Imagine biting into a scone so decadent, so rich with chocolate, that it transforms an ordinary morning into an extraordinary culinary experience. These Triple Chocolate Sourdough Scones aren't just a recipe - they're a chocolate lover's ultimate dream come true! Combining the tangy complexity of sourdough with three different types of chocolate, these scones promise to elevate your breakfast or afternoon tea from mundane to magical.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Prepare your sourdough starter in advance, ensuring it is active and bubbly at room temperature.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt. Whisk these dry ingredients thoroughly to ensure even distribution.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Fold in both the chocolate chips and white chocolate chips, distributing them evenly throughout the dry mixture.
- Create a well in the center of the dry ingredients and add the sourdough starter and milk. Gently mix with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead briefly, just until the dough comes together. Be careful not to overwork the dough to maintain a tender texture.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Transfer the scones to a parchment-lined baking sheet, spacing them about 2 inches apart. Chill the scones in the refrigerator for 15-20 minutes to help them maintain their shape during baking.
- Preheat the oven to 425°F (218°C) during the chilling time.
- Optional: Brush the tops of the scones with additional milk and sprinkle with extra chocolate chips if desired.
- Bake the scones in the preheated oven for 18-22 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. For extra indulgence, drizzle with melted white or dark chocolate.
Tips
- Ensure your sourdough starter is active and bubbly before starting - this is crucial for achieving the perfect texture.
- Keep your butter extremely cold when cutting it into the dry ingredients. This helps create those signature flaky, tender scone layers.
- Don't overwork the dough! Mix just until ingredients are combined to prevent tough scones.
- Chilling the scones before baking helps them maintain their shape and prevents spreading.
- For an extra luxurious touch, drizzle melted white or dark chocolate over the cooled scones.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Slightly warm them before serving to revive their texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 7g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 50mg
