Sourdough Discard Scones Recipe
This sourdough scones recipe is a simple and delicious way to use your leftover sourdough discard. With just a few basic ingredients, you can turn your discard into tasty scones that are good for any meal or snack. Even if you're new to baking scones, this easy to follow recipe will result in success.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 discard
- 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
Expert 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.
- 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
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!