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!
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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!
- 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.
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.
What Can I Serve Scones With?
- Sourdough discard scones have such a unique flavor and stand on their own but they are extra delicious served with a blueberry banana smoothie or a strawberry mango smoothie.
- Absolutely enjoy sourdough scones with Earl Grey Tea with milk or a cup of good strong coffee with cream!
- Depending on the add-ins, they also taste great served with spicy chocolate sauce or Instant Pot rhubarb applesauce.
How To Make Sourdough Scones
Sourdough starter scones are super easy to make and they turn out so perfect!
- Whisk the dry ingredients in a large bowl.
- Cut in butter, add chocolate chips (or any other dry add-ins).
- 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.
- 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.
- Bake according to recipe card at the bottom of this post, or until lightly browned. Remove and cool before serving.
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.
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!
- Simple Banana Bread – breakfast or snack
- Peanut Butter Chocolate Chip Bars – so easy!
- Lemon Blueberry Loaf – delicious
- Rhubarb Galette – perfect with afternoon tea!
- 1 ½ cups flour
- ½ cup whole wheat flour
- ½ cup 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
- 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.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
Recipe from Little Spoon Farm