Ingredients
DRY INGREDIENTS
2 cups + 2 teaspoons all purpose flour
½ cup granulated sugar
½ teaspoon fine sea salt
2 teaspoons baking powder
1 stick unsalted butter (frozen or very cold)
1 cup semi sweet chocolate chips
WET INGREDIENTS
½ cup (125 g) sourdough starter discard
1 large egg
2 teaspoons vanilla extract
2 tablespoons heavy cream (milk or half&half can be used)
Directions
Step 1
In a medium size mixing bowl, whisk the flour, sugar, salt and baking powder together.
2 cups + 2 teaspoons all purpose flour
½ cup granulated sugar
½ teaspoon fine sea salt
2 teaspoons baking powder
Step 2
Use a cheese grater to grate the butter into the bowl.
1 stick unsalted butter (frozen or very cold)
Step 3
Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs.
Step 4
Add the chocolate chips to the mixture and stir.
1 cup semi sweet chocolate chips
Step 5
In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth.
½ cup (125 g) sourdough starter discard
1 large egg
2 teaspoons vanilla extract
2 tablespoons heavy cream (milk or half&half can be used)
Step 6
Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly, resist the urge to add more liquid.
Step 7
Dump the dough onto a clean work surface and use your hands to press and shape the dough into about an 8" disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)
Step 8
Cut the dough into 8 wedges using a bench scraper or a large knife.
Step 9
Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.
Step 10
When ready to bake, preheat the oven to 400°F (204°C). Bake for 20-25 minutes or until the scones are golden brown. Remove and serve warm.
