Homemade sourdough scones are filled with layers of tender dough and golden brown crust. With a little bit of sourdough starter discard, you will soon taste the best scones ever. Enjoy plain or add in your favorite berries or chocolate chips. These fluffy scones are perfect for breakfast or afternoon snacks.
I've jumped back on the bandwagon of making sourdough bread, and a few weeks ago, made a batch of sourdough starter. I've been meticulously feeding and caring for this every day and it is now an active starter, happy, and ready to use in bread recipes.
Sourdough Discard Recipe
But, if you also have made a sourdough starter, then you know there is always the discard that makes you wonder, “What can I make with this so I don't waste it?” Well, my friends, the answer is sourdough discard scones!
After testing this recipe, I can wholeheartedly say this is THE BEST sourdough scone recipe you will ever have. It has an incredibly tender crumb and makes a great basic scone recipe.
It is a little different than our Master Scone recipe, but that is a great starting point for sweet or savory treats to fill with your favorite add-ins.
Tools for Baking
Before we start to make our homemade scones, it is a great idea to prep our work surface with the ingredients and items we will be using. Here are my go-to baking tools I use for every batch of the best scones.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or pastry cutter is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
Secret to Making Delicious Sourdough Scones
First, let's go over THREE VERY IMPORTANT THINGS you MUST DO to ensure a perfect flaky scone:
- Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
- Make sure you're using COLD butter. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones
- Minimal handling of the dough. The more you knead the scone dough, the tougher it becomes and you will end up with a flat, hard scone.
Scone Basic Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Vanilla extract
- Chilled butter, cut into small pieces
- Half-and-half, plus 1 tablespoon
- Discard starter (sourdough)
- Mix-ins (fruit, nuts, chocolate)
Blueberry Sourdough Scones
Grab your cup of coffee or tea ready and get these pretty blueberry wedges into the oven and soon you will be enjoying the best thing since sliced sourdough bread!
As I mentioned above in the Baking tips section, it is important to preheat the oven to 425 degrees. Be sure to do this at least 20 minutes before you intend to bake.
We are going to mix our dry ingredients first. In a large bowl, whisk together flour, baking powder, sugar, and salt.
Now, in the flour mixture, we are going to cut in the cold butter with a pastry blender or two knives until it resembles coarse crumbs. You should see lumps of butter and that is exactly what you want.
Next, we are going to add our wet ingredients. With a rubber spatula, stir in 2/3 cup half-and-half until just moistened. If you only have heavy cream That is ok too. Add in your vanilla extract and sourdough discard and stir.
Before kneading the dough, gently fold in whole fresh blueberries.
On a lightly floured surface, knead dough gently 5 to 10 times and pat into a 1-inch thick round disc shape.
With a sharp knife or bench scraper, cut into 8 wedges and transfer dough triangles onto a prepared parchment-lined baking sheet 2- inches apart. I can usually fit all eight on a large baking sheet.
With a pastry brush, brush the tops of the scones with 1 Tablespoon half-and-half, and sprinkle each top with sugar for a little extra sweetness.
Place scones in oven on the middle rack.
Bake until golden brown, which is about 12 to 15 minutes.
Cool on wire rack.
Serve warm delicious scones with your cup of hot tea or coffee!
If you have any leftovers, store scones in an airtight container in the freezer for up to 3 months, or you can keep them on the counter at room temperature loosely covered with a sheet of plastic wrap.
Other scone recipes you should try: lemon blueberry scones, chocolate chip scones, orange scones, lemon scones with lemon glaze, cheddar cheese and jalapeno scones
Sourdough Discard Scones Add-in Options
I chose to add fresh blueberries to this tender scones recipe and it was delicious! I can't wait to try other mix-in ideas like:
- Lemon Zest
- Orange Zest
- Chocolate Chips
- Berries
- Chopped nuts
- Pumpkin
What Does Adding Egg Do To Scones?
Adding an egg to scones helps to bind ingredients together. Some seem to think that it adds a richness to the flavor, however, I found I have the best results when I don't add an egg. That's why our buttery scones are full of layers and super flaky.
What is the Best Temp For Baking Scones?
I have found setting the oven at 425 degrees to be the best temperature for baking our easy scones recipe. As mentioned in our baking tips sections, it is important to bake your scones in a preheated, hot oven. This helps to release steam from the butter when baking creating layers of tender scone.
Any combination of the above items would taste amazing. Adding sourdough discard seems to create large scones with perfect texture. They are so soft on the inside with the slightly sweet crunch on the outside. This basic recipe works great with a sweet or savory scone. This easy scone recipe is ready in less than 15 minutes and is a great way to start your day. Let me know what you decide to make!
Sourdough Scones
Homemade sourdough scones are filled with layers of tender dough and golden brown crust. With a little bit of sourdough starter discard, you will soon taste the best scones ever. Enjoy plain or add in your favorite berries or chocolate chips. These fluffy scones are perfect for breakfast or afternoon snacks. This easy scone recipe is ready in less than 15 minutes and is a great way to start your day.
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup sourdough discard
- 1 teaspoon vanilla extract
- 6 Tablespoons chilled butter, cut into small pieces
- 2/3 cup Half-and-half, plus 1 tablespoon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, sourdough discard, and vanilla extract until just moistened.
- Gently fold in fresh blueberries.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.
- Brush top of the scones with 1 Tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Notes
* Recipe can be made with unfed sourdough discard
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 545mgCarbohydrates: 37gFiber: 1gSugar: 11gProtein: 4g