Recipe: Chocolate Chip Sourdough Scones
Several years ago I was knee deep in all the different dietary healing protocols—GAPS, Paleo, Autoimmune Paleo (AIP), Vegan, SIBO, FODMAPs, Low Lectin, Elimination, Juice Cleanse. You name it, I’ve tried it! While none of them brought me vibrant health all on their own, a steady journey made up of clean eating, lifestyle modifications, holistic modalities and, most importantly, a daily neuroplasticity practice eventually brought me to the end of the vigilant wellness-seeking road.
Don’t get me wrong, I’m not superwoman now. I don’t wake up every morning with boundless energy, feel only gratitude for every aspect of my day, and sleep soundly for 9 hours every night (well, I kind of do sleep soundly every night). But, I’m no longer shackled to my numerous “mystery” illnesses. I feel as good as I did in my twenties. I don’t identify with chronic illness at all anymore. The shackles are off and I’m free again.
With this freedom comes the ability to eat without over-analyzing everything I put in my mouth. I can’t just forget all the knowledge I gleaned over the years about the harm that comes from GMOs, processed foods, and factory farmed meat. I want food to fuel my body instead of deplete it, so I continue to make conscious decisions.
I’ve been experimenting with sourdough for the past year or so. While I’m no bread connoisseur (yet—ha, ha!), my family and I have been enjoying the plethora of unique creations that come out of our oven. Lately, the creation is these delicious and relatively easy to make sourdough scones. Instead of watching the clock and spending 24 hours prepping, waiting, kneading, waiting, watching, kneading, flipping, etc., I simply spruce up my leftover starter and throw together these fun little treats.
So here ya go. My treat!
Chocolate Chip Sourdough Scones
STEP ONE INGREDIENTS:
1 1/2 cups flour (188g)
3T coconut sugar (36g)
1 cup active sourdough starter (275g)
1/2 cup coconut cream or full-fat coconut milk (120g)
STEP TWO INGREDIENTS:
1 T baking powder (15g)
1/2 tsp salt (1.5g)
5 T cold butter, cubed (70g)
1/2 cup+ shredded coconut
1/2 cup dark chocolate chips
1. Combine step one ingredients, using your hands if needed to mix well
2. Cover bowl with plastic wrap (leaving room for expansion) and leave 4+ hours or overnight
3. Add step two ingredients and combine
4. Use your hands to knead the dough in the bowl
5. Form into a disk, wrap in plastic, and freeze for 1 hour
6. Preheat oven to 425˚
7. Cut disk into scone shapes
8. Bake for 15-18 min
*Use gram measurements instead of cups/spoons whenever possible
**You can combine all ingredients at once if you prefer a less sour flavor.