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? Iโm 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 recipesโฆ 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 donโt 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, letโs say youโre 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 donโt 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.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
FAQ
Yes! Since this recipe doesnโt 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 sourdough discard scones.
Over-kneading the dough will leave you with a tough and chewy texture rather than light and flaky.
This scone dough should be in between wet and dry. It shouldnโt be too crumbly, but it also shouldnโt be too wet where it is too hard to shape.
Ingredients:
Dry Ingredients
All purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butterโ 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 โ You could also use an active starter, but it is not necessary to give this sourdough scone recipe rise.
Egg
Vanilla extract โ Homemade or store-bought
Heavy cream โ 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.
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.
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 8โ in diameter. Cut the circle into 8 equal parts.
Place on a prepared baking sheet lined with parchment paper about 2โ 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 donโt dry out.
When ready to bake, preheat the oven to 400ยฐ.
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!
Sourdough Scones
Video
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoons salt
- 1 stick unsalted butter, frozen
- 1 cup mix ins, chocolate chips, blueberries, dried cranberries
Wet Ingredients
- 1/2 cup sourdough starter discard
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream, milk can be substituted
Topping (optional)
- 2 tablespoons heavy cream
- 3 tablespoons coarse sugar
Instructions
- 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.
- Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
- On a clean, lightly floured surface, roll the dough out into a circle about 8โ in diameter. Cut the circle into 8 equal parts.
- Place on a prepared baking sheet lined with parchment paper about 2โ 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.
- When ready to bake, preheat the oven to 400ยฐ.
- Brush the top of the scones with cream and sprinkle with sugar. (Optional)
- Bake for 20-25 minutes or until golden brown.
Notes
- The key is to keep the scones very cold before baking so they donโt 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have this recipe by weight?
Here is my conversion chart.
Iโve made these at least a dozen times. Better than the ones I had in England.
And on the 2 occasions I used active starter, they were even better!
Fantastic! I have now made these probably a dozen times. The only thing I will say is that NEVER has 3 Tbsp cream been enough โ the dough is always still very crumbly and doesnโt come together but Iโve learned to gradually add more milk or cream 1 Tbsp at a time and they are then perfect. Love the flexibility of this recipe. Weโve done blueberry lemon, cranberry orange, and chocolate chip โ so, so good!
I am new to making scones, and this recipe was not only easy, but produced delicious results! (I used fresh blueberries as the add-in.) Canโt wait to make them again!
This was super easy to follow. I love how you can add different mix ins and it still works. I also have to say Im not the best baker and this was do simple for me. Thank you!!
Can you use craisens as a add in?
What is the measurement of 1 stick of butter? Iโm in Canada.
1/2 cup!
I made these with King Arthur Flourโs fruitcake fruit blend and their bakerโs fruit blend and theyโre fabulous. Theyโre almost caramel-y. This is a definite do again! And soon!
Do the blueberryโs need to be fresh, or can you use frozen?
Yes, you can use frozen. Just let them thaw first.
These scones are so delicious and easy to make. I always leave them in the refrigerator overnight before baking. Just a really good recipe ๐
Easy recipe. Not overly sweet. Perfect