The Best Chocolate Chip Scones With Fresh Milled Flour
Soft, tender, and loaded with chocolate chips, these fresh milled chocolate chip scones are a delicious way to use sourdough discard. They're simple to make and perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 1 Grain mill
- 1 Large Bowl
- 1 Small bowl
- 1 Fork or pastry cutter
- 1 Baking Sheet
- 1 Bench scraper or large knife
- Measuring Cups / Spoons
- 1 Small saucepan
- 1 Whisk
Ingredients
- 3 cups fresh milled soft white flour
- 1/3 cup real cane sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 cup cold butter one stick
- 1 cup dark chocolate chips
- 1/2 cup sourdough discard
- 1/2 cup heavy whipping cream or half & half
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream for drizzling before baking
- 2 tbsp cane sugar for sprinkling on top, optional
Instructions
- Mill your soft white wheat berries, and prepare a large baking sheet with parchment paper.
- In a large mixing bowl, combine all of the dry ingredients: flour, sugar, salt, and baking powder.
- Slice the butter into large chunks and add it to the dry ingredients. Using a fork or a pastry cutter, cut the butter into the flour mixture until it is in pea-size and fully incorporated. Alternatively, you can use a cheese grater and grate the cold butter into the flour.
- Add the chocolate chips and gently mix to combine. Set aside.
- In a separate smaller bowl, combine the wet ingredients. Mix together the egg, vanilla, sourdough discard, and 1/4 cup of heavy cream. Whisk together until mostly smooth.
- Gently add the wet ingredients to dry ingredients until just combined. Slowly add the remaining 1/4 cup of cream until the dough just comes together. Try not to overmix. If the dough is still dry, add more cream 1 tb at a time. You want the dough to be slightly sticky.
- Turn the dough out onto a lightly floured surface.
- Using your hands, gently press the dough out into a large circle, about 8 inches in diameter.
- Use a bench scraper, or a sharp knife to slice the scones just like a pizza into eight equal wedges.
- Place the scones on the prepared baking sheet, giving them enough space in-between so that they can cook evenly. At least 2 inches apart is good.
- Place the scones in the freezer for about 10 minutes while you preheat the oven to 425.
- Once the oven is preheated, remove the scones from the freezer and brush them with a little more heavy cream. Sprinkle with a little bit more cane sugar. This is an optional step!
- Move the scones to the preheated oven and bake for 18-20 minutes. The scones are done when they are just turning golden brown, and a toothpick inserted into the middle comes out clean.
- Allow the scones to cool slightly, and enjoy warm!