Favorite Chocolate Chip Sourdough Scones with Maple Glaze

Light, flaky, and sweetened slightly with sugar and chocolate chips, these chocolate chip sourdough scones are a favorite in our household! Baked until golden and then topped with a buttered maple glaze, they are out of this world delicious. This recipe accommodates both active sourdough starter and sourdough discard to create an easy breakfast anytime.

Chocolate Chip Sourdough Scones: Yum & Yum.

Scones are high up on my list of favorite breakfasts. Delicious and so darn easy to make, right? They can easily accommodate sweet or savory, making them a great year round choice. For a savory choice, I love these cheddar and herb scones, although I will say these cranberry orange scones are probably my all time favorite (especially around the holidays!)

Just like this recipe for sourdough chocolate chip muffins, this recipe is an easy (and delicious!) way to add in a little gut healthy boost to a regular ol’ recipe. It adds flavor, too!

I think you’ll really love this one.

How to Make Sourdough Scones

1. In a large mixing bowl, add the flour, salt, baking powder, baking soda, and sugar. Using a wooden spoon or your hands, lightly mix together.
2. Add in the frozen grated butter. Using a pastry cutter or your hands, begin to work the butter into the flour mixture until it resembles coarse crumbs. You may still find some larger pieces of butter in your dough…this is okay and definitely a good thing.
3. Create a well in the center of your dough by lightly pressing the dough against the sides of the mixing bowl. Add in sourdough discard, 1 beaten egg, cream, and vanilla extract. Slowly begin combining the wet and dry ingredients together. Once combined, add in the chocolate chips, being careful not to overmix.
4. Turn out the dough onto a lightly floured surface and begin to bring together into a ball. Flatten out into a rough 8 inch disc and then cut into 6 triangles using a sharp knife or bench scraper.
5. Place the scones onto a prepared baking sheet lined with parchment paper or a silpat baking mat, making sure to leave a little room in between each scone. Add them to the fridge to stay cold while the oven preheats to 400 degrees F.
6. Once the oven is ready, pull the scones from the fridge and brush an egg wash or heavy cream over the tops of the scones. This will ensure a nice golden brown color.
7. Bake for 18-22 minutes or until lightly browned on the top.
8. Store leftover scones on the counter at room temperature for up to 3 days, or in the fridge for up to 5 days.

Quick Maple Glaze

Optional but definitely delicious, this maple glaze comes together quickly. To make it, you will need:

• 6 tbsp butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• good pinch of salt
• 1 cup powdered sugar

1. In a small saucepan over medium heat, add in the butter and maple syrup, whisking until the butter has completely melted and combined with the syrup.
2. Remove from heat and add in 1 tsp of vanilla extract, pinch salt, and 1 cup of powdered sugar. Whisk together until completely smooth.
3. Pour the glaze over the cooled scones. Enjoy!

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Chocolate Chip Sourdough Scones with Buttered Maple Glaze

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• Author: Rachael
• Total Time: 35 minutes
• Yield: 8 scones 1x

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Description

Light, flaky, and sweetened slightly with sugar and chocolate chips, these sourdough scones are a favorite in our household! Baked until golden and then topped with a buttered maple glaze, they are out of this world delicious. This recipe accommodates both active sourdough starter and sourdough discard to create an easy breakfast anytime.

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Ingredients

Units USM Scale 1x2x3x

Scones

• 2 1/4 cup all purpose flour
• 1/4 cup white granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick of cold butter (cubed or grated)
• 1/2 cup sourdough discard
• 1 egg (beaten)
• 1 tsp vanilla extract
• 3 tbsp cream
• 1 cup semi-sweet chocolate chips

Buttered Maple Glaze

• 6 tbsp butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• pinch salt
• 1 cup powdered sugar

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Instructions

1. In a large mixing bowl, add the flour, salt, baking powder, baking soda, and sugar. Using a wooden spoon or your hands, lightly mix together.
2. Add in the frozen grated butter. Using a pastry cutter or your hands, begin to work the butter into the flour mixture until it resembles coarse crumbs. You may still find some larger pieces of butter in your dough…this is okay and definitely a good thing.
3. Create a well in the center of your dough by lightly pressing the dough against the sides of the mixing bowl. Add in sourdough discard, 1 beaten egg, cream, and vanilla extract. Slowly begin combining the wet and dry ingredients together. Once combined, add in the chocolate chips, being careful not to overmix.
4. Turn out the dough onto a lightly floured surface and begin to bring together into a ball. Flatten out into a rough 8 inch disc and then cut into 6 triangles using a sharp knife or bench scraper.
5. Place the scones onto a prepared baking sheet lined with parchment paper or a silpat baking mat, making sure to leave a little room in between each scone. Add them to the fridge to stay cold while the oven preheats to 400 degrees F.
6. Once the oven is ready, pull the scones from the fridge and brush an egg wash or heavy cream over the tops of the scones. This will ensure a nice golden brown color.
7. Bake for 18-22 minutes or until lightly browned on the top.
8. Store leftover scones on the counter at room temperature for up to 3 days, or in the fridge for up to 5 days.
9. Maple Glaze
10. 1. In a small saucepan over medium heat, add in the butter and maple syrup, whisking until the butter has completely melted and combined with the syrup.
11. 2. Remove from heat and add in 1 tsp of vanilla extract, pinch salt, and 1 cup of powdered sugar. Whisk together until completely smooth.
12. 3. Pour the glaze over the cooled scones. Enjoy!

Notes

• Refrigerate before baking. For best results, keep the scone dough as cold as possible. To avoid over-spreading, I recommend chilling the scones for at least 10 minutes in the refrigerator before baking. I usually do this while I am waiting for my oven to come up to temp! You can even refrigerate the dough overnight and for up to three days for a quick breakfast in the morning.
• Use cold butter. Using cold cubed butter ensures the scones will have that flaky texture we all love! I highly recommend you use frozen butter that has been grated, as it is the real key to success here. Make sure to work the cold butter into the dry ingredients to create crumbs. The butter/flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp.
• If you don’t want to work the cold butter into the dry ingredients by hand, you could definitely use a food processor to assist you with this step. Make sure lightly pulse the dough just until it resembles coarse crumbs- you don’t want to overmix!
• Storage: Leftover scones will store well in an airtight container on the counter for up to 5 days.
• Freezing Instructions: Bake and let cool, and then store in the freezer in an airtight container. They will store well for up to 3 months for an easy breakfast! Just pop them into the oven to reheat. 

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast Recipes

If you loved this chocolate chip sourdough scone recipe, be sure to come back and give it a 5 star rating! Leave me a comment and let me know how it turned out for you.

Happy baking!

rachael