Description
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.
Ingredients
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1¾ cup (174g) blanched almond flour
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⅔ cup (85g) tapioca flour or arrowroot flour
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⅓ cup coconut sugar
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1¼ teaspoons baking powder
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½ teaspoon sea salt
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½ teaspoon cinnamon, optional
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⅓ cup (66g) refined coconut oil or butter of choice (vegan if needed), firm
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½ cup (125g) gluten-free sourdough discard, see Notes
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¼ cup milk of choice, I used oat milk
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½ cup chocolate chips, optional, you can substitute with your favorite sweet mix-in!
Instructions
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In a large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Whisk together.
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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.
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Whisk together the dairy-free milk and starter, and then add to the dry ingredients and stir or pulse until completely combined.
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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.
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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.
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Serve warm and store any extras in an airtight container in the fridge for up to a week.
Notes
- 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