Indulge in the delightful combination of rich chocolate and tangy sourdough with our Chocolate Sourdough Scones – a treat that marries the depth of cocoa with the unique flavor profile of sourdough for a truly special baking experience.

Imagine a scone with a tender, flaky texture, and an aroma that hints at the decadence within. The foundation of these scones is the artisanal touch of sourdough, which imparts a subtle tanginess that elevates the overall flavor profile.

As you take your first bite, you’ll be greeted by the intense richness of cocoa, creating a chocolatey explosion that is both satisfying and indulgent. The combination of chocolate and sourdough is a unique dance of flavors – the deep, earthy notes of cocoa complemented by the distinctive tang of sourdough.

Throughout the scone, you’ll discover pockets of dark chocolate chunks or chocolate chips, ensuring that every bite is adorned with melty, gooey goodness. The scone’s exterior, perhaps brushed with a light sugar glaze or dusted with cocoa, adds a hint of sweetness that enhances the overall experience.

These scones, baked to golden perfection, are a perfect companion for your morning coffee or afternoon tea. The balance of flavors, the flaky texture, and the complexity of chocolate and sourdough make each scone a moment of pure indulgence.

Whether enjoyed as a solo treat or shared with loved ones, Chocolate Sourdough Scones are a testament to the artistry of baking, combining the timeless appeal of chocolate with the unique depth of flavor that sourdough brings. Get ready to elevate your scone experience with this delectable fusion of sweet and tangy delights.

1. We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
2. In a standard mixing bowl, whisk the flour, sugar, salt and baking powder together.
3. Using a cheese grater, carefully grate the cold butter into the bowl. Cut the flour into the butter using a pastry attachment, until the mixture comes together in pea size crumbs.
4. Add the chocolate chips to the mixture and stir.
5. In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth.
6. Pour into the dry ingredients and use a fork to gently mix.
7. Dump the dough onto a clean and floured work surface and use your hands to press and shape the dough into an disc shape.
8. Cut the dough into 8 wedges using a pizza cutter.
9. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge.
10. Place the baking sheet in the fridge to chill for 30 minutes.
11. Preheat the oven to 400°F .
12. Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until tops are slightly golden.
13. Cool scones on a wire rack.
14. Store up to four days in an airtight container.

1. We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
2. In a standard kitchen mixer, we will begin by Whipping the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
3. While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
4. Next, add the eggs one at a time to the butter mixture and combine until well mixed.
5. Add the vanilla extract and mix until well combined.
6. Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
7. Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
8. Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
9. Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
10. Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.