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Jump to RecipeFresh milled flour sourdough chocolate chip scones are one staple every kitchen needs to have for breakfast. These are sweet, nutty and full of chocolate in every bite. We find there is a spot for scones at all opportunities of the day!
This is one of my favorite fresh milled flour sourdough recipes. I love how this recipe is the perfect base for a variety of inclusions with our favorite being mini chocolate chips.
I have been selling these chocolate chip fresh milk flour scones to my local community within breakfast boxes and we are absolutely loving it. We especially love if there are leftovers.
This recipe is a fan favorite within the community. The scones have lots of layers and do not taste like whole wheat. I always pictured whole wheat scones to be dry and crumbly, but these scones are moist and flaky – in the best way.
Since buying a grain mill a few months ago we have realized how delicious fresh milled grains taste. Within this recipe we use soft white wheat which have a nutty, flavorful profile. It provides even more depth to this recipe.
As someone who use to eat gluten free for over 14 years and now I eat everything sourdough, I praise God every day that these fresh milled flour scones make my stomach happy. After getting through the initial fresh milled flour detox, we put these into our regular dessert rotation.
I hope you enjoy these scones as much as we do. Our local community sure loves them – and we do too!
Why you will love these fresh milled sourdough scones
Kitchen Equipment
To make fresh milled flour scones, you will need a large mixing bowl, a cheese grater, a pastry blender and a bench scraper.
Ingredients for fresh milled flour chocolate chip scones
There are a few main ingredients in this recipe to make it great. These include fresh milled flour (we like soft white wheat berries), sourdough starter and of course – chocolate chips! For a full list of ingredients, please add to the recipe card linked at the bottom of the page.
Fresh milled flour: For recipes like pastries, pancakes, waffles, muffins, brownies, quick bread and scones – we love soft white wheat berries. The soft white wheat gives a nutty flavor profile.
Sourdough starter: You can use either sourdough discard or active sourdough starter within this recipe. Because of the use of baking powder as a leavening agent, active sourdough starter is not necessary. We actually commonly use sourdough discard from the fridge because it keeps the butter cold and contributes to flaky layers.
Chocolate Chips: This recipe would not be complete without chocolate chips. We love mini chocolate chips because it means there is lots of flavor in every bite. You could use milk chocolate, dark chocolate or any other kind of chocolate chips you prefer within this recipe. We find the smaller, the better, to get the most distribution within the scones.
How to make sourdough scones with freshly milled flour
Step 1: Grind wheat berries.
Step 2: Add dry ingredients together and coat your inclusions.
Step 3: Grate in the butter.
Step 4: Combine the wet ingredients in a separate bowl.
Step 5: Combine sourdough scones by hand – mixture will seem ‘crumbly’.
Step 6: Press down into desired shape.
Step 7: Top with turbinado sugar.
Step 8: Cut into desired shape.
Step 9: Put in fridge and allow to cool before baking.
Step 10: Bake and enjoy!
How to store fresh milled flour chocolate chip sourdough scones
Store these scones at room temperature for up to three days. You can place them into the freezer at any point for up to three months.
Frequently Asked Questions
Fresh Milled Flour Chocolate Chip Sourdough Scones
Equipment
- 1 Large Mixing Bowl
- 1 Cheese Grater
- 1 pastry blender
- 1 Bench Scraper
Ingredients
- 10 ounces Soft White Wheat Berries 280 grams
- 1/2 cup Sugar
- 1 TBS Baking Powder
- 1/2 tsp Salt
- 1 cup Chocolate Chips Mini chocolate chips are our favorite
- 10 TBS Butter Unsalted, frozen works best (1 stick + 2 TBS)
- 1/2 cup Sourdough Starter
- 1 Egg
- 1 tsp Vanilla Paste Can substitute with vanilla extract
- 2 TBS Turbinado Sugar Optional
Instructions
- Start by freezing your butter. Cold butter will give the biggest buttery pockets.
- Grind your wheat berries according to your grain mills instructions. Allow the berries to cool at room temperature while you prepare the remainder of the ingredients.
- To the flour, add the salt, sugar and baking powder. Add the chocolate chips and stir – coating the chocolate chips completely.
- To the flour mixture grate in the butter. Stir with a fork together
- Mix the egg, sourdough discard and vanilla extract together. Add to the flour mixture. Mixture will feel free!Do not overmix. Press into the shape you would like your scones in. Top with turbinado sugar. Cut into desired shape.Do not add in additional liquid or the scones will be too wet and not flaky when baked.
- Place mixture in fridge for 30 minutes up to 24 hours.
- Bake at 400 degrees for 15-18 minutes The corners should just be getting golden brown in color and they will firm up even more as they sit.
- Allow to cool on pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- For the flakiest scones:
- Be sure not to over mix. Do not add additional liquid – the scones need to have dry dough to have a flaky texture.
- Freeze your butter before grating.
- Allow your freshly milled flour to cool before mixing with the butter as it can be warm after it is processed.
- Option to use sourdough discard from the fridge to make the recipe even colder.
- Inclusions:
- Any inclusions can be substituted in for chocolate chips. Think cheese, herbs, berries, dried fruit, etc.
Nutrition
What is your favorite flavor scone? Let us know in the comments below!
