Sourdough Scones
Flaky, buttery scones with a subtle tang from your sourdough discard – perfect for breakfast or tea time!
🍞 Why Sourdough Scones?
✔ Zero waste – Uses up sourdough discard
✔ Extra flavor – Mild tang balances the richness
✔ Tender crumb – Sourdough adds moisture without heaviness
📝 Ingredients
(Makes 8 scones)
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (120g) sourdough discard (unfed, 100% hydration)
- ¼ cup (60ml) heavy cream (or whole milk)
- 1 egg
- 1 tsp vanilla extract
Add-Ins (Optional)
- ½ cup berries (fresh or frozen)
- ⅓ cup chocolate chips
- 1 tbsp lemon zest + 2 tbsp poppy seeds
👩🍳 Instructions
1. Prep & Mix
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk dry ingredients in a large bowl.
- Cut in cold butter with a pastry cutter until pea-sized crumbs form.
2. Combine Wet Ingredients
- In another bowl, mix sourdough discard, cream, egg, and vanilla.
- Pour wet mix into dry ingredients; stir gently until just combined (don’t overmix!).
- Fold in add-ins (if using).
3. Shape & Bake
- Turn dough onto a floured surface; pat into a 1-inch-thick circle.
- Cut into 8 wedges (or use a round cutter).
- Brush tops with extra cream; sprinkle with coarse sugar (optional).
- Bake 15-18 mins until golden.
🔥 Pro Tips
✔ Keep ingredients cold – Ensures flaky layers.
✔ Work quickly – Warm butter = flat scones.
✔ Freeze before baking – For taller scones, freeze shaped dough 15 mins first.
🍓 Serving Suggestions
- Classic: Clotted cream & jam
- Savory twist: Omit sugar, add cheddar + chives
- Glaze: Drizzle with lemon icing (1 cup powdered sugar + 2 tbsp lemon juice)
These scones stay fresh 2 days at room temp or freeze unbaked dough for later!
Would you go sweet or savory? 😊
(Note: For extra sourdough flavor, let shaped scones rest 30 mins before baking.)
