The Best Sourdough Discard Scones Recipe

Let’s be honest, that jar of sourdough discard on your countertop is staring you down. You hate to waste it, but another loaf of bread feels like a commitment.

What if I told you that same discard is the secret to the most incredible, tender scones you’ll ever bake? This recipe transforms that tangy starter into a flaky, buttery masterpiece, a blank canvas just begging for your favorite mix-ins.

It’s a master recipe, truly. The inside stays beautifully soft and tender, while the outside bakes up to a perfect, golden crisp. And the best part, maybe, is how it welcomes your personal touch—a handful of berries, a sprinkle of chocolate, or a dash of zest makes it uniquely yours every single time.

A Little Love for Your Leftover Starter

I’m Kelsey, and if you’ve seen my other recipes, you know I have a soft spot for sourdough. It’s not just about the flavor, though that’s a huge part of it. It’s about the rhythm it brings to baking, the way it lets you work on your own schedule. This recipe is a perfect example of that beautiful flexibility.

You can mix, shape, and bake these scones all in one go for a spectacular treat. Or, you can let the dough rest in the fridge, allowing the grains to slowly ferment for easier digestion. It’s like a head start on a wholesome breakfast, all while making brilliant use of something you might have otherwise poured down the drain.

Ingredients Needed for the Recipe

Gathering everything cold is the first secret to success. Here’s what you’ll need to turn that discard into something divine.

• All-Purpose Flour: The reliable foundation that gives our scones their structure.
• Granulated Sugar: Just the right amount to balance the tang and add a subtle sweetness.
• Baking Powder: This is what gives our scones their lovely lift and light texture.
• Salt: A crucial pinch to make all the other flavors pop and sing.
• Unsalted Butter, Frozen: This is non-negotiable. Frozen butter, grated in, creates those dreamy, flaky pockets as it bakes.
• Sourdough Starter Discard: The star of the show! It adds a delightful depth and tang, plus incredible moisture.
• Large Egg: It binds our dough together and enriches the crumb.
• Vanilla Extract: A warm, aromatic note that makes everything smell and taste like a bakery.
• Heavy Cream: Cold cream keeps the dough tender and adds richness. Milk works in a pinch, too.
• Your Favorite Mix-In (1 cup): Chocolate chips, fresh berries, dried fruit—this is where you get creative.

The Perfect Tools for the Job

You don’t need anything fancy, but a few simple tools make the process a total breeze. A large mixing bowl and a baking sheet lined with parchment paper are essentials.

A box grater for the frozen butter and a pastry cutter (or two forks) to blend it in are incredibly helpful. A bench scraper is fantastic for lifting and cutting the dough cleanly, but a sharp knife works just fine.

How to make The Best Sourdough Discard Scones Recipe?

Follow these steps, handle the dough with a gentle touch, and you’ll be rewarded with scone perfection. Remember, cold ingredients and a light hand are your best friends here.

Step 1 – Combine the Dry Ingredients

In your large bowl, whisk together the flour, sugar, baking powder, and salt. This even distribution is key for a consistent, well-risen scone.

Step 2 – Work in the Frozen Butter

Take your frozen stick of butter and grate it directly into the flour mixture using the large holes of a box grater. Toss the butter shavings gently with the flour to coat them.

Step 3 – Add Your Mix-Ins

Now, sprinkle in your chosen cup of add-ins, whether they be chocolate chips or blueberries. Toss everything again so the bits are lightly dusted with flour—this helps prevent them from sinking during baking.

Step 4 – Mix the Wet Ingredients

In a separate bowl, whisk together the sourdough discard, cold egg, vanilla extract, and cold heavy cream until they are just smoothly combined.

Step 5 – Bring the Dough Together

Pour the wet mixture into the dry ingredients. Using a fork or your hands, gently fold everything together until a shaggy dough forms with no dry flour patches. Stop the moment it comes together; overmixing is the enemy of tenderness.

Step 6 – Shape and Cut the Scones

Turn the dough out onto a lightly floured surface. Pat it into a circle that’s about an inch thick and 8 inches across. Using a sharp knife or bench scraper, cut it into 8 equal wedges, like a pizza.

Step 7 – Chill for Flaky Perfection

Place the wedges on your prepared baking sheet, leaving a couple of inches between them. This is the magic step: pop the whole tray into the refrigerator for at least 30 minutes. This rechills the butter, ensuring maximum flakiness.

Step 8 – Bake to Golden Beauty

While the scones chill, preheat your oven to 400°F (200°C). Once hot, you can brush the scone tops with a little extra cream and sprinkle with coarse sugar for a sparkly, crunchy top. Bake for 20-25 minutes, until they are puffed and gloriously golden brown.

Step 9 – Cool and Enjoy

Let the scones cool on the pan for about 10 minutes. This allows them to set properly. Then, dive in. They are sublime warm, all on their own.

Tips

• Keep everything as cold as possible. I even chill my mixing bowl sometimes. Cold butter equals steam in the oven, which equals those perfect, flaky layers we all crave.
• Resist the urge to knead the dough like bread. You’re just bringing it together, not developing gluten. A shaggy, barely-mixed dough is exactly what you want.
• That chill time is non-negotiable. It prevents spreading and gives the butter a chance to firm up again, leading to a taller, more defined scone.
• For a long-ferment option, you can wrap the shaped, cut scones and refrigerate them for up to three days before baking. The flavor deepens wonderfully.

Endless Ways to Make Them Yours

The beauty of this base recipe is its versatility. Feeling classic? Fold in plump blueberries or dark chocolate chunks. For a zesty twist, add lemon or orange zest to the dry ingredients.

Go savory by mixing in shredded sharp cheddar cheese and a crack of black pepper. Dried cranberries and orange zest are a festive combination, while toasted nuts add a wonderful crunch. Honestly, your imagination is the only limit.

Storing Your Scone Success

These scones are best enjoyed the day they’re made, but they store beautifully. Once completely cool, keep them in an airtight container at room temperature for a day or two.

For longer storage, freeze them. You can freeze the unbaked, shaped wedges on a tray, then transfer to a bag for up to a month. Bake straight from frozen, adding a few extra minutes. Or, freeze the baked scones and simply reheat in a warm oven whenever the craving strikes.