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.
Table of Contents
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.
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
How Soon Can You Bake with Sourdough Discard?
You can bake with sourdough discard immediately after removing it from the starter. The discard is typically unfed and less active but still usable for various recipes:
- Non-Leavened Recipes: Use it right away for recipes like pancakes, crackers, or cookies, as these don’t rely on the discard for rising.
- Leavened Recipes: If you want to use discard for bread or pizza dough, ensure it’s from a recently fed starter or supplement it with yeast for better leavening.
Discard that has been refrigerated should be brought to room temperature before baking for consistent results.
How Do I Know When My Scones Are Done?
Scones are done when they are golden brown on the outside and fully cooked inside. To ensure they’re ready:
- Visual Cues:
- The edges should be golden and the tops lightly browned.
- Touch Test:
- Scones should feel firm to the touch but slightly soft in the center.
- Toothpick Test:
- Insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re done.
- Timing:
- Most scones bake at 375–425°F for 15–20 minutes, depending on their size and thickness.
Avoid overbaking to prevent them from becoming dry.
Does Sourdough Discard Need to Be Room Temperature Before Baking?
Not always, but it depends on the recipe:
- For Recipes Using Discard Directly: Like crackers or flatbreads, you can use cold discard from the refrigerator without issues.
- For Rising Dough Recipes: It’s best to let discard come to room temperature. This activates the yeast and bacteria more effectively, helping with fermentation and rising.
If you’re in a rush, you can use it cold, but the dough may take longer to rise.
How Long Can You Keep Sourdough Discard Before It Goes Bad?
Sourdough discard can be kept:
- At Room Temperature: Only for a few hours (up to 6–8 hours) as it ferments rapidly and can spoil in warm environments.
- In the Refrigerator:
- Discard lasts 1–2 weeks if stored in a clean, airtight container. Stir occasionally and check for spoilage.
- In the Freezer:
- You can freeze discard for up to 3 months. Thaw it in the refrigerator before use.
Always inspect discard before using, especially if it’s been stored for a while.
How to Tell If Sourdough Discard Has Gone Bad?
You can tell if sourdough discard has gone bad by checking for these signs:
- Unpleasant Odor:
- A strong, foul smell (like rot or mold) means it’s spoiled. A tangy or slightly sour smell is normal.
- Mold Growth:
- Visible green, black, or fuzzy spots indicate the discard is unsafe to use.
- Discoloration:
- A pink or orange tint suggests bacterial contamination.
- Excessive Liquid (Hooch):
- While some hooch on top is normal, an unusually large amount with an off-putting smell can signal spoilage.
If you notice any of these signs, discard it and start fresh.
Can You Leave Sourdough Discard on the Counter?
Yes, but only for a short time:
- Temporary Use: Discard can sit at room temperature for 6–8 hours. This is useful if you plan to bake the same day or want to develop more flavor.
- Warm Climates: In hot or humid conditions, discard can spoil faster, so refrigerate it promptly.
- Extended Storage: For longer periods, always store sourdough discard in the refrigerator or freezer to prevent spoilage and maintain its quality.
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
Common Mistakes When Making Sourdough Discard Scones
- Using Warm Butter
- Warm or softened butter prevents the scones from achieving a flaky texture. Always use cold butter and work quickly to keep it from melting.
- Overmixing the Dough
- Mixing the dough too much activates gluten, resulting in dense and tough scones. Mix just until the ingredients come together.
- Skipping Cold Ingredients
- Cold cream and eggs are essential to maintain the dough’s structure and flakiness. Let the ingredients stay refrigerated until ready to use.
- Not Preheating the Oven
- Scones need a hot oven (400°F/200°C) to achieve a proper rise. Baking in an un-preheated oven results in flat and dense scones.
- Neglecting Proper Shaping
- Pressing or handling the dough too much when shaping can compact it, making the scones less airy. Gently pat the dough into shape without overworking.
- Skipping the Cream Brushing
- Brushing the tops of the scones with cream creates a golden, glossy finish. Skipping this step leaves the tops dull and less appealing.
- Crowding the Baking Sheet
- Scones need space to expand and bake evenly. Crowding them on the sheet can lead to uneven baking and touching edges.
Conclusion
Sourdough discard scones are a creative and flavorful way to reduce waste while enjoying a classic British treat. Avoid common mistakes like using warm ingredients or overmixing the dough to achieve light, tender, and flaky scones. This recipe is versatile, allowing you to customize with sweet or savory mix-ins for any occasion. Perfect with clotted cream, jam, or a hot cup of tea, these scones are a delightful way to repurpose sourdough discard into a bakery-quality treat.
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