Indulge your senses: Triple chocolate sourdough scones recipe for ultimate decadence!
Creating sourdough scones is a delightful journey of flavor and texture. Unlike traditional scones, which rely solely on baking powder for leavening, sourdough scones incorporate the tangy depth of sourdough starter. This not only adds complexity to the flavor profile but also enhances the scone's texture, resulting in a tender crumb with just the right amount of chewiness. The process begins with a well-fed chocolate sourdough starter, which lends its distinct character to the dough during a slow fermentation process. Combined with rich cocoa powder and generous portions of chocolate chips and topped with a chocolate sauce, these scones become a triple chocolate sensation that will leave you craving more with every bite.
Here are some items you may want on hand prior to baking (the links provided are affiliate links and I make a small profit from these at no additional charge to you):
Glass mixing bowls: https://amzn.to/4akRtz2
Dough scraper: https://amzn.to/4baIvVZ
Eco friendly parchment paper: https://amzn.to/4bbsvmG
Now let’s get into the good stuff! The recipe!
Ingredients:
(dry)
2 cups + 2 teaspoons all purpose flour (250 grams)
1/3 cup cocoa powder (28 grams)
1/2 cup granulated sugar (100 grams)
1/2 teaspoon pink Himalayan salt (2.5 grams)
2 teaspoons baking powder
1 stick unsalted butter, grated (113 grams)
1 cup mini chocolate chips (180 grams)
(wet)
1/2 cup chocolate or regular active sourdough starter (125 grams)
1 large egg
2 teaspoons vanilla extract (10 grams)
2 tablespoons whole milk (30 grams)
(topping)
chocolate chips & whole milk - mix with your heart! You want it to be a pudding like consistency. About 1:0.5 ratio is perfect.
INSTRUCTIONS
In a mixing bowl, whisk together flour, cocoa powder, sugar, salt, and baking powder. Grate in frozen or very cold butter and use a fork to make sure the butter is separated. Use a bench scraper or pastry cutter to cut the butter into the flour mixture. Once it’s thoroughly mixed, add in chocolate chips and mix well.
In a separate mixing bowl, whisk the starter, egg, vanilla, and whole milk until smooth. Pour into the dry ingredients and gently mix. I tend to use my hands for this step! The dough will be pretty crumbly so trust the process.
Turn your scone dough onto a very lightly floured counter and press into an 8” disk. If you’d like to make 16 smaller scones instead of 8 scones, you can cut the dough in half and then press into disks.
Cut the dough into 8 equal pieces with your bench scraper. Arrange the wedges on a parchment lined baking sheet and chill for 30 minutes in the fridge.
Preheat your oven to 400° and bake for 20-24 minutes. I bake mine for 21 minutes exactly.
Allow to cool and then make your topping. Combine 1 part chocolate chips with 1/2 part hot whole milk. Stir until chocolate melts into milk. This should make a pretty thick sauce. Add to a piping bag and pipe on to cooled scones.
Serve with Icecream or alone and enjoy!
NOTES
- store scones in an airtight container on the counter or in the fridge for up to 4 days
- freeze individually for up to 3 months
- if you don’t have a scale fluff flour with spoon before scooping into measuring cup and level out with a butter knife - do not pack it into the measuring cup
