Sourdough discard scones are a delightful and inventive way to use up the excess sourdough starter that every sourdough baker accumulates. For centuries, scones have held a cherished place in British tea culture, symbolizing comfort and hospitality. These lightly sweet, buttery treats are versatile and can be enjoyed plain or with a variety of accompaniments like clotted cream and jam. By incorporating sourdough discard, we not only reduce waste but also add a subtle tang that enhances the flavor, taking the classic scone to new heights.
Waste not, want not.
Traditional Proverb
Whether you’re a seasoned baker or a novice looking for a fun weekend project, this recipe will guide you through creating scones that are both traditional and uniquely delicious.
Why You’ll Love This Sourdough Discard Scones Recipe
Waste Reduction: Utilizing sourdough discard means you’re not throwing away any part of your precious starter. It’s a sustainable and resourceful approach to baking.
Flavor Complexity: The sourdough discard adds a gentle tang that balances the sweetness of the scone, creating a depth of flavor that’s hard to achieve with standard recipes.
Versatility: This recipe is a fantastic base that you can customize with your favorite mix-ins like dried fruits, chocolate chips, or even savory ingredients like cheese and herbs.
Easy to Make: Even if you’re new to baking, these scones are straightforward, with no complicated techniques involved. The recipe is beginner-friendly but yields results that will impress any guest.
Perfect for Any Time of Day: Whether for breakfast, brunch, or an afternoon snack, sourdough discard scones are a versatile treat that can be enjoyed at any time.
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How to Make Sourdough Discard Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1/2 cup sourdough discard (unfed)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup dried cranberries, raisins, or chocolate chips
Detailed Instructions
Preheat your oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed and will help the scones rise properly.
Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. The key to flaky scones is keeping the butter cold, so work quickly.
Combine wet ingredients: In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract until smooth.
Form the dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a fork until the dough just comes together. If using mix-ins like dried fruit or chocolate chips, fold them in at this stage.
Shape the scones: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 wedges.
Bake: Place the scones onto the prepared baking sheet, leaving space between each one. Brush the tops with a little extra cream for a golden finish. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy them warm with your favorite toppings, or store them in an airtight container for up to 2 days.
Tips For Sourdough Discard Scones
Use Cold Ingredients: Ensure that your butter and cream are very cold before mixing. This helps create steam pockets during baking, leading to flaky scones.
Don’t Overmix: Mix the dough just until it comes together. Overmixing can lead to tough, dense scones instead of light and tender ones.
Handle the Dough Gently: When shaping the dough, avoid kneading it too much. Gentle handling preserves the delicate crumb of the scones.
Customize Your Scones: Feel free to experiment with different flavors. Add citrus zest for a fresh twist, or swap out the dried fruit for nuts or seeds.
Freezing Scones: You can freeze unbaked scones and bake them straight from the freezer. Just add a couple of minutes to the baking time.
Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts.
James Beard
Recipe FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. This will give the scones a heartier texture and a slightly nutty flavor.
What can I use instead of heavy cream?
You can use half-and-half or even whole milk in place of heavy cream, but keep in mind that the scones may be slightly less rich and tender.
How do I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. Reheat in a warm oven before serving.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This can be a convenient option if you’re planning to serve freshly baked scones for breakfast.
What should I serve with sourdough discard scones?
Sourdough discard scones are delicious on their own, but they’re even better with clotted cream and jam, honey, or a pat of butter. Pair them with a cup of tea or coffee for a classic experience.
How to Make Sourdough Discard Scones: A British Classic
Equipment
- – Mixing bowls
- – Whisk
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Bench scraper or knife
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold and cut into small cubes
- 1/2 cup sourdough discard unfed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup dried cranberries raisins, or chocolate chips
Instructions
- Preheat your oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed and will help the scones rise properly.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. The key to flaky scones is keeping the butter cold, so work quickly.
- Combine wet ingredients: In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract until smooth.
- Form the dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a fork until the dough just comes together. If using mix-ins like dried fruit or chocolate chips, fold them in at this stage.
- Shape the scones: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 wedges.
- Bake: Place the scones onto the prepared baking sheet, leaving space between each one. Brush the tops with a little extra cream for a golden finish. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy them warm with your favorite toppings, or store them in an airtight container for up to 2 days.
Notes
Nutrition (Per Scone):
Calories: 260 | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 300mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0mg | Calcium: 80mg | Iron: 1.8mg
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