oven from frozen.
Bake at the same temperature and add 3–5 extra minutes to the baking time.
