Chocolate Chip Sourdough Scones (easy discard recipe)

These Chocolate Chip Sourdough Scones are adapted from my beloved Best Sourdough Scones base recipe, but with a few extra special touches to bring all the nostalgic, cozy vibes of a chocolate chip cookie in scone form.

I’ve tested and tweaked this version a few times to get the perfect balance of crisp edges, soft tender centers, and just the right amount of chocolate in every bite. If you love a classic cookie and a buttery scone, this mashup is made for you!

Why I love this recipe

• Deep, developed flavor thanks to the sourdough discard, it adds a subtle tang that balances the sweetness beautifully.

• Just like a chocolate chip cookie in all the best ways: buttery, soft inside, golden crisp edges, and melty chocolate throughout.

• Reliable and tested—I’ve made this multiple times to fine-tune every detail, and it comes out perfect every time.

• Simple ingredients, big payoff—nothing fancy, just pantry staples turned into something special.

Tips for success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Freeze the dough before baking: For chocolate chip sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make chocolate chip sourdough scones: step-by-step

Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.

Ingredients

Dry ingredients:

• 250 grams all-purpose flour
• 70 grams sugar
• 30 grams light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 113 grams unsalted butter, frozen and grated
• 120 grams mini semi-sweet chocolate chips (If using regular-size chocolate chip use 150 grams)

Wet ingredients:

• 100 grams cold sourdough discard (no more than a week old)
• 1 large egg
• 30 grams heavy cream or buttermilk
• 2 teaspoons (10 grams) vanilla extract
• 1 tablespoon of heavy cream and coarse sugar for topping

Equipment

• Mixing bowl
• Measuring cups and spoons
• Cheese grater
• Baking Sheet
• Parchment paper

Instructions

• *Place the butter in the freezer for 20-30 minutes before mixing the dough.

• In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.

• Toss the mini semi-sweet chocolate chips in the flour mixture until evenly coated. This is to help with even distribution of the chips.

Mix the wet mixture & combine

• In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk, & vanilla extract until combined.

• Pour the wet mixture into the dry and mix just until combined in the bowl. 

• Turn the dough onto a floured surface and continue to gently bring it together. Some dry flour bits are okay. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a splash of cream.

• Start to shape the dough into a  a 1-inch thick round and cut into 8 wedges. I like to lightly mark my cuts before making them.

• Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes. Chocolate Chip Sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush and bake the chocolate chip sourdough scones

• Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-25 minutes or until the edges start to brown.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

• Allow the sourdough scones to cool for 10-15 minutes before enjoying them! They do well on their own or can be topped with a simple glaze (1 cup powdered sugar and 1-2 tablespoons of milk).
  

• They last for 2-3 days on the counter in an airtight container. Enjoy!

More sourdough scones recipes

• Coconut Cream Pie Sourdough Scones
• Sourdough Raspberry Scones (w/ a lemon glaze!)
• Peach Cobbler Sourdough Scones
• Best Sourdough Scone Base Recipe