Sourdough Discard Scones Recipe

Sourdough discard scones are a delicious way to give your leftover starter a second life. These golden, crisp-edged triangles are tender on the inside and rich with subtle tang, perfect for mornings when you want something a little special but still simple to make.

Ingredient Breakdown

Cold butter is the foundation of a flaky scone. Grating frozen butter into the flour allows it to remain in small, solid pieces, which melt during baking to create pockets of steam—resulting in lift, lightness, and irresistible crumb.

Sourdough discard brings more than just sustainability to this recipe. It adds a complex, lightly tangy flavor that deepens as the dough rests in the fridge. It also helps tenderize the scone, making each bite soft without being dense.

The mix-ins you choose customize the flavor and feel. Chocolate chips make them rich and dessert-like, blueberries add bursts of moisture and brightness, while dried cranberries give sweet-tart chew. Each choice brings a different personality to the finished scone.

Vanilla extract and heavy cream (or milk) help tie everything together. Vanilla adds warmth and depth, while cream provides moisture and richness, ensuring the dough is cohesive and bakes up soft yet structured.

For an extra touch of crunch and sparkle, brushing the tops with cream and sprinkling coarse sugar creates a crisp, golden crust. It’s optional, but highly recommended for both texture and visual appeal.

If needed, you can swap ingredients without sacrificing quality. Use plant-based butter or milk for a dairy-free version, and gluten-free flour blends for a gluten-sensitive option. Frozen butter can be grated ahead and stored, and the discard can be from a fresh or mature starter—both work well.

Step-by-Step Preparation Guide

Begin by mixing the dry ingredients—flour, baking powder, sugar, and salt—until everything is evenly combined. This base ensures even rise and sweetness throughout the scones.

Grate frozen butter directly into the flour mixture. Then gently work it in with a pastry cutter, fingertips, or a food processor until it resembles coarse crumbs. The key here is to move quickly so the butter stays cold.

Once the butter is evenly distributed, fold in your mix-ins of choice. Lightly tossing them in flour helps keep them suspended in the dough rather than sinking during baking.

In a separate bowl, whisk together the sourdough discard, egg, vanilla, and cream until smooth. Pour the wet mixture into the dry ingredients and gently fold until a soft, shaggy dough forms. Be careful not to overmix, which can lead to tough scones.

Transfer the dough to a floured surface and shape it into a round disc about 8 inches wide and 1 inch thick. Use a sharp knife or bench scraper to slice it into 8 even wedges.

Place the scones on a parchment-lined baking sheet, spaced a couple of inches apart. Refrigerate the dough for at least 30 minutes—or up to 3 days—for improved flavor and texture. A longer chill allows the flour to absorb the liquids more fully and the sourdough to gently ferment.

Before baking, preheat your oven to 400°F (200°C). If desired, brush each scone with heavy cream and sprinkle with coarse sugar for a golden, bakery-style finish.

Bake for 20–25 minutes, until the tops are golden and the edges crisp. Let cool slightly before serving, or enjoy at room temperature.

Recipe Tips

How to keep your butter cold while working the dough:
Grate butter straight from the freezer and avoid over-handling. Chill the bowl if needed.

Tips for achieving tall, fluffy scones with crisp edges:
Don’t twist the knife when cutting. Use cold ingredients and chill before baking.

Make-ahead guidance for fermentation and flavor development:
Let the shaped scones rest in the fridge overnight or up to 3 days for deeper flavor.

How to prevent mix-ins from sinking or clumping:
Coat them in a bit of flour before folding into the dough.

What to Serve With This Recipe

Pair these scones with a steaming cup of coffee or a creamy chai latte for a cozy breakfast. For a citrusy twist, try serving with a hot cup of lemon ginger tea.

Spread options are endless. Try clotted cream, lemon curd, honey butter, or even a swipe of jam. Each adds a new dimension and richness.

For a more complete brunch, pair with fresh fruit salad, yogurt with granola, or soft scrambled eggs on the side.

If turning these into a dessert, drizzle a simple glaze over the top or serve warm with a scoop of vanilla ice cream for a sweet treat.

Creative Variations

Lean into the seasons by adding flavors like orange zest and cranberries in winter, lemon-poppyseed in spring, or pumpkin spice in the fall.

Want to go savory? Skip the sugar, and fold in shredded cheddar, chopped herbs, or crumbled bacon. Serve alongside soups or stews.

Mini scones are perfect for tea parties or bite-sized snacks. Simply divide the dough into two smaller discs and cut into smaller wedges.

For a healthier spin, use half whole wheat flour or a gluten-free blend, and experiment with coconut sugar or maple syrup for sweetness.

Frequently Asked Questions

Can I freeze the dough or baked scones for later?
Yes, shaped unbaked scones can be frozen and baked straight from frozen (add a few extra minutes). Baked scones also freeze well for 1–2 months.

What kind of sourdough discard works best?
Both fresh and mature discard work fine. Avoid using discard that smells overly acidic or unpleasant.

How long can I store them after baking?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat briefly before serving.

Can I use non-dairy milk or vegan butter?
Yes, plant-based substitutes like almond milk, oat milk, or vegan butter work well with similar results.

These sourdough discard scones are a clever way to transform leftovers into something crave-worthy. Buttery, golden, and endlessly customizable, they suit breakfast spreads, afternoon tea, and late-night snacks alike. Whether dressed up with fruit or kept simple and classic, each scone is a little slice of tangy, flaky comfort.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, frozen
1 cup of mix-ins (such as chocolate chips, fresh blueberries, or dried cranberries)

Wet Ingredients

1/2 cup sourdough starter discard
1 large egg
1 teaspoon vanilla extract
3 tablespoons heavy cream (or substitute with milk)

Topping (Optional)

2 tablespoons heavy cream
3 tablespoons coarse sugar

Instructions

Start by combining the flour, baking powder, sugar, and salt in a large mixing bowl. Mix well to ensure the leavening and seasoning are evenly distributed.

Grate the frozen butter directly into the bowl using a cheese grater. Once added, gently incorporate the butter into the flour using a pastry cutter, your fingertips, or a food processor until the texture resembles coarse crumbs.

Toss in your desired mix-ins—chocolate chips, berries, or dried fruit—and lightly coat them with the flour mixture. Set the dry mix aside.

In a separate bowl, whisk together the sourdough discard, egg, vanilla extract, and heavy cream until fully combined and smooth.

Gradually fold the wet mixture into the dry ingredients using a spatula or wooden spoon. Mix only until a shaggy dough forms—avoid overmixing to maintain tender scones.

Turn the dough out onto a lightly floured surface and gently pat or roll it into an 8-inch circle, about 1 inch thick. Using a sharp knife or bench scraper, divide the circle into 8 triangular wedges.

Place the scone wedges on a parchment-lined baking sheet, spacing them about 2 inches apart. For optimal texture and a deeper, tangier flavor, refrigerate the dough for at least 30 minutes or up to 3 days.

When ready to bake, preheat your oven to 400°F (200°C). If desired, brush the tops of the scones with heavy cream and sprinkle with coarse sugar for a crisp, golden finish.

Bake in the center of the oven for 20 to 25 minutes, or until the tops are golden and the edges are lightly browned. Allow to cool slightly before serving warm or at room temperature.