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Sourdough Fudge Brownie Scones

Joselyn Buehler
These Sourdough Fudge Brownie Scones are an irresistible treat for chocolate lovers. Made with Dutch-process cocoa, melty chocolate chips, and a tangy kick from sourdough discard, these scones are tender, flavorful, and deeply satisfying. With an overnight fermentation step, the dough develops enhanced flavor and texture. Top with a rich chocolate glaze and an optional white chocolate drizzle for an extra-decadent finish.
5 from 3 votes
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Ingredients
  

For the Scones

  • 2 cups (250g) all-purpose flour
  • 4 tablespoons (25g) Dutch-process cocoa powder
  • 1½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon espresso powder (optional- this adds a richer flavor. I use King Arthur linked here https://amzn.to/3WuMuHT)
  • 1/2 teaspoon kosher salt

Wet Ingredients:

  • 1/2 cup (113g) cold unsalted butter, grated
  • 1/3 cup (100g) raw honey
  • 1/3 cup (80g) sourdough discard (cold, unfed)
  • 1/3 cup (80g) buttermilk, milk, or half-and-half
  • 2 teaspoons vanilla bean extract
  • 1/3 cup (60g) semi-sweet chocolate chips
  • (Note: One of the keys to a successful scone is adding very cold wet ingredients. Keep this in mind with adding them!)

For the Chocolate Glaze:

  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (10g) Dutch-process cocoa powder
  • 2 tablespoons (30g) milk or cream
  • 3/4 cup (90g) confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • A pinch of salt (if using unsalted butter)

For the White Chocolate Drizzle (Optional):

  • 1/4 cup (40g) white chocolate chips or chopped white chocolate
  • 2 teaspoons coconut oil

Instructions
 

For the Scones:

  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and salt.
  • Cut in the Butter: Using a cheese grater, grate your cold butter. Add the grated cold butter to the dry mixture. Use a pastry whisk or fork to work the butter into the flour until the mixture resembles coarse crumbs.
  • Combine the Wet Ingredients: In a small bowl, whisk together the sourdough discard, honey, buttermilk (or milk/half-and-half), and vanilla bean paste or extract until smooth.
  • Bring the Dough Together: Gradually pour the wet mixture into the dry ingredients. Incorporate gently until the dough just comes together. I like to use a dough whisk to bring dough together as much as I can to avoid melting my butter (your hands can melt butter). Once dough is roughly mixed, add the chocolate chips. I then use my hands right at the end to form a stiff ball or disc (about 1 1/2 inch tall). Be careful not to overwork the dough.
  • Ferment the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate overnight (or up to 24 hours). This long fermentation enhances the tangy sourdough flavor and creates a tender texture. This step is optional and you can skip straight to baking.
  • Shape the Scones: When you are ready to bake your scones, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Remove the chilled dough from the refrigerator and turn it onto a lightly floured surface. Cut it into 8 wedges. Here is the link for the silicone mats that I love https://amzn.to/4h1fi2Y.
  • Bake: Place the scones on the prepared baking sheet, spacing them slightly apart. Bake for 15–18 minutes, or until the edges are set and the tops are slightly firm. Transfer the scones to a wire rack to cool.
  • For the Chocolate Glaze:
  • In a small bowl, whisk together the melted butter, cocoa powder, and milk or cream until smooth.
  • Using hand beaters, gradually beat in the confectioners’ sugar and vanilla until the glaze is thick but pourable. If the glaze thickens while sitting, gently warm it again to restore the desired consistency. Add a pinch of salt if using unsalted butter.

For the White Chocolate Drizzle (Optional):

  • Place the white chocolate and coconut oil in a microwave-safe bowl.
  • Heat in the microwave in 15-second intervals, stirring well after each interval, until the mixture is fully melted and smooth.
  • Let cool slightly, then use a spoon or piping bag to drizzle the white chocolate over the glazed scones.

Glazing and Decorating the Scones:

  • Once the scones have cooled slightly, drizzle the chocolate glaze generously over the top or dip the tops directly into the glaze for full coverage.
  • For an extra decadent finish, drizzle the melted white chocolate over the glaze for a stunning contrast. Allow both the chocolate glaze and white chocolate drizzle to set before serving.

Notes

Tips for Success
• Plan Ahead: The overnight fermentation step requires some patience, but it’s worth it for the improved flavor and texture.
• Moisture Adjustments: If your dough feels too dry or crumbly, add a teaspoon of buttermilk, milk, or half-and-half at a time until the dough holds together.
• Chill the Dough: Chilling helps prevent spreading and creates a flakier texture.
Makes 8 scones
(Note: If you like larger scones, I recommend doubling the recipe!)