Mini Chocolate Chip Sourdough Discard Scones with Chocolate Nutella Glaze
I don’t think I can even express how much I love scones, from the bottom of my heart, true love. The love fest inspired my year of scones. I made a different scone recipe every week or two for an entire year. I made over 30 different delicious scones. My youngest son loved them as much I did and he would point and ask for “cones” before he was 2 years old. I was a little worried we’d get sick of scones, we didn’t! I took thorough notes on every scone recipe I tried and also recorded some sweet life moments in my scone journal (making meals into memories). It was great fun and we still love scones, especially these tasty mini chocolate chip sourdough discard scones with chocolate nutella glaze.
Though the glaze is optional, once you try it, you won’t want to eat a scone without it. My husband looked at me like I was crazy when I asked if he wanted to try a scone without glaze. I am guilty of licking my plate clean, thanks to this amazing scone and glaze, don’t tell anyone.
These scones are truly spectacular. Their mini size makes for the perfect little breakfast sweet treat.
Steps
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These mini chocolate chip sourdough discard scones with chocolate nutella glaze are quite easy. A food processor really helps these scones come together quickly. I’ve tried ALL the methods to incorporate cold butter into flour but this method has been my long time favorite.
Some prep work to start with is beneficial. I cut the butter into 8 pieces and put it back in the fridge until it’s needed. Next, mix the sourdough discard, heavy cream and vanilla, just whisk it with a fork and put it in fridge to stay cold. Add the flour, sugar, baking powder, salt and cinnamon to the bowl of a food processor and pulse a few times to combine. Next, add the cold butter, pulse a few more time until pea-sized crumbs form. Transfer the flour and butter mixture to a large bowl, add the wet ingredients that are chilling in the fridge and add the mini chocolate chips. Mix gently, just until it comes together. Make two discs, cut each into 6 or 8 mini scones, place on baking sheet and freeze.
Options
You can modify this recipe by swapping out the cup of mini chocolate chips with other ingredients like white chocolate, craisins or nuts. Switch out the cinnamon for lemon zest, orange zest or a little nutmeg. There are endless possibilities for this scone recipe. Just use your imagination for your next favorite scone flavor (I’ll be providing more scone flavors too, very soon, so stay tuned).
Mini Chocolate Chip Sourdough Discard Scones with Chocolate Nutella Glaze
Ingredients
- 240 grams wheat berries (120 grams soft white, 120 grams hard white)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (100 grams) sugar
- 1/2 cup (120 grams) sourdough discard
- 1/2 cup + 1 tablespoon (135 grams) heavy cream, or milk
- 8 tablespoons butter, cold, cut into 8-10 pieces
- 1 teaspoon vanilla extract
- 1 heaping cup mini chocolate chips
- Chocolate Nutella Glaze (optional, but not optional):
- 1 tablespoon butter
- 2 tablespoons milk
- 2 tablespoons cocoa powder
- 3 tablespoons Nutella
- 3/4 cup powdered sugar
Instructions
- Mill the wheat berries.
- Prepare a metal baking sheet with parchment paper, set aside.
- In a small bowl, or glass 4-cup measuring cup, combine the sourdough discard, cream and vanilla, mix with a fork until all the sourdough discard is dissolved into the cream. Return this mixture to the fridge, for now.
- In a large food processor, add fresh milled flour, sugar, baking powder, cinnamon and salt. Pulse a few times to combine. Add the pieces of butter and pulse a few more times, just until the mixture resembles coarse crumbs, pea-sized, see the picture above.
- Transfer flour mixture to a large bowl, pour in the cold sourdough discard and cream mixture and add the mini chocolate chips. Stir very gently until just combined. Transfer the mixture to a cutting surface in two equal (ish) amounts. Pat each into a 6 inch disc, 1 inch thick. Cut each disc into 6 or 8 mini scones. Transfer the scones to the prepared metal baking sheet. Place in the freezer.
- To bake immediately: Leave in the freezer for at least 20 minutes while you preheat the oven to 400 degrees. Bake the scones on a parchment lined baking sheet for 15-16 minutes, until the outside is firm, edges are golden brown and toothpick comes out clean.
- To bake later (my go-to): After two hours, transfer the frozen scones to a ziplock freezer bag. Freeze up to 3 months. Follow the instructions above to bake, when ready. You may need to add a minute to two to the baking time.
- To make the glaze: Add the butter and milk to a 2-cup glass measuring cup, microwave for 30 seconds or until the butter is melted. Add the cocoa powder and whisk until the cocoa powder is completely melted. Add the nutella and powdered sugar and whisk all together until smooth. Drizzle over the scones.