This simple recipe for Sourdough Scones is terrific, either plain or with sweet or savory add-ins.

Sourdough discard is too wonderful to throw away!  This easy recipe for sourdough discard scones makes light and fluffy layers with just the right amount of creamy richness. Choose your favorite add-ins to make these scones even more fabulous!

Chocolate Chip Sourdough Scones plated and on a baking sheet

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We Love Sourdough Scones!

We love sourdough scones because no one wants to see a good sourdough discard go to waste! Besides, you can decide on any add-ins you want to and they will still come out tender and flaky every time! The slight tang of the sourdough is amazing in these scones, and we are making them on repeat.

We’ve been baking up a sourdough bread storm over here, and the bread just keeps getting better as the starter ages! We are using the sourdough starter discard for so many things, including cookie bars, blueberry muffins, and even stuffing with leftover sourdough!


SOURDOUGH STARTER Using sourdough starter in scones, all types of muffins, or even pancakes gives them a slightly sour taste.

FLOUR Whole wheat flour adds a nutty flavor and extra fiber to the scones.

DAIRY Real butter, cream, and eggs make these scones especially rich, and they are filling too!

CHOCOLATE  Use dark or semi-sweet chocolate chips or go for milk chocolate or cacao nibs. If other add-ins are preferred to chocolate chips, we have a list of suggestions later in this post! 

ingredients in bowls to make Chocolate Chip Sourdough Scones


  • No actual sourdough starter? No problem! Just use ¼ cup of buttermilk combined with ¼ cup flour (whole wheat, or regular). A pinch of extra baking powder will help make up for the natural leavening contained in the sourdough discard.
  • For smaller scones, instead of shaping into 8 wedges, use an ice cream scoop to drop dough onto a prepared baking pan. The drop method will yield about 16 to 20 mini scones. Check the scones at 12 minutes.

cooked Chocolate Chip Sourdough Scones on a plate

Sweet and Savory Add-Ins

The batter for sourdough scones can be complemented by so many other add-ins, the possibilities are endless! Here’s a shortlist of our fave add-ins, but get creative with whatever’s on hand!

  • For sweet scones: add cinnamon, blueberry, blackberry, cranberry, banana, or chocolate to the batter. Orange or lemon zest works too, or go for a combination, like a cranberry orange or cherry walnut. Try a combination of ginger and lime zest for something different.
  • For savory scones: reduce the sugar to ¼ cup, omit vanilla, and add 2 additional teaspoons of milk. Add nutmeg, toasted pecans, cardamom, nuts, or shredded cheese (like sharp cheddar). Or a combination like rhubarb walnut, or pumpkin sage.  All-time favorite savory scones have Italian seasoning with sun-dried tomatoes and Asiago, Parmesan, or Romano cheese.

flour mixture and chocolate chips in bowls to make Chocolate Chip Sourdough Scones

What Can I Serve Scones With?

How To Make Sourdough Scones

Sourdough starter scones are super easy to make and they turn out so perfect!

  1. Whisk the dry ingredients in a large bowl.
  2. Cut in butter, add chocolate chips (or any other dry add-ins). 
  3. Whisk wet ingredients in another bowl. Add the sourdough mixture to the dry mixture. Knead by hand in the bowl before turning out onto a work surface.
  4. Knead until it just holds together, shaping the dough into a circle. Cut into wedges (I use a bench scraper, which makes it easy to both cut, and pick up the scones), and place on prepped baking sheet 2 inches apart. 
  5. Bake according to recipe card at the bottom of this post, or until lightly browned. Remove and cool before serving.

close up of sliced dough to make Chocolate Chip Sourdough Scones

What is the Secret to Making Perfect Scones?

A good sourdough scones recipe is made with the right combination of ingredients, but the proper mixing and shaping technique is just as important. Here are our PRO TIPS for perfect scones every time!

  • Use cold butter to cut into the dry mixture.
  • No pastry cutter? Use two butter knives and criss-cross across the flour and butter mixture. 
  • Before turning the dough onto the work surface (parchment paper works great!), dust your hands with flour when you are hand-kneading in the bowl. I do not dust the work surface as there is flour to incorporate already.
  • Try not to over-handle the dough, so that it stays light and flaky. Over-handling can make it dense and heavy. It may look shaggy, and like it may fall apart, but this will make it flaky.
  • Place the scones in the refrigerator to chill before baking.

Chocolate Chip Sourdough Scones on a plate cut in half

Leftovers and Storage

  • Keep scones in an airtight container or a zippered bag at room temperature. Try placing a slice of bread in the container with the scones to absorb excess moisture.
  • To freeze scones, wrap each one individually in plastic wrap then place in a zip top bag labeled with the date. Scones can stay frozen for up to 3 months. Thaw at room temperature.

Other Recipes To Try!

Chocolate Chip Sourdough Scones plated and on a baking sheet
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Sourdough Scones

Sourdough Scones are light, flaky, and a little bit tangy! These scones are the perfect snack or dessert paired with coffee or tea!
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings 8 servings
Author Candace


  • 1 ½ cups flour
  • ½ cup whole wheat flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter cold and cubed
  • 1 cup chocolate chips dark or semi-sweet (or other add-ins)
  • ½ cup sourdough starter 127 grams
  • 1 egg
  • 2 Tablespoons cream or milk
  • 2 teaspoons vanilla extract
  • 1 Tablespoon butter melted, optional (for after baking)


  • Preheat oven to 400°F. Line a baking tray with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until butter is mixed in, but still lumpy, about pea-size. Stir in chocolate chips or other addins¼.
  • In a medium bowl, whisk together sourdough starter, egg, cream, and vanilla.
  • Add sourdough mixture to flour mixture and mix using a spatula or wooden spoon until most has incorporated. Knead by hand 2-3 times in the bowl, then turn onto a work surface*, and knead a couple more times to incorporate the flour mixture. Form a circle, and cut into 8 equal pieces (I love using a bench scraper).
  • Carefully place scone pieces 2 inches apart on parchment lined baking tray. I recommend refrigerating for 10-15 minutes before popping scones into the oven, especially if butter has warmed or your kitchen is warm (optional step).
  • Bake 18-25 minutes or until lightly browned.
  • Cool for 10 minutes, brush with melted butter if using, and serve.


*Alternatively, turn out onto parchment lined baking sheet, and continue.
For savory scones, reduce sugar to ¼ cup and omit vanilla. Add additional 2 teaspoons of milk.
5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 413 | Carbohydrates: 55g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 273mg | Potassium: 161mg | Fiber: 2g | Sugar: 27g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Breakfast, Dessert, Snack
Cuisine American

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Chocolate Chip Sourdough Scones on a plate with writing

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close up of plated Chocolate Chip Sourdough Scones with a title

ingredients to make sourdough scones with plated dish and a title


Recipe from Little Spoon Farm


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    These were excellent and fool proof. I goofed and over mixed the butter and flour, and then found out my cream was bad. I used half and half and an egg and they were great. Took them to a neighborhood get together and got lots of compliments. I used dried cranberries, will add orange zest next time.

    1. Glad you enjoyed them Arlenes. I can’t say for sure why they’d burn on the bottom. Have you checked the temperature of your oven? It may run a little hot, so turning it down a little may help. Is the rack in the middle of the oven? Perhaps you could move it up. To save the already baked scones, try running the bottom lightly over a cheese grater to get rid of the burned part.

  2. 5 stars
    Made these with rhubarb and they were so yummy! To balance the tart fruit flavor, towards the end of baking, I sprayed the tops with water & sprinkled on some course sugar crystals. They also gave a sparkly effect! Recipe is a keeper for us.

  3. I don’t see in the directions when to add the wet the dry. Before adding the sourdough starter or after?

    1. In Step 4, “Add sourdough mixture to flour mixture”. The sourdough mixture is the wet mixture, which contains the sourdough starter. Hope that helps Nicole, you’ll really love these!

  4. 5 stars
    My sister dropped off some of these the other day, and they were so amazing I had ask her for the recipe to make some more…my husband and daughter devoured the ones she sent over!

    I’m glad you included the options for making these without having sourdough starter available, as I I don’t usually make sourdough but we can still enjoy these! I’m looking forward to trying the different additions, I can definitely see these being a regular addition to our weekly baking for all sorts of meals and treats.