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–+ servings
three whole wheat chocolate chip scones on a plate.

Fresh Milled Flour Chocolate Chip Sourdough Scones

Hailey
Fresh 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! 
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine French
Servings 12 scones
Calories 284 kcal

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

Serving: 1sconeCalories: 284kcalCarbohydrates: 19.4gProtein: 4.9gFat: 14.2gSaturated Fat: 8.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.9gTrans Fat: 0.3gCholesterol: 45mgSodium: 245mgPotassium: 155mgFiber: 2.8gSugar: 21.1gVitamin A: 245IUCalcium: 90mgIron: 1.7mg
Keyword chocolate, dessert, fresh milled flour, snack, sourdough
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