White Chocolate Sourdough Discard Scone Recipe
This homemade white chocolate sourdough discard scone recipe is a keeper! Seriously, my family requested this scone recipe three times this month! It’s the perfect amount of sweetness, and the texture is so tender and flaky! This is sure to become one of your favorite brunch recipes.
Sourdough Discard Scone Tips
- These scones are perfect for brunches or baby showers! This one recipes makes 12 scones, and they are perfect for serving guests.
- The sourdough discard makes these scones not very sweet, but you can vary the sweetness depending on how many white chocolate chips you add. I have made them with 1 cup of white chocolate chips and with 1/2 cup. Both are delicious! My kids prefer them on the sweeter side, of course.
- Do not overwork the dough when making these scones. Bring the dough together until it just forms. The sones will not be as soft and layered if you overwork the dough too much.
- Move each of the dough balls to an already prepared baking sheet that has parchment paper that is lightly oiled. Go ahead and flatten your disc and cut your scones on the baking sheet. This makes it so much easier than having to move each scone. You can gently separate each scone after cutting (before baking) to have more defined edges.
- These scones would be great with a light vanilla glaze on them if you prefer.
RELATED POST: Homemade Sourdough Discard Bagels
Supplies Needed
- Large mixing bowl
- Small mixing bowl
- Whisk
- Spatula
- Pastry Blender
- Measuring cups
- Baking sheet
- Bench scraper (optional for cutting scones)
- Wire cooling rack
- Parchment paper
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Ingredients Needed
- Sourdough discard
- Flour (I use all-purpose)
- Sugar
- Salt
- Baking powder
- Baking soda
- Butter
- Egg
- Milk
RELATED POST: Simple Sourdough Bread Recipe
White Chocolate Sourdough Discard Scone Recipe
Step 1: Preheat oven to 400 °F.
Step 2: In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
Step 3: Cube your cold butter and add to flour mixture. Combine with a pastry blender until butter pieces are the size of peas and evenly distributed.
Step 4: In the smaller mixing bowl, whisk egg until lightly beaten. Then add the sourdough discard and milk to the egg. Whisk until combined.
Step 5: Make a well in the dry ingredients and add the egg /sourdough discard mixture.
Step 6: Mix using a spatula until the flour is hydrated and the dough just comes together. Don’t overman The dough will look shaggy.
Step 7: Add white chocolate chips and evenly distribute throughout the dough.
Step 8: Form the dough into a ball and then divide into half.
Step 9: Place one portion of the dough on a lightly greased parchment paper on a baking sheet. Press into a 6-inch round disc, about ¾ to 1 inch thick. Cut the disc into 6 even wedges.
Step 10: Repeat this process with the other dough portion.
Step 11: Bake until golden, about 15 minutes. Coll on the baking sheet for 5 minutes before serving.
FAQ’s
1. What is sourdough discard?
Sourdough discard is a portion of your sourdough starter that is leftover and unused from other recipes. It’s not a the prime rise for some recipes, but is still full of flavor for lots of sourdough discard recipes.
2. Can I make 8 large scones instead of 12 smaller scones?
Yes, absolutely. Instead of dividing your dough ball into two, flatten it into a large disc and cute into 8 scones. The baking time will vary, but 15-20 minutes.
3. How do I store homemade scones?
Store your scones at room temperature in a large, ziplock bag. Eat them within a week. These freeze well, too!
4. Can I do different add-ins?
Yes! This sourdough discard scone recipe is so versatile. You can whatever add-ins you would prefer instead of the white chocolate chips.
From one home cook to another, I hope you enjoy this recipe!
White Chocolate Sourdough Discard Scone Recipe
Equipment
- large mixing bowl
- small mixing bowl
- measuring spoons
- measuring cups
- spatula
- pastry blender
- whisk
- Wire Cooling Rack
Ingredients
- 2 cups flour plus more for forming the scones
- ⅓ cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg beaten
- ⅓ cup sourdough discard
- ⅓ cup milk
- ½ cup cold, unsalted butter cubed
- ½-1 cup white chocolate chips
Instructions
- Preheat oven to 400 °F.
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Cube your cold butter and add to flour mixture. Combine with a pastry blender until butter pieces are the size of peas and evenly distributed.
- In the smaller mixing bowl, whisk egg until lightly beaten. Then add the sourdough discard and milk to the egg. Whisk until combined.
- Make a well in the dry ingredients and add the egg /sourdough discard mixture.
- Mix using a spatula until the flour is hydrated and the dough just comes together. Don't overman The dough will look shaggy.
- Add white chocolate chips and evenly distribute throughout the dough.
- Form the dough into a ball and then divide into half.
- Place one portion of the dough on a lightly greased parchment paper on a baking sheet. Press into a 6-inch round disc, about ¾ to 1 inch thick. Cut the disc into 6 even wedges.
- Repeat this process with the other dough portion.
- Bake until golden, about 15 minutes. Coll on the baking sheet for 5 minutes before serving.
Notes
- You can add 1/2 cup to 1 cup of white chocolate chips depending on how sweet you prefer your scones.
- You can add a glaze very easily to these sones by combining powdered sugar, milk, and vanilla. We personally prefer them plain because the white chocolate chips adds so much sweetness.
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