Sourdough Discard Jam Thumbprint Bake Same Day Scones

If your starter/discard jar is filling up mix up a batch of these buttery, flaky, and incredibly easy scones! I love making these for slow weekend mornings, after school snacks and for those Tuesdays that just need a little something special. You can use discard cold straight from the fridge—no active starter needed. Or if you have extra fed starter and time to make more goodness use it! The recipe isn’t picky so feel the freedom to use what you have. Plus, a little bonus these hold well in the fridge or freeze the dough if you want to prep it ahead of time. Shape them rustic, cut into triangles, or make thumbprint scones filled with jam. The recipe is truly so versatile, now you see why they’re a favorite

Ingredients

1 ¾ cups all-purpose flour (250 g)
3 tablespoons sugar (45 g)
1 tablespoon baking powder (15 g)
¾ teaspoon salt (6 g)
½ cup cold butter, grated (117 g)
¼ cup cream (65 g)
1 large egg
½ cup sourdough discard (130 g)
2 teaspoons vanilla extract (15 g)

Instructions

1. Preheat your oven to 425°F

2. Mix Dry Ingredients : In a large bowl, combine flour, sugar, baking powder, and salt. Mix well with a fork.

3. Grate in Cold Butter (Key Step) : Using a box grater, grate cold butter directly into the dry ingredients. Gently mix with a fork until evenly distributed.

Tip: Visible butter shreds are good! They help create flaky, tender scones.

4. Add Wet Ingredients : Cream, Egg, Sourdough discard and Vanilla. Mix until a soft dough forms.

Do not over-mix—some texture is good.

5. Shape the Dough : I love making simple drop biscuits, they’re so fast and easy. Simply scoop tablspoon size balls onto your baking sheet, drop and bake!

6. Optional: Make Ahead. I love prepping this dough when ever I have a free moment, shaping the scones, placing on the baking sheet, covering well and then I refrigerate and bake whatever morning we want. They will hold in the fridge for 5 days. OR do this same process but put the baking sheet in the freezer. Once the dough balls are frozen, transfer to an air tight container and freeze for future baking.

7. Bake

Standard Scones: Bake for 12 minutes, until lightly golden

Thumbprint Scones:

1. Bake 6 minutes

2. Remove and press center again

3. Add ~1 teaspoon jam or filling