The Best Sourdough Scones | Easy with Chocolate Chips
Easily whip up these delicious, flaky sourdough scones! They are light, fluffy, and so easy to make, you will wonder why you haven’t been making these all along! They are the best scones in my humble opinion!
I absolutely love biscuits. The flaky layers, the saltiness, all make me so happy, ha ha! Making scones is so similar to biscuits.
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So, this recipe is an adaptation from my sourdough biscuit recipe
The possibilities are endless when it comes to different flavor combinations of scones. You can make them with chocolate chips, raisins, fruit, and cinnamon sugar!
This recipe is so easy to make with basic ingredients and is a great way to make a make ahead breakfast for busy mornings.

I prefer chocolate chips and peach scones. They are so delicious and make the most wonderful breakfast with a cup of hot tea or coffee.
I prefer to long ferment these for the health benefits.
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When cutting out the scones, a bench scraper comes in handy.
This is the baking sheet I prefer to use in my baking.
If you choose to add fresh milled flour, you will need a Grain Mill

Why Sourdough?
Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people.
In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.
As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter it’s easy and fairly quick to do.
The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it.
There are starters that have been handed down through generations!
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.
What is Sourdough Discard?
Sourdough starter discard is essentially hungry starter that has not been fed recently. It will have a liquid on top and an acetone odor.
You may use either active starter or discard for sourdough discard scones. This is a great recipe for using extra sourdough discard.

For this basic scone recipe, you will need:
- Flour: You can use all purpose flour, bread flour, whole wheat flour, or a combination of any flour mixture from above.
- Olive oil
- Sourdough starter
- Milk: You can use whole milk, skim milk, or a dairy alternative.
- Salt
- Honey
- Baking powder
- Baking soda
- Optional add ins: Chocolate chips, fruit, raisins, or cinnamon sugar.
For exact ingredient amounts see recipe card below
Step-by-step instructions for making this sourdough scone recipe
Mixing the dough
The night before you want to make these, add the flour to a large mixing bowl and drizzle with the olive oil. Mix in until it resembles course crumbs.
You can use a pastry blender or food processor for this part.
Mix in the starter, milk, and honey. Make sure to mix well.
Do not over work the dough for tender scones.
Fermentation of the dough
Cover with plastic wrap and allow to ferment for at least 8 hours and up to 24 hours.
Shape the scones
The next morning, preheat the oven to 425 degrees F and add the salt, baking soda, baking powder, and the chocolate chips, or whatever add in you are using.
Turn the dough onto a lightly floured surface and turn the dough a few times to bring it all together.
Shape the dough into a circle that is about 1 to 1 1/2 inches thick.
Divide the scone dough into 8 equal triangles with a bench scraper or sharp knife.
Move unbaked scones to a prepared baking sheet.
Bake the scones
Brush the tops of the scones with milk or heavy cream prior to baking.
Bake for 12-15 minutes or until golden brown.
Move to a cooling rack to cool completely.

Storage Tips
These scones can be stored in an airtight container at room temperature for 3-5 days and freeze very well in a freezer safe bag for up to 3 months.
For best results, allow scones to cool completely before storing.
Variations for scone recipes
You can choose your favorite add-ins such as raisins, other dried fruit, nuts, or even carrots.
Try adding in chocolate chips for chocolate chip sourdough scones.
Fold in some fresh blueberries for delicious sourdough scones.
A savory option is to leave out the honey and fold in cheddar cheese and jalapenos for an incredibly tasty scone!
Add vanilla extract and pecans for a seriously delicious treat!

Sourdough Scones
Equipment
- 1 Baking Sheet
- 1 Large mixing bowl
Ingredients
- 2 cups flour
- 1/3 cup olive oil
- 1/2 cup sourdough starter
- 2 tbsp honey
- 1/2 cup milk
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips or blueberries or any add in you prefer
Instructions
- The night before, add the flour and olive oil in a large bowl and mix until it is crumbly.
- Add the starter, milk, and honey.
- Mix well. Cover and let proof overnight.
- The next morning, turn the dough onto a lightly floured surface and dimple it with your finger tips.
- Preheat the oven to 425 degrees F.
- Sprinkle the salt, baking soda, and baking powder mixture over the dough.
- Sprinkle the chocolate chips over the dough as well.
- Turn the dough over onto itself several times until all the added ingredients are well combined.
- Shape the dough into a circle that is 1-2 inches thick.
- Cut into 8 equal parts.
- Place on a baking sheet and brush the tops with milk. A milk substitute can be used.
- Bake for 12 minutes.
- Cool on a cooling rack.
Do you use dried peaches? Do you dehydrate them before mixing in dough?
I LOVE your wonderful posts & videos! I am new to sourdough, but started with your ‘make your own sourdough starter’ – then tried the discard cracker recipe, then today tried this scone recipe (started it yesterday) and WOW!!! It’s so delicious, flavorful & easy! My family went crazy for them! GREAT recipe & really fun! I really like how you make this simple. I had become so overwhelmed with the ‘big science’ of so many other sourdough tutorials & then just gave up. But you make it easy, fun and so rewarding! Thank you Mary!
I really appreciate that your recipes usually call for oilve oil instead of butter.
Wow!! This was the first recipe I made with my sourdough starter and the first ever scones I’ve ever had, but it was absolutely wonderful!! The chocolate chips were amazing, and I am excited to try other add-ins! So glad that I found your page/youtube channel – I was on the verge of throwing my starter out before I watched your video on how to take care of it with simplicity! Thanks
Very good. My first ever scones and they are great. Thanks! My husband requested raisins inside so I soaked the raisins overnight in orange juice to give more flavor. It worked good. Thank you. I’m new to this and you make it easy and fun. Thank you. God bless!
My husband and I loved these! I wasn’t sure if you used FMF, but I used a combination of Khorasan and soft white berries and mixed berries (frozen). After milling I’m sure I had more than 2 cups of flour but they were absolutely great. Thank you Mary!
Hi, newbie here. Can you use discard for these scones, or just the starter? Feed the starter earlier on, similar to making bread?
Also, do you proof in the fridge?
Looks delicious and I love the healthy options like olive oil and honey. Thank you.
New at this, appreciate the clarifications.
Love this recipe and try to use often…but having trouble figuring out how to get last three ingredients mixed in with fresh fruit???? Any chance you can do a video on these?
For additional flavor I add half orange juice and half milk. I also add cinnamon with honey.
I used dried apricots and walnuts as my add ins. The texture is great and they were easy to make, but they came out a little bit more bitter than I like. This could be that my sourdough starter tends to be on the sour side, or it could be that the chocolate chips included in the original recipe add some needed sweetness. Regardless, I will be making these again with some sweeter add ins!