Sourdough Scone Recipe
Tender and cakey these easy Sourdough Discard Scones are the perfect quick bake for a seriously hearty breakfast.
Servings: 8 scones
Calories: 234kcal
Equipment
- Biscuit cutter
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
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.
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
Calories: 234kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 360mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Calcium: 135mg | Iron: 2mg