Sourdough Discard Scones

Tender and cakey these Sourdough Discard Scones are the perfect quick bake for a seriously hearty breakfast. Scones are all about the butter flavor, so treat yourself and splurge on European butter (which has a higher % of fat) when you make these. Serve with your favorite jam and cream, and you are sure to impress your family and friends with this delicious new treat. 

If you’ve been following the blog for a while, you’re probably already familiar with my obsession with sourdough quick breads. I love having recipes like my Flaky Sourdough Biscuits, and my Cream Cheese Biscuits from my book Sourdough Every Day, in my back pocket for times when I want to serve fresh baked goods but didn’t have time to prepare a Sourdough Loaf. These Sourdough Discard Scones fit right in to the category and are perfect for when I want a more cakey and tender breakfast treat. 

The main difference between these Sourdough Scones and my Sourdough Biscuit recipe is the inclusion of an egg. This gives scones a more crumbly texture, as opposed to the flakey texture of a biscuit. Unlike my favorite biscuit recipe, which uses a make-shift lamination technique and yield tons of flakey layers, these come together really quickly and have a finer, cakier crumb. 

I skip the add-ons and opt for a Sourdough Scone that can serve as a blank canvas for delicious toppings like cream, jam and butter (maybe all three). You can always add in dried fruit like currants or raisins and incorporate them in the dry ingredients before cutting your butter in. Make sure you use a light hand when making these scones and avoid overworking the gluten or your end result will be tough and dry. 

Now on to the recipe! 


Makes about 8 scones 

150 gramsMik
Large egg
100 grams Sourdough discard
300 gramsAll-purpose flour
14 gramsBaking powder 
3 gramsKosher salt
30 grams Granulated sugar
60 gramsUnsalted butter (cubed, preferably frozen)


Preheat your oven to 425 F (220 C). Line a 9 by 13 inch baking sheet with parchment paper, and set aside.  

Whisk together the egg and milk in a large glass measuring cup, until completely combined. Set aside 3 tablespoons of the mixture (for glazing your scones). Add sourdough discard into the egg mixture and stir until well dissolved. Set mixture aside. 

In a large mixing bowl, whisk together flour, baking powder, salt and sugar. Rub the butter in by hand or with a pastry cutter until the mixture resembles fine breadcrumbs. 

Make a well in the center of the flour mixture, and pour in half of the milk mixture. With a large open hand gently mix the ingredients together until a shaggy dough forms. Add the remaining milk mixture and incorporate any leftover dry bits of flour. 

Turn the dough out onto a clean surface and knead lightly. Don’t overwork the dough or your scones will be tough. Pat the dough down until it is an even 1-inch thickness. Using a 3-inch biscuit cutter, cut out your scones and transfer them to your lined baking sheet. Glaze scones with reserved milk and egg mixture.  

Bake scones for 10 minutes at 425 F (220 C) and then reduce oven temperature to 325 F (160 C) for another 10 minutes. Don’t over bake or your scones will turn out too tough and crusty. 

Take scones out of the oven and place on a wire rack to cool. Eat warm, filled with jam, butter or cream. 

Please share this recipe if you enjoyed it! Remember to post a photo and tag me @makeitdough when you make this delicious recipe, so I can check out your bake.

Follow me on Instagram @MakeItDough or like Make It Dough on Facebook for more sourdough and baking ideas.

Follow me on Instagram @MakeItDough or like Make It Dough on Facebook for more sourdough and baking ideas.

7 Comments Add yours

  1. Nadeshda says:

    Thank you! I want to bake it.💖

  2. Kat says:

    I doubled the recipe and made these for brunch today. Made zero changes. They are absolutely perfect. Comes together much quicker than the biscuits and doesn’t require me to have buttermilk on hand. Perfect way to use up my discard. My family says THANK YOU.

    1. So happy your family enjoyed them!

  3. Chloe says:

    Another great recipe! Added lemon zest (like a heaping TB), and I used some fancy Wit Wolkering flour (like 90g). They may not last today. My 4 year old is already on his second.

    1. Thanks Chloe!!! Lemon zest is such a nice touch, I’ll have to try adding it next time I make these!

  4. Catarina says:

    They’re on my baking list!
    What do we want here, a fine milled low protein flour (with a low W?)?

    1. A low protein flour works great, but I personally just used all-purpose here.

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