Tender and cakey these easy Sourdough Discard Scones are a delicious hearty treat. Butter and sourdough discard impart a rich flavor that makes these scones delicious on their own or slathered with butter and homemade raspberry preserves. This 1-hour simple scone recipe is easy to make with no special equipment needed.
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What is a scone?
Scones are a type of quick bread leavened with baking soda or powder, not yeast or sourdough starter.
The addition of an egg makes scones different from biscuits, resulting in a crumbly, tender crumb as opposed to a flaky, layered crumb. Unlike my favorite sourdough biscuit recipe, which involves a simple lamination method, these delicious scones come together easily with a finer, cake-like crumb.
What's the difference between scones and biscuits?
Biscuits and scones are both quick breads. Scone recipes usually include eggs and other add-ins such as dried or fresh fruits while biscuits do not.
Very yummy scones produced, crispy on the outside and cakey (which I always wanted but never had achieved in the past 👍🏻) in the middle... they were delish even without butter 😋.
- Peg
Sourdough discard quick breads
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 Sourdough Discard Biscuits, and my Cream Cheese Biscuits from my book Sourdough Every Day, in my back pocket for times when I'm short on time and want to serve fresh baked goods but don't have time to prepare a Homemade Sourdough Bread.
These Sourdough Scones fit right into the category and are perfect for when I want a more cakey and tender breakfast treat.
If you love easy quick breads, try my Sourdough Discard Soda Bread, Sourdough Guinness Brown Bread and Sourdough Butter Swim Biscuits.
What you need
Buttermilk: Store bought or homemade buttermilk will both work for this recipe. Substitute whole milk with ¼ teaspoon of apple cider vinegar or lemon juice. You can use excess buttermilk to make Sourdough Buttermilk Pancakes, Sourdough Discard Biscuits and Sourdough Discard Blueberry Muffins.
Sourdough discard: Sourdough discard adds a delicious tang to these scones. If you don't have any extra sourdough discard, you can substitute active starter or add 56 grams of water and 56 grams of all-purpose flour into your dough.
Salt: Use sea salt or kosher salt for the best results. You may need to adjust your measurements if you use teaspoons, but the gram measures will be the same.
Tip
Keep your ingredients and dough cold so that the butter doesn't melt before the scones are baked.
Baking with discard starter
Quick breads use chemical leaveners to get their rise, in this recipe we'll be using baking powder to achieve the fluffy, tender texture that we want. Adding sourdough discard adds a great tang to these scones and in the case of this recipe, we'll only be using it for flavor. Since you are not using it as the main leavener, your sourdough starter does not need to be activated or fed and can be used straight from the fridge.
Your discard will affect the flavor of your scones. If you're using sourdough that's been in the fridge for weeks it will add more acidity, which you won't get when using a freshly fed starter. Both will work for this recipe but you'll get different results.
Add-ins
This is a basic scone recipe without any fillings or add-ins. I took inspiration for this recipe from Irish Scones, which are traditionally made plain or with dried currants.
They serve as a blank canvas for delicious toppings like cream, homemade blueberry preserves and butter (maybe all three). You can even slather them in homemade honey butter for an extra special treat.
It's best not to add fresh fruits like berries to this recipe as it would made the dough too wet and will negatively affect the texture of the scones and make them spread.
Here are some yummy ways to add flavor to these scones:
- Citrus zest (lemon, orange or lime)
- Spices (cardamom, cinnamon, etc)
- Herbs (rosemary, thyme, sage, oregano)
- Dried fruit (cranberries, blueberries, raisins)
- Chocolate chips
Try my recipes for Pumpkin Sourdough Scones and Sourdough Cranberry Orange Scones.
Step-by-step Guide
STEP 1: Mix the dry ingredients and rub the butter into the mixture until coarse crumbs form. Add in the wet ingredients and knead the dough lightly.
STEP 2: Flatten the dough out into rectangle roughly 1-inch thick, use a 3-inch biscuit cutter to cut out your scones.
Tip
The crucial factor for excellent scones lies in achieving just the right level of gluten development. Knead the dough until no dry pockets of flour remain this will prevent your scones from tasting dry and crumbly. However, be cautious not to overwork the dough, as this can make them dense and gummy.
STEP 3: Place scones on a parchment-lined baking sheet and glaze with excess milk and egg mixture.
STEP 4: Bake at 425 F for 10 minutes, turn down heat to 325 F and bake for another 10 minutes or until evenly browned.
Tip
High oven temperatures causes the water locked in butter to turn into steam as the scones bake. This creates steam and pockets of air in the dough leading to soft, tall, tender scones.
Baker's Tips
- Weigh your ingredients instead of measuring by volume (tablespoons and cups), it's more accurate and will help guarantee the success of your bake.
- Make sure your baking powder is still fresh and active before making this recipe, chemical leaveners have a limited shelf life if your baking powder is expired it will not help your scones rise.
- Use buttermilk, it's a byproduct of the butter-making process, is naturally acidic and reacts with baking powder to help scones rise higher resulting in softer scones that rise higher.
- Use high-quality butter. These scones are all about the butter flavor, so splurge on European butter (which has a higher % of fat) or organic grass-fed butter which has a better flavor.
- Use a light-colored baking sheet. A dark baking sheet will get too hot and may cause the bottom of your scones to burn.
Make ahead instructions
Once you make the dough, it can be frozen for longer term storage.
To freeze your scone dough:
- Cut out your scone portions.
- Arrange the scones side-by-side in a single layer on a parchment-lined baking sheet (no need to space them out)
- Freeze the tray uncovered for at least 1 hour.
- Transfer the frozen dough to an airtight container or a freezer bag.
- Store in the freezer for up to 3 months.
To bake frozen scones:
- Preheat the oven to 375 F.
- Arrange biscuits at least 1-inch apart on a baking sheet lined with parchment paper.
- Brush the top of the dough with melted butter and milk (or buttermilk).
- Bake the biscuits for 30 to 35 minutes or until golden brown.
Recipe FAQs
Your leaveners may be past their prime. Baking soda and baking powder have a shelf life and after a point are no longer viable. Test your leaveners by combining a teaspoon with a drop of vinegar, if it fizzes it's still good and you can still use it. If it does not it will no longer make your bread rise and it should be thrown away.
You may have not kneaded your dough enough and you may have left some dry patches of flour in your dough. Without overworking your dough, knead it lightly just until all of the flour is hydrated.
No, biological leaveners such as sourdough starters require a combination of time and gluten development to make baked goods rise. As yeast ferments, it releases CO2 which gets trapped by strong gluten networks in the dough. Gluten development will negatively affect the texture of your scones.
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won't add a strong tangy flavor to your scones, but will still work.
If you don't have a starter, but still want to try out this recipe, simply add 56 grams of all-purpose flour and 56 grams of water to your dough.
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Sourdough Scone Recipe
Equipment
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Ingredients
- 150 g buttermilk
- 1 egg large
- 113 g sourdough discard
- 300 g all-purpose flour
- 14 g baking powder
- 3 grams kosher salt
- 30 grams granulated sugar
- 56 grams unsalted butter frozen and cubed
Click US Customary to view volume measurements
Instructions
- Prep: Preheat your oven to 425 F (220 C). Line a 18 by 13 inch baking sheet with parchment paper, and set aside.
- Make the scone dough: 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).150 g buttermilk, 1 egg
- Add the sourdough discard into the egg mixture and stir until no traces of sourdough remain. Set mixture aside.113 g sourdough discard
- In a large mixing bowl, whisk together flour, baking powder, salt and sugar.300 g all-purpose flour, 14 g baking powder, 3 grams kosher salt, 30 grams granulated sugar
- Rub the butter in by hand or with a pastry cutter until the mixture resembles fine breadcrumbs.56 grams unsalted butter
- 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.
- Knead: Turn the dough out onto a clean surface and fold the dough on itself 4 or 5 times or until no traces of dry flour remain. Use a light hand and don't overwork the dough, but make sure the dough is cohesive and well incorporated and not crumbly.
- Shape: Turn the dough out on a lightly floured work surface. Using your hands, flatten the dough out into an 8-by-10 inch rectangle, about 1 inch thick (the size doesn't have to be exact).
- Using a 3-inch biscuit cutter, cut 6 scones and transfer them to prepared baking sheet.
- Re-roll the dough lightly and cut 2 more scones. Transfer the dough to the baking sheet.
- Bake: Brush the top of the 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 to 15 minutes or until the scones are golden brown. 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.
- Enjoy and store: Eat warm, filled with jam, butter or cream.
- These delicious sourdough scones are best eaten the day they are baked, but leftover scones keep well in an airtight container at room temperature for up to 2 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- 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.
- These are best enjoyed the day they are baked, but will keep well in an airtight container for up to 2 days.
- Buttermilk results in fluffier scones, substitute whole milk with ¼ teaspoon apple cider vinegar or lemon juice.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Wendy L Dameron says
This is the first time I have made something with sourdough discard (I made my first sourdough bread last week!) and I found this recipe to be easy and delicious. I made them plain as well but put some homemade icing on top. Next time, I will use chocolate chips or dried fruit. There are so tender and light. Thank you!
Hannah Dela Cruz says
Thanks for your feedback, Wendy! I am so glad you loved the scones and that you want to experiment with add-ins!
Joyce Spinks says
What a fab recipe…scones were light fluffy and delicious. I live in Northern Spain so cannot get buttermilk. I made my own version of yogurt, milk (50/50) and a squeeze of lemon juice.
Do these freeze well?
Hannah Dela Cruz says
Hi! Thanks for your feedback! So happy to hear that the yogurt and milk substitution worked for you in place of buttermilk. Yes - these scones freeze very well! Just arrange the unbaked scones on a baking sheet and freeze. Once the scones are frozen solid, you can transfer them to a ziplock bag. Bake as instructed and add a few minutes until browned.
Sheryl Balbas says
It just came out of the oven! My kitchen smells so good. It's so easy to make. I do need to bake it for 20 min, it's my oven, not the recipe. I added chocolate chip for the kids. My greatest critic loved it. I loved it. sooo good. Great way to use my discards.
Hannah Dela Cruz says
What a great compliment. I'm so glad your kids loves these sourdough scones!
TP says
Really fluffy and best tasting scones I ever had
Hannah Dela Cruz says
Thank you for your feedback!