Sourdough Scones

Sourdough scones are tender and flaky with that distinct tang of sourdough! These scones are the ultimate way to use your sourdough discard, and this simple sourdough scones recipe is easy to customize by mixing in your favorite add-ins! Chocolate chips, chopped nuts, or dried fruit can be added to make tasty scone variations- we’re including them in this post to give you a good mix of options to choose from!

Ingredients – 2-½ cups all purpose flour (300 grams) – ⅓ cup granulated sugar (67 grams) – 2-½ teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – zest of one lemon – 10 tablespoons cold butter, cubed (142 grams) – 1 cup mix ins such as dried blueberries, chocolate chips, or nuts – ¾ cup sourdough starter (180 grams) – ⅔ cup buttermilk or kefir (160 grams)

In a large mixing bowl, combine the dry ingredients and lemon zest. Add the cold butter and use a pastry blender or your hands to crumble the mixture until it is the consistency of damp sand with pea-sized lumps.

Step 1

Add in the mix-ins. In a separate bowl, combine the sourdough discard with the buttermilk and mix the wet ingredients well. Pour it into the flour mixture.

Step 2

Gently mix until the scone dough comes together. Tip the dough out onto a lightly floured surface.

Step 3

Push the dough together to form a disk. Use a bench scraper or your hands to fold the dough in half three or four times.

Step 4

Divide the dough in half and shape each portion into a disk. Cut scones from the disk, slicing it into 8 wedges.

By folding the dough instead of mixing it, you are creating layers which result in a flakier scone. It also helps prevent over-mixing which is what typically makes the scones tough.

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