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.

Course Sourdough

Cuisine French

Keyword baking, breakfast, sourdough, sourdough scones

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 331kcal

Author Lisa Bass

Ingredients

Dry Ingredients

2 cups all purpose flour 280 grams
1/2 cup granulated sugar 100 grams
1 tablespoon baking powder
1/2 teaspoons salt 2.5 grams
1 stick unsalted butter, frozen 113 grams
1 cup mix ins chocolate chips, blueberries, dried cranberries

Wet Ingredients

1/2 cup sourdough starter discard 142 grams
1 large egg
1 teaspoon vanilla extract 5 grams
3 tablespoons heavy cream 45 grams (milk can be substituted)

Topping (optional)

2 tablespoons heavy cream 30 grams
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 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.
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.

Video

Notes

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.

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