Description
If you bake sourdough, you already know the question: what do I do with all this discard?
These sourdough discard scones are the answer. They’re buttery, flaky, and tender with a subtle tang that makes them taste bakery-special—without any complicated steps. They come together fast, bake beautifully, and work just as well for sweet jam-and-cream mornings as they do for savory cheese-filled afternoons.
Ingredients
(Makes 6–8 scones)
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1 cup (125 g) all-purpose flour
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2 tablespoons sugar (omit for savory scones)
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1½ teaspoons baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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4 tablespoons (56 g) cold unsalted butter, cubed or grated
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½ cup sourdough discard (unfed)
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2–3 tablespoons milk or heavy cream
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Optional add-ins:
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Sweet: blueberries, chocolate chips, dried fruit
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Savory: shredded cheddar, chives, herbs
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Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
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Cut in the cold butter using fingers or a pastry cutter until the mixture looks crumbly with pea-sized butter pieces.
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Add sourdough discard and gently mix.
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Stir in 2 tablespoons of milk or cream until the dough just comes together. Add the last tablespoon only if needed.
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Fold in any add-ins.
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Turn dough onto a lightly floured surface and gently pat into a ¾-inch thick circle.
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Cut into wedges and place on the baking sheet.
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Brush tops with a little milk or cream.
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Bake for 15–18 minutes, until golden on top and bottom. Serve warm.
Notes
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Keep everything cold. Cold butter = flaky layers.
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Don’t overmix. A shaggy dough is good dough.
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Discard hydration varies. If dough feels wet, add flour 1 tablespoon at a time.
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Freeze before baking (optional): 10 minutes in the freezer helps them rise higher.