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These buttermilk sourdough scones bake up crisp on the edges, tender in the middle, and perfectly flaky, thanks to a simple folding technique that builds layers of flakiness. Stir in chocolate chips or raisins, and you’ve got a bakery-style scone that puts your sourdough discard to good use.
Here’s Why This Sourdough Scone Recipe Works
Sourdough discard boosts flavor: It adds a gentle tang and extra moisture, giving the scones a tender, flavorful crumb. No eggs needed.
Buttermilk keeps it soft: The acidity helps activate the leaveners and supports a taller rise without making the crumb tough.
Cold butter means flaky texture: Solid chunks of butter create steam in the oven, lifting the layers and keeping the texture light.
Folding builds structure: A few quick turns shape the dough and create those signature bakery-style flakes.
Recipe Tips
Keep it cold: Use butter and buttermilk straight from the fridge. If the butter is soft, it blends into the dough instead of creating steam pockets, so you miss out on those flaky layers.
Mix gently, then fold: Stir just until the dough comes together, then fold it like a book. It’s the simplest way to build layers without overworking the dough.
Chill before baking: A quick rest in the fridge (about 20 minutes) helps the scones hold their shape and rise higher in the oven.
Use sturdy mix-ins: Frozen berries, dried fruit, or chocolate chips work best. Fresh berries tend to get smashed and fall apart during folding. See my sourdough blueberry scones if you want to add fruit.
Add a topping: A sprinkle of turbinado sugar adds crunch without fuss, but a simple glaze works if you’re going for sweet and shiny. Serve with our peach preserves or your favorite jam.
No egg needed: Skipping the egg lets the buttermilk flavor shine. The folds add structure and flake, and the sourdough starter discard gives it enough moisture to hold it all together.
Buttermilk Sourdough Scones without Eggs
Once you’ve made these a couple of times, you won’t even need the recipe. They’re that simple, and that good. The edges get perfectly crisp, the middles stay soft, and the layers? Legit flaky. It’s an easy win for your sourdough discard stash, especially if you’ve got chocolate chips or raisins hanging around.
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Sourdough Scones
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Ingredients
- 2½ cups all purpose flour, 300 grams
- ⅓ cup granulated sugar, 67 grams
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- zest from 1 lemon
- 10 tablespoons butter, cold; cubed, 142 grams
- 1 cup dried blueberries, or other mix ins such as chocolate chips, or nuts
- ¾ cup active sourdough starter, 180 grams
- ⅔ cup buttermilk , or kefir, 160 grams
Topping
- 2 tablespoons heavy cream, or melted butter, 30 grams
- 2 tablespoons turbinado sugar, 30 grams
Optional Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, salt, and lemon zest in a mixing bowl. Add the cold butter and use a pastry cutter or your hands to crumble the mixture until it looks like damp sand with pea sized lumps.
- Stir in the mix ins, if using. In a separate bowl, combine the sourdough discard with the buttermilk or kefir. Whisk until well combined.
- Pour the sourdough discard mixture into the flour mixture. Gently fold the mixture until it just starts to come together. It will be dry and crumbly but it will come together in the next step.
- Tip the dough out onto the counter and push it together to form a round disk. Use a bench scraper or your hands to fold the dough in half three or four times until it comes together and the crumbs get mixed in. Folding the dough will create layers and make the scones flakier. It will also prevent you from over mixing the dough which can make the scones tough.
- Divide the dough in half and shape each portion into a 6 or 7 inch round disk. Slice each disk into 8 triangular wedges and transfer to a baking sheet spacing them 1 to 2 inches apart. Place in the fridge and chill the scones for 20 to 30 minutes.
- Brush the tops with cream or butter and sprinkle them with Turbinado sugar. Bake for 15 to 22 minutes or until golden brown. Cool for 5 to 10 minutes before serving.
- If you want to drizzle the scones with a glaze, whisk the sugar with 2 tablespoons of milk and vanilla extract. Gradually incorporate more milk until you achieve a silky, flowing consistency. The glaze should be smooth enough to easily fall off a spoon yet thick enough to leave a ribbon-like trail when drizzled back into the bowl. Drizzle over the scones and let it dry for 1 to 2 hours.
Notes
Flavor ideas to try:
- 1 cup diced apples + 1 teaspoon cinnamon
- ½ cup white chocolate chips + ½ cup dried blueberries
- ½ cup milk chocolate chips + ½ cup toffee chunks
- 2 tablespoons poppy seeds + 1 teaspoon lemon oil
- ½ cup raisins or currants + ½ cup chopped pecans or walnuts
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These came together very easily, and I used organic whole milk Keifer, however they are just missing on flavor. For mix- ins I used a combo of craisins, pecan pieces and white chocolate chips equal to 1 cup. I loved that they rose beautifully, but I’m missing the flavor.
Thank you for sharing your experience and feedback! I’m glad that they came together easily. The craisins, pecans, and white chocolate sounds wonderful.
Regarding the flavor, a great way to enhance the sourdough’s tangy depth is to let the scone dough rest in the refrigerator for a day before baking. That will help the sourdough flavors develop more fully.