Sourdough Chocolate Chia Pudding Scones 

I’m constantly trying to find recipes that help me use up my “discard” portion of my sourdough starter. I’m obsessed with pumpkin scones, but I also figured a bit of variety wouldn’t be a bad thing. I had some leftover chocolate chia pudding and it seemed like the perfect medium as a replacement for the pumpkin. I personally believe this one was a huge success and they’re absolutely fabulous.

The recipe, from start to finish, will take anywhere from 3-3.5 hours. That sounds insane, right? It’s for the pudding, which needs to “set” for some time (in the fridge) before use. However if you’ve already made it, then the time will take roughly 30-45 minutes. 

Once you’ve made the pudding you can get started! 


Start by combining all the dry ingredients in one bowl and the wet ingredients (except butter) in another. Your sourdough starter does not have to be recently fed, but definitely within the last 12-24 hours is probably best. 

Cube the butter and, using a pastry blender, mix it into the dry ingredients until it has a sand like texture. Now add in wet ingredients and mix (first with a spoon and then, when it starts to become more of a dough, by hand). You don’t want to over-mix the ingredients, so once it’s a cohesive ball try to minimize handling.


Now you need to shape the scones. This actually very easy. Cut the dough in half and make two small round disks, roughly 1-2″ thick. Slice the disks into eight pie pieces and put these on a baking sheet line with parchment paper (I place them like interlocking bricks). They will expand, a little, in baking, so you want to make certain they have a little bit of space between each (at minimum a finger width apart).


Now place these in the freezer and preheat your oven to 400 degrees Fahrenheit. Once the oven is heated place the scones in the oven and bake for about 20 minutes. 


Recipe:

Dry ingredients:
2 1/2 cups flour (300g)
1/2 cup sucanat (or brown sugar)
1 teaspoon cinnamon
1 tablespoon cocoa powder (unsweetened)
1 teaspoon cream of tartar 
1 teaspoon baking powder
1/2 teaspoon salt (no iodized salt)
1/2 cup butter (cold and cubed)

Wet Ingredients:
1 cup 100% hydration sourdough starter
1/2 cup chocolate chia pudding + 1 tablespoon 
2 teaspoon vanilla bean paste or extract

Icing:
1 cup powdered sugar
1 teaspoon vanilla bean paste
2 tablespoons milk 

Instructions:

1. Line a baking sheet with parchment paper and set aside
2. In a large bowl combine all dry ingredients, except butter. In a separate bowl combine all the wet ingredients. 
3. Add butter to dry ingredients and, using a pastry blender (or two knives if you don’t have one), break down the butter until the whole mixture has a sandy like texture.
4. Add the wet ingredients to the dry ingredients and stir until combined. You’ll have to use your hands to make the dough into a cohesive mass. If the mass seems to be too dry you can add (a teaspoon at a time) some milk to make it more moist. 
5. Separate the ball of dough in half and shape these each into disks (4-5″ in diameter) and then cut each of these into 8 pie slices. Place these on the prepared lined baking sheet and place the whole tray in the freezer.
6. Preheat oven to 400 degrees Fahrenheit. Once the oven is preheated place the tray in the oven and bake for 20-25 minutes. 
7. While the scones are baking you can make the icing. Don’t combine everything at once, first mix the powdered sugar with the vanilla bean paste and then slowly add in the milk. I recommend doing it a teaspoon at a time, as it will quickly become very liquid-like. I prefer a thicker consistency, but this will harden on the scones (once cooled), so it’s all about your own preferences here. I don’t often make the icing and just enjoy the scones as they are. 

Chocolate Chia Pudding

I’ve gotten a recent obsession with chia seeds and I’ve been adding it to many of the things I eat. I started out with just adding it to my overnight oats, I love the tiny bit of crunch it adds.


A friend of mine gave me her recipe for chia pudding and she said she sometimes adds a scoop of chocolate powder, so of course I had to try that too. It’s seriously tasty and so simply delicious.

Recipe:

1/4 cup chia seeds
1 cup milk*
1/4 cup sugar**
1 teaspoon vanilla bean paste
1 Tablespoon Cocoa powder (unsweetened)

* I used cow milk, whole, because my son is allergic to peanuts and gets eczema with most other nuts, you could use any nut milk, rice milk, or coconut milk (I’m sure hemp and oat milk would work too)

** I used white sugar, but you can use any form of sweetener (sucanat, molasses, honey, etc)

Mix milk with sugar and vanilla bean paste, add in cocoa powder (which probably won’t mix in well). I heated it briefly in the microwave and then threw the mixture through a strainer. I stirred the chocolate paste that was left behind, until it was smooth, and then added it back into the milk. I then poured this over the chia seeds. Now it needs to sit in the fridge for about 2-3 hours. I do mine the night before I want to have it, so it goes in overnight. My friend does hers in a wide dish, I put mine in a mason jar (mostly because we have a side-by-side fridge and space is limited). Both methods work, but if you used a mason jar you will need to shake it a couple times. I find that the following morning I can shake or stir it and that’s enough.