These Sourdough Scones use sourdough discard, butter, and heavy cream for a tender, flaky texture. Easily customized with your favorite mix-ins, they're perfect for breakfast or brunch.
One of my favorite types of baked goods to make are those that use cold butter to create flaky layers—think pie crusts, biscuits, and pastries, often called laminated or layered doughs.
But until I started working on this sourdough scone recipe (and my sourdough pumpkin scones), I’d actually never made scones myself. Growing up, they weren’t a regular treat since scones feel more like a British classic. But this recipe is definitely changing that for me.
These sourdough scones are easy to make, delicious, and super customizable. I made sourdough blueberry scones here, but you can easily swap in diced strawberries, chocolate chips, cheese, or any mix-ins you like (see below for ideas).
Plus, they’re a great way to use up extra sourdough discard, come together quickly in under an hour, and freeze well—so you can make a double batch to enjoy for breakfast, brunch, or snacks later.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tang and moisture to the scones. Use cold, unfed discard straight from the fridge.
- Blueberries- Fresh or frozen both work well. You can omit for plain scones, or substitute with up to 1 cup of other mix-ins like diced strawberries, dried cranberries, chocolate chips, or even cheese and herbs. See below for more ideas.
- All-Purpose Flour- Spoon and level your flour or use a kitchen scale for the most accurate results. You can swap up to ⅓ with whole wheat flour for a heartier texture.
- Butter- Very cold butter helps create a flaky scone. I recommend grating partially frozen butter so it distributes easily without warming up.
- Heavy Cream- Adds richness and helps bind the dough. Make sure it's very cold; you can also use half-and-half, but the texture may be slightly less tender.
- Egg- Gives structure and richness. Use a cold egg to help keep the dough chilled.
- Granulated Sugar- Lightly sweetens the scones. Feel free to adjust the amount slightly depending on your mix-ins.
- Baking Powder- Provides lift and helps the scones rise.
- Kosher Salt- Enhances flavor and balances the sweetness. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
Mix-In Ideas
These sourdough scones are easy to customize—use up to 1 cup of small mix-ins so they blend evenly into the dough. Here are some ideas:
- Fresh or frozen blueberries + lemon zest
- Diced strawberries
- Raspberries + white chocolate
- Dried cranberries + orange zest
- Raisins or chopped dates
- Mini chocolate chips or chopped dark chocolate
- Grated cheddar cheese + chives
- Roasted garlic + herbs
- Chopped toasted nuts like pecans, walnuts, or almonds
- Warm spices like cinnamon, ginger, or cardamom
Note: Add your mix-ins after cutting in the butter but before stirring in the wet ingredients.
Tips for Success
- Use a kitchen scale. Measuring by weight gives you the most accurate results and helps ensure your scones turn out light and tender.
- Keep ingredients cold. Cold butter and cream help create flaky layers and prevent the scones from spreading too much in the oven.
- Grate frozen butter. This makes it easier to incorporate into the flour.
- Don’t overwork the dough. Gently mix and shape just until combined to avoid tough, dense scones.
- Freeze scones before cutting and baking. A quick freeze helps the scones hold their shape and bake up tall and flaky.
How to Make Sourdough Scones
Here’s a quick look at how to make tender, flaky sourdough discard scones—perfect for customizing with your favorite mix-ins.
Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, and salt.
Step 2: Cut in butter. Use your fingers to work in the grated butter until the mixture looks like coarse sand.
Step 3: Add mix-ins. Gently fold in blueberries or your preferred mix-ins.
Step 4: Whisk wet ingredients. In a separate bowl, whisk the cream, discard, egg, and vanilla.
Step 5: Combine dough. Pour wet ingredients into the dry and fold until just combined.
Step 6: Chill and cut scones. Press into a 1-inch disc on the baking sheet and freeze for 15 minutes. Slice into 8 wedges, separate slightly, brush with cream, and sprinkle with coarse sugar.
Step 7: Bake scones. Bake for 20–25 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
How to Store
Sourdough scones are best enjoyed the day they’re baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the baked scones in a freezer-safe container for up to 2 months. Thaw at room temperature or warm them briefly in the oven before serving.
Avoid refrigerating, as it can dry them out.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Discard Recipes
📖 Recipe
Sourdough Scones
Ingredients
- 2 ¼ cups (270 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use ½ teaspoon
- ½ cup (113 grams, 1 stick) unsalted butter partially frozen, grated or cubed small
- 1 cup fresh or frozen blueberries can omit for plain scones or substitute with up to 1 cup of other mix-ins—try diced strawberries, chocolate chips, dried fruit, or even cheese
- ½ cup heavy cream very cold (plus more for brushing on top)
- ½ cup (100 grams) sourdough starter discard cold
- 1 large (50 grams) egg cold
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.2 ¼ cups (270 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
- Using your fingertips, cut the grated or cubed frozen butter into the flour mixture until it looks like coarse, sandy crumbs.½ cup (113 grams, 1 stick) unsalted butter
- Gently toss in the blueberries (or whatever mix-ins you’re using) so they’re coated in the flour mixture.1 cup fresh or frozen blueberries
- In a separate bowl, whisk together the cold heavy cream, sourdough discard, egg, and vanilla until smooth.½ cup heavy cream, ½ cup (100 grams) sourdough starter discard, 1 large (50 grams) egg, 1 teaspoon vanilla extract
- Make a well in the center of the flour mixture and pour in the wet ingredients. Use a spatula or wooden spoon to fold everything together just until no dry spots remain. Don’t overmix—the dough should look a bit shaggy.
- Transfer the dough to a lightly floured surface and gently shape it into a round disc about 1 inch thick. Place the disc on your prepared baking sheet and freeze for 15 minutes. This helps the scones keep their shape and stay flaky.
- After chilling, cut the disc into 8 wedges. Separate the scones slightly on the baking sheet. Brush the tops with a little heavy cream and sprinkle with coarse sugar, if using.Coarse sugar
- Bake for 20–25 minutes, or until the scones are puffed and golden brown.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store scones in an airtight container for 2-3 days at room temperature or freeze for up to 2 months.
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