• *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!