If you maintain a sourdough starter, you know the drill: feeding day arrives, and you’re left with a bowl of discard that’s too precious to pour down the drain. Enter these sourdough discard scones—the most delicious way to use that discard. Flaky, buttery, and impossibly tender, these scones come together in minutes and bake to golden perfection.
The discard adds a subtle tang that balances the richness of the butter and cream, creating scones that are anything but ordinary. Whether you make them plain, with currants, with chocolate chips, or with cheddar and chives, they’re absolutely irresistible. Breakfast, brunch, or afternoon tea—these scones deliver.
Instructions
Prep and Preheat
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. If using any dry spices (like cinnamon), add them now.
Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These butter bits create flaky layers.
Add Mix-Ins
If using any add-ins (currants, chocolate chips, cheese, etc.), sprinkle them over the flour-butter mixture and toss to distribute.
Combine Wet Ingredients
In a small bowl or measuring cup, whisk together the sourdough discard, heavy cream, and vanilla extract (if using).
Bring Together
Pour the wet ingredients into the dry ingredients. Stir with a fork or spatula until just combined—the dough will be shaggy and slightly sticky. Do not overmix.
Shape the Dough
Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat into a circle about ¾-inch thick. Fold the dough in half, then gently pat back into a circle. This folding creates extra layers.
Cut the Scones
Using a bench scraper or sharp knife, cut the circle into 8 wedges (like a pizza). Place the scones on the prepared baking sheet, spacing about 2 inches apart.
Brush and Sprinkle
Brush the tops of the scones with heavy cream or milk. Sprinkle generously with coarse sugar.
Bake
Bake for 18-22 minutes, until the scones are golden brown and a toothpick inserted in the center comes out clean.
Cool
Let the scones cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Pro-Tips for Scone Perfection
- Keep Everything Cold: Cold butter is essential for flaky layers. Work quickly and if the dough warms up, pop it in the fridge for 10-15 minutes.
- Don’t Overmix: Overmixing develops gluten and makes scones tough. Mix just until the dough comes together—it should be shaggy.
- Use Cold Discard: Discard straight from the fridge is perfect—it helps keep the dough cold.
- Create Layers: The simple fold after shaping creates extra flaky layers. Don’t skip it.
- Handle Gently: Be gentle with the dough to keep those butter pieces intact.
- Brush with Cream: Brushing with cream before baking gives the scones a beautiful golden crust.
- Coarse Sugar Topping: Coarse sugar adds a delightful crunch. Don’t skip it.
- Customize Endlessly: Scones are endlessly versatile—try lemon-blueberry, cheddar-jalapeño, or cinnamon-chip.
These Sourdough Discard Scones are flaky, buttery, and the perfect way to use your discard.
