I, like half of the internet, decided to embark on creating a sourdough starter. It’s been great – I have fresh baked loaves of sourdough every week, have stopped buying sandwich bread, and have gotten really creative with the sourdough discard (pretzels, crackers, cookies – you name it). I hate wasting food, so rather than dumping precious starter down the drain, I’m always experimenting with it to see what else I can turn it into. Thus, these delicious scones were born!
They’re a perfectly crunchy, yet slightly moist scone with chocolate and sprinkles, so they’re basically a party in your mouth. I turned this into 16 mini scones (which are honestly mid-size), but you could make 8 big scones, just adjust your baking time to make sure they get nice and golden brown. I love making a batch of these at the beginning of the week and eating them with my morning coffee all week – it’s my little slice of heaven!
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Makes 16 mini scones
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 stick unsalted butter, frozen
- 1/2 cup chocolate chips
- 1/2 cup rainbow sprinkles
- 1/2 cup (126 g) sourdough starter discard (if you don’t have sourdough starter, use 1/2 cup milk and do not add the 2 tbsp of milk below or 1/2 cup heavy cream)
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp milk (omit if not using sourdough starter)
- 3 tbsp milk to brush tops (not in batter)
- Sugar to sprinkle on top of scones, pre-baking
- Glaze: 1 cup powdered sugar, add milk 1 tsp at a time until desired consistency, add sprinkles!
- Preheat oven to 400F
- Combine dry ingredients and whisk together
- Using a grater, grate frozen butter into dry ingredients. If the mixture get clumpy, use a pastry cutter to ensure the butter is broken into pea-sized chunks
- Whisk wet ingredients together and pour into dry ingredient mixture, and fold just until everything is moistened
- Flour a clean surface and dump your dough onto it
- Cut dough in half, and using your floured hands, shape into a disk
- Cut disk into 8 scones, and repeat for other half of dough, yielding 16 mini scones
- Place scones about 2 inches apart on parchment-lined baking sheet, and put in refrigerator for at least 30 minutes
- Brush tops with milk and sprinkle sugar, and bake at 400 for 18-20 minutes, until golden brown
- Allow scones to cool for an hour before you glaze them
- To glaze scones, put them on a cooling rack with a plate or tray underneath to catch glaze run-off. Combine glaze ingredients and drizzle over scones, and top with extra sprinkles
- Store at room temperature for up to 3 days, in the fridge for up to 6 days