Sourdough Discard Scones
Buttery, flaky sourdough discard scones with a subtle tang and crisp golden tops.
Equipment
- mixing bowl
- pastry cutter or knife
- pizza cutter or large knife
- baking parchment
- baking sheet or tray
Ingredients
For the scones
- 2 cups (250g) white flour
- ½ cup (100g) brown sugar
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup (100g) butter, frozen
- ¾ cup (115g) raisins (optional)
- 1 large egg, lightly beaten
- ½ cup (125g) sourdough discard
- 1 tsp vanilla
- ⅓ cup (80ml) thick sour milk, kefir, or buttermilk
For the glaze
- 2 Tbsp sour milk, kefir, or buttermilk
- 2 Tbsp brown sugar
Instructions
- Whisk together flour, sugar, salt, and baking powder in a large bowl.
- Grate in the frozen butter and cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the raisins to coat.
- In a separate bowl, whisk together sourdough discard, egg, and vanilla until smooth, then add to the dry ingredients.
- Slowly pour in the sour milk, mixing just until the dough comes together into a shaggy ball (you may not need all the liquid).
- Turn the dough onto a lightly floured surface and gently pat into a 1–1½ inch thick circle.
- Cut into 8 wedges and place on a parchment-lined baking tray, spacing apart. Chill for 15 minutes while preheating the oven to 400°F (204°C).
- Brush the tops with sour milk, sprinkle with brown sugar, and bake for 10–15 minutes until risen and golden.
- Cool for at least 30 minutes before serving. Serve with butter and jam.
Notes
- Make ahead 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.
- These scones can be frozen for up to 3 months in a ziplock bag.
- Find more recipes at heritagemama.com