Sourdough Discard Double Chocolate Scones: A Love Letter to My Daughter (and Chocolate)

And that’s where my beautiful daughter Ivy swoops in and saves the day like the superhero she is.

Whenever I feel stuck, I just yell out, “Hey Ivy! What do you want me to make for the blog?”
Without missing a beat—and I mean without even looking up from whatever excellent thing she’s doing—she answered, “Oooh, double chocolate scones sound soooooo good!”

And honestly? She said it with such enthusiasm that it felt like a personal challenge. Like I was on a baking game show and Ivy was the host and judge all rolled into one.

Now, here’s the thing: I always have sourdough discard lurking in the fridge. You know the one—it sits there, looking kind of suspicious and whispering "use me... or else" every time you open the door. And in a rare moment of cosmic clarity, the answer clicked into place: Double Chocolate Sourdough Discard Scones.

It was like an old cartoon where the lightbulb goes ding! right over the character’s head. I think I even stood there pointing at nothing in particular, nodding sagely, before sprinting to the kitchen.

And now, my beautiful friends, I'm sharing this magical, chocolatey, slightly tangy, outrageously easy recipe with you!

Why These Scones Are So Perfect

• You use up some sourdough discard (yay, less guilt!).

• They’re double chocolate. Enough said.

• They come together fast.

• They make you look like you have your life together, even if (like me) you’re just kinda winging it 85% of the time.

Let’s Get to It:

Sourdough Discard Double Chocolate Scones

Ingredients:

• 2 cups (240g) all-purpose flour

• 1/2 cup (40g) cocoa powder (the good stuff if you have it!)

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (100g) granulated sugar

• 1/2 cup (115g) cold butter, cut into cubes

• 1 cup (200g) sourdough discard (unfed, straight from the fridge is awesome...you want your ingredients COLD!)

• 1/2 cup (120ml) heavy cream (plus a little extra for brushing)

• 1 teaspoon vanilla extract

• 3/4 cup (130g) chocolate chips (dark, milk, semi-sweet — follow your heart)

Optional but Highly Recommended:

• Some melted chocolate and mini chocolate chips to drizzle and sprinkle on top for that professional "I know what I'm doing" vibe.

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. (Or don’t and regret it when everything sticks. Your call.)

2. Mix the dry stuff: In a big bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. Cut in the butter: Add those lovely little butter cubes to the dry mix. Use a pastry cutter, two forks, or your fingers to smash it up until it looks like a coarse, crumbly mess. (Think wet sand, but you know, less gross.)

4. Add the sourdough discard, cream, and vanilla: Stir it all together until you get a shaggy dough. (Yes, it will look messy. Yes, you are doing it right.)

5. Fold in the chocolate chips: As many as your heart tells you to. If some "accidentally" fall into your mouth, no one needs to know.

6. Pat it out: Turn the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. (Rustic is in. Embrace the uneven edges.)

7. Cut it up: Slice the dough like a pizza into 8 wedges and move them to your prepared baking sheet.

8. Brush and sprinkle: Lightly brush the tops with cream and sprinkle with coarse sugar if you want. Trust me, you want.

9. Bake: Pop them in the oven for about 18–22 minutes, until the tops look set and a toothpick comes out mostly clean (you might hit a melted chocolate chip and think you failed, but actually, you just won).

10. Melt that extra chocolate: And then drizzle those puppies Jackson Pollok style and sprinkle on mini chocolate chips to drive that chocolate vibe home.  (or have your beautiful daughter do it for you!)

11. Cool slightly and devour: Best enjoyed warm with a hot cup of coffee, just like Ivy intended.

Some Notes From The Trenches:

• If your discard is super tangy, you might notice a little bit of that flavor coming through. I personally love it — it’s like the chocolate decided to go to Europe and came back more sophisticated.

• No heavy cream? You can use whole milk, but the scones might be a smidge less rich. (Worth it if you're desperate. Been there.)

• If you want to make these ahead, they freeze like a dream. Bake, cool, then freeze in an airtight bag. Pop one out, microwave it for 20 seconds, and boom—instant bakery treat.

Final Thoughts:

Honestly, these scones were such a hit that Ivy didn’t even wait for them to cool all the way before sneaking one. I caught her with a scone in one hand and her coffee cup in the other, looking like she had just discovered the secret to eternal happiness.

And you know what? Maybe she had.

So the next time you’re staring blankly into your fridge, listening to your sourdough discard guilt-trip you, and wondering what to make, just remember: ask someone you love for a ridiculous idea and then say yes.

Especially if it involves chocolate. Always say yes to chocolate.