Sourdough Chocolate Chip Scones

Sourdough Chocolate Chip Scones are sweet, tender, and the perfect wake-me-up treat for any breakfast or brunch table. In addition, Sourdough Chocolate Chip Scones are made using Sourdough Discard, Mexican Vanilla, and mini chocolate chips. Finally, these are iced with a Mascarpone Cinnamon Glaze which compliments the Mexican Vanilla that’s incorporated into the scone dough.

Sourdough Chocolate Chip Scone Ingredients

• King Arthur Organic, All-Purpose Flour
• Coconut Sugar
• Pink Salt
• Baking Powder
• Unsalted Butter
• Mini Chocolate Chips
• Active Sourdough Starter
• Carbonated Water
• Mexican Vanilla
• Coconut Cream (Full Fat)
• Mascarpone Cinnamon Glaze

Crafting the Sourdough Chocolate Chip Scone Dough

1. First, in a large mixing bowl, combine the dry ingredients and mix until combined.
2. Next, add the liquid ingredients and then stir to combine.
3. Then, grate the butter or place the previously grated and frozen unsalted butter into the mixture.
4. Next, using your hands, mix the butter into the bowl until it is crumbly, but holding together.
5. Then, add the chocolate chips to the dough and gently fold to combine.
6. Finally, place the Sourdough Chocolate Chip Scone dough into the refrigerator for at least 30 minutes to rest.

Add the Dry Ingredients

Add the Liquid Ingredients

Add the Chocolate Chips to the Scone Dough

Let the Dough Rest

Preparing the Scones for Baking

1. First, spray a Mini Scone Pan with baking spray (or line a baking sheet with parchment paper or a silicone baking sheet).
2. Next, preheat the oven to 375 degrees Fahrenheit.
3. Then, heavily flour a flat surface such as a kitchen countertop.
4. Next, remove the scone dough from the mixing bowl and place it onto the floured surface.
5. Then, roll the scone dough out until it’s about 1/2 inch thick.
6. Next, “square off” the dough using a pizza cutter or sharp knife.
7. Then, cut the square of Sourdough Chocolate Chip Scone dough into 16 triangular pieces.
8. Finally, place each triangular piece of scone dough into the Mini Scone Pan.

Prepare the Mini Scone Pan

Roll Out the Scone Dough

Cut the Dough Into Triangles

Place the Scone Dough Into the Mini Scone Pan

Baking and Serving the Sourdough Chocolate Chip Scones

1. First, place the Mini Scone Pan into the preheated oven.
2. Next, bake the Sourdough Chocolate Chip Scones for 15-20 minutes or until the edges are lightly golden brown.
3. Then, remove the baked scones and allow them to cool for 10 minutes in the pan.
4. Next, transfer the scones onto a wire, cooling rack, and allow them to cool to room temperature.
5. Finally, glaze the scones with the Mascarpone Cinnamon Glaze, sprinkle with additional Mini Chocolate Chips, and enjoy!

Recommended Product

Sourdough Chocolate Chip Scones

Yield: 16 Mini Scones or 8 Regular-Sized Scone

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Sourdough Chocolate Chip Scones are sweet, tender, and the perfect wake-me-up treat for any breakfast or brunch table. In addition, Sourdough Chocolate Chip Scones are made using Sourdough Discard, Mexican Vanilla, and mini chocolate chips. Finally, these are iced with a Mascarpone Cinnamon Glaze which compliments the Mexican Vanilla that's incorporated into the scone dough.

Print

Ingredients

• 2 c. King Arthur Organic, All-Purpose Flour
• 1/2 c. Coconut Sugar
• 1/2 tsp. Pink Salt
• 2 tsp. Baking Powder
• 1/2 c. Unsalted Butter, Grated
• 1 c. Mini Chocolate Chips
• 1/2 c. Active Sourdough Starter
• 1/2 c. Carbonated Water
• 2 tsp. Mexican Vanilla
• 2 tbsp. Coconut Cream (Full Fat)
• 1 Batch of Mascarpone Cinnamon Glaze

Instructions

Create the Scone Batter

1. First, in a large mixing bowl, combine the dry ingredients and mix until combined.
2. Next, add the liquid ingredients and then stir to combine.
3. Then, grate the butter or place the previously grated and frozen unsalted butter into the mixture.
4. Next, using your hands, mix the butter into the bowl until it is crumbly, but holding together.
5. Then, add the chocolate chips to the dough and gently fold to combine.
6. Finally, place the Sourdough Chocolate Chip Scone dough into the refrigerator for at least 30 minutes to rest.

Prepare the Scones for Baking

1. First, spray a Mini Scone Pan with baking spray (or line a baking sheet with parchment paper or a silicone baking sheet).
2. Next, preheat the oven to 375 degrees Fahrenheit.
3. Then, heavily flour a flat surface such as a kitchen countertop.
4. Next, remove the scone dough from the mixing bowl and place it onto the floured surface.
5. Then, roll the scone dough out until it's about 1/2 inch thick.
6. Next, "square off" the dough using a pizza cutter or sharp knife.
7. Then, cut the square of Sourdough Chocolate Chip Scone dough into 16 triangular pieces.
8. Finally, place each triangular piece of scone dough into the Mini Scone Pan.

Baking and Serving the Sourdough Chocolate Chip Scones

1. First, place the Mini Scone Pan into the preheated oven.
2. Next, bake the Sourdough Chocolate Chip Scones for 15-20 minutes or until the edges are lightly golden brown.
3. Then, remove the baked scones and allow them to cool for 10 minutes in the pan.
4. Next, transfer the scones onto a wire, cooling rack, and allow them to cool to room temperature.
5. Finally, glaze the scones with the Mascarpone Cinnamon Glaze, sprinkle with additional Mini Chocolate Chips, and enjoy!

Notes

The scones can be made in advance. Follow all of the steps except the baking of the scones. Freeze the scones in their cut, triangular shape, by placing them in a freezer-safe container and freezing for up to 3 months. When you are ready to bake them, simply place them on a nonstick baking sheet and bake them for 30-40 minutes. Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 145mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 3g