1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.

2. In a large bowl, whisk together flour, baking powder, salt, and sugar or sweetener.

3. Add cold cubed butter and cut in with a pastry cutter until mixture resembles coarse crumbs.

4. In a separate bowl, stir sourdough discard, milk or cream, and vanilla extract together.

5. Pour wet mixture into dry ingredients and fold just until combined.

6. Fold in chocolate chips gently to avoid overmixing.

7. Turn dough onto a floured surface and pat into a 1-inch thick circle.

8. Cut circle into 8 wedges with a sharp knife or bench scraper.

9. Optional: chill shaped scones in refrigerator for 15–20 minutes for extra flakiness.

10. Bake for 18–22 minutes until golden brown and firm to the touch.

11. Let scones cool on a wire rack for 10 minutes before serving.