Ingredients
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?)
Instructions
- 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.)
- Prep Time: 15
- Cook Time: 20
Keywords: Sourdough Scones