This Sourdough Discard Scones recipe comes together in about 30 minutes and uses your sourdough discard for a quick and easy breakfast treat that your family will love! Seriously, these scones are the homemade delight you’ve been waiting for on busy weekday mornings!
Ingredients Breakdown
The Essentials
- Sourdough Discard: The star of the show! You can’t go wrong with a cup or so of sourdough discard. It adds moisture and that beloved tangy flavor.
- All-Purpose Flour: Approximately 2 cups is what you’ll need to create the structure of your scones.
- Sugar: Just a touch, around 1/4 cup, to balance the flavors. Brown sugar works really well here if you want a deeper flavor.
- Baking Powder: This is your rising agent, helping the scones get that perfect flaky texture. About 1 tablespoon should do.
- Salt: A couple pinches of salt enhance all those delicious flavors.
The Good Stuff
- Butter: You’ll need 1/2 cup of unsalted butter, cold and cubed. It’s key for creating that lovely tender texture. Trust me; don’t skip the butter!
- Egg: One large egg gives structure and richness, plus, it helps bind everything together.
- Milk: About 1/4 cup of milk (or an equivalent non-dairy milk) to bring it all to the right consistency.
Optional Add-Ins
Now, let’s chat about the fun part! This is where you can get all creative and use whatever you’ve got.
- Fruit: Think blueberries, cranberries, or even chopped apples. About 1 cup works wonders.
- Chocolate Chips: For when you need a little sweetness in your life!
- Nuts: Slivered almonds or walnuts add a delightful crunch.
- Herbs or Spices: If you want to go savory, a tablespoon of fresh herbs like rosemary could be amazing. Cinnamon is a fantastic choice for a touch of warmth.
How to Make Sourdough Discard Scones
Preheat the Oven (5 minutes): Start by preheating your oven to 400°F (200°C). You want it nice and hot, so your scones can rise beautifully!
Mix the Dry Ingredients (5 minutes): In a large mixing bowl, whisk together your flour, sugar, baking powder, and salt. You want to make sure they’re well combined. The smell of flour and sugar already gets my tummy rumbling!
Cut in the Butter (5 minutes): Now, add in the cold, cubed butter. Using a pastry cutter (or your fingers if you’re feeling adventurous), cut the butter into the dry mixture until it resembles coarse crumbs. You want small pieces of butter for that flaky texture, this is the magic!
Stir in the Discard (2-3 minutes): Time to add in your sourdough discard and milk. Mix until just combined; it should form a shaggy dough. Don’t overmix; you want to keep that tender texture.
Add Your Optional Goods (2-3 minutes): If you’re using any fruit, chocolate chips, or nuts, fold them in gently. Can you smell the adventure already?
Form the Scones (5 minutes): Turn the dough out onto a lightly floured surface. Pat it into about a 1-inch thick circle. Then, using a sharp knife or pizza cutter, cut it into wedges or use a biscuit cutter to make round scones. They can be any shape you want.
Bake (15-20 minutes): Place them on a parchment-lined baking sheet, then pop them into your preheated oven. Bake for about 15 to 20 minutes, or until they turn golden brown. Seriously, you’ll want to stick your head in the oven just to capture that incredible aroma!
Cool: Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack. I know it’s hard to wait, but trust me; they’ll be perfect once they cool slightly.
If you loved this scone recipe, be sure to check out my Sourdough Cheese Crackers, my Sourdough Discard Lemon Loaf, or my Sourdough Discard Biscuits! You won’t regret it.
Why This Recipe Works
Quick & Easy
These scones truly come together in under 30 minutes! The preparation is super simple, making them perfect for busy mornings or cozy weekends. You can whip up a batch without the stress!
Customizable
You can adjust the flavors based on what you have on hand or what you crave. Have leftover nuts? Throw them in! Got that random half a bag of chocolate chips? Go crazy! No rules here, other than enjoying what you make.
Comfort Food
These scones are loaded with tons of flavor; they’re the kind of treat that makes you feel all warm and fuzzy inside. Whether you’re enjoying them with tea or as a sweet breakfast, they are pure bliss!
Minimal Cleanup
With only one mixing bowl and a baking sheet required, cleanup is a breeze. You can pop them in the oven and relax while they bake without worrying about spending the whole morning cleaning up!
Versatile
This recipe is very forgiving. Don’t have eggs? It works without them! Use some yogurt instead! It’s a fantastic opportunity to experiment, not that I’ve ever messed up a recipe or anything…okay, maybe once or twice, but you get my drift!
Serving Suggestions
What to Serve with Your Scones
These delicious scones are great on their own, but here are some fantastic serving ideas:
- Clotted Cream or Butter: Spread a bit of butter or clotted cream for that indulgent touch.
- Jam or Marmalade: A dollop of your favorite jam (raspberry is a winner) adds a burst of flavor.
- Coffee or Tea: Pair them with your morning coffee or an afternoon tea, it’s a match made in heaven!
Storage Tips
At Room Temperature: Store your scones in an airtight container at room temperature for up to 3 days. Trust me; they won’t last that long in most homes!
Freezer Friendly: Yes, these scones are freezer-friendly! You can freeze the uncooked dough wrapped in plastic wrap and then a zip-top bag for up to 3 months. Just bake them fresh whenever you have a craving! Simply add a few extra minutes to the baking time if baking from frozen.
Reheating: If you have leftover scones that need a little reviving, pop them in a toaster oven or standard oven at 350°F for about 5-10 minutes. They’ll come out nice and warm, as if they were just baked!
Wait, before I forget! If you find yourself with any leftover scones (which is kind of a miracle in my kitchen), you could make a delightful scone bread pudding. Just tear them up, add some custard, and bake until golden. Trust me, it’s divine!
So there you have it! A beloved recipe that is charming, delicious, and absolutely easy to whip up. Honestly, with the combination of sourdough discard and a quick cooking process, you’ll want to make these every weekend! I can’t wait for you to try this out.
Happy cooking! And for more recipes, follow us on Pinterest.
Print
Sourdough Discard Scones
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy scone recipe using sourdough discard for a delightful breakfast treat.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/4 cup sugar (brown sugar recommended)
- 1 tablespoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup milk
- Optional add-ins: 1 cup of fruit, chocolate chips, or nuts
Instructions
- Preheat the oven to 400°F (200°C).
- Mix together the flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined to form a shaggy dough.
- Add any optional add-ins, folding them in gently.
- Form the dough into a 1-inch thick circle and cut it into wedges or rounds.
- Bake for 15 to 20 minutes or until golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These scones are customizable based on available ingredients. They can be served with clotted cream, jam, tea, or coffee.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
