Chocolate

Made with butter frozen, chocolate chips and sourdough discard cold. 29 min, makes 8, 12 ingredients.

Recipe by countryroadssourdough.com

Prep

15 min

Cook

14 min

Total

29 min

Makes

8

Ingredients

• 280 grams all-purpose flour (2 cups)
• 70 grams sugar (⅓ cup)
• 5 grams baking powder (1 teaspoon)
• 5 grams baking soda (1 teaspoon)
• 5 grams salt (1 teaspoon)
• 113 grams butter, frozen (½ cup, salted and unsalted both work in this recipe )
• 130 grams chocolate chips (¾ cup, semi-sweet, milk or dark chocolate all work depending on preference)
• 120 grams sourdough discard, cold (½ cup)
• 1 large egg (50 grams)
• 60 grams milk (4 Tablespoons)
• 57 grams chocolate chips (⅓ cup)
• 28 grams butter (2 Tablespoons)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven: Preheat the oven to 425°F.
2. Shred the butter: Shred the frozen butter using a cheese grater or cut into small bits.113 grams butter, frozen
3. Mix dry Ingredients: In a large bowl, combine the dry ingredients. Then add the shredded butter and toss it into the flour mixture.280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt
4. Add chocolate: Add the chocolate chips to the flour mixture and toss to combine.130 grams chocolate chips
5. Add wet ingredients: In a separate bowl, mix the sourdough discard, egg, and milk. Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.120 grams sourdough discard, cold, 1 large egg, 60 grams milk
6. Shape: Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. Shape the dough into an 8-inch circle.
7. Cut: Cut the dough into 8 pieces using a bench scraper or a sharp knife.
8. Add to sheet pan: Place them on a baking sheet lined with parchment paper or silicone reusable baking mats.
9. Bake: Bake at 425°F for 13-15 minutes or until they are lightly golden brown on the edges and top. Don’t overbake or they will get dry. Remove from the oven and transfer to a wire rack.
10. Make the chocolate drizzle: Add the chocolate chips and butter to a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. If needed, continue microwaving in short intervals until the chocolate is completely melted.57 grams chocolate chips, 28 grams butter
11. Drizzle chocolate: Drizzle the melted chocolate over the scones and enjoy.