1Tablespoonbuttermelted, optional (for after baking)
Preheat oven to 400°F. Line a baking tray with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until butter is mixed in, but still lumpy, about pea-size. Stir in chocolate chips or other addins¼.
In a medium bowl, whisk together sourdough starter, egg, cream, and vanilla.
Add sourdough mixture to flour mixture and mix using a spatula or wooden spoon until most has incorporated. Knead by hand 2-3 times in the bowl, then turn onto a work surface*, and knead a couple more times to incorporate the flour mixture. Form a circle, and cut into 8 equal pieces (I love using a bench scraper).
Carefully place scone pieces 2 inches apart on parchment lined baking tray. I recommend refrigerating for 10-15 minutes before popping scones into the oven, especially if butter has warmed or your kitchen is warm (optional step).
Bake 18-25 minutes or until lightly browned.
Cool for 10 minutes, brush with melted butter if using, and serve.
*Alternatively, turn out onto parchment lined baking sheet, and continue.For savory scones, reduce sugar to ¼ cup and omit vanilla. Add additional 2 teaspoons of milk.