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Chocolate Chip Gluten-Free Sourdough Discard Scones

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Chill Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


These sweet Chocolate Chip Gluten-Free Sourdough Discard Scones are the perfect use for your gluten-free sourdough discard! They’re dairy-free and vegan, and make for a delicious gluten-free breakfast or snack.


  • 1¾ cup (174g) blanched almond flour
  • ⅔ cup (85g) tapioca flour or arrowroot flour
  • ⅓ cup coconut sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon, optional
  • ⅓ cup (66g) refined coconut oil or butter of choice (vegan if needed), firm
  • ½ cup (125g) gluten-free sourdough discard, see Notes
  • ¼ cup milk of choice, I used oat milk
  • ½ cup chocolate chips, optional, you can substitute with your favorite sweet mix-in!


  1. In a large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Whisk together.
  2. Add in the coconut oil or butter and use a pastry blender or fork to work the fat into the dry ingredients until small, pea-sized bits of fat remain. You don’t want it to be fully incorporated.
  3. Whisk together the dairy-free milk and starter, and then add to the dry ingredients and stir or pulse until completely combined.
  4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.
  5. When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of dairy-free milk. Sprinkle each scone with sugar if desired. Bake for about 20 to 25 minutes or until golden brown.
  6. Serve warm and store any extras in an airtight container in the fridge for up to a week.


For the discard: this recipe uses a sourdough starter as an ingredient, so if you’re not maintaining a sourdough starter, this isn’t the recipe for you!
  • Don’t use discard that is from a super new starter – it should be smelling good and at least a week old. The starter does not need to be active and should be fed with about 100% hydration.
  • If it seems super liquid-y, hold off on adding all the milk to the recipe and add as needed. You don’t want the dough to be too wet.

To freeze before baking: after making the chocolate chip scone dough and wrapping in a round, you can either freeze the dough in the circle, or you can cut the scones and garnish. After cutting and garnishing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock bag or airtight container and freeze for up to 6 months. To bake, bake straight from frozen, following the directions as instructed, but adding about 3 to 5 minutes onto the baking time.

To freeze after baking: after baking, but before glazing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container and freeze for up to 6 months. To reheat, bake at 300°F for about 10 to 15 minutes, or until thawed and warmed.

Storing baked scones: store the baked scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

Keywords: gluten free scones, sourdough scones, sourdough discard scones, chocolate chip scones