Description
These buttery Sourdough Discard Scones are flaky, tender, and packed with rich flavor. They’re the perfect way to use leftover sourdough discard and come together with simple pantry ingredients for an easy breakfast, brunch, or afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ cup cold unsalted butter, cubed
- ½ cup sourdough discard (unfed)
- ⅓ cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips, blueberries, or dried cranberries (optional)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and sugar in a large bowl.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- In another bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in any optional mix-ins if using.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Chill the scones for 15–20 minutes.
- Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until lightly golden.
- Cool for 5 minutes before serving warm.
Notes
- Keep the butter and cream as cold as possible for flaky layers.
- Do not overmix the dough.
- Chill before baking for taller scones.
- Customize with chocolate chips, berries, dried fruit, nuts, or citrus zest.
- Freeze baked or unbaked scones for up to 3 months.
Nutrition
- Serving Size: 1 scone
- Calories: 315 per serving
- Sugar: 8g
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g