Sourdough Scones

Sourdough scones are the ultimate way to use your sourdough discard. They will turn out tender and extra flaky with the special mixing method. This is an easy recipe, and you can add your favorite mix-ins, such as chocolate chips, nuts, or dried fruit to customize it.
They make for a delicious breakfast treat or an afternoon snack! You can even freeze the scones and enjoy them whenever you'd like.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: scones

Calories: 189kcal

Author: Dahn Boquist

Ingredients

2-½ cups all purpose flour 300 grams
⅓ cup granulated sugar 67 grams
2-½ teaspoons baking powder
½ teaspoon baking soda
¾ 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

Topping

2 tablespoons 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

Chilling the unbaked scones will help them keep their shape as they bake and be taller and flakier.
You can use this recipe as a master recipe for just about any flavor of scone. If you add soft fruit like blueberries or raspberries, they tend to get smashed as you fold the dough, so frozen berries work much better with this recipe than fresh berries.

Here are some suggestions for scone flavors:

1 cup diced apples with 1 teaspoon cinnamon.
½ cup white chocolate chips with ½ cup dried blueberries.
½ cup milk chocolate chips with ½ cup toffee chunks.
2 tablespoons poppy seeds with 1 teaspoon lemon oil.
½ cup raisins or currants with ½ cup chopped pecans or walnuts.

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