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Close-up of stacked chocolate chip scones with crumbly texture on white surface.
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4.92 from 12 votes

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 or an afternoon snack! You can even freeze the scones and enjoy them whenever you'd like.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breads
Cuisine: American
Keyword: sourdough chocolate chip scones, sourdough discard scones, sourdough scones
Servings: 16 scones
Author: Dahn Boquist

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. 
    Using a pastry blender to cut butter into the flour mixture.
  • Stir in the mix ins, if using. In a separate bowl, combine the sourdough discard with the buttermilk or kefir. Whisk until well combined. 
    Adding chocolate chips to sourdough scone recipe.
  • 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.
    Adding buttermilk to scone dough.
  • 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. 
    Using a bench scraper to fold and mix the scone dough on the counter then cut the batter into two portions.
  • 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. 
    Cutting the dough into individual scones.
  • 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. 
    Adding the sliced scones to a baking sheet and topping them with cream and coarse sugar.
  • 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

Chill before baking: Refrigerating the unbaked scones helps them hold their shape in the oven and encourages a taller, flakier rise.
Customize the flavor: This is a great base recipe you can adapt for almost any type of scone. If you're using soft fruit like blueberries or raspberries, they tend to break down during folding, frozen berries hold up much better in this dough. See my blueberry sourdough scone recipe if you want to use fresh fruit. 

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

Serving: 1 serving | Calories: 189kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 239mg | Fiber: 1g | Sugar: 10g
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