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5.0 from 12 votes

Sourdough Scones

Sourdough scones incorporate sourdough discard for tender and flavorful results. Customize yours with your favorite add-ins like chocolate chips, fruit, or nuts! Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 scones
Calories: 350 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon table salt
  • ½ cup VERY COLD unsalted butter I place mine in the freezer for 15 minutes before using
  • ½ cup sourdough discard
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • 3 oz chopped semisweet chocolate or ½ cup chocolate chips optional

Instructions

    Cup of Yum
  1. Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
  2. Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
  3. Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain).
  4. In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.
  5. Pour this evenly over the dry ingredients and pulse again until dough is beginning to cling together (make sure to “pulse” in brief intervals and not just blend).
  6. Once the dough is clinging to itself, transfer to a clean lightly floured surface and form the dough into a disk. Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this 4-5 times, working quickly to not warm or overwork the dough.
  7. Form the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut the disk into 8 wedges pressing your knife straight down with each cut (don’t saw through the dough).
  8. Place on prepared baking sheet, spacing each wedge at least 2 inches apart. If desired, brush tops of scones with additional cream and sprinkle lightly with sugar.
  9. Transfer to center rack of preheated oven and bake for 15-16 minutes, edges of scones will be turning a light golden brown. Allow to cool at least 10 minutes before enjoying.

Notes

  • A food processor is recommended for this recipe for best (and easiest) results. If you don’t have one you can make the recipe by hand with a little effort. Combine the flour, sugar, baking powder and salt. Use a grater to shred the butter and toss it in the flour mixture. Whisk the discard, cream, and vanilla extract together and gently work the dough together until combined. It is dry but if you keep working it the dough will combine. Proceed with the recipe as written after combining, but I recommend chilling the scones in the refrigerator for at least 30 minutes before baking as the dough tends to get warm from the extra handling and is more prone to spreading.
  • Store in an airtight container at room temperature for up to 3 days. Scones always taste best warmed so I recommend warming before enjoying! These also freeze well, wrap tightly and freeze in an airtight container or zip-lock bag for up to several months.

Nutrition Information

Serving 1scone Calories 350kcal (18%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 40mg (13%) Sodium 303mg (13%) Potassium 105mg (3%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 469IU (9%) Vitamin C 0.04mg (0%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 350

% Daily Value*

Serving 1scone
Calories 350kcal 18%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 40mg 13%
Sodium 303mg 13%
Potassium 105mg 2%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 469IU 9%
Vitamin C 0.04mg 0%
Calcium 93mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.