Sourdough Scones
Transform your breakfast routine with these irresistible sourdough scones, a delightful twist on the classic. Crafted with tangy sourdough discard, these buttery, tender scones boast a golden crust thanks to a rich egg wash and bake to perfection in under 20 minutes. Their versatility shines with optional mix-ins like chocolate chips, dried fruits, or nuts, letting you customize them to your taste. Ideal for reducing food waste, this recipe transforms leftover sourdough into a scrumptious treat, perfect for pairing with jam, butter, or clotted cream. Whether served warm for brunch or enjoyed as an afternoon snack, these sourdough scones are easy to prepare yet impressively refined. Light, flaky, and bursting with flavor, they're sure to become a family favorite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Baking powder
- 2 grams Salt
- 115 grams Unsalted butter (cold, cubed)
- 120 grams Sourdough discard
- 60 milliliters Heavy cream
- 5 milliliters Vanilla extract
- 100 grams Optional mix-ins (e.g., chocolate chips, dried fruit, or nuts)
- 1 whole Egg (for egg wash)
- 15 milliliters Milk (for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, combine the sourdough discard, heavy cream, and vanilla extract. Stir until well mixed.
Pour the wet ingredients into the dry ingredients, gently mixing until a dough begins to form. Avoid overmixing.
If using mix-ins (e.g., chocolate chips, dried fruits, or nuts), fold them into the dough at this stage.
Turn the dough out onto a lightly floured surface and gently press it together into a 2.5 cm (1 inch) thick rectangle.
Cut the dough into 8 equal-sized wedges or use a round cutter to shape individual scones.
Transfer the scones to the prepared baking sheet, spacing them slightly apart.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake in the preheated oven for 18-22 minutes or until the scones are golden brown and cooked through.
Remove from the oven and allow the scones to cool slightly before serving. Enjoy warm with butter, jam, or clotted cream.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 11.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
