Chocolate Chip Walnut Sourdough Scones

Scones, tender, flakey, full of yumminess… something I used to make years ago. Kinda gave up on them until I attempted blueberry scones last weekend and made with excess sourdough starter, generally called discard. I had created the starter a few weeks ago using brown rice flour and had made a tasty loaf of seeded white sourdough bread in my 8.5 x 4.5 tall, sided loaf pan. So, I was looking for a way to use up the excess sourdough starter. Last week I couldn’t find a recipe for blueberry sourdough gf scones, so I took a gluten-based recipe and reconfigured it to make with a one for one blend: they were so good I made more; today I used a different 1-1 blend; used King Arthur’s Gluten Free Measure for Measure Flour Blend. I used a half cup of thick starter like last week. I added a touch of cinnamon to complement the nuts and chocolate. They baked a bit faster than the ones last week; maybe because no frozen fruit in it. The chocolate and walnuts were at room temp. I ate the first one when it was slightly warm. It was indeed heaven in a scone shape. Crisp outside, tender inside. Bursts of dark chocolate chip. It was another religious experience for me. The crumb was moist and as perfect as I could ask for. If you like scones you have to try this version too! I don’t know what you can sub for the sourdough starter. Possibly slightly thinned Greek yogurt? Or you should just make starter so you can bake these scones. There are lots of starter recipes out there. Mine is brown rice flour based but you can use sorghum or teff or almost any flour around

I mixed it with a spoon and then dumped it out; seemed dryish but as I gently kneaded it the dough became more fully blended and the dry flour mix disappeared.  Trust me, it is easy to make and utterly decadent despite no fancy sweet icing. I think I will make raspberry ones next as I have frozen berries in the freezer.

The dry mix with wet ingredients just added on top.
The wheel of 8 slices of dough ready to be placed on the baking sheet.
Ready for the oven!
Cooling on the rack; they sure got nice and plump!

Angie’s Chocolate Chip and Walnut Sourdough Scones (makes 8)


200 grams 1-1 Gluten free flour blend; I used King Aurthur Measure for Measure

50 grams almond flour

100 grams granulated sugar

2 ½ tsp. baking powder

¼ tsp. salt

1/2 tsp cinnamon

7.5 Tbsp of cold butter

3/4 cup coarsely chopped walnuts

heaping 1/2 cup of dark chocolate chips or semi-sweet if you like them better.

½ cup sourdough starter (Use the discard if you are creating discard)

1 large egg

1/3 c cold whole milk


Mix all dry ingredients in a large mixing bowl. Cut in cold butter with a pastry cutter or 2 knives. Until it is tiny pebbles of dough and butter.

Add the egg, starter and ¼ c of the milk. Mix to break up egg and start the blending process. Add in the chocolate and nuts and continue stirring. As it gets to be a thick dough dump it out on your breadboard with all the dry bits and hand knead it to coalesce it into a thick dough. Form it into a large disc; about 8-9 inches across. Cut into 8 wedges; cut in half, then quarters then again into eighths. Spread them out on a cookie sheet that you have sprayed with cooking spray. Put the sheet in a cold place to chill while you heat the oven. Heat to 355 degrees.

Put the sheet in to bake. If you have a convection cycle they will be done in about 22 minutes; the outside needs to be light brown, bottom browned and they look done. If you don’t have convection they will likely take a few more minutes.  Let cool on pan for 5 minutes and move to a rack. They cooled rapidly and I couldn’t resist eating one. Plain. Now I am not hungry for supper. I just want more scones.

Enjoy! I think they will freeze nicely; vacuum sealing would be a good way to go about it.

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