Sourdough Scones with Coconut and Chocolate

If you've never tried sourdough scones before, you're in for a treat with these.
Course Breakfast
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Lemons & Anchovies


  • *SEE NOTE regarding measurements
  • 1/2 cup + 1 tablespoon 128 grams half and half (or heavy cream)
  • 3/4 cup 226 grams sourdough starter discard
  • 1 cup 138 grams whole spelt flour
  • 1 cup 120 grams all-purpose flour
  • 1/4 cup 48 grams granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt or 1/4 tsp regular salt
  • 6 tablespoons 3/4 stick, 86 grams cold, unsalted butter, in small cubes
  • 3/4 cup 75 grams sweetened, shredded coconut
  • 1/2 cup 100 grams chocolate chips
  • Turbinado sugar for sprinkling


  1. In a large bowl, whisk together the two flours, granulated sugar, baking powder and salt. Using a pastry blender (or your fingers), cut the butter into the flour mixture until the mixture resembles coarse meal, with few small pieces of butter remaining. Stir in the 1/2 cup half and half and the sourdough starter until just combined, followed by the coconut and chocolate chips. Do not overwork the dough; it should be crumbly.
  2. Line an 8-inch round cake pan with plastic wrap (with some overhang) and lightly press the dough into the pan until it reaches the edges of the pan. Do not pack down the dough--you just want to shape it into a round. Tip: If the dough is too sticky to handle, sprinkle the top with flour so it's easier to press into the pan with your fingers. Cover the top of the dough with another piece of plastic wrap and freeze for around one hour, until the dough is firm enough to slice while holding its shape.
  3. Before baking, preheat your oven to 400°F. Invert the pan onto a cutting board. Remove the plastic wrap and slice into eight wedges. Transfer the wedges onto a baking sheet lined with parchment paper. Brush the tops of the wedges with the remaining one tablespoon of half and half then sprinkle turbinado sugar.
  4. Bake for 18-20 minutes (or until golden), rotating the sheet halfway through baking time. Serve warm

Recipe Notes

1. I highly recommend using the gram measurements here, where I've listed them My original recipe was measured in cups but for this one using the sourdough starter, I weighed most of the ingredients in grams, which I consider more accurate. You can see that one cup of the all-purpose flour weighs less than one cup of spelt flour.

2. Prep time includes one hour of chill time in the freezer before baking. This makes it easier to form the scones and transfer them to the baking sheet.