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
|100 grams||Sourdough discard|
|300 grams||All-purpose flour|
|14 grams||Baking powder|
|3 grams||Kosher salt|
|30 grams||Granulated sugar|
|60 grams||Unsalted butter (cubed, preferably frozen)|
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.