How to Make Fluffy Sourdough Discard Scones Without Heavy Cream
These fluffy sourdough discard scones without heavy cream come together in under 30 minutes and make a delicious, buttery treat which is perfect served with some jam and butter for an afternoon tea party or a picnic. I have included some tips for getting them fluffy and light, an overnight option in case you want to prep them ahead of time, as well as freezing instructions for longer storage. These scones are also a lovely way to show off your homemade butter or jam!
What Are Sourdough Discard Scones?
Sourdough discard scones are scones made using unfed sourdough starter, giving them a subtle tang and extra depth of flavor. The discard doesn’t usually provide rise on its own, so baking powder is still used for lift. Because these scones use 1/2 cup discard, they are a great way to use any accumulated discard you may have in the fridge. Even though they use sourdough, these scones are not sour at all – they are rich, butter, and with a tender crumb.
Tips For The Best Scones
Sourdough discard scones can be incredible—but they’re also easy to accidentally make dense, flat, or dry. The difference between average scones and bakery-level scones comes down to using a few simple, but powerful techniques. Here they are:
Keep Everything Cold
This is the most important rule for pastry in general, and it makes the texture of your scones so much better. Use frozen, grated butter in your recipe, and if you want to go the pro way, also chill all the tools you’ll use – mixing bowl, pastry cutter, etc. If you want to take a break when making the scones, put the bowl with the ingredients into the fridge to keep cool. Then chill the shaped scones for at least 15 minutes before baking.It may seem a bit over the top, but keeping everything cold is really the biggest factor for making great scones.
Don’t Overwork the Dough
Mix your dough until just combined (it should look a bit rough), fold once or twice if you want layers, then pat it gently into a round shape before cutting into individual scones. Overmixing will result in scones which are tougher and more bread-like.
Make the Dough Thick
Pat your dough to about 1-1 1/2 inch thick. Thick scones rise better, they have soft interiors and crisp edges. Thinner scones are likely to overbake and become dry.
Bake Hot and Fast
Chill the shaped scones for at least 15 minutes, then bake in a fully preheated oven at 200–220°C (400–425°F). That quick burst of heat when they go into the oven will give them an extra rise.
Use thick liquid
I use thick clabbered milk or thick kefir in this recipe. A good alternative would be thick cream. Using thick liquid will give you richer, more tender scones than using thinner liquid like milk.
Ingredients For Sourdough Discard Scones
For the scones:
- 1 2/3 cup flour
- 1/3 cup white or brown sugar
- 2 teaspoons baking powder
- pinch salt
- 1/3 cup cold butter, cubed
- 1 egg, beaten
- 1/2 cup sourdough discard
- 1 teaspoon vanilla
- 1/4 cup milk (you may not need all of it)
For the wash: 1 egg and a pinch of salt OR 1 egg and 1 tablespoon thick cream.
To serve: butter or whipped cream, fresh fruit or jam
How to Make Sourdough Discard Scones Without Heavy Cream (Step-by-Step)
This recipe does not require you to have any special tools. Instead of a pastry cutter you could use two butter knives. Instead of a dough whisk you could use a wooden spoon. Pastry brush can be replaced by applying the wash with two fingers and an old thermos or a large bottle can replace the rolling pin. Don’t get discouraged if a recipe indicates that you should use a whisk or a cutter which you don’t have. Almost all these tools are nice to have but by no means necessary – you can use something you already have instead if you are creative!
Step 1
In a large mixing bowl whisk together flour, sugar, salt and baking powder. Add in the grated or cubed frozen butter on top.
Step 2
Using two knives or a pastry cutter, cut the butter into the flour and sugar mixture until it resembles coarse crumbs. You should avoid using your hands for this – they would warm up the butter too much.
Step 3
Stir in whisked egg, sourdough discard and vanilla. Then add the milk one tablespoon at a time and mix it in with a wooden spoon or a dough whisk until it forms a ball (you may not need all the milk – I had a few spoons of milk left over).
Step 4
As you see in the photo, the dough has no dry patches in it, the bowl looks mostly clean and the dough has come together into a rough ball. Stop adding the milk at this point.
Step 5
Tip the dough onto a lightly floured counter and knead VERY BRIEFLY until smooth.
Step 6
Roll out the dough into a circle about 1 1/2 inch thick. With a sharp knife or a pizza roller, cut it into 8 scones. Transfer the scones onto a baking tray lined with baking parchment, leaving some space between them so they don’t stick together as they bake.
Step 7
Make the wash by mixing the egg and salt OR egg and cream (depending on which option you chose). Using a pastry brush or just your own two fingers, pain the tops of the scones with the wash. The wash is not strictly necessary but it gives a lovely golden-brown sheen to the baked scones.
Step 8
Bake your scones for 10-15 minutes until risen and golden brown on top. Transfer them to a cookie rack and let cool slightly before serving. When hot, the scones will be too fragile to slice – wait until they are just warm before cutting them in half and serving.
Overnight Option
Mix your dough and cut into wedges. Place on a lined plate and wrap well to prevent the dough from drying out. Refrigerate overnight (8–18 hours), then bake straight from the fridge on a lined baking sheet in fully preheated oven. Glaze the scones just before baking.
How to Serve Sourdough Discard Scones
Here are some delicious ways to serve your freshly baked sourdough scones:
- Sourdough scones are best served warm so the crumb is soft and the edges are lightly crisp. They’re perfect split open with butter, raw honey, or homemade jam, especially berry or stone fruit preserves.
- For a more substantial serving, try them with clotted cream, thick yogurt, or mascarpone and a spoon of fruit compote.
- They also work beautifully as a simple breakfast alongside eggs or as an afternoon snack with tea or coffee.
How to Store Sourdough Scones
There is no denying it – scones taste the best when they are freshly baked. That said, here are storage tips if you have any left:
- Store sourdough scones in an airtight container at room temperature for 1–2 days for best texture.
- For longer storage, refrigerate up to 5 days or freeze for up to 2–3 months, then warm gently in the oven or toaster to bring back their freshness.
- Unbaked sourdough scones can also be frozen after shaping. To freeze, place them on a tray to flash freeze, then transfer to a bag or container for up to2–3 months. Bake straight from frozen, adding a few extra minutes to the baking time for best rise and texture.
Recipe FAQ
Sourdough scones can be a more nourishing option than regular scones. They are made with the addition of sourdough discard with its gut healing benefits. That said, they’re still a treat, so their overall “healthiness” depends on ingredients like flour type, sweetener, and fat used.
Yes—sourdough scones freeze beautifully. Freeze them baked or unbaked, well wrapped, and they’ll keep for up to 2–3 months; bake or reheat straight from frozen for best texture.
Poor rise usually comes down to inactive leavening (old baking powder), overworking the dough, or butter that got too warm before baking. For best lift, keep everything cold, handle the dough gently, chill the shaped scones before baking for 15 minutes, then bake in a fully preheated oven.
Yes—in this recipe I use thick sour milk (thick kefir works too) instead of heavy cream in the scones dough, plus plenty of butter for richness.
Sourdough scones are best the day they’re baked, but they’ll keep at room temperature in an airtight container for 1–2 days or in the fridge for up to 5 days. For longer storage, freeze them and reheat to refresh the texture.
All-purpose flour is ideal for tender, classic sourdough scones. You can swap in some whole wheat or einkorn for flavor, but keep at least half all-purpose to avoid a dense, heavy texture.
No, they don’t need refrigeration for short-term storage—keep them in an airtight container at room temperature for 1–2 days. Refrigerate only if you need them to last longer, knowing it can dry them out slightly (just rewarm before serving).
Conclusion
These sourdough discard scones are wonderfully versatile and fit beautifully into all sorts of occasions. They’re perfect for a cozy afternoon tea spread with butter and jam, a leisurely weekend brunch, or even tucked into a picnic basket for a treat on the go. Their quick prep time also makes them ideal for last-minute guests. You can also dress them up with seasonal add-ins—like chopped dried fruit, grated lemon zest, or warm spices (added to the dry ingredients in step 1)—for holidays and celebrations.
Let me know how you liked this recipe in the comments below! And subscribe to my blog or follow me on Pinterest for more recipes from my kitchen.
More Delicious Discard Recipes
Quick and Easy Sourdough Crackers
Sourdough Discard Banana & Coconut Cake
Sourdough Discard Scones
Ingredients
For the scones
- 1⅔ cups white flour
- ⅓ cup brown or white sugar
- 2 tsp baking powder
- pinch salt
- ⅓ cup cold butter, cubed
- 1 egg, beaten
- ½ cup sourdough discard
- 1 tsp vanilla
- ¼ cup milk (you may not need all of it)
For the wash
- 1 egg
- a pinch of salt OR 1 tablespoon thick cream
To serve
- butter or whipped cream
- fresh fruit or homemade jam
Instructions
- Preheat your oven to 200°C/375°F. In a large mixing bowl mix flour, sugar, salt and baking powder until well combined.
- Add in the cold cubed butter and cut it into the flour and sugar mixture using a pastry cutter or two knives until it resembles coarse crumbs.
- Add whisked egg, sourdough dicard and vanilla to the bowl and mix until combined. Slowly add in the milk one tablespoon at a time until the dough is no longer dry and comes together into a rough ball.
- Tip the dough onto a lightly floured counter and knead VERY BRIEFLY until smooth.
- Roll out the dough into a circle about 1 1/2 inch thick. With a sharp knife or a pizza roller, cut it into 8 scones. Transfer the scones onto a baking tray lined with baking parchment.
- Make the wash by whisking together the egg and salt or egg and cream (depending on which option you chose). Using a pastry brush or just your own two fingers, pain the tops of the scones with the wash.
- Bake your scones for 10-15 minutes until risen and golden brown on top. Transfer them to a cookie rack and let cool slightly before serving. When hot, the scones will be too fragile to slice – wait until they are just warm before cutting them in half and serving.
- Serve these scones with butter or thick cream and some fresh fruit or homemade jam for an English-style picnic or afternoon tea party.
Notes
- Make ahead option: follow the steps 1-4. Then wrap the dough in plastic and refrigerate for up to 24 hours. Let it come to room temp before following the rest of the recipe steps.
- These scones can be frozen for up to 3 months in a ziplock bag.
Hello Marta, I have not made these yet, would like to try the recipe, but have a couple of questions. I normally do sourdough recipes by weight, do you spoon/level the flour? Do you have any idea of weight of starter you use? Thanks a lot.
Hi Beth! When using cup measurements always use level cups of flour, sugar etc. Half a cup of sourdough starter is about 120 grams by weight. You are right, doing sourdough by weight is more precise, but here the exact gram amount of discard is not that important – if you use a little less, you’ll just need to add a little more milk to get the dough to come together into a ball. I hope this answers your questions:)