Sourdough Scones

Sourdough scones incorporate sourdough discard for tender and flavorful results. Customize yours with your favorite add-ins like chocolate chips, fruit, or nuts!

Recipe includes a how-to video!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 350kcal

Author Sam Merritt

Equipment

Baking sheet
Food processor (see note if you do not have a food processor)

Ingredients

2 cups (250 g) all-purpose flour
⅓ cup (66 g) granulated sugar
2 teaspoons baking powder
¾ teaspoon table salt
½ cup (113 g) very cold unsalted butter I place mine in the freezer for 15 minutes before using
½ cup (110 g) sourdough discard
¼ cup (60 ml) heavy cream
½ teaspoon vanilla extract
3 oz (85 g) chopped semisweet chocolate or ½ cup chocolate chips optional

Instructions

Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
2 cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ¾ teaspoon table salt
Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain).
½ cup very cold unsalted butter
In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.
½ cup sourdough discard, ¼ cup heavy cream, ½ teaspoon vanilla extract
Pour this evenly over the dry ingredients and pulse again until dough is beginning to cling together (make sure to “pulse” in brief intervals and not just blend).
Once the dough is clinging to itself, transfer to a clean lightly floured surface and form the dough into a disk. Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this 4-5 times, working quickly to not warm or overwork the dough.
3 oz chopped semisweet chocolate or ½ cup chocolate chips
Form the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut the disk into 8 wedges pressing your knife straight down with each cut (don’t saw through the dough).
Place on prepared baking sheet, spacing each wedge at least 2 inches apart. If desired, brush tops of scones with additional cream and sprinkle lightly with sugar.
Transfer to center rack of preheated oven and bake for 15-16 minutes, edges of scones will be turning a light golden brown. Allow to cool at least 10 minutes before enjoying.

Video

Notes

Food processor alternative

A food processor is recommended for this recipe for best (and easiest) results. If you don’t have one you can make the recipe by hand with a little effort. Combine the flour, sugar, baking powder and salt. Use a grater to shred the butter and toss it in the flour mixture. Whisk the discard, cream, and vanilla extract together and gently work the dough together until combined. It is dry but if you keep working it the dough will combine. Proceed with the recipe as written after combining, but I recommend chilling the scones in the refrigerator for at least 30 minutes before baking as the dough tends to get warm from the extra handling and is more prone to spreading.

Storing

Store in an airtight container at room temperature for up to 3 days. Scones always taste best warmed so I recommend warming before enjoying! These also freeze well, wrap tightly and freeze in an airtight container or zip-lock bag for up to several months.

Nutrition