If you have a sourdough starter sitting on your kitchen counter, this sourdough scones recipe is a fantastic way to use it. These scones are buttery, tender, and lightly tangy, with a crisp golden exterior and a soft, flaky interior. Whether enjoyed for breakfast, brunch, or an afternoon tea, sourdough scones bring a delightful depth of flavor that traditional scones simply cannot match.
One of the best things about this recipe is its versatility. You can keep the scones plain, add dried fruit, chocolate chips, fresh berries, or even savory ingredients like cheese and herbs. The sourdough discard adds complexity while helping create a beautifully tender texture.
Why You’ll Love These Sourdough Scones
- Great way to use sourdough discard.
- Flaky, buttery texture.
- Easy to customize with your favorite mix-ins.
- Ready in under 30 minutes.
- Perfect for breakfast, snacks, or tea time.
Ingredients
For the Scones
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup (115g) cold unsalted butter, cubed
- ½ cup (120g) sourdough discard
- â…“ cup (80ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Optional Mix-Ins
- ½ cup dried cranberries
- ½ cup raisins
- ½ cup chocolate chips
- ½ cup blueberries
- ½ cup shredded cheddar cheese
For Brushing
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar (optional)
Equipment Needed
- Mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Salt
- Sugar
Mix thoroughly to evenly distribute the ingredients.
Step 3: Cut in the Butter
Add the cold cubed butter to the flour mixture.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These butter pockets create the flaky texture that makes scones so delicious.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Sourdough discard
- Heavy cream
- Egg
- Vanilla extract
Stir until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients.
Gently stir until a shaggy dough forms. Be careful not to overmix, as this can make the scones tough.
If using mix-ins such as chocolate chips, berries, or dried fruit, fold them in at this stage.
Step 6: Shape the Dough
Turn the dough onto a lightly floured surface.
Gently pat it into a circle about 1 inch thick and 7–8 inches wide.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
For smaller scones, cut into 10 or 12 wedges.
Step 7: Chill the Dough
Place the wedges on the prepared baking sheet, leaving space between each piece.
For the flakiest results, chill the shaped scones in the refrigerator for 15 minutes before baking.
This step helps prevent spreading and creates better layers.
Step 8: Brush and Bake
Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes or until the tops are golden brown and the edges are lightly crisp.
Step 9: Cool and Serve
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serve warm with:
- Butter
- Jam
- Honey
- Lemon curd
- Clotted cream
Tips for Perfect Sourdough Scones
Keep Everything Cold
Cold butter is essential for flaky scones. If your kitchen is warm, place the butter in the freezer for 10 minutes before using.
Don’t Overwork the Dough
Mix only until the ingredients come together. Overmixing develops gluten and can make scones dense.
Chill Before Baking
Even a short chilling period dramatically improves texture and shape.
Use Active or Discard Starter
Both active sourdough starter and discard work well in this recipe. Discard provides a subtle tangy flavor without requiring extra fermentation.
Flavor Variations
Blueberry Lemon
Add:
- ½ cup fresh blueberries
- 1 tablespoon lemon zest
Chocolate Chip
Add:
- ½ cup mini chocolate chips
Perfect for a sweet breakfast treat.
Cranberry Orange
Add:
- ½ cup dried cranberries
- 1 tablespoon orange zest
Cheddar Herb
Add:
- ½ cup shredded cheddar cheese
- 1 teaspoon dried chives
Ideal for savory breakfasts and soups.
Storage
Store cooled scones in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Reheat in a 300°F (150°C) oven for 5–7 minutes before serving.
Freezing Instructions
Sourdough scones freeze beautifully.
Freeze Before Baking
Place shaped wedges on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months.
Bake directly from frozen, adding 3–5 extra minutes to the baking time.
