Name: Sourdough Discard Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup sourdough discard; 1/2 cup heavy cream; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup cold butter, cubed; 1/4 cup milk (for brushing)

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Sourdough discard scones are a delightful treat that turns your sourdough starter waste into a golden opportunity. These scones boast a subtly sweet and tangy flavor, coupled with a wonderfully soft, flaky texture. Whether enjoyed for breakfast or as a snack, they’re the perfect way to reduce food waste while satisfying your taste buds. The best part? They’re super simple to make and bake in just about 30 minutes!

Sourdough Discard Scones

Ingredients

1 cup sourdough discard

½ cup heavy cream

¼ cup sugar

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup cold butter, cubed

¼ cup milk (for brushing)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, mix together the sourdough discard, heavy cream, sugar, and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Shape the dough into a disc about 1 inch thick.

Use a sharp knife to cut the dough into 8 wedges.

Place the scones on the prepared baking sheet and brush the tops with a little milk.

Bake for 18-22 minutes, or until the scones are golden brown and cooked through.

Allow the scones to cool slightly before serving.

Servings and Timing

Servings: 8 scones

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Variations

Add-ins: Feel free to experiment with adding chocolate chips, dried fruit like raisins or cranberries, or nuts like walnuts or pecans to the dough for extra texture and flavor.

Flavored scones: I love adding a little cinnamon or nutmeg for a warm, spiced flavor. You could even add lemon zest or orange zest for a citrusy twist.

Vegan option: To make these scones vegan, replace the butter with a vegan butter substitute and the heavy cream with a non-dairy cream or milk. You can also brush the tops with almond milk instead of regular milk.

Storage/Reheating

To store your scones, simply place them in an airtight container at room temperature for up to 2-3 days. If you want to store them longer, you can freeze them for up to 2 months. When you’re ready to eat them, you can reheat the scones in a 350°F (175°C) oven for about 5-7 minutes or microwave them for 15-20 seconds.

FAQs

Can I use a different type of flour for these scones?

Yes! While all-purpose flour works great in this recipe, you can experiment with other types of flour like whole wheat or spelt flour. Just be mindful that this may alter the texture slightly, making it denser or more crumbly.

How do I know when the scones are done baking?

The scones are done when they are golden brown on top and firm to the touch. You can also insert a toothpick into the center of one of the scones, and if it comes out clean, they are baked through.

Can I use a stand mixer to mix the dough?

While you could use a stand mixer, I prefer mixing by hand to avoid overworking the dough. A stand mixer may mix the dough too much, leading to tougher scones. It's best to mix just until combined for the lightest texture.

Can I make the dough in advance?

Yes, you can prepare the dough up to a day ahead and store it in the fridge. When ready to bake, simply shape the dough into a disc, cut the wedges, and bake them as usual. The cold dough will help create even flakier scones!

Can I make these scones without sourdough discard?

If you don’t have sourdough discard, you can replace it with buttermilk or plain yogurt to add tanginess and moisture to the dough. This will give you a similar flavor profile, though the texture might be slightly different.

Conclusion

These sourdough discard scones are a fantastic way to use up sourdough starter leftovers while enjoying a delicious, tender treat. The slightly sweet, tangy flavor and flaky texture make them a great option for breakfast, tea time, or any occasion that calls for a comforting baked good. Whether you’re a seasoned baker or just getting started, this recipe is easy to follow and sure to impress.

Recipe:

Sourdough Discard Scones

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Author: Cheryl
Total Time: 30 minutes
Yield: 8 scones
Diet: Vegetarian

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Description

These Sourdough Discard Scones turn your leftover sourdough starter into a delicious, flaky treat. With a subtly sweet and tangy flavor, these scones are perfect for breakfast or as a snack. Easy to make in just 30 minutes, they offer a quick and delicious way to reduce food waste while satisfying your cravings.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the wet ingredients: sourdough discard, heavy cream, sugar, and vanilla extract until smooth.
In a separate bowl, whisk the dry ingredients: flour, baking powder, and salt.
Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the wet ingredients to the dry ingredients and mix until just combined—don't overmix.
Turn the dough onto a lightly floured surface and knead it a few times until it comes together. Shape into a disc, about 1 inch thick.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Brush the tops of the scones with milk.
Bake for 18-22 minutes or until golden brown and cooked through.
Allow to cool slightly before serving.