This is an overhead image of a single chocolate chip scone on a white piece of parchment paper. Text overlay reads:delicious peanut butter sourdough scones." Recipe
VG Vegetarian

Peanut Butter Chocolate Chip Sourdough Scones

Sourdough scones are loaded with peanut butter flavor and mini chocolate chips! They’re crumbly, buttery and a delicious way to use your sourdough discard.

Prep: 15 minCook: 20 minTotal: 35 min
Servings: 8 scones 1x


  • 2 cups all-purpose flour
  • 1/2 cup white granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, cut in cubes
  • 1/2 cup sourdough discard
  • 1 cup natural peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream
  • 1 cup mini chocolate chips


  1. Preheat oven to 400F.
  2. Place the flour, sugar, baking powder, and salt in a food processor and pulse a few times to combine.
  3. Add the butter and pulse again until butter is incorporated.
  4. Add the discard, peanut butter, egg, vanilla and cream. Pulse again until the ingredients are combined.
  5. Add the chocolate chips and pulse a few times. The chocolate chips won’t be full incorporated and that’s ok.
  6. Turn the scone dough out on a counter and fold in the chocolate chips.
  7. Form into a round disc.
  8. Cut into 8 triangles.
  9. Place the triangles on a baking sheet lined with parchment paper.
  10. Bake for 20 minutes.
  11. Allow the scones to cool for 10 minutes and enjoy!

Nutrition Info:

  • Serving Size: 1 scone
  • Calories: 420
  • Sugar: 14.2g
  • Sodium: 204mg
  • Fat: 22.6g
  • Saturated Fat: 6.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 42.6g
  • Fiber: 2.9g
  • Protein: 14g
  • Cholesterol: 36mg
© The Toasted Pine Nut