Imagine the rich and decedent flavors of a brownie, but in scone form. That is what these double chocolate sourdough scones are. They are so intensely chocolate with chocolate chips scattered in every bite. The incorporation of cocoa powder can make recipes dry or crumbly, but these are not. They are soft and tender scones through and through. The addition of vanilla extract and sourdough discard means they are packed with layers of flavor.
Sourdough
I love adding sourdough to everything I make. Active starter has completely taken the place of yeast in my kitchen and sourdough bread is a weekly staple. And the discard is added to everything else, so it doesn’t go to waste and to get the gut healthy benefits from it. When sourdough is added to a recipe and left to ferment, it breaks down the flour. This makes it easier to digest and often leads to less bloating. I have even heard of people who are sensitive to gluten being able to have sourdough because it is so much easier on their stomachs.
I am obsessed with sourdough now but was not convinced it was worth the hype when I first started about 3 1/2 years ago. Every time I asked someone for advice they shared a completely different method than the last person. I didn’t want to do it wrong, so I went through a lot of trial and error. Once I had mastered my basic bread recipe and figured out what worked and what didn’t, I wrote an e-book. If you are overwhelmed by all the things you have heard about sourdough, or know someone who is struggling, check out “The Art of Sourdough“.
If you are a fan of chocolate sourdough scones, then be sure to check out my chocolate chip sourdough scones, chocolate orange scones, and white chocolate pecan scones! Of course, all of them have some sourdough discard!
Tools
Mixing bowls – I have loved this glass bowl set for years!
Measuring spoons
Measuring cups
Liquid measuring cup – A kitchen scale can also be used
Bench scraper – This is one of the best kitchen tools I own. Anytime I work on my countertop, I use this to clean up and the whole surface is cleared of flour and chunks in seconds.
Sheet tray
Parchment paper
Ingredients
Flour: I usually use the organic and unbleached all-purpose flour from Costco. If I am buying organic flour in bulk, I will get it from Azure standard because it is the best price I have found.
Cocoa powder: Adding cocoa to the dough makes it so rich even without the chocolate chips. See the additional ingredients section if you want to use Dutch processed cocoa.
Baking powder: Because double chocolate sourdough scones are not using active starter to make them rise like bread, they will be flat. Thats where baking powder comes it. It gives them that rise so they are the fluffiest scones.
Sugar: A little sweetness for the dough.
Salt: Even though these are sweet scones, you want them to have a little salt to balance and enhance the flavors. You cannot go wrong with crucial four salt because it is a great way to get extra minerals.
Butter: I personally use salted butter, but unsalted butter works just as well.
Sourdough discard: This gives the scones a subtle tang and creates a layer of flavor that I have not been able to replicate any other way. Active sourdough starter can also be used, but a splash more cream may be needed to achieve the proper texture.
Semi-sweet chocolate chips: Without chocolate chips, you cannot have the ‘double’ part of these double chocolate sourdough scones.
Vanilla extract: The generous amount of vanilla in these scones makes them reminiscent of brownies in the best way.
Heavy whipping cream: Adding heavy cream to the scone dough adds a richness that you just don’t get from milk. Now, milk can be used just fine, but the cream makes them more of a fluffy scone
Additional ingredients and substitutions
Dutch process cocoa powder: First let’s just say what Dutch cocoa is and how it is different. “Normal” cocoa powder is untreated and has a slight acidity while being a light to medium brown. Dutch cocoa (also sometimes called European style) uses beans that have been treated or washed with an alkaline solution. This raises the pH, neutralizing the natural acidity cocoa has. This results in a cocoa powder that is usually darker in color and a little less chocolatey. The flavor is a bit smoother and softer and milder.
It would be great in this recipe but adding an extra teaspoon or so would not be a bad idea to get the same level of chocolate in the dough.
Chocolate chips: Any kind of chocolate would be great in this recipe. It can be semi-sweet, but milk chocolate, white chocolate, or dark chocolate would also be fantastic! Use the same amount of chocolate no matter the type.
Let’s make double chocolate sourdough scones!
Making the dough
Preheat the oven to 400 degrees.
In a large bowl, combine flour, cocoa powder, baking powder, sugar, and salt.
Add the butter into the dry ingredients and break it in by hand, working quickly as to not soften the butter. Stop when the butter chunks are the size of marbles. This can be done with a food processor, a pastry whisk or pastry cutter, or even using frozen or very cold butter grated in with a cheese grater. However, I do get the best results when doing this by hand because the butter chunks can stay larger.
Add the sourdough discard and mix until evenly distributed.
Pour the chocolate chips into the flour mixture and stir to combine.
Mix the vanilla into the cream and add it to the bowl.
Mix just until a dough forms. It should be soft but not sticky, add a touch more cream or a little extra flour if needed.
Shaping and baking
Turn the dough out onto a lightly floured work surface and divide the dough in half.
Shape each half of the dough into a disk 6 inches across.
Using a bench scraper or a sharp knife, divide each disk into 8 equal pieces.
Transfer the unbaked scones onto a parchment lined baking sheet.
Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes. Because of the cocoa it is difficult to see when the tops are getting golden, so press a finger gently into the middle of the scone and if they are really squishy, let them bake for another minute. They should be soft but not mushy.
Enjoy!
Storing
Store any leftover scones covered, or in an airtight container at room temperature for up to 5 days.
Freezing
Freezing scone dough is great because you can bake off the whole batch or just a few as the craving arises. To store them in the freezer, make the dough as directed above. Divide the disks into their 8 pieces each, then wrap the disks in plastic wrap and place them into a freezer bag. Keep them in the freezer for up to 6 months.
Do not let them thaw when ready to bake them. Simply place the frozen scones onto a prepared baking sheet, and place straight into the oven. Bake for 10 minutes, rotate the pan, and bake for another 7-9 minutes or until when the top is lightly pressed with a finger they spring back.
Long ferment sourdough scones
If you want to get the gut healthy benefits from these scones, the dough will have to be made in advance so they can ferment. To do so, make the dough as directed, then wrap the pre-cut disks in plastic, parchment, or beeswax wraps. Store them in the fridge overnight or up to 48 hours.
Do not let them come to room temperature before baking. Just place the unbaked scones onto a sheet tray lined with a piece of parchment paper and put into a preheated oven. Bake for 10 minutes, rotate the tray and bake for an additional 6-8 minutes. Check them frequently as to not overbake them.
Tips for success
Cold ingredients
The butter remaining in large chunks is part of what gives their scones their light texture. If you want tender scones, you need to keep the butter from getting worked into the dough. Keeping butter in the fridge and not taking it out until you are ready to add it to the dry ingredients really helps. Also not mixing it for too long since the heat of our hands can soften the butter. So, work quickly but not panicked.
Overworking the dough
Gluten can form once the liquid ingredients are added since friction and liquid are what is needed to develop the gluten in flour. Once the dough comes together, stop mixing it. If you continue to knead the dough like bread, not only will the butter become one with the dough, but you will be left with a tough scone once they are baked.
Baking
Because of the cocoa powder the dough is darker. This can make it more difficult to tell when it is ready to come out of the oven. Usually, I look for the tips of the scones to just start to turn golden brown.
With these you have to go more on feel and texture. Gently pressing the top to see if it is squishy is the most reliable way I have found to check for doneness. Gently press a finger into the center of a scone. If it is super mushy, they need longer. They should be a little soft, but not stiff. It is better to underbake them just a little instead of overbaking them and ending up with a drier scone.
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe so thank you for leaving comments! Don’t forget to share with friends and family so they too can enjoy making double chocolate sourdough scones. Thank you!
Recipe card.
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