Chocolate Funfetti Sourdough Discard Scones

Before you throw away your sourdough discard, turn it into these fun, tangy scones!

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Funfetti Scones

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!

Looking for more fun(fetti)?

Try some of my other recipes:

Funfetti Scones

Chocolate Funfetti Sourdough Discard Scones

Jacklin Altman
Before you throw away your sourdough discard, turn it into these fun, tangy scones!
No ratings yet
Prep Time 45 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16
Calories 118 kcal


  • Oven
  • Baking Sheet
  • Mixing Bowls


Dry Ingredients:
  • 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
Wet ingredients:
  • 1/2 cup 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) 126 g*
  • 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 and 1 tsp milk 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


Glaze is optional and omitted from nutrition facts.


Calories: 118kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 11mgSodium: 140mgPotassium: 27mgFiber: 1gSugar: 11gVitamin A: 19IUCalcium: 43mgIron: 1mg
Keyword funfetti, dessert, chocolate, scone, sourdough, breakfast
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