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.
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)
Instructions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a medium bowl, mix the wet ingredients: sourdough discard, heavy cream, sugar, and vanilla extract until smooth.
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In a separate bowl, whisk the dry ingredients: flour, baking powder, and salt.
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Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
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Add the wet ingredients to the dry ingredients and mix until just combined—don't overmix.
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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.
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Cut the dough into 8 wedges and place them on the prepared baking sheet.
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Brush the tops of the scones with milk.
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Bake for 18-22 minutes or until golden brown and cooked through.
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Allow to cool slightly before serving.
Notes
Add-ins: Add chocolate chips, dried fruit (raisins, cranberries), or nuts (walnuts, pecans) for extra flavor and texture.
Flavored Scones: Spice it up with cinnamon or nutmeg, or add lemon zest or orange zest for a citrusy twist.
Vegan Option: Use vegan butter and non-dairy cream to replace the dairy ingredients, and brush with almond milk instead of regular milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 scones
- Calories: 220 kcal
