Sourdough Scones Recipes

If we were hanging out in my kitchen right now, I would hand you a warm scone, point vaguely toward the butter dish, and say something like, just tear it open and go for it while I make tea. These sourdough scones are the ones I bake when I want something that feels special without getting too fancy. I started making them during a gloomy Sunday, when my starter was giving me the side eye, and now the smell of them makes me think of rainy mornings and the good kind of quiet. Also, there was that one time I forgot to add sugar and my family still ate them with jam and nodded politely, which is true love or hunger, not sure.

Why you might love these, at least I do

I make this when the sourdough jar is giving me guilt vibes and I need to use the discard. My crew goes a bit mad for these because they are tender inside, lightly crisp outside, and they taste like a bakery but without the long faff of shaping loaves. And if you have starter that is a touch sleepy, that tang wakes up the butter in a lovely way. The dough looks rough at first but comes together, I promise. I used to overwork it, which made them tough, then I learned to stop poking the dough and actually, I find it works better if I leave a few floury spots. It feels wrong. It is right.

What you will need, with my usual swaps

250 g all purpose flour, plus a bit for dusting. My grandmother swore by a fancy brand, but honestly any decent supermarket flour does fine.
50 g granulated sugar. I sometimes use light brown sugar when I am craving a deeper flavor.
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
100 g very cold unsalted butter, cut into small cubes. No cubes handy, grate it straight form the fridge with a box grater.
240 g sourdough starter discard, ideally 100 percent hydration. If yours is thicker, add a splash more cream later.
1 tsp vanilla extract, optional but cozy
80 ml heavy cream or buttermilk. In a pinch I do half and half plus a spoon of yogurt, it works.
1 egg, lightly beaten, optional for richer crumb
A handful of add ins if you like: 120 g blueberries, or 100 g chocolate chips, or 1 small apple shredded and squeezed out
Topping: 1 to 2 tbsp cream for brushing, coarse sugar for sparkle

By the way, if you are new to sourdough discard, this friendly guide to using discard is a gem. For scone technique vibes, I like the straightforward notes in this scone deep dive.

Alright then, let us make the dough

Heat the oven to 200 C or 400 F. Line a baking sheet with parchment. If you forget this step, you can butter the pan, it is fine.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Nothing dramatic, just get the lumps out.
Add the cold butter. Use your fingertips to rub it in until you see pea sized bits. Or grate the butter in and toss gently. This is where I usually sneak a taste of a blueberry if I am adding blueberries, not the flour, I am not a monster.
Whisk the discard, vanilla, cream, and egg in a jug. If your discard is quite runny, hold back a splash of cream. You can always add, you cannot un add, learned that the hard way.
Pour the wet over the dry. Add any mix ins now. Using a fork, gently stir until it looks shaggy and there are still dry pockets. Do not chase perfection here, it will look a bit weird at this stage, it always does.
Tip the dough onto a lightly floured counter. Pat it together with your hands, fold it in half, rotate, and pat again. Do this 2 or 3 times. You are building layers, not kneading a loaf.
Shape into a round about 2.5 cm thick, roughly 18 cm across. If it is sticky, dust the top with a whisper of flour. Cut into 8 wedges. Or press into a rectangle and cut squares if you like tidy edges.
Transfer to the baking sheet, leaving a bit of space. Brush tops with cream and sprinkle sugar for crunch.
Bake 18 to 24 minutes, until the edges are golden and the tops feel set. Mine are usually perfect at 21 minutes. If you added juicy fruit, add a minute.
Cool on the pan 5 minutes, then move to a rack. Eat warm with butter and jam. The steam will perfume your kitchen and its extra flaky when you crack one open.

Notes I learned the not so tidy way

Resting the dough disc in the fridge for 15 minutes before baking gives cleaner layers, especially on a hot day. I forget sometimes, still good.
If your discard is very tangy, balance with an extra teaspoon of sugar or a drizzle of honey in the mix.
Blueberries stain the dough, which I think looks pretty. If you do not, freeze them first and toss in flour.
Cutting with a sharp knife gives nicer edges than a dull one. I once used a butter knife and well, they still disappeared.

Variations I have tried, with one oops

Lemon poppy: add the zest of 1 lemon and 1 tbsp poppy seeds. Glaze with a quick lemon juice and sugar mix while warm.
Cheddar chive: skip vanilla and sugar, add 120 g sharp cheddar and a handful of chopped chives. Great with soup.
Maple pecan: swap 25 g of the sugar for maple syrup and fold in toasted pecans. Sticky in a good way.
The oops: I tried folding in fresh raspberries once. Gorgeous but too wet, the dough slumped, tasted fine but looked like a rugby scrum. Frozen raspberries work better.

Gear you need, or how I muddle through

Large mixing bowl, preferably cold
Box grater for the butter. If you do not have one, use two knives to cut in the butter, it takes a minute but it works.
Bench scraper, which I call essential for tidy edges, except when I forget it and use a spatula. See, contradictory, but true.
Baking sheet and parchment. No parchment, lightly butter the sheet and dust with flour.

How to store them

Let scones cool completely. Keep in an airtight container at room temp for 1 to 2 days. Rewarm in a low oven until the edges perk back up. You can freeze them for up to 2 months, then reheat straight form frozen. Though honestly, in my house it never lasts more than a day.

How we serve them at home

My favorite is split and buttered with a messy spoon of strawberry jam, eaten standing by the counter with a proper cuppa. My kids vote for honey and cream. On second thought, whipped cream and sliced peaches might be the summer winner. Also, tiny wedges with cheddar make a solid snack board if you add apple slices and a cheeky pickle.

Pro tips, learned by messing up so you do not have to

I once rushed the butter step and let it warm up. Regretted it because the scones baked flat. Keep it cold, even pop the bowl in the fridge if your kitchen is toasty.
I over mixed, a lot, when I started. The dough looked smoother but baked up tough. Stop mixing when it is shaggy and barely together.
Too much flour on the counter can dry the dough and steal the tenderness. Use just a dusting.
If your scones tilt in the oven, it is usually from twisting the cutter or knife. Straight down and up is the way.

Little FAQ I get about these

Can I make them the night before
Yes, mix and shape, place on a tray, cover, and chill. Bake straight from the fridge, you might add a minute. Or chill the uncut disc, then cut in the morning if that feels easier.

Do I have to use discard, or can I use active starter
You can use active starter, just expect a bit more lift and a touch less tang. If your starter is very bubbly, reduce the cream by a spoon or two.

My dough is sticky, what did I do
Probably your discard was looser or your fruit was juicy. Dust with a little flour and gently fold once more, then carry on. Sticky is not a disaster.

Can I make them gluten free
I have had good results with a cup for cup gluten free blend and an extra spoon of cream. They are a bit more crumbly but still lovely.

What if I do not have cream
Milk plus a spoon of melted butter works, or buttermilk if you have it. Worst case, milk alone gets you there, just a little less rich.

How do I keep the bottoms from over browning
Double up your baking sheet or move the rack up one notch. Also, parchment helps. If your oven runs hot, drop the temp by 10 degrees.

If you want to keep your starter in good nick, I like the clear walkthroughs on The Perfect Loaf starter guide. Small digression, I lost my favorite tea towel last holiday and found it months later in the flour bin, which probably says everything you need to know about my baking style.

PS, if you are curious, this whole ramble fits nicely within my collection of Sourdough Scones Recipes, which is just me scribbling in margins and then baking anyway.