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Sourdough Scones Recipe

Sourdough Scones

iamwinfred
Sourdough Scones combine the deep, tangy flavor of sourdough starter with the buttery, crumbly texture of a classic scone. If you have a jar of discard sitting in your fridge with no plan for it, this Sourdough Scones Recipe is exactly what you need. Instead of leaning on fresh berries or citrus zest, this version lets the sourdough tang do the talking. A touch of vanilla and a sprinkle of coarse sugar round everything out. These scones bake up golden on the outside and soft in the middle. Serve them with butter and jam, or drizzle them with a simple glaze for something a little sweeter.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 scones
Calories 265 kcal

Equipment

  • Large mixing bowl
  • Box grater For freezing and grating the butter
  • Bench scraper For cutting and moving the dough
  • Pastry cutter (optional, if not using a grater)
  • Baking sheet Lined with parchment paper
  • Digital kitchen scale For accurate measuring
  • Rubber spatula
  • Sharp knife For cutting wedges
  • Wire rack For cooling

Ingredients
  

  • 2 1/2 cups all purpose flour 300g
  • 1/3 cup granulated sugar 67g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup European style unsalted butter 113g, frozen and grated
  • 1 cup unfed sourdough starter discard 240g, cold from the fridge
  • 1/4 cup heavy cream 60ml, plus more for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons turbinado sugar for topping
  • clotted cream for serving (optional)
  • strawberry jam for serving (optional)
  • powdered sugar for glaze (optional)
  • honey butter for serving (optional)

Instructions
 

  • Grate frozen butter using the large holes of a box grater and freeze the shreds for at least 15 minutes.
  • Whisk the flour, granulated sugar, baking powder, and salt together in a large mixing bowl until evenly distributed.
  • In a separate bowl, whisk the sourdough discard, heavy cream, egg, and vanilla extract until smooth, then refrigerate.
  • Add frozen grated butter to the dry ingredients and toss gently to coat each piece in flour until the mixture is shaggy and coarse.
  • Pour the cold wet mixture into the flour mixture and fold with a spatula just until a shaggy dough forms with no dry flour visible.
  • Turn the dough onto a lightly floured surface, pat into an 8-inch circle about 1 inch thick, and cut into 8 even wedges. Transfer to a parchment-lined baking sheet.
  • Freeze the shaped scones for 15 minutes while preheating the oven to 400°F.
  • Brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 16-18 minutes until golden brown. Cool on the pan for 10 minutes, then transfer to a wire rack.
  • Cool completely before glazing. For a glaze, whisk powdered sugar with a splash of cream and vanilla until smooth, then drizzle over the scones.

Notes

  • Keep all ingredients cold, including the mixing bowl, until the dough goes into the oven for the flakiest texture.
  • Use sourdough discard straight from the fridge, not room temperature starter, for the best flavor and texture.
  • Avoid kneading the dough—scones should look rough and rustic, not smooth like bread dough.
  • Cut wedges with a sharp motion rather than sawing back and forth, which can seal the edges and prevent rising.
  • Bake on the middle oven rack for the most even browning and consistent results.
  • This recipe works with active sourdough starter too, though the baking powder provides the primary leavening.
  • For variations, fold in chocolate chips, dried cherries, shredded cheese and herbs, or a pinch of cinnamon and nutmeg before shaping.
  • Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze baked scones wrapped tightly in plastic for up to 3 months. Reheat in a 300°F oven for 8-10 minutes to re-crisp.
  • If dough feels too sticky due to starter hydration, sprinkle in an extra tablespoon or two of flour while shaping.

Nutrition

Serving: 1sconeCalories: 265kcalCarbohydrates: 34gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 310mgPotassium: 85mgFiber: 1gSugar: 9gVitamin A: 6IUCalcium: 8mgIron: 10mg
Keyword easy scone recipe, flaky scones, sourdough breakfast, sourdough discard recipe, sourdough scones
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