These Sourdough Discard Scones are tender, flaky, and lightly tangy, making them a perfect way to use up leftover sourdough starter while baking something truly bakery-worthy at home. The sourdough discard adds depth of flavor without overpowering, while cold butter creates those beautiful layers everyone loves in a good scone. Whether you enjoy them plain, studded with chocolate chips, or drizzled with glaze, these scones work for breakfast, brunch, or an afternoon treat.
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Why You’ll Love This Recipe
- These scones are incredibly forgiving and work well with most sourdough discard consistencies, making them ideal for beginners and experienced bakers alike.
- The texture is soft on the inside with crisp, golden edges, not dry or crumbly like many scones.
- The subtle tang from the sourdough balances sweetness beautifully, especially when paired with chocolate, fruit, or glaze. They freeze well, reheat beautifully, and can be customized endlessly depending on what you have on hand.
- Best of all, this recipe turns discard into something that feels special and indulgent, not like a leftover project.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup sourdough discard (unfed)
1 large egg
2 tablespoons milk or cream
1 teaspoon vanilla extract
Optional add-ins: chocolate chips, chopped nuts, dried fruit
Tools for Sourdough Discard Bread, Rolls & Savory Bakes
These tools are helpful for shaping, rolling, and baking savory sourdough discard recipes like pizza dough, biscuits, English muffins, and crackers.
- Dough Scraper / Bench Scraper – helps divide, shape, and handle sticky dough easily
- Rolling Pin – perfect for rolling pizza dough, crackers, and flatbreads
- Cast Iron Skillet – great for baking discard flatbreads, biscuits, and muffins with even heat
Preparation Steps
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk together sourdough discard, egg, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix just until a shaggy dough forms.
- Fold in any add-ins if using. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Cut into 8 wedges and place them on a parchment-lined baking sheet.
- Chill for 15 minutes while the oven preheats to 400°F (200°C).
- Bake for 18–22 minutes until golden brown. Cool slightly before serving.
Variations
- Chocolate Chip Sourdough Scones: Add 3/4 cup chocolate chips for a bakery-style treat.
- Blueberry Lemon Scones: Fold in fresh or frozen blueberries and add lemon zest to the dough.
- Cinnamon Sugar Scones: Sprinkle the tops with cinnamon sugar before baking for a warm, classic flavor.
- Savory Scones: Reduce sugar to 1 tablespoon and add shredded cheese, herbs, or cooked bacon bits.
- Glazed Scones: Drizzle with a simple glaze made from powdered sugar and milk once cooled.
Cooking Notes
- Cold butter is essential for flaky layers, so work quickly and avoid overmixing.
- Sourdough discard thickness varies, so if the dough feels too dry, add a tablespoon of milk at a time until it just comes together.
- If the dough feels sticky, lightly flour your hands rather than adding extra flour to the dough.
- Chilling the scones before baking helps them hold their shape and rise higher in the oven.
Serving Suggestions
- Serve warm with butter, jam, or clotted cream for a classic option.
- Pair with coffee or tea for breakfast or afternoon snack.
- Add a drizzle of vanilla or chocolate glaze for dessert-style scones.
- These also make a great addition to brunch boards or holiday breakfast spreads.
Tips
- Do not overwork the dough or the scones will be dense instead of tender.
- Use a sharp knife or bench scraper to cut clean wedges for better rise.
- Bake on the middle rack to ensure even browning.
- For extra golden tops, brush with a little cream before baking.
- If freezing, freeze unbaked scones and bake straight from frozen, adding 2–3 minutes to the bake time.
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 18–22 minutes
Total Time: 40–45 minutes
Nutritional Information (Per Serving)
Approx. 320 calories
5g protein
15g fat
40g carbs
FAQs
Can I use very sour discard?
- Yes, even very tangy discard works well here and adds more depth of flavor without ruining the scones.
Can I make these ahead of time?
- Absolutely. You can refrigerate the shaped scones overnight or freeze them for longer storage.
Why are my scones dry?
- Dry scones usually come from too much flour or overmixing. Measure flour carefully and stop mixing as soon as the dough comes together.
Can I make them dairy-free?
- Yes, use plant-based butter and non-dairy milk with good results.
Conclusion
These Sourdough Discard Scones are the perfect balance of easy, reliable, and impressive. They turn leftover sourdough starter into soft, flaky scones that feel bakery-quality without complicated steps. Whether you keep them simple or dress them up with mix-ins and glaze, this is a recipe you’ll come back to again and again.