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Sourdough Discard Scones

Sourdough Discard Scones in wooden tray

Tender and cakey these easy Sourdough Discard Scones are the perfect quick bake for a seriously hearty breakfast. 

Ingredients

Scale

150 g (⅔ cup) whole milk

50 g (1 large) egg

100 g (½ cup) sourdough discard

300 g (2 ½ cups) all-purpose flour

14 g (3 tsp) baking powder 

3 grams (½ tsp) kosher salt

30 grams (2 ½ tbsp) granulated sugar

60 grams (4 tbsp) unsalted butter, frozen and cubed

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 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). Add the sourdough discard into the egg mixture and stir until no traces of sourdough remain. 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. 

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: 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. Re-roll your dough and repeat. 

Bake: 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. 

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

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. 
  • If you have any on hand, using buttermilk results in fluffier scones

Keywords: scones, sourdough discard recipes, quick bread

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