Sourdough Starter Discard Chocolate Chip Scones

Sourdough Starter Discard Chocolate Chip Scones blend the tangy depth of sourdough with sweet, rich chocolate chips for a deliciously unique treat. These scones not only taste great but also offer the added health benefits of easier digestibility and the gut-friendly bacteria from the sourdough fermentation process.

Recipe Inspiration

By now you are fully aware that I have hopped on the sourdough bandwagon and there’s no turning back in sight! If you’re ready to take the plunge into the sourdough world, check out my Sourdough Starter Guide!

I’ve been working on converting over many of my “old” recipes to incorporate sourdough discard to them for a couple of reasons: 1. I have a lot of sourdough discard! 2. The added health benefits of the fermented grains.

One of my favorite, most easy breakfast recipe is for scones. In the past, I’ve shared recipes for Chocolate Chip Scones, Cranberry Orange Scones Recipe, Absolutely Amazing Breakfast Scones. For today’s recipe I converted my regular chocolate chip scones over to sourdough discard chocolate chip scones!

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I swapped out the sour cream, which gives the scones a tangy flavor with sourdough discard…which also has a tangy flavor!

What Is Sourdough Discard?

Sourdough discard is simply another term for inactive sourdough starter, or unfed starter. Sourdough starter is a combination of equal parts flour (I use all-purpose) and water. When making recipes that require active sourdough starter, you would feed your discard typically 4-8 hours before using it to bake with, that way in will be very active and bubbly!

When you don’t have plans to bake, you store your sourdough starter in the refrigerator. By storing the discard/inactive starter in the refrigerator, it slows the fermentation process and essentially puts the starter in a dormant state. Check out this post to learn more: How To Store & Keep Sourdough Starter Discard | aka Inactive Starter.

Benefits of Using Sourdough Discard in Baking

The cool thing is, you can use that inactive sourdough starter/discard in recipes as well! Here are a couple of the beneficial reasons to incorporate sourdough discard in your recipes!

• Zero Waste: Using sourdough discard in recipes is an excellent way to reduce waste. Since the process of maintaining a sourdough starter requires regular feeding and discarding, using the discard ensures that you’re not just throwing away flour and water.
• Flavor: Sourdough discard has a distinctive tangy flavor that can add a depth of taste to various baked goods. While it may not be as active as the fed starter, the discard still contains the lactic acid bacteria that contribute to this unique taste.
• Texture: Sourdough discard can contribute to the texture of baked goods. It can make pancakes, waffles, and crepes tender, and it can add a slight chewiness to cookies and crackers.
• Fermentation Benefits: Although discard may not be as potent as active starter, it still contains beneficial yeasts and bacteria that can contribute to the leavening and fermentation of certain products, albeit more slowly. This can lead to a more complex flavor profile in the finished product.
• Health Benefits: While not as potent as the starter itself, the discard still contains some of the lactic acid bacteria that can be good for your gut. Also, the fermentation process can break down gluten to some extent, potentially making the finished baked goods easier to digest.

How To Make Sourdough Discard Scones

Begin by preheating your oven to 400 degrees Fahrenheit

Step 1: In a large mixing bowl combine flour, sugar, baking powder, salt & sourdough discard

Step 2: In a small mixing bowl combine egg yolk and milk. Mix egg and milk mixture into flour mixture until it forms a ball

Step 3: Stir in chocolate chips

Step 4: Turn dough out onto a lightly floured surface and form into a 2″ thick round circle, cut into equal wedges

Step 5: Arrange wedges 1″ apart on a baking sheet. Add additional chocolate chips to the tops of the triangular scones if needed

Step 6: Bake for 10 minutes or until slightly browned on top. Enjoy!

Recipe Review

I liked these scones because they were fluffy and super plump, just like my regular version of chocolate chip scones. They were a little more dense than I personally prefer…but…that just means they were more like a traditional scone. My kids liked them, but said they prefer my Chocolate Chip Scones best.

The tanginess of the sourdough starter was a great alternative to the tangy sour cream from my traditional recipe. My kids liked them, but said they prefer my Chocolate Chip Scones best.

Serve these scones up with some fresh fruit and hot coffee and you’re ready for an amazing day!

More Sourdough Recipes

• Sourdough Discard Pie Crust Recipe
• Sourdough Starter Discard Waffles Recipe
• How To Make Sourdough Bread for the First Time | Video Tutorial
• Sourdough Starter Discard Pancake Recipe