I recently started baking with sourdough discard, and I have to say, using it in recipes like chocolate chip scones has been a game changer. Not only does it help reduce waste from my sourdough starter, but it also adds a unique tangy flavor and tender crumb to the scones. When making sourdough scones, the key is to gently incorporate the discard into your dough without overworking it. This helps maintain the light, flaky texture that makes scones so delightful. Adding chocolate chips brings a sweet contrast to the slight sourness, creating a balance that’s hard to resist. One tip I’ve found useful is chilling the dough before baking. This allows the fats to solidify, which contributes to the flaky layers in the finished scones. Plus, it makes the dough easier to handle and shape. These scones are perfect for breakfast or an afternoon snack, especially when paired with a hot cup of coffee or tea. Sharing them with friends and family always gets great feedback because of their tender texture and rich flavor. If you haven’t tried baking with your sourdough discard yet, this chocolate chip sourdough scone recipe is an excellent place to start. It’s rewarding, delicious, and a fantastic way to give new life to your sourdough starter’s byproduct.