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.
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.