I didn’t always feel confident in the kitchen, especially when trying to use up my sourdough discard. Over time, I found this simple sourdough discard scones recipe that’s quick, satisfying, and perfect for busy nights. These scones gave me a comforting way to reduce waste while enjoying a tender, flaky treat that feels like a little victory every time.
These sourdough discard scones are my go-to for a quick, no-fuss way to bring a little homemade magic to the table, whether for breakfast, a snack, or even alongside your evening meal with soft sourdough dinner rolls. They use sourdough starter discard, which means you’re turning something often thrown away into flaky, tender scones packed with flavor. Whether you’re a beginner or a kitchen pro, this recipe fits right into busy schedules, delivering a cozy snack or breakfast without extra stress.
Table of Contents
Why You’ll Love These Foolproof Sourdough Discard Scones
- Beginner Friendly: The technique is simple, making it easy for anyone to create delicious, bakery-style scones.
- Flaky and Tender Crumb: Careful handling of ingredients results in scones that are both light and perfectly tender every time.
- Highly Customizable: You can swap mix-ins to suit your taste ,from chocolate chips to dried cranberries or fresh berries.
- Reduces Food Waste: Using sourdough discard means you’re thoughtfully using every bit of starter, cutting down on kitchen waste.
The Secret to Flaky Scones: A Little Baking Science
Cold, Cold, Cold
Using frozen butter grated into the dry ingredients creates tiny pockets of butter that melt in the oven, releasing steam. This steam lifts the dough, creating a flaky, layered texture you’ll love.
Don’t Overwork the Dough
Handling the dough gently keeps it tender. Overmixing develops gluten too much, which can make your scones tough instead of soft and flaky.
High Heat is Your Friend
Baking the scones at 400°F gives a quick burst of heat that activates the baking powder and melts the butter swiftly, helping the scones rise beautifully with a golden crust.
Ingredient Spotlight: What You’ll Need
- All-Purpose Flour: Provides the structure and body for the scones to hold together.
- Frozen Unsalted Butter: Key to creating flaky layers and tender bites.
- Sourdough Discard: Adds depth of flavor and extra tenderness without extra work.
- Baking Powder: Acts as a reliable leavening agent for a light, fluffy texture.
Recommended Tools for Perfect Scones
- Box Grater: Essential for grating the frozen butter evenly into the flour.
- Pastry Blender: Helps cut butter into the flour without warming it, preserving flakiness.
- Bench Scraper: Makes it easier to handle dough on the work surface and cut the scones neatly.
- Parchment-Lined Baking Sheet: Prevents sticking and helps with even baking, making cleanup simple.
How to Make the Best Sourdough Discard Scones
Making these scones is straightforward and satisfying. The key is prepping your ingredients, handling the dough gently, and letting the scones chill for either a quick bake or longer fermentation. Here are the exact ingredients and the simple step-by-step instructions to follow.
Scone Ingredients
- 2 cups all purpose flour (240 g)
- 1/2 cup granulated sugar (100 g)
- 1 tablespoon baking powder (14 g)
- 1/2 teaspoons salt (3 g)
- 1 stick unsalted butter, frozen (113 g)
- 1 cup mix ins (chocolate chips, blueberries, dried cranberries) (about 150 g)
- 1/2 cup sourdough starter discard (120 g)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 3 tablespoons heavy cream (45 ml) (milk can be substituted)
- 2 tablespoons heavy cream (30 ml)
- 3 tablespoons coarse sugar (for topping) (about 36 g)
Step-by-Step Instructions
- Combine dry ingredients: In a large bowl, mix flour, sugar, baking powder, and salt.
- Grate frozen butter: Use a cheese grater to grate the frozen butter directly into the dry ingredients, then cut it in with a pastry cutter or your hands.
- Add mix-ins: Stir in your chosen mix-ins and toss to coat with flour. Set aside.
- Mix wet ingredients: In a separate bowl, combine sourdough discard, egg, vanilla, and 3 tablespoons heavy cream.
- Fold dough: Gently fold the wet mixture into the dry ingredients. Be careful not to overmix.
- Shape and cut: On a lightly floured surface, roll dough into an 8-inch circle. Cut into 8 triangles.
- Prepare for chilling: Place scones on a parchment-lined baking sheet, spacing about 2 inches apart.
- Chill dough: Refrigerate for 30 minutes up to 3 days for fermentation.
- Preheat oven: When ready, preheat oven to 400°F (204°C).
- Add finishing touches: Brush scone tops with 2 tablespoons heavy cream and sprinkle with coarse sugar (optional).
- Bake scones: Bake for 20-25 minutes until golden brown and cooked through.
Quick Bake vs. Long Fermented Sourdough Scones
For a Quick Treat (30-Minute Chill)
Chilling for just 30 minutes allows you to bake the scones quickly. They won’t ferment much but will still be tender and flaky, perfect for last-minute cravings.
For Deeper Flavor (Long Fermentation)
Chilling for up to 3 days lets the dough ferment slowly, developing richer flavor and better digestibility. This is great for planning ahead and enjoying a more complex taste.
Creative Scone Variations (Sweet & Savory)
| Add-In Idea | Quantity | Aisha’s Pairing Tip |
|---|---|---|
| Cranberry Orange | 1 cup dried cranberries + zest of 1 orange | Serve with honey butter for a bright finish |
| Apple Cinnamon | 1 cup diced apples + 1 tsp cinnamon | Pair with warm maple syrup for extra comfort |
| Cheddar Chive | 1 cup shredded sharp cheddar + 2 tbsp chopped fresh chives | Great with a smear of softened butter |
| Jalapeño Cheddar | 1 cup cheddar + 1/4 cup diced jalapeños | Perfect alongside a creamy dip or sour cream |
Storage, Freezing, and Reheating Instructions
Storing Baked Scones
- Store cooled scones in an airtight container at room temperature for up to 3 days.
Freezing Unbaked Scones (Recommended)
- Follow the recipe through step 7.
- Freeze the unbaked scones on the baking sheet until solid (about 1 hour).
- Transfer to a freezer bag or airtight container.
- When ready, bake from frozen, adding 5-7 minutes to baking time.
Freezing Baked Scones
- Cool baked scones completely.
- Wrap each scone individually in plastic wrap and place in a freezer bag.
- Reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through.
What to Serve with Your Scones
- Clotted cream for a classic indulgence
- Lemon curd for a fresh, tangy burst
- Your favorite jam or marmalade
- A simple dusting of powdered sugar for sweetness
Sourdough Discard Scones: Frequently Asked Questions
What if my dough is too sticky or too dry?
Add a little flour if dough is sticky or a splash of cream if it feels too dry. The dough should be soft but manageable.
Can I make these dairy-free?
Yes, substitute dairy ingredients with plant-based alternatives—use vegan butter and a non-dairy milk instead of cream.
What’s the best type of sourdough discard to use (hydrated vs. unfed)?
Use fed, active discard (hydrated) for best flavor and fermentation results.
Why are my scones tough or dense?
Overworking the dough creates too much gluten, toughening the texture. Mix just until combined.
How do I get my scones to all be the same size?
Use a bench scraper or sharp knife and measure the dough circle carefully before cutting into equal pieces.
Sourdough Discard Scones
Ingredients
Equipment
Method
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Grate frozen butter into the dry ingredients and cut it in using a pastry cutter or hands.
- Stir in your preferred mix-ins and set the bowl aside.
- In a separate bowl, mix the wet ingredients.
- Gently fold the wet ingredients into the flour mixture, being careful not to overwork the dough.
- On a lightly floured surface, roll the dough into an 8-inch circle, then cut it into 8 equal wedges.
- Arrange the scones on a parchment-lined baking sheet, spaced about 2 inches apart.
- Chill the scones in the fridge for at least 30 minutes, or up to 3 days for enhanced fermentation.
- Preheat the oven to 400°F when you are ready to bake.
- Optionally, brush the tops of the scones with cream and sprinkle with coarse sugar.
- Bake for 20-25 minutes, or until the scones are golden brown.
