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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.)