Easy to Whip Up: Must-Try Sourdough Chocolate Chip Coconut Scones

Last Updated on May 22, 2023 by Gabby Hatten

Ahhhh scones. Those buttery and tender treats with a crumbly texture, are a beloved classic in the world of baking. But today, we’re taking it up a notch by infusing them with the tangy richness of sourdough, the indulgent sweetness of chocolate chips, and the tropical allure of shredded coconut. The result? A symphony of flavors and textures that will leave you craving for more.

These scones are perfect for breakfast, brunch, or any time you desire a sweet treat. They boast a delicate balance of tanginess from the sourdough discard, the perfect touch of sweetness from the chocolate chips, and a delightful tropical twist from the shredded coconut.

Not only do these scones taste incredible, but they also showcase the wonders of sourdough baking. Sourdough brings a unique depth of flavor and a soft, tender crumb to these already scrumptious treats. And if you’re an avid sourdough baker, this recipe offers a delightful way to utilize your sourdough discard in a new and exciting way.

Whether you’re a seasoned baker or just beginning to explore the world of baking, this sourdough chocolate chip coconut scone recipe is sure to impress. So, let’s roll up our sleeves, gather our ingredients, and let the aroma of freshly baked scones fill our kitchen. The best part? This recipe can be enjoyed fresh out of the oven, OR you can let cool and store in the fridge for up to two months!

chocolate chip sourdough discard scones

Chocolate Chip Coconut Sourdough Scones

Prep Time 5 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour


  • whisk
  • 2 mixing bowls
  • cheese grater
  • pastry cutter


  • 1/2 cup sourdough discard
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tbsp whole milk (use coconut for a more intense coconut flavor)
  • 2 tsp raw honey
  • 2 cups flour
  • 1/2 cup sugar
  • 1 pinch Himalayan pink sea salt
  • 2 tsp baking powder
  • 1/2 cup unsalted butter
  • 1/2 cup chocolate chips
  • 1/2 cup sweetened coconut flakes


  • Add your wet ingredients (sourdough discard, egg, milk, vanilla extract, honey) to a bowl. Whisk until smooth, set aside.
  • In a separate bowl; Add your flour, salt, sugar, and baking powder. Whisk together. Use your cheese grater to grate butter into the bowl.
  • Mix well with fork before using pastry cutter to incorporate the butter with the flour.
  • Once dough is crumbly, add your coconut flakes and chocolate chips
  • Create a well in the middle of the bowl, then add your wet mixture.
  • Stir with a fork until you have a rough, crumbly dough.
  • sprinkle flour over a clean, flat work surface. Drop your dough, and use the palms of your hands to press dough together, and shape it into a ball. After shaping and pressing you should have a 7-8'' disc.
  • Slice the disk like a pizza, until you have 8 slices
  • Add parchment paper to your cookie sheet prior to placing the scones on it. Place the cookie sheet filled with scones into the fridge for at least 30 minutes.
  • Pre-heat your oven to 400 degrees
  • After chilling, brush your scones with a mixture of milk and sugar OR butter
  • Bake for 25 minutes and voila!



Your climate affects cooking time, so if you’re not familiar with making adjustments based on that, it’s important you monitor the scones as they bake! If you’re like me, in a more humid climate, your scones are going to need some extra time. On the flip side, a drier climate is going to take less time. My cooking time ranges from 25 to 30 minutes. Example; on this day my humidity is high so I ended up baking for a total of 28 minutes.


If you’re making these to freeze, let cool on a wire rack after baking. Once completely cooled, store in freezer bags for up to two months (: If you’ve made these, let me know how they turn out! Not a fan of coconut? You can sub extra chocolate chips, nuts, or even dried fruit! Whatever tickles your fancy, this recipe is extremely customizable.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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