Description

Start your morning with warm, flaky sourdough scones that blend the tangy flavor of sourdough with a buttery, tender crumb. This easy-to-follow recipe uses sourdough discard, making it a great way to reduce waste while creating delicious homemade scones. Perfect for breakfast, brunch, or an afternoon snack, these scones can be customized with sweet or savory mix-ins.

Ingredients

For the Scone Dough:

2 cups all-purpose flour
¼ cup granulated sugar (adjust for sweetness)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, very cold and cubed
½ cup sourdough discard (unfed starter)
¼ cup heavy cream (or milk)
1 large egg
1 teaspoon vanilla extract (optional, for sweet scones)

Optional Sweet Mix-Ins:

½ cup blueberries, cranberries, or chocolate chips
1 teaspoon orange or lemon zest

Optional Savory Mix-Ins:

½ cup shredded cheddar cheese
¼ cup chopped fresh herbs (chives, rosemary, or thyme)

For the Topping:

1 tablespoon milk or cream, for brushing
2 tablespoons coarse sugar (for sweet scones)
2 tablespoons parmesan cheese (for savory scones)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add cold cubed butter and use a pastry blender or fork to cut it into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract (if using).

Step 2: Combine Ingredients

Pour the wet ingredients into the dry mixture and stir gently until a rough dough forms. Do not overmix.
If using mix-ins, fold them in now.

Step 3: Shape the Scones

Turn the dough onto a lightly floured surface and gently shape it into a 6-inch round disc (about ¾-inch thick).
Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
Place scones on a parchment-lined baking sheet, spacing them slightly apart.

Step 4: Chill and Bake

Refrigerate the shaped scones for 15-20 minutes while preheating the oven to 400°F (200°C).
Brush the tops with milk or cream and sprinkle with coarse sugar or parmesan cheese, depending on the variation.
Bake for 18-22 minutes, or until golden brown and firm to the touch.

Step 5: Cool and Serve

Let the scones cool on a wire rack for 5 minutes before serving.
Enjoy warm with butter, jam, honey, or clotted cream.

Notes

Make-Ahead Tip: Shape and freeze scones before baking. When ready, bake from frozen at 400°F for an extra 5 minutes.
Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Reheating Instructions: Warm scones in a 350°F oven for 5-7 minutes, or microwave for 20 seconds.
Custom Variations:
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds and 1 teaspoon lemon zest.
- Maple Pecan: Swap sugar for brown sugar and add ½ cup chopped pecans.
- Bacon Cheddar Chive: Add ½ cup cooked, crumbled bacon and ½ cup shredded cheese.

Prep Time: 15 min
Category: Breakfast
Cuisine: British-inspired

Nutrition

Serving Size: 1 scone
Calories: 280 kcal
Sugar: 7g
Fat: 14g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g