How to Make Easy Sourdough Date and Chocolate Chip Scones or Buns
- Leigh
- Jun 8
- 2 min read
These simple scones or buns are one of my favorite ways of using my sourdough discard. The scones/buns bake up soft and light, are moister than traditional scones, and have the natural sweetness of dates and, if you like, honey, too. Because the scones/buns include baking powder, you can bake them immediately. I usually let my wet discard batter sit for a couple of hours before adding in the remaining ingredients (to let the sourdough flavor develop a bit more), but it really isn't necessary. I also like to add chocolate chips to the batter, because I think the chocolate contrasts with and complements the sweetness of the dates. If you aren't a chocolate fan, feel free to leave the chips out or substitute half a cup of chopped nuts instead. The scones/buns will be good, whichever way you choose. Enjoy!
Sourdough Date and Chocolate Chip Scones or Buns -- Makes 10-12
1 cup of sourdough starter/discard
1/4 cup of canola oil
1/2 cup of low-fat milk
3 tablespoons of honey (optional--if you're diabetic, leave it out!)
1 cup of all-purpose flour
In a large bowl, mix together the starter/discard, oil, milk, and honey. Stir in the flour until well combined. Let the mixture sit, loosely covered, for a couple of hours if you'd like to strengthen the sourdough flavor. When you're ready to bake the scones, add:
3/4 cup of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 cup of chopped dates
1/2 cup of mini chocolate chips or nuts (walnuts are good)
Mix all of the ingredients until just combined and the dates and chocolate chips/nuts are distributed throughout the batter. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or coat it with non-stick cooking spray. Drop golf ball-sized mounds of batter onto the prepared baking sheet, spacing them at least an inch apart. With moistened hands, shape the mounds into rounds about 1 - 1 1/2-inches thick. Sprinkle the tops of the scones with a little sugar (or use turbinado sugar), if you'd like (if you're diabetic, leave off the sugar!). Bake the scones for 12-15 minutes or until set and just beginning to brown on top.
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