Sourdough scones are a great way to use up your sourdough discard. The discard adds a mild sourdough flavor and gives the scones an amazing soft texture.
Soft, crumbly scones are my favorite breakfast to start the day. You might have noticed my passion for scones because there are so many scone recipes on my blog, but I just had to add sourdough scones to the collection.
Why I love this sourdough scones recipe
One thing I love about sourdough is that you can use the discard in both sweet and savory baked goods. That's what makes these sourdough scones so versatile. I made this recipe with blueberries and lemon, but if you crave something salty, you could use ½ cup of grated cheese and sundried tomatoes instead! There are more variations listed below the ingredients. But there are more reading why I love this recipe
- It's the perfect recipe to use up leftover sourdough starter.
- Scones are incredibly easy to make; I always recommend that novice home chefs start with scones.
- Buttery, flaky scones... what's not to love?
- Sourdough scones are ready in less than 30 minutes!
- No need to chill the dough.
- You only need a few simple ingredients.
Ingredient notes & variations
Sourdough starter: sourdough discard adds flavor, but more importantly, it gives the scones an amazing soft texture.
Flour: Scones are meant to be flaky, so you don't want much gluten to develop in your dough. That is why I always use all-purpose flour when I make this recipe.
Salt: Salt adds flavor and enhances the texture of baked goods. However, if you're using salted butter, you should omit the salt.
Sugar: Granulated sugar is perfect for this recipe, but if you want to add a caramel flavor, you can use brown sugar Instead.
Butter: I know it's obvious, but you need good-quality butter for the best sourdough scones. I recommend European-style butter because it has a better flavor and contains less water.
Baking powder: I understand that it might seem strange to add baking powder when we've already added sourdough discard, but sometimes the discard isn't potent enough and needs some additional help. If you prefer not to use baking powder, you can attempt to omit it, but I haven't personally tested this method.
Variations
I love the fact that there are endless varieties of these scones. I like to make them plain and serve them with fresh fruit, but you can also add fruit or nuts to the dough. Add ½ cup of berries, such as peaches or strawberries, and three tablespoons of lemon juice!
Add fibers. If you want to start your day with extra flour, you can use (homemade) oat flour or whole wheat flour instead!
Make them vegan! Since sourdough scones don't contain eggs, they can be easily transformed into vegan scones. Replace the milk with vegan options like almond or coconut milk, and substitute the butter with coconut oil or plant-based butter.
Mix ½ cup of chocolate chips into the dry ingredients to satisfy your chocolate cravings. Dark chocolate is great, but I love adding a mix of dark and white chocolate.
This sourdough scones recipe is also an excellent base for savory scones. Add ¼ cup of grated cheese and sundried tomatoes.
Replace the blueberries with small pumpkin cubes for amazing pumpkin sourdough scones!
If you prefer not to use refined sugar in your scones, you can substitute it with honey or syrup, but be aware that this will slightly change the texture and result in a softer scone.
How to make sourdough scones
Start by preheating your oven. Mix all the dry ingredients in a large mixing bowl, then add the butter. Use your fingers or a pastry cutter to rub the butter into the flour. It's important to keep both your fingers and butter as cold as possible to achieve a light and fluffy texture.
Next, mix your sourdough starter and milk together, and then pour the mixture into the flour. Quickly knead it into a rough dough and transfer it to a well-floured work surface. Give the dough another quick knead and shape it into a 2-inch (5 cm) thick disk.
Cut the dough into six equal-sized wedges. To help the scones rise, it is best to use a knife and only straight down without twisting. You can also use a round cookie cutter to shape the scones, but make sure not to overwork the dough when you combine any scraps.
Brush the sourdough scones with milk or egg wash and place them in the center of the oven. They should bake for about 20 minutes until nice and fluffy and golden.
My tips for this recipe
Use cold butter to achieve a flaky texture for classic scones. Cold butter melts more slowly than soft butter, allowing the scones to develop pockets of butter, creating the desired layers in your scones.
The dough should be slightly dry, but feel free to add 1-2 tablespoons of extra milk if your dough doesn't come together. Be careful not to add too much moisture to prevent your scones from becoming more like cake.
Never overwork the dough. You want a rough dough that just holds its shape so stop kneading as soon as your dough comes together.
If you want to enhance the classic sourdough flavor, you can cold ferment these sourdough scones by placing them in the fridge overnight after shaping the scones.
What to serve with sourdough scones
You can't go wrong with clotted cream and jam, but if you're looking for other options on how to serve the scones, this is a list of my favorite toppings:
- Chantilly cream or chocolate whipped cream!
- A powdered sugar glaze adds a touch of sweetness without being overpowering. Looking for more sweetened?? Drizzle some homemade caramel sauce over the scones.
- Just plain homemade butter.
Frequently asked questions
Yes, you can add the frozen berries without thawing them. They will color the dough more than fresh blueberries.
No, you don't have to ferment them overnight, but you can if you want to. Make the recipe as described and shape the dough. Place your scones on a large plate and cover them well. Let them ferment overnight in the fridge, and then bake as directed.
Storage
Sourdough scones can be stored at room temperature for about three days. Make sure to let them cool completely before covering them with plastic wrap or placing them in a bag. They are also suitable for freezing! If you wrap them in plastic or a ziplock bag, they will stay fresh for up to six months!
When you're ready to eat the scones, take them out of the freezer and let them thaw overnight at room temperature. If you want warm, buttery scones, you can heat them in the microwave, or in a preheated oven, or air fryer.
Did you know you can also freeze unbaked scones? Shape the dough as described in the recipe and place it on a plate or baking sheet. Freeze the scones for about 30 minutes or until solid, then store them in a ziplock bag. When ready, place them frozen in a preheated oven and bake for 25 minutes.
More amazing recipes for scones to try next
Sourdough scones
Ingredients
- 2 ½ cup all-purose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick cold butter cubed
- 1 cup blueberries
- ½ cup sourdough starter
- ½ cup milk + extra to brush over the scones
Equipment
Instructions
- Preheat your oven to 400 F (200 C) and line a baking tray with parchment paper.
- Add the flour, sugar, salt, and baking powder to a mixing bowl and mix it together.
- Rub the cold butter into the flour with your fingers or a pastry cutter until it resembles breadcrumbs. Make sure your fingers are as cold as possible te prefent the butter from getting stoft.
- Stir in the blueberries.
- Add the milk and sourdough starter and quickly knead it to a rough dough.
- Transfer the dough onto a well-floured work surface and knead it until the dough comes togeter. Make sure not to overwork the dough!
- Shape the dough into an 8-inch dish and cut the disk into six wedges. If you want to cold ferment your sourdough scones, this is the time to cover them with platsic wrap and keep them in the fridge overnight.
- Brush a little milk or egg wash over the scones and place them onto the baking sheet.
- Place the sourdough scones in the center of the oven and bake for about 20 minutes until golden.
Notes
- For light and fluffy sourdough scones it is crucial your butter is as cold as possible. Grating the butter helps to incorporate it quickly!
- Never overwork the dough. A rough dough is what you aim for. Overworked dough gives you dry, dense scones.
- You can store leftover scones at room temperature for about three days or in the freezer for up to six months!
- Unbaked scones can also be frozen until you're ready.
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