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 sugar 100 grams
- 1/2 cup sourdough discard 120 grams
- 1/2 cup + 1 tablespoon heavy cream, or milk 135 grams
- 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.