Sourdough Scones
This sourdough scone recipe is an easy, beginner-friendly way to use up sourdough discard. With just a few simple ingredients, you can whip up delicious scones that are perfect for breakfast or on the go snacks.
In the years since my sourdough starter was born, I’ve really expanded my repertoire.
Partially because I love trying new things and partially because my sourdough bread factory makes a lot of discard and I’m forever looking for fun new ways to use discard starter!
As it turns out, my kids love sweet scones. I love that they’re an easy to make portable snack and so customizable. My husband loves that they use 150g of discard before the discard takes over the entire fridge. ha!
This sourdough discard scones recipe dedicated to expanding repertoires.
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Key Ingredients
Sourdough Discard: This recipe was developed for 100% hydration sourdough starter discard. 100% hydration discard comes from a starter that is fed equal portions of flour and water by weight.
Eggs: These add flavor, texture, and structure to the scones which helps differentiate them from biscuits! I love using the gorgeous eggs laid by my backyard chickens in baking recipes like this one.
How To Make Sourdough Discard Scones
Make The Dough:
- Line a baking sheet with parchment paper, then set aside.
- In a large mixing bowl, whisk 275g all purpose flour, 100g granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine ground sea salt. Cube 115g (1/2 cup) of butter, then cut into the flour mixture with a pastry blender until only small pebble sized pieces of butter remain and the flour is a sandy texture.
- Add up to 1 1/2 cup of mix ins, I used 1 cup of blueberries. See flavor variations section below for ideas!
- In another bowl, beat together 150g sourdough discard, 45g heavy whipping cream, 1 large egg, and 2 teaspoons of vanilla extract until completely combined. Make a well in the dry ingredients, pour in wet ingredients and stir until it’s just starting to come together. Stirring will toughen the dough – the next step will help to incorporate the rest of the flour.
Laminate + Shape:
- Turn dough out onto a lightly floured surface, it will be somewhat shaggy, that’s ok.
- Gently press the dough into a rectangle and fold into thirds as though you’re folding a letter. Repeat the process and fold in the other direction. Repeat once more.
- Divide the dough into 2 equal portions, and then gently pat each into a circle about 3/4″ thick.
- Use a bench scraper or large knife and cut each circle into 6 wedges. The wedges will be smaller or larger depending on the amount of mix-ins added. Pick up each wedge, with the bench scraper or spatula and transfer to prepared baking sheet.
- Place baking sheet in freezer for at least 30 minutes.
Bake Today:
- Preheat oven to 400 degrees Fahrenheit.
- Once oven comes to temperature, remove baking sheet from freeze and generously brush the top of each scone with heavy cream and sprinkle with coarse sugar, I like to use raw sugar but sanding sugar or decorating sugar would work just as well.
- Bake the scones at 400f for 16-18 minutes or until the bottoms are nicely browned and the tops are set. Scones don’t really darken on the top, so it’s important to avoid over baking which can make them dry and tough.
- Remove from oven and allow to rest on baking sheet for 5 minutes before transferring to a cooling rack.
Bake Another Day:
- Once scones are completely frozen, wrap tightly in plastic wrap and store in an airtight freezer container until ready to bake. I love to bake a few scones fresh the same day I make the dough and then save the rest in the freezer for another day – all the treat and no clean up!
- When ready to bake, follow the directions in the section above.
Tips
- If you’ve never made scones, this recipe is a great way to get into the process, the dough is a bit wetter – which helps when you’re working it. Some scone recipes result in a very dry, craggly dough. I’ve developed this one to be a bit more cohesive and workable to help avoid the tendency to over stir.
- Chilling the scones in the freezer for 30 minutes before baking helps to ensure consistent and high rise. Keeping the butter cold before baking allows it to steam inside the scone helping to leaven them, just like their cousins homemade biscuits!
- Likewise, using cold butter, cold eggs, and cold cream can help improve the texture of your scones and make them more flaky. Cold is key in this process.
- Baking powder provides the leavening in this recipe, so it’s important to ensure that your baking powder is fresh and active, as weak powder can result in flat, dense scones.
Long Fermented Scones
If you love the idea of letting the scones ferment to impart more of that yummy sourdough flavor, that’s possible too!
To make fermented scones, shape and portion them, and once they’re on the baking sheet, cover in plastic wrap and place in the fridge for up to 48 hours before baking.
When you’re ready to bake your fermented scones, place them in the freezer while preheating the oven and then follow the baking directions as above!
Variations + Flavor Ideas
There are so many ways to customize these sweet scones to your taste. When you’re using mix ins, aim to use between 1 and 1 1/2 cup worth of inclusions total. For example, 3/4 cup dried cherries and 3/4 cup dark chocolate chunks = 1 1/2 cup total.
Chocolate Chip Scones: Add 1 cup of semi sweet chocolate chips to the dry ingredients.
Cranberry Orange Scones: Mix 1 tablespoon of orange zest into the wet ingredients and 3/4 cup dried cranberries (or 1 cup fresh/frozen) to the dry ingredients.
Blueberry Scones: Combine 1/2 tablespoon lemon zest into wet ingredients then add 1 cup of fresh or frozen blueberries to the dry ingredients and toss to coat before adding the wet ingredients. [Pictured – without lemon zest]
Can’t get enough lemon blueberry flavor? Try this lemon blueberry loaf cake!
Chocolate Cherry Scones: Add 3/4 cup dried cherries or chopped frozen cherries and 3/4 cup chocolate chips. This one is a favorite in our house!
Raspberry Almond Scones: Reduce vanilla extract to 1 teaspoon and add 1/2 teaspoon almond extract to the wet ingredients. Add generous 1/4 cup sliced almond to dry ingredients then add 1 cup of fresh raspberries as soon as the wet ingredients are added to the dry. Raspberries are delicate, so it’s important to use a gentle hand.
Strawberries + Cream Scones: Add 3/4 cup chopped fresh strawberries and 1/2 cup white chocolate chips to the dry ingredients and toss to coat before adding the wet ingredients.
Psst.. Need a sourdough starter recipe? Want to know more about feeding your starter, storing sourdough starter, how to use discard, or even which is the best jar for your starter?
Try These Sourdough Discard Recipes:
Batch + Storage
Batch:
This recipe makes 12 delicious scones! While it can be doubled or halved, I recommend making it as is and either freezing extras or making a second batch. It can be a little difficult to incorporate the butter properly with a double batch.
Storage:
To store your sourdough scones at room temperature, wait until they are completely cooled before wrapping in plastic wrap or placing in an airtight container. They’ll keep that way for up to 4 days.
Baked scones can be stored in the freezer for up to 3 months. Just wrap them in plastic wrap once completely cooled the transfer to a freezer safe container and pop them in there. Allow the scones to thaw at room temperature before enjoying or reheating.
Our Favorite
Sourdough Discard Recipes
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Easy Sourdough Scones
Recipe adapted from King Arthur Scones
Ingredients
Dry Ingredients:
- 275 g all purpose flour
- 100 g granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 115 g unsalted butter cold or frozen
- 1 – 1½ cup mix ins see notes for flavor options
wet ingredients:
- 150 g sourdough starter
- 45 g heavy whipping cream
- 1 egg large
- 2 teaspoons vanilla extract
topping:
- 2 tablespoons heavy whipping cream
- 2 tablespoons coarse sugar
Instructions
make the dough:
- Line a baking sheet with parchment paper, then set aside.
- In a large mixing bowl, whisk 275g all purpose flour, 100g granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine ground sea salt. Cube 115g (1/2 cup) of butter, then cut into the flour mixture with a pastry blender until only small pebble sized pieces of butter remain and the flour is a sandy texture.
- If using add ins, add them now. See flavor variations section below for ideas!
- In another bowl, beat together 150g sourdough discard, 45g heavy whipping cream, 1 large egg, and 2 teaspoons of vanilla extract until completely combined.
- Make a well in the dry ingredients, pour in wet ingredients and stir until it's just starting to come together. Stirring will toughen the dough – the next step will help to incorporate the rest of the flour.
laminate + shape:
- Turn dough out onto a lightly floured surface, it will be somewhat shaggy, that's ok.
- Gently press the dough into a rectangle and fold into thirds as though you're folding a letter. Repeat the process twice more.
- Divide the dough into 2 equal portions, and then gently pat each into a circle about 3/4" thick.
- Use a bench scraper or large knife and cut each circle into 6 wedges. Pick up each wedge, with the bench scraper or spatula and transfer to lined baking sheet.
- Place baking sheet in freezer for at least 30 minutes.
bake today:
- Preheat oven to 400 degrees Fahrenheit.
- Once oven comes to temperature, remove baking sheet from freezer and generously brush the top of each scone with heavy cream and sprinkle with coarse sugar.
- Bake the scones at 400f for 16-18 minutes or until the bottoms are nicely browned and the tops are set.
- Remove from oven and allow to rest on baking sheet for 5 minutes before transferring to a cooling rack.
bake another day:
- Once scones are completely frozen, wrap tightly in plastic wrap and store in an airtight freezer container until ready to bake.
- When ready to bake, follow the directions in the section above.
Notes
variations + flavor ideas
There are so many ways to customize these sweet scones to your taste. When you're using mix ins, aim to use between 1 and 1 1/2 cup worth of inclusions total. For example, 3/4 cup dried cherries and 3/4 cup dark chocolate chunks = 1 1/2 cup total. Chocolate Chip Scones: Add 1 cup of semi sweet chocolate chips to the dry ingredients. Cranberry Orange Scones: Mix 1 tablespoon of orange zest into the wet ingredients and 3/4 cup dried cranberries to the dry ingredients. Lemon Blueberry Scones: Combine 1/2 tablespoon lemon zest into wet ingredients then add 1 cup of fresh or frozen blueberries to the dry ingredients and toss to coat before adding the wet ingredients. Chocolate Cherry Scones: Add 3/4 cup dried cherries or chopped frozen cherries and 3/4 cup chocolate chips. Raspberry Almond Scones: Reduce vanilla extract to 1 teaspoon and add 1/2 teaspoon almond extract to the wet ingredients. Add generous 1/4 cup sliced almond to dry ingredients then add 1 cup of fresh raspberries as soon as the wet ingredients are added to the dry. Raspberries are delicate, so it's important to use a gentle hand. Strawberries + Cream Scones: Add 3/4 cup chopped fresh strawberries and 1/2 cup white chocolate chips to the dry ingredients and toss to coat before adding the wet ingredients.long fermented scones
To make fermented scones, shape and portion them, and once they're on the prepared baking sheet, cover in plastic wrap and place in the fridge for up to 48 hours before baking. When you're ready to bake your fermented scones, place them in the freezer while preheating the oven and then follow the baking directions as above!Recommended Equipment + Ingredients
Nutrition
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Okay I just made these with mini chocolate chips and they were AMAZING! What an easy recipe to make with my littles.
Can I use half and half instead of heavy whipping cream for scones
It should work, but the scones might be a bit more crumbly – due to the difference in fat content. Let me know if it works!