Sourdough Discard Scones: A Delightful Twist on a Classic Treat

If you’re a sourdough enthusiast, you’ve likely faced the dilemma of what to do with all that discard. Enter sourdough discard scones—a perfect solution that transforms your leftover starter into a tender, flaky, and slightly tangy treat. These scones are a fantastic way to reduce waste while indulging in a homemade delight. Whether you’re new to baking or a seasoned pro, this recipe will guide you to scone perfection with minimal effort.

Prep Time 10 mins

Cook Time 15 mins

Rest Time 5 mins

Total Time 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Bake Recipes, Breakfast

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 8

Estimated Cost: 7

Calories: 250 per scone

Best Season: Fall, Winter, Summer, Spring, Suitable throughout the year

Description

These sourdough discard scones bring a unique twist to the traditional scone with the subtle tang of sourdough discard. Made with simple ingredients like flour, cold butter, and cream, they’re enhanced with your discard for added flavor and texture. Customize them with your favorite add-ins—think blueberries, chocolate chips, or nuts—for a personalized touch. Perfect for breakfast, brunch, or a cozy afternoon snack, these scones are baked to golden perfection, offering a delightful balance of crisp edges and soft centers.

Imagine the aroma of freshly baked scones wafting through your kitchen, a warm invitation to savor something special. Using sourdough discard not only cuts down on waste but also infuses these scones with a unique flavor that sets them apart. Here’s how to make them:

2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter (grated)
1/2 cup sourdough discard
1 large egg
1/2 cup heavy cream
1 Optional: cup add-ins (e.g., blueberries or chocolate chips)

Instructions

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3
Add grated cold butter and mix with your fingers until it resembles coarse crumbs.
4
In a separate bowl, combine sourdough discard, egg, and cream. Pour into the dry mixture and stir until just combined. Fold in add-ins if using.
5
Turn the dough onto a lightly floured surface, shape into a 1-inch thick disc (about 8 inches wide), and cut into 8 wedges.
6
Place wedges on the baking sheet, chill in the fridge for 30 minutes for flakiness.
7
Bake for 15-20 minutes or until golden brown. Cool slightly before serving.
8
Tips: Chill the dough to keep butter cold for flakiness. Serve warm with butter or jam for extra indulgence.

Nutrition Facts

Servings 8

Amount Per Serving

% Daily Value *
Total Fat 12g19%
Total Carbohydrate 32g11%
Dietary Fiber 1g4%
Sugars 6g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough discard scones, easy scone recipe,