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Scones made with sourdough discard.
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Sourdough scones

Sourdough scones are a great way to use up your sourdough discard. The discard adds a mild sourdough flavor and gives the scones an amazing soft texture.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Scottish
Keyword: sourdough blueberry scones, sourdough discard scones, Sourdough scones, sourdough scones recipe
Servings: 6 servings
Calories: 259kcal
Author: Maayke

Equipment

Ingredients

  • 2 ½ cup all-purose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick cold butter cubed
  • 1 cup blueberries
  • ½ cup sourdough starter
  • ½ cup milk + extra to brush over the scones
US Customary - Metric

Instructions

  • Preheat your oven to 400 F (200 C) and line a baking tray with parchment paper.
  • Add the flour, sugar, salt, and baking powder to a mixing bowl and mix it together.
  • Rub the cold butter into the flour with your fingers or a pastry cutter until it resembles breadcrumbs. Make sure your fingers are as cold as possible te prefent the butter from getting stoft.
  • Stir in the blueberries.
  • Add the milk and sourdough starter and quickly knead it to a rough dough.
  • Transfer the dough onto a well-floured work surface and knead it until the dough comes togeter. Make sure not to overwork the dough!
  • Shape the dough into an 8-inch dish and cut the disk into six wedges. If you want to cold ferment your sourdough scones, this is the time to cover them with platsic wrap and keep them in the fridge overnight.
  • Brush a little milk or egg wash over the scones and place them onto the baking sheet.
  • Place the sourdough scones in the center of the oven and bake for about 20 minutes until golden.

Notes

  • For light and fluffy sourdough scones it is crucial your butter is as cold as possible. Grating the butter helps to incorporate it quickly!
  • Never overwork the dough. A rough dough is what you aim for. Overworked dough gives you dry, dense scones.
  • You can store leftover scones at room temperature for about three days or in the freezer for up to six months!
  • Unbaked scones can also be frozen until you're ready.

Nutrition

Calories: 259kcal | Carbohydrates: 55g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 178mg | Potassium: 106mg | Fiber: 2g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg