These sourdough chocolate chip scones are tender, buttery, and studded with rich chocolate—perfect for breakfast, snacks, or a sweet treat.

If you love chocolate chips as much as I do, these scones are going to be a favorite in your kitchen. Honestly, I could enjoy chocolate chip treats year-round, not just during the holidays. From cookies to cakes, I never get tired of them. That’s why this sourdough chocolate chip scones recipe is one of my go-tos whenever I’ve got chocolate chips on hand. They’re simple, delicious, and one of my favorite ways to use sourdough discard. These scones make the perfect treat for breakfast, an afternoon snack, or even dessert.

Why You’ll Love This Recipe

A Wonderful Use for Starter Discard – Turn your extra sourdough starter into something utterly delicious. These scones pair beautifully with my [Easy Sourdough Chocolate Chip Cookies recipe] for a sweet, treat-yourself moment.
Chocolate Lover’s Favorite – With chocolate chips in every bite, these scones satisfy that sweet craving any time of the year. They’re just as comforting as a classic cookie—only more elegant with a flaky scone texture.
Effortlessly Special – With simple ingredients and minimal steps, you can create bakery-worthy scones at home. If you love easy and indulgent baked treats, these are your new go-to.
Perfect Anytime Treat – Whether it’s breakfast on the go, an afternoon snack, or a cozy dessert, these sourdough chocolate chip scones are always the right choice—no celebration needed.

What You’ll Need

Butter – Unsalted and grass-fed if possible. Keep it very cold (frozen works best).
Flour – I prefer organic all-purpose spelt flour, but regular all-purpose flour works just as well.
Granulated Sugar – Use white sugar for a classic taste, or brown sugar for a light caramel flavor.
Baking Powder – Helps the scones rise into light, fluffy layers.
Salt – A touch of unrefined sea salt balances the sweetness.
Egg – One large egg helps bind the dough together.
Sourdough Starter – Active or discard both work, giving either a slight tang or deeper flavor.
Heavy Cream – Adds richness to the dough and creates a golden, crisp top.
Vanilla Extract – Use pure vanilla for the best flavor (or homemade if you have it).
Chocolate Chips – Dark chocolate chips are my favorite, but semi-sweet or milk chocolate also work.

Tools

Large Mixing Bowl
Measuring Cups and Spoons
Whisk or Fork
Pastry Cutter or Fork
Wooden Spoon or Spatula
Baking Sheet
Parchment Paper
Rolling Pin
Scone Cutter or Knife
Pastry Brush
Cooling Rack
Bench Scraper

Additional Tools (Optional):

Grater – If you need to grate cold butter for easier incorporation.

Instructions

Cut the butter into cubes and put in the freezer while you prepare the rest of the ingredients.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, chocolate chips, and salt. Stir to mix.
In a separate bowl, whisk together the wet ingredients: egg, sourdough starter, heavy cream, and vanilla extract.
Using a pastry blender, cut the cold butter into the dry ingredients until the mixture resembles small peas.
Pour the liquid ingredients into the large bowl with the dry mixture. Mix initially with a spoon, then use your hands to knead the dough just until it forms a ball. Avoid over-kneading the dough; less handling is better. It should be shaggy & rough.
Transfer the dough to a lightly floured surface, shaping it into a disk that’s about one inch (2.5cm) thick. Divide this disk into eight wedges using a sharp knife.
Preheat your oven to 400 degrees F (200C). While the oven heats, chill the unbaked scones in the refrigerator for 10 to 15 minutes. Prepare a baking sheet by lining it with parchment paper.
Once the oven is at temperature, take the dough out of the fridge, arrange the scones on the prepared baking sheet ensuring they do not touch. Use a bench scraper to help with the transfer.
Bake for 20-25 minutes or until they are golden brown. After baking, transfer the scones to a wire rack to cool.

FAQ

Yes! Discard gives a mild tang, while active starter adds more rise and a stronger sourdough flavor.

Keep your butter and dough cold, and chill the shaped scones before baking. Don’t overmix.

Try adding a splash more cream or milk if the dough feels dry. If already baked, you may have used too much flour or baked them a bit too long.

Yes—shape the scones, freeze them on a tray, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.

Swap in different chocolate chips (dark, milk, or white), or even add cocoa powder for richer flavor.

Use very cold butter and cut it into the flour until crumbly. Folding the dough gently can also create layers.

Form into a round disk, flatten to 1 inch thick, then slice into wedges or rounds. Avoid twisting cutters to keep the rise even.

Old baking powder, overmixing, or warm ingredients are common culprits. Make sure your baking powder is fresh and your butter is cold.

Definitely. Walnuts or pecans work well with chocolate. You can also check out other scone variations for more ideas.

Toss them in a little flour before mixing into the dough—this helps them stay evenly spread throughout.

baked sourdough chocolate chip scones sliced in half

Tips

1. Keep Ingredients Cold:

Cold butter and egg are key for flaky, tender scones. You can even chill your mixing bowl and utensils.

2. Butter Texture:

Cut butter into the flour until it looks like coarse crumbs or small peas—this creates steam pockets that help the scones rise.

3. Handle Lightly:

Don’t overwork the dough. Mix just until it comes together, and knead very gently to avoid tough scones.

4. Chill Before Baking:

Let shaped scones rest in the fridge for 10–15 minutes before baking. This keeps the butter cold for a better rise and texture.

5. Even Sizes:

Cut the dough into equal wedges or rounds so they bake evenly.

6. Give Them Space:

Place scones apart on the baking sheet to allow room for spreading and even browning.

7. Check Doneness:

Tops should be golden and feel firm. A toothpick inserted in the center should come out clean or with a few crumbs.

8. Cool Slightly:

Let them cool a bit before glazing so it sets properly instead of melting into the warm scones.

Storage

Let the scones cool completely, then store in an airtight container at room temperature in a cool, dry spot. Best eaten fresh within 1–2 days.

Cool scones completely (unglazed if possible), wrap tightly in plastic wrap or foil, and place in a freezer-safe bag or container. Thaw overnight in the fridge or at room temperature. Reheat in a 300°F (150°C) oven for about 10 minutes before glazing.

For fresh texture, warm room-temperature or thawed scones in the oven at 300°F (150°C) for 5–10 minutes. Avoid the microwave—it can make them soggy.

The Best Sourdough Chocolate Chip Scones Recipe

These sourdough chocolate chip scones are tender, buttery, and studded with rich chocolate—perfect for breakfast, snacks, or a sweet treat.

Prep Time 25

Cook Time 25

Serving Size 8

Equipment

Large mixing bowl
Measuring cups and spoons
Whisk or Fork Pastry Cutter or Fork
Wooden spoon or spatula
Baking Sheet Parchment Paper
Rolling Pin
Scone cutter or knife
Pastry brush
Cooling rack
Bench scraper

Ingredients

2 cups + 2 teaspoons 250 g all-purpose flour
½ cup 100 g granulated sugar
½ teaspoon 2.5 g fine sea salt
2 teaspoons baking powder
1 stick 113 g unsalted butter (frozen or very cold)
1 cup 180 g dark chocolate chips

Wet Ingredients

½ cup 125 g sourdough starter discard
1 large egg
2 teaspoons 10 g vanilla extract
2 tablespoons 30 g heavy cream (milk or half and half can be used)

Instructions

Cut the butter into cubes and put in the freezer while you prepare the rest of the ingredients.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, chocolate chips, and salt. Stir to mix.
In a separate bowl, whisk together the wet ingredients: egg, sourdough starter, heavy cream, and vanilla extract.
Using a pastry blender, cut the cold butter into the dry ingredients until the mixture resembles small peas.
Pour the liquid ingredients into the large bowl with the dry mixture. Mix initially with a spoon, then use your hands to knead the dough just until it forms a ball. Avoid over-kneading the dough; less handling is better. It should be shaggy & rough.
Transfer the dough to a lightly floured surface, shaping it into a disk that’s about one inch (2.5cm) thick. Divide this disk into eight wedges using a sharp knife.
Preheat your oven to 400 degrees F (200C). While the oven heats, chill the unbaked scones in the refrigerator for 10 to 15 minutes. Prepare a baking sheet by lining it with parchment paper.
Once the oven is at temperature, take the dough out of the fridge, arrange the scones on the prepared baking sheet ensuring they do not touch. Use a bench scraper to help with the transfer.
Bake for 20-25 minutes or until they are golden brown. After baking, transfer the scones to a wire rack to cool.

Notes

Tips

Keep Ingredients Cold: Cold butter and egg are key for flaky, tender scones. You can even chill your mixing bowl and utensils.
Butter Texture: Cut butter into the flour until it looks like coarse crumbs or small peas—this creates steam pockets that help the scones rise.
Handle Lightly: Don’t overwork the dough. Mix just until it comes together, and knead very gently to avoid tough scones.
Chill Before Baking: Let shaped scones rest in the fridge for 10–15 minutes before baking. This keeps the butter cold for a better rise and texture.
Even Sizes: Cut the dough into equal wedges or rounds so they bake evenly.
Give Them Space: Place scones apart on the baking sheet to allow room for spreading and even browning.
Check Doneness: Tops should be golden and feel firm. A toothpick inserted in the center should come out clean or with a few crumbs.
Cool Slightly: Let them cool a bit before glazing so it sets properly instead of melting into the warm scones.

Storage

Short-Term (1–2 Days): Let the scones cool completely, then store in an airtight container at room temperature in a cool, dry spot. Best eaten fresh within 1–2 days.
Freezing (2–3 Months): Cool scones completely (unglazed if possible), wrap tightly in plastic wrap or foil, and place in a freezer-safe bag or container. Thaw overnight in the fridge or at room temperature. Reheat in a 300°F (150°C) oven for about 10 minutes before glazing.
Reheating: For fresh texture, warm room-temperature or thawed scones in the oven at 300°F (150°C) for 5–10 minutes. Avoid the microwave—it can make them soggy.

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