This is an updated version of the Sourdough Discard Scones I came up with back in 2020. I was new to sourdough then and used a full cup of discard. I've since streamlined and trimmed down my sourdough starter batch sizes, so I changed the recipe to use exactly 110 grams of discard, which is plenty.
Always Add Liquid Gradually to Scones
The most important thing with this recipe is to go by feel rather than just what it says and add the liquid gradually. Discard can by dry or wet depending on the recipe, so your measurements might end up being a little different from mine. But do start with 220 grams flour, 3 tablespoons sugar, etc. Just don't dump the milk in all at once.
Sourdough Flavor
The scones have a very distinct sourdough flavor. If you like cream cheese, this is a fantastic dough to use for berries and cream cheese scones. Just add small chunks of very firm, cold, cream cheese along with the berries when you are folding them in. The cream cheese stays in the dough as little chunks.
Folding Technique
My favorite way to shape scones is by making two rectangles, cutting the rectangles into squares, then cutting the squares into triangles. If you're not into rectangles, shape into a circle and cut into wedges.
Freezing and Storing
If you want to freeze your Sourdough Discard Scones, you can freeze them baked or freeze the dough triangles. Baking from frozen, the time should jump to about 22 minutes.
Recipe
Sourdough Discard Scones
Ingredients
- 1 ¾ cups all-purpose flour (220 grams)
- 3 tablespoons granulated sugar (35 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold, plus extra for brushing (84 grams)
- ½ cup sourdough starter discard (110 grams)
- ¼ cup whole milk (60 grams)
- Mix ins such as frozen blueberries nuts, chocolate chips and small chunks of cold cream cheese
- ½ teaspoon lemon zest, vanilla or another extract (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Put the flour, sugar, baking powder, and salt in a large mixing bowl and stir very well so that everything is evenly distributed. Grate cold butter into the mixture and toss gently so that mixture is crumbly and butter is evenly dispersed throughout.
- Pour in 110 grams of sourdough discard. Stir to distribute discard as evenly as possible, making a dry, scraggly mixture. Add milk 1 tablespoon at a time, stirring with a heavy duty scraper until dough just barely comes together.
- Turn onto a pastry mat and knead until cohesive but still lumpy with cold butter. If the dough is pretty dry you shouldn't need extra flour, but if it is sticky use a little.
- Pat into one large rectangle, then cut that rectangle to make two smaller ones.
- Stick frozen berries, chocolate chips or whatever add-ins you like into the flattened dough, then fold over on itself to gently work the add-ins into the dough. You should have two rectangular pieces each a little over and inch thick with the same or different add-ins of choice.
- Cut each rectangle into two squares. Slice the squares diagonally to make triangles.
- Arrange scone triangles on the parchment. Brush tops with extra melted butter and sprinkle with sparkly sugar. Bake for 18 - 22 minutes or until scones are lightly browned around the edges. Note: It may take up to 24 minutes depending on your oven, size of scones and temperature of the batter. Just start checking early
Anna says
Hi Cynthia,
Thanks for the question! Yeasted sourdough bread, like other yeasted breads, is usually done at 205 to 210. For these scones you'll want to shoot for 195 to 200F, which is the usual internal temperature for fully cooked biscuits and scones.
Cynthia says
Thanks for making this recipe adaptation with SD available. For the internal temp after baking need to be around 250F as in SD bread?
Thanks again for sharing!
Anna says
Jill, that sounds fantastic! I need to get another sourdough starter going so I'll have more discard.
Jill says
I made a carrot cake version of these with 3/4 cup of grated carrots, generous dashes of cinnamon, nutmeg, cloves, and ginger, and 1 extra tablespoon of sugar. They were delicious!!! The texture and flavor were magnificent!!
Anna says
Tom, the original version called for 1/2 cup of cream, but I have learned it's always best to start with less liquid and add more gradually. At first I was dumping in the full 1/2 cup, so I've revised the directions to say add 1/4 cup and add more gradually as needed. I like flakier scones, so I err on the side of too little cream than too much. So it says 1/4 cup in the directions now, but you may need up to 1/2 cup. I hope that clarifies it a bit.
Tom says
The ingredient list calls for 1/4 cup heavy cream, but Step 3 of the instructions states 1/2 cup. Which is it?
Sue says
Those sound so good! I never got on the sourdough band wagon so won’t be able to make these but I’m definitely going back to click on the link for Cream Cheese Scones.