Chocolate Sourdough Scones

These chocolate sourdough scones are like a brownie in a scone! Loaded with chocolate chunks and drizzled with rich chocolate glaze, these scones are a fudgy and decadent chocolate sourdough treat.

With chocolate batter made with sourdough discard and cocoa powder, these chocolate sourdough scones are easy to whip up with no melting chocolate required!

I love chocolate anything and these scones are absolutely unreal. They aren’t too rich and there’s a perfect balance of sweet, tangy sourdough batter and the melty smooth chocolate. The glaze is aaalmost a chocolate frosting and easily takes these to a Level-10 Good!

So good, in fact, that I made a batch recently and found my husband eating one over our kitchen sink at 10pm. A chocolate sourdough scone in one hand and a big glass of milk in the other, he was living his best late-night snack life!

Looking for more chocolate sourdough recipes? My sourdough double chocolate chip cookies are a fan favorite for a reason! And my sourdough brownies (with cocoa powder) are another chocolate sourdough recipe with no melting chocolate required.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Chocolate Sourdough Scones

Chocolate Sourdough Scones

These chocolate sourdough scones are like a brownie in a scone! Loaded with chocolate chunks and drizzled with rich chocolate glaze, these scones are a fudgy and decadent chocolate sourdough treat.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Chill Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 scones

Calories 450 kcal

Ingredients

  

Chocolate Sourdough Scones

• 1 & ⅔ cups all-purpose flour
• ⅓ cup cocoa powder
• ½ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup salted butter 1 stick, frozen
• 1 cup semi-sweet chocolate chunks
• ½ cup sourdough discard
• 2 teaspoons vanilla extract
• ½ cup heavy cream plus more for brushing on scones

Chocolate Glaze

• ½ cup powdered sugar
• 1 & ½ Tablespoons cocoa powder
• 4 Tablespoons heavy cream

Instructions

 

• In a large mixing bowl, combine the dry ingredients. Stir together flour, cocoa powder, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add chocolate chunks and stir together.
• In a separate bowl, combine sourdough discard, egg, vanilla extract, and ½ cup of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly and come together as you mix.
• Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8" round disc.
• Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.
• While scones are chilling, preheat the oven to 400℉ (204℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half). Bake for 20-22 minutes until scones are firm to the touch and a toothpick inserted into the center of a scone comes out clean.

  Allow scones to cool while you make the chocolate glaze.
• Mix together powdered sugar, cocoa powder, and heavy cream to make the glaze. Add less liquid for a thicker glaze, more liquid for a thinner glaze. Once scones are cooled, drizzle or spoon on glaze and serve.

Notes

• Chocolate chunks – I like to use larger semi-sweet chocolate chunks for this recipe but you can also use regular chocolate chips.
• Frozen butter – Freezing the stick of butter completely is a key step to getting flakey scones. I like to pop butter in the freezer the night before I baking scones so I know it will be frozen solid and easier to grate.  
• Sourdough discard – You can use either sourdough discard or active sourdough starter for this recipe. Either works. 
• Don’t overbake – It can be tricky to tell when chocolate scones are done baking but believe me, less is more. Once the timer goes off, check the bottoms of the scones to make sure they aren’t getting too dark. You can also insert a toothpick into the center of a scone. If it comes out clean, they’re done baking. 

These chocolate sourdough scones are simple yet impressive. They don’t require much time or any special ingredients to make. They can be whipped up in no time.

Why you’ll love this recipe

• It’s easy and simple to make. I truly used to think scones were too intimidating. I didn’t realize they are so simple and easy to make. By adding only a couple extra steps, you can make an a special bakery-level treat at home.
• There’s no long-fermentation time. Because this is a chocolate sourdough discard recipe, you don’t have to do a long fermentation of the dough. Simply mix, shape dough, cut into triangles and then chill before baking.
• They’re easy to customize. You can customize scones so easily by adding different flavors and mix-ins. If you want to swap different types of chocolate chips or add freeze dried raspberries or strawberries, you can!

Important Ingredients

These chocolate sourdough scones are made with sourdough discard, cocoa powder, chocolate chunks, and other pantry staples. Take note for:

• Chocolate chunks – I like to use larger semi-sweet chocolate chunks for this recipe, but you can also use regular chocolate chips. You can also swap out semi-sweet chips for dark chocolate for a richer flavor or milk chocolate for extra sweet, depending on your preferences.
• Butter – Before you grate the butter, make sure it’s frozen solid. This will make it easier to grate and keep the butter slightly separated in the batter. This is what makes those flakey layers in a delicious scone. 
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

Top Tips for Flakey Chocolate Sourdough Scones

1. Freeze the stick of butter SOLID before baking. It will be easier to grate and also stay slightly separated in the dough which gives the flakey layers. 
2. Put your grater in the freezer while you mix up the dry ingredients. Using a cold grater keeps the butter from coming into contact with a warm surface and getting melty while being shredded.

How to Make Chocolate Sourdough Scones (Step by Step)

Make sure butter is solidly frozen and place grater in the freezer to chill.

Step 1: In a large mixing bowl, combine the dry ingredients. Stir together flour, cocoa powder, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add chocolate chunks and stir together.

Step 2: In a separate bowl, combine sourdough discard, egg, vanilla extract, and ½ cup of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly and come together as you mix.

Step 3: Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8″ round disc.

Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.

Step 4: While the scones are chilling, preheat the oven to 400℉ (204℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half).

Bake for 20-22 minutes until scones are firm to the touch and a toothpick inserted into the center of a scone comes out clean. Be careful to not over-bake! You can also check the bottoms of the scones to make sure they aren’t getting too dark.

Step 5: Allow the scones to cool and mix up the chocolate glaze. Mix together powdered sugar, cocoa powder, and heavy cream to make the glaze. Add less liquid for a thicker glaze, more liquid for a thinner glaze. Once scones are cooled, drizzle or spoon on glaze and serve.

How to Serve

Chocolate sourdough scones are best served slightly warm with fresh chocolate glaze. We like to enjoy ours with a glass of milk or warm cup of coffee.

These scones are perfect to serve at a baby shower, bridal shower, weekend brunch or event. They’re a delicious breakfast or brunch baked good and look beautiful arranged on platter or tiered tray.

They’re also ideal to gift. I love these bakery boxes for gifting. It’s like getting a fresh delivery from your favorite homemade bakery! Make sure to lay them in a single layer in the box.

Gift to teachers, friends, neighbors, and coworkers for special occasions or just because! Never underestimate the joy a little fresh baked treat can bring to someone’s day.

How to Store and Freeze

Chocolate sourdough scones can be stored in an airtight container for up to 4 days. I personally think these scones taste better and are softer the second day. So they are ideal to make ahead and keep overnight.

Just be careful you don’t stack them and ruin the chocolate glaze. It stays soft so it can get smushed! These scones should be arranged in a single layer for storing.

Frequently Asked Questions

These chocolate sourdough scones are the perfect chocolate sourdough treat for a late-night snack eaten over the sink haha (scroll up for the story about my husband if you missed it) or anytime you need a chocolate pick-me-up!

We love these and I know they’ll make the perfect addition to your next girls night, dinner party, afternoon coffee break, and everything in between. Happy baking!