Chocolate Chip Sourdough Discard Scones

I am on a sourdough kick. It’s a dang miracle I have somewhat figured it out. These turn out SO fluffy, and just YUM. We decided to make these to go with our theme for our school curriculum, and add in “Tea” theme food! Enjoy!

Chocolate Chip Sourdough Discard Scones

Makes 8 large scones

Freeze one stick of butter

Dry:

2 cups all purpose flour

2 TSP baking powder

1 TSP salt

Whisk together.

Shred your stick of butter, toss in with dry ingredients, and then mix more with fork or pastry cutter.

Add 1 cup semi sweet chocolate chips.

Wet:

1/2 cup sourdough discard

1 large egg

2 caps of vanilla

1/4 cup maple syrup

Mix together in separate bowl.

Add to dry ingredients.

Don’t add more wet, will be a little dry.

Make into an 8 inch circle, divide into 8 triangle pieces.

Place on lined sheet in fridge about 30 minutes.

Brush with heavy cream, sprinkle a small amount of maple sugar over top.

Bake at 400 degrees Fahrenheit for about 20-25 minutes, until golden.