Sourdough Scone

Sourdough Discard Scones (Same-Day, Flexible Recipe)

These sourdough discard scones are buttery, flaky, and incredibly easy to make. Use discard straight from the fridge—no active starter needed. Shape them rustic, cut into triangles, or make thumbprint scones filled with jam.

Ingredients

Dry 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)

Wet Ingredients

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 Oven

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 = flaky, tender scones.

4. Add Wet Ingredients

* Cream

* Egg

* Sourdough discard

* Vanilla

Mix until a soft dough forms.

Do not over-mix—some texture is good.

5. Shape the Dough (3 Options)

Rustic Drop Scones (Easiest)

Scoop dough onto baking sheet like biscuits

Cut Scones

Pat into a circle and cut into wedges

Thumbprint Scones

Form rounds and press a shallow well in the center

6. Optional: Make Ahead

* Refrigerate shaped dough until ready to bake

* OR 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

4. Return to oven for 6 more minutes

8. Cool & Serve

Let cool slightly before serving—especially if filled (the centers get hot!).

🍓Flavor Ideas:

* Jam (strawberry, raspberry, plum, pear)

* Lemon curd

* Chocolate chips

* Fresh herbs + cheese (savory version)

* Dried fruit

❄️ Storage & Make Ahead

• Fridge: Dough keeps well for 1–2 days before baking

• Freezer: Freeze shaped dough, bake straight from frozen (add 1–2 minutes)

• Baked scones: Best fresh, but store airtight up to 2 days