The Best Sourdough Discard Scones Recipe

These delicious sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins. From blueberries to chocolate chips and everything in between, this will be one of your favorite recipes.

Have I ever told you how much I love sourdough? I’m kind of kidding. If you have been around here for more than one minute, you will surely know my deep passion for sourdough. This blog alone has over 60+ sourdough recipes… with more to come. 

There are so many reasons to love sourdough, from its easier digestion to its heightened nutrition due to the fermented grains; it can also make life much easier.

Sometimes I don’t have the time to make a whole recipe from start to finish at one given moment. With sourdough, you can start it the night before and the bulk of the recipe is done until the next day. All you have to do is add a few remaining ingredients, if needed, and bake. 

Such is the case with this basic scone recipe made with extra sourdough discard. You can whip them up right away or ferment them for better digestibility. You can even make them up to three days in advance, just shape them, cut, and bake. 

So if you know you have a brunch coming up, a special breakfast, or just an afternoon tea, you can be super prepared and ready for easy baking that makes it look like you were up really early laboring away. 

Or, let’s say you’re about to have a baby, and you want to prep some of these yummy scones for a one-handed snack that you can eat while nursing a sweet baby. Just looking into my near future.

These are the best scones for just that (and a great way to use up extra discard starter).

Tips For Making Sourdough Scones

• The key is to keep the scones very cold before baking so they don’t spread out. I put mine in the fridge for at least 30 minutes before baking. 
• Also, it helps to use frozen butter, cold cream, and cold eggs. This also helps to make the scones more flaky.
• If you want to long-ferment these scones, there are two ways to go about this. See below for two examples. 
• Freeze them totally baked for an easy and special breakfast any day of the week. Just pop them into the oven to reheat. 
• Place the dough in the freezer for 5-10 minutes (or the refrigerator for about 30 minutes) before baking. This will help the scones keep their shape and not spread out so much.

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FAQ

Ingredients:

Dry Ingredients

All purpose flour 

Granulated sugar 

Baking powder

Salt 

Unsalted butter– frozen. You want to use really cold butter to make tender scones.

Mix ins (chocolate chips, blueberries, dried cranberries, etc)

Wet Ingredients

Sourdough starter discard – You could also use an active starter, but it is not necessary to give this sourdough scone recipe rise. 

Egg

Vanilla extract – Homemade or store-bought

Heavy cream – Milk can be substituted)

Topping (optional)

This gives it a nice golden color and crunchy sugar crust. Yum.

Heavy whipping cream
Coarse sugar

Tools:

Food processor or pastry blender (optional). You can also just use a fork.

Baking sheet

Large mixing bowl

Measuring cups and spoons

Cutting board

Knife

Rolling pin

Kitchen scale (optional)

Bench scraper is very handyCheese grater for grating the frozen butter.

Parchment paper or silicone baking mats.

Cheese grater

How To Make Sourdough Scones:

In a large bowl, combine flour, sugar, baking powder and salt. 

Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor). Add in the mix-ins and coat with flour. Set the bowl aside.

In a separate bowl, combine the wet ingredients.

Add any add-ins desired into the butter flour mixture and mix gently.

Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough. Fluffy scones that have the perfect texture are created by lightly mixing the dough.

On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.

Place on a prepared baking sheet lined with parchment paper about 2” apart.

Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented. If fermenting for longer period, wrap in plastic wrap so they don’t dry out.

When ready to bake, preheat the oven to 400°.

Brush the top of the scones with cream and sprinkle with sugar. (Optional)

Bake for 20-25 minutes or until golden brown.

Serve with a glaze if desired. A lemon glaze is delicious.

Long Fermented Scones

There are two ways to go about long-fermenting scones. You can make them as directed above, but before swapping and cutting, place them in a bowl with a lid in the refrigerator for up to 3 days. The longer they are in the fridge, the more the grain gets fermented. My friend has done this and finds that 3 days was the perfect amount of refrigerator fermentation for her family to tolerate grains.

Another way to make them is by mixing flour, salt, and sugar together in a large bowl.

Cut in butter using a fork or pastry blender.

Combine sourdough starter and cream.

Add the mixture to the flour mixture and mix until combined, being careful not to over mix.

Cover with a towel and allow to ferment at room temperature for 8-12 hours. 

Sprinkle over baking powder, add egg, and any add-ins you would like. Knead together until just combined.

Shape and cut into equal slices.

Brush with cream.

Bake 400 degrees for 20 minutes until the edges start to turn golden.

Allow to cool for 10 minutes. Serve.

Scone Add-In Ideas:

• Chocolate chips
• Coconut
• Lemon zest
• Orange zest
• Dried fruit
• Nuts
• Cheddar cheese for a more savory scone. You could even chopped cooked bacon.
• Berries: blueberries, raspberries, strawberries, blackberries, or other fresh fruit.

Storage:

Score leftover scones in an airtight container at room temperature for 1-2 days or store in the fridge up to a week. You can also freeze unbaked scones for about 3-4 weeks. A better option is to freeze after baking the scones. They will last up to 3 months.

Find More Of My Favorite Sourdough Discard Recipes

• Sourdough Cheddar Waffles
• Fluffy Sourdough Biscuits
• Sourdough Blueberry Muffins
• Chocolate Chip Sourdough Scones
• Pizza crust: Makes a wonderful breakfast recipe
• Sourdough Discard Bagels
• Discard Sourdough Bread

If you try this recipe and love it, I would love if you could come back and give it 5 stars!