Sourdough Scones

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.

Course Breakfast, Dessert, Snack

Cuisine American, English

Prep Time 35

Cook Time 25

Total Time 1

Servings scones

Calories 350kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.