Flavorful and Flaky Scones Using Sourdough Discard!

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

Ingredients
2 cups all-purpose flour (250g)
⅓ cup granulated sugar (66g)
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) (113g)
½ cup sourdough discard (110g)
¼ cup heavy cream (60ml)
½ teaspoon vanilla extract
3 oz chopped semisweet chocolate or ½ cup chocolate chips (optional) (85g)

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Instructions
00:00 Introduction
00:07 Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
00:30 Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
01:13 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).
02:53 In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.
03:22 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).
04:00 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.
05:57 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).
06:40 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.
07:30 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
Food processor alternative
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.
Storing
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.

[samanthahoos]

❤made raspberry chocolate today- easiest recipe ever. Thank you 😊

[Konamomma]

I made these today but used blueberries and put a lemon glaze on top. Oh wow! These were SO amazing! Oh, I didn’t have heavy cream so I used plain Greek yogurt! Thank you so much for this recipe! Super easy and so delicious!

[karinlohiser]

I just made these and they were really good and not at all over worked. Tender light and delish! I’m going to make these again and use some other extras like cranberry orange etc.

[samanthahoos]

❤Made with mini M&Ms today - tried and true recipe no matter what flavoring or fillings I add. Thank you! 😊

[sharonreznick]

These look great. I love your biscuits and I bet these are just as good. I’m always looking for sourdough recipes! Keep them coming!

[mmakomanyatja]

My mouth is drooling all ready thank you so much I'm watching I'm mixing them be bless with your family is okay if I don't add chocchip I love it when they plain

[simplymadeeats]

I love that tip with the heavy cream to have the sugar stick! So smart 🤩

[samanthahoos]

❤Thank you! I couldn’t find my recipe from last winter and this was quick/easy to do. I made chocolate chip cranberry scones.😊

[Augustus_Imperator]

They look so good, I definitely have to try it

[cjstephens]

These look great. What does the sourdough discard bring to the recipe? Moisture? Tang?

[SavoryExperimentsCooking]

These look incredible -- I can't wait to make them!

[karenbalkaranali]

Thanks for sharing this my beautiful lady in red🌷

[sharipearce]

I don’t make sourdough so I don’t have the leftover starter. Can I substitute with more cream?

[kaffepojke]

Would any adjustment be needed if I don't have any sourdough starter?

[amassaro]

So where would we get the sour dough discard?

[emmadickey]

Do you think I could leave the dough disk wrapped in the fridge overnight? I'd love to be able to do most of the work ahead of time.

[beaprol]

Where can I buy the sourdough discard?

[MadameChampagne-gc]

How many months are you pregnant? these scones looks dilicious ! thanks for sharing !💙👍

[ThankfulNanaDiane]

I don’t keep heavy cream on hand. Would milk work?

[LadyGreenThumb]

Can I replace the cream with full fat regular yogurt?