Ingredients for sourdough scones, including sourdough discard, cubed butter, flour, sugar, and heavy cream.

Okay, confession time. I’m a total sucker for scones. Flaky, buttery, slightly crumbly… they’re basically biscuits’ bougie cousins who hang out at tea parties. And ever since sourdough baking became my personality trait (because let’s be honest, who didn’t jump on the sourdough bandwagon in 2020?), I’ve been on a mission to incorporate my sourdough starter into everything. Enter: sourdough scones.

Let me tell you—if you haven’t tried making scones with sourdough, you’re seriously missing out. The sourdough starter (or discard!) adds this subtle tang that takes the flavor to a whole new level. It’s not overpowering—it’s just enough to make people wonder what your secret ingredient is. Plus, it’s an amazing way to use up your discard. No food waste here!

Whether you want a new weekend baking project, something fancy to serve at brunch, or an excuse to eat dessert for breakfast, sourdough scones belong in your recipe rotation.

Why You’ll Fall in Love with Sourdough Scones

Before we dive into the recipe, let’s break down why these scones are worth the hype:

No Starter Left Behind: Using your sourdough discard in this recipe is not only eco-friendly, but it saves you from the internal guilt of tossing precious starter. (Seriously, why does it hurt my soul to throw away discard?)

Tangy + Buttery = Flavor Perfection: The natural tanginess of sourdough pairs beautifully with the rich, buttery flavor of traditional scones. It’s like a match made in carb heaven.

Flaky, But Not Dry: Some scones have a bad rap for being dry and dense—but not these. Thanks to the sourdough and just the right mix of ingredients, these are perfectly tender and flaky.

Customizable Goodness: Want to go sweet? Add sultanas or a glaze. Feeling savory? Throw in some cheese and herbs. (I’m looking at you, cheddar and chive scones.) The possibilities are endless.

What You’ll Need to Make Sourdough Scones

A bowl of flour with butter cubes being mixed using a pastry cutter for flaky sourdough scones.

Here’s everything you need to bake up a batch of these glorious scones.

Mandatory MVP Ingredients:

All-purpose flour: 2 cups (240g)
Granulated sugar: 1/4 cup (50g) (use less if making savory scones)
Baking powder: 1 tablespoon
Salt: 1/4 teaspoon
Unsalted butter: 1/2 cup (114g), cold and cubed
Sourdough starter or discard: 1/2 cup (120g) (unfed starter works perfectly!)
Heavy cream: 1/2 cup (120ml)
Vanilla extract: 1 teaspoon (optional, for sweet scones)

Optional Flavor Additions:

For Sweet Scones:

Fresh or dried fruit (e.g., blueberries, cranberries, raisins)
Chocolate chips (yes, please)
Citrus zest (like lemon or orange)

For Savory Scones:

Shredded cheese (sharp cheddar or parmesan are my faves)
Herbs (chives, rosemary, thyme… go wild)
Chopped bacon or ham (because why not?)

Tools You’ll Need

This is a low-key baking project, so no fancy equipment is required. Here’s your checklist:

Large mixing bowl
Pastry cutter (or just use your hands if you’re feeling rustic)
Measuring cups and spoons
A baking sheet lined with parchment paper
Rolling pin (optional; your hands work fine too)
Bench scraper or sharp knife to cut the scones

The Recipe for Flaky, Tangy Sourdough Scones

Shaped sourdough scones on a parchment-lined tray, ready to bake.

Ready to dive in? Fair warning: you might find yourself making these on repeat for every brunch, tea party, and lazy morning from now on.

Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter (or your fingertips) to incorporate the butter until the mixture looks like coarse crumbs. It’s okay to have some larger butter pieces—those pockets of fat equal flaky scones!

Add the Wet Ingredients: In a small bowl, whisk together the sourdough starter, heavy cream, and vanilla extract. Pour the mixture into the dry ingredients and mix gently until just combined. (Don’t overmix unless you’re aiming for hockey pucks.)

Add Your Mix-Ins: If you’re adding fruit, cheese, or herbs, sprinkle them in now and give the dough a couple of folds to distribute everything evenly.

Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a bench scraper or knife to cut the dough into 8 triangles (or go rogue and use a biscuit cutter!).

Chill the Dough (Optional): This step isn’t mandatory, but chilling the scones in the fridge for 15–20 minutes makes them even flakier.

Bake to Perfection: Transfer the scones to your prepared baking sheet and bake for 15–20 minutes, or until the tops are golden brown and your kitchen smells like heaven.

Cool and Enjoy: Let the scones cool for 5–10 minutes before devouring them. (Pro tip: They’re amazing with clotted cream or a drizzle of honey.)

Recipe Tips & Tricks

Don’t Skip the Butter Technique

Cold butter = flaky layers. It’s non-negotiable. If your kitchen is warm, consider chilling the butter cubes for a few minutes before cutting them into the flour.

Use Your Discard Without Fear

Sourdough discard might look a little intimidating, but it’s essentially tangy liquid gold. Since we’re not relying on the starter for leavening here (that’s what the baking powder does), unfed discard works perfectly.

Make-Ahead Tip

Want fresh scones without the early morning effort? Prep the dough the night before, cut the scones, and pop them in the fridge. Bake them fresh the next day!

Sweet vs. Savory Scones: Choose Your Adventure

The beauty of this recipe is its versatility. Feeling something indulgent? Go sweet with chocolate chips and a maple glaze. Fun fact: sourdough scones pair ridiculously well with a creamy latte.

Or, take the savory route and add shredded cheese, chives, and a touch of garlic powder. These are a game-changer with a bowl of soup or as a base for eggs Benedict.

What Makes Sourdough Scones Different from Regular Scones?

It’s all about the flavor boost. The sourdough starter (even in its discard form) adds a tangy depth that sets these scones apart. It’s subtle, but it takes the flavor profile up several notches. Imagine your go-to scones but better.

FAQ: Sourdough Scones Edition

Q: Can I freeze the dough?

A: Absolutely! Cut the scones, arrange them on a baking sheet, and freeze until firm. Then, transfer to a freezer bag. Bake from frozen—just add a few extra minutes to the baking time.

Q: What if I don’t have sourdough discard?

A: You can substitute plain yogurt or buttermilk for a similar tangy effect, but let’s be real—this is your sign to start a sourdough starter.

Q: How long do these scones stay fresh?

A: They’re best enjoyed fresh out of the oven, but you can store them in an airtight container for up to 2 days. Or reheat them in the oven for that just-baked vibe.

In Conclusion

If you’ve got sourdough starter hanging out in your fridge, sourdough scones are about to become your new favorite way to use it. They’re versatile enough for any time of day, easy enough for beginner bakers, and fancy enough to impress at any brunch table. Tangy, buttery, and oh-so-flaky—these scones have it all.

And hey, if you make them, be sure to share a picture! Because if you bake scones and don’t post them on Instagram, did it even really happen?