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Sourdough Discard Scones

Deliciously light and flaky scones made with sourdough discard, perfect for pairing with tea or coffee.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup sourdough discard
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Fat
  • 1/2 cup cold butter, cubed Ensure butter is very cold for best results.
Optional Add-Ins
  • chocolate chips, dried fruits, or nuts Optional for customization.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Stir in the sourdough discard, milk, and vanilla extract until just combined. If you want to add chocolate chips or dried fruits, now is the time!
  5. Turn the dough out onto a floured surface and knead gently until it comes together, being careful not to overwork it.
  6. Pat the dough into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to make rounds.
Baking
  1. Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until they are golden brown.
  2. Allow to cool slightly before serving.

Notes

Serve these scones warm with butter, jam, or clotted cream. They are great for breakfast or as a delicious treat any time of day. Tips: Use cold butter for flakiness, don’t overmix, and feel free to customize with your favorite mix-ins.