These 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.
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 these master sourdough scones. You can whip them up right away or ferment them for better digestibility. You can even make them up to three days in advance, then just roll them up, cut, and bake. So if you know you have a brunch coming up or a special breakfast, 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.
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 freezer for 5-10 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. 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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Can I use sourdough discard to make this recipe?
Yes! Since this recipe doesn’t need the sourdough to actually give it height (it uses baking powder to do so), you can use sourdough discard or active sourdough starter for this recipe. Use discard to make them sourdough discard scones.
Tools:
Food processor or pastry blender (optional). You can also just use a fork.
Large bowl
Measuring cups and spoons
Cutting board
Knife
How To Make Sourdough Scones:
In a large bowl, mix together flour, baking powder, salt, and sugar.
Cut in butter using a fork or pastry blender.
Add the add-ins to dry ingredients.
Combine sourdough starter, cream, and egg in a separate bowl.
Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
Shape into a 12″ circle, and cut into 8 equal slices.
Place in the freezer for 5-10 minutes. This helps the scones keep their shape during baking.
Brush with cream.
Bake at 400 degrees for 20 minutes until the edges start to turn golden.
Allow to cool for 10 minutes before serving.
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 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 dry ingredients and mix until combined, being careful not to over mix.
Cover with a towel and allow to ferment 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.
Find More Of My Favorite Sourdough Breakfast Treats
- Sourdough Breakfast Strata
- Sourdough Pumpkin Cinnamon Rolls
- Breakfast Pizza Recipe With Sourdough Crust
- Sourdough Donuts With Cinnamon Sugar
- Sourdough Cheddar Waffles
- Fluffy Sourdough Biscuits
- Sourdough Blueberry Muffins
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Scones
These 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.
Ingredients
Dry Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar (sucanat or coconut sugar are my favorite options)
- 1 stick unsalted butter, frozen
- 1 cup mix ins (chocolate chips, blueberries, dried cranberries)
Wet Ingredients
- 1/2 cup sourdough starter
- 1/4 cup heavy cream
- 1 egg
- 1 tsp pure vanilla extract
Topping
- 2 tbsp heavy cream for browning, optional
Instructions
- In a large bowl, mix together flour, baking powder, salt, and sugar.
- Cut in butter using a fork or pastry blender.
- Add the add-ins to dry ingredients.
- Combine sourdough starter, cream, and egg in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
- Shape into a 12″ circle, and cut into 8 equal slices.
- Place in the freezer for 5-10 minutes. Brush with cream.
- Bake at 400 degrees for 20 minutes until the edges start to turn golden.
- Allow to cool for 10 minutes before serving.
Notes
Place the dough in the freezer or the refrigerator before baking. This will help the scones keep their shape and not spread out so much.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 330mgCarbohydrates: 43gFiber: 1gSugar: 13gProtein: 5g
Cindy Rust says
This recipe will be added to the many sourdough recipes of yours I have made! Thank you!
Elle says
These were SO YUMMY!
I used coconut sugar in ours.
My mix ins were 1 cup of cranberry sauce PLUS the zest and juice of one orange.
TASTY! Thanks, Lisa.
Shelby Pals says
Could you leave these in the fridge overnight before baking?
rachel winterbottom says
I want to know the same thing!
Caitlin says
Would the recipe work with milk instead of cream? Maybe milk and some butter? I haven’t been able to get ahold of organic cream for several months
Caitlin says
Ok, I made them!! I used yogurt instead of the cream, and my add-ins were chocolate chips and toasted almonds, they turned out amazing! I did have to add a splash of milk to get it to come together
Sheila says
I made cinnamon, raisin scones! added 1 tsp of cinnamon to the dry mix and 1 cup of raisins soaked and dried. They came out PERFECT! so light and fluffy!
thank you!
Cara says
Delicious and easy to follow! Thank you for the simple, yummy recipe. I went the savory route with sun dried tomatoes, fresh basil and sharp cheddar cheese. I didn’t think to adjust the coconut sugar for something else, and was worried the sweetness would be weird with savory mix-ins – but it still worked great in my opinion! I also just used half-and-half for both the wet ingredients and brushing, and still came together perfectly.
Destinee says
Would I be able to make these dairy free? Swap butter for Miyokos butter and cream for coconut milk? Im breastfeeding and one of my twins cant have dairy.
Cari says
I did the same as another commenter. No cream on hand, so I did 1/4 c yogurt, splash (1-2 Tbsp) of milk. I mixed in dried mulberries.
These scones are amazing. This is a wonderful base! Thank you Lisa!
Marianne says
I used 1 cup home ground wheat flour and 1 cup AP flour. Cut the sugar to 1/4 cup. Used blueberries. Brushed half the scones with heavy cream before baking to see if I preferred with or without. They were delicious!! And I could not tell the difference between the scones brushed with cream and the ones without.
Zaira says
Love this sourdough scone recipe! I’ve made a few times now and my family loves it! One batch doesn’t last that long for us lol.
I was wondering if I could premix, roll out, and cut the dough. Then leave in the freezer overnight to cook in the morning? Would that be too long?
Lisa says
That is fantastic! You can leave it in the fridge overnight and bake in the morning.
Kim Greer says
Thank you for this amazing recipe!
Lisa says
Glad you enjoyed it!
Joann says
I placed my comment under reviews please look there.
Lisa says
So glad you enjoyed the scones! I haven’t weighed out the ingredients yet. Thanks for sharing those.