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Sourdough discard scone recipe

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Do you have some sourdough starter discard you need to use up? This sourdough discard scone recipe is the PERFECT way to do so! The texture of these scones is just irresistible! It is a good balance between a muffin and a biscuit which makes it a great recipe for breakfast!

baked Sourdough discard scones on a cooling rack with parchment paper underneath it
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I have been testing scone recipes for weeks at a time trying to find the best combinations! and I have finally mastered it! This recipe has been my go-to for weekend breakfasts with the girls, or even just for my family! The sourdough discard scone recipe is a very simple process, that makes a perfect addition to your breakfast table that the whole family loves!

sourdough discard scone cut in half so you can see the moist filling. scones on a black cooling rack

If you have been around here for a while, you know my love for sourdough! MY obsession with sourdough started in June of 2022. There are so many reasons to love sourdough, from its digestive health benefits to its distinctive delicious flavor!

WHAT IS SOURDOUGH DISCARD

Discard is the portion of the sourdough starter that is discarded when it is fed or refreshed. This discarded portion of the starter is not active. To avoid food waste, it can be used in Sourdough discard recipes instead of being thrown away. Read about sourdough starter here

This recipe was inspired by Amy at Little spoon farm. Head over to her blog to see the original recipe.

The sourdough starter discard scone recipe has a great base to which you can add anything you’d like! I’ve added chocolate chips for my boys and my personal favorite add-ins are raspberry with blueberries. Orange zest and dried fruit such as cranberries would be a lovely addition as well! It is not only a great way to use up sourdough starter discard, but you get the health benefits of it as well!

berry scones dough on a countertop

Tips For Making Sourdough discard Scone recipe

  • The key is to keep the scone dough very cold before baking so they don’t spread out. I put mine in the fridge for 30 minutes to cool before baking.
  • Also, it is essential to use frozen cold butter, cold cream, and cold eggs. This also helps to make the scones flakier.
  • If you are using raspberries or blueberries for this recipe, it’s best to use them while they are frozen. DO NOT cut the berries, use them whole.
  • Work quickly when shaping the scones, you don’t want to butter or the berries to start melting
  • Use sourdough discard for this recipe, it is best not to use an active (bubbly) sourdough starter. I noticed when I used an active starter the scones had a bread-like texture, which is what you want to avoid in a scone.

Tools you will need

ingredients to make sourdough discard scone recipe laid out on the countertop

Ingredients for Sourdough discard scone recipe:

Dry Ingredients

  • 2 cups + 2 teaspoons (250 g) all-purpose flour
  • 1/2 cup sugar
  • ½ teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 stick frozen butter ( 1/2 cup)

Wet Ingredients

  • 1/2 cup sourdough starter discard
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream (or cold milk)
  • 1 cup frozen blueberries or blueberries (or a mix of both)

Topping

  • 4 tablespoons heavy cream (divided)
  • coarse sugar
  • 2 ounces room temperature cream cheese
  • zest from 1 lemon
  • 3 tablespoons powdered sugar

How to make sourdough discard scone recipe

In a medium-sized bowl whisk the sourdough discard, 1 large egg, vanilla, and 3 tablespoons of heavy cream. Set aside.

wooden bowl on a countertop with sourdough discard, egg, and vanilla with a whisk next to it.

In a large mixing bowl whisk the flour, salt, sugar, and baking powder. Use a cheese grater to grate the frozen butter into the flour mixture. Mix the cold butter into the flour. Next, add in the blueberries with raspberry and give it a quick mix to coat the berries in the flour mixture ( or any add-ins you would like to use such as chocolate chips, etc)

hand mixing in grated butter into the flour that's in a clear bowl

Pour the wet ingredients into the dry ingredients, and use a wooden spoon or a spatula to incorporate them together. Do not over-mix the scone batter. The more you mix it the tougher the dough will become. The dough should be crumbly and thick.

sourdough scone dough in a wooden bowl with frozen raspberries and blueberries

Shape the scones

Dump the scone mixture on a clean countertop and shape the batter into an 8-inch circle. You can use a rolling pin to smooth out the top and make it even.

Using a bench scraper divide the circle into 8 even slices.

sourdough scones with berries in a disk shape then cut into wedges with a bench scraper on a countertop.

Line a baking sheet with parchment paper and gently transfer the scones to it. Use a bench scraper to transfer them.

Place in the fridge for 30 minutes to cool down the butter once again, this step will help the scones to keep their shape while baking.

sourdough scones cut into wedges and displayed on a parchment lined baking sheet

Brush the top of the scones with heavy cream and sprinkle with coarse sugar. Preheat the oven to 400 F. Bake for 20 minutes.

While the scones are baking make the cream cheese glaze. In a small bowl whisk the cream cheese, 3 tablespoons of heavy cream, 2 tablespoons of powdered sugar, and lemon zest.

Remove the scones from the baking sheet and place them on a cooling rack, drizzle with cream cheese frosting. Serve warm.

Enjoy this easy recipe for delicious sourdough scones that have a perfect texture! Store in an airtight container to keep them fresh for longer. I hope you enjoy these scones as much as we do!

baked scones on a parchment lined baking sheet

Freeze unbaked scones

prepare the scones recipe through step 6 but instead of placing them in the fridge place them in the freezer for 1 hour or till the unbaked scones become solid, then transfer them into freezer bags and freeze for up to 3 months. Bake the scones direct from frozen but add an extra 2-3 minutes for baking time.

Freeze After Baking

 Freeze the baked and cooled scones unglazed and without the cream cheese frosting. To defrost, leave out the frozen scones on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F oven for 10 minutes.

Scones spread out too much while baking

To prevent this start with very cold scone dough. Expect some spread while baking, but if the scones are over-spreading as they bake, remove them from the oven and press them back into their triangle shape using a metal bench scraper. Continue baking.

As always, thank you for stopping by my Farmhouse! Please leave a comment and a star rating down below!

SOURDOUGH DISCARD SCONE RECIPE

This sourdough discard scone recipe is the PERFECT way to use up sourdough discard! The texture of these scones is just irresistible! It is a good balance between a muffin and a biscuit which makes it a great recipe for breakfast!
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour
Course Breakfast, sourdough
Servings 8 people

Equipment

  • a large bowl
  • small bowl
  • pastry blender (pastry cutter)
  • Parchment paper
  • Rolling Pin
  •  bench scraper 
  • wooden spoon (or a spatula)
  • wire rack
  • measuring spoons and cups
  • baking sheet
  • grater for the lemon peel

Ingredients
  

Dry Ingredients

  • 2 cups +2 tsp all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp fine sea salt
  • 2 tsp  baking powder
  • 1/2 cup frozen butter ( 1 stick)

Wet Ingredients

  • 1/2 cup sourdough starter discard
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 tbl heavy cream
  • 1 cup frozen blueberries and rapberries (1/2 cup of each)

Topping

  • 4 tbl heavy cream
  • coarse sugar
  • 2 oz room temperature cream cheese
  • zest from 1 lemon
  • 3 tbl powdered sugar

Instructions
 

  • In a medium-sized bowl whisk the sourdough discard, 1 large egg, vanilla, and 3 tablespoons of heavy cream. Set aside.
  • In a large mixing bowl whisk the flour, salt, sugar, and baking powder. Use a cheese grater to grate the frozen butter into the flour mixture. Mix the cold butter into the flour. Next, add in the blueberries with raspberry and give it a quick mix to coat the berries in the flour mixture
  • Pour the wet ingredients into the dry ingredients, and use a wooden spoon or a spatula to incorporate them together. Do not over-mix the scone batter. The more you mix it the tougher the dough will become. The dough should be crumbly and thick.
  • Dump the scone mixture on a clean countertop and shape the batter into an 8-inch circle. You can use a rolling pin to smooth out the top and make it even.
  • Using a bench scraper divide the circle into 8 even slices.
  • Line a baking sheet with parchment paper and gently transfer the scones to it. Use a bench scraper to transfer them.
    Place in the fridge for 30 minutes to cool down the butter once again, this step will help the scones to keep their shape while baking.
  • Brush the top of the scones with heavy cream and sprinkle with coarse sugar. Preheat the oven to 400 F. Bake for 20 minutes.
  • While the scones are baking make the cream cheese glaze. In a small bowl whisk the cream cheese, 3 tablespoons of heavy cream, 2 tablespoons of powdered sugar, and lemon zest.
  • Remove the scones from the baking sheet and place them on a cooling rack, drizzle with cream cheese frosting. Serve warm.

Notes

TIPS FOR MAKING SOURDOUGH DISCARD SCONE RECIPE

  • The key is to keep the scone dough cold before baking so it doesn’t spread out. I put mine in the fridge for 30 minutes to cool before baking.
  • Also, it is essential to use frozen cold butter, cold cream, and cold eggs. This also helps to make the scones flakier.
  • If you are using raspberries or blueberries for this recipe, it’s best to use them while they are frozen. DO NOT cut the berries, use them whole.
  • Work quickly when shaping the scones, you don’t want to butter or the berries to start melting
  • Use sourdough discard for this recipe, it is best not to use an active (bubbly) sourdough starter. I noticed when I used a bubbly starter the scones had a more bread-like texture which is what we do not want from a scone.
Keyword berry scone, blueberry sone, raspberry scone, scone, sourdough discard, sourdough recipe, sourdough scone

Did you make this recipe? Let me know, I’d love to hear from you!

the best sourdough discard scone recipe Pinterest picture.

Ингредиенты

Сухие ингредиенты

  • 2 стакана + 2 чайные ложки (250 г) универсальной муки
  • 1/2 стакана сахара
  • ½ чайной ложки мелкой морской соли
  • 2 чайные ложки разрыхлителя
  • 1 пачка замороженного сливочного масла (1/2 стакана)

Влажные ингредиенты

  • 1/2 стакана закваски для закваски
  • 1 большое яйцо
  • 2 чайные ложки ванильного экстракта
  • 3 столовые ложки жирных сливок (или холодного молока)
  • 1 чашка замороженной черники или черники (или смеси того и другого)

Топпинг

  • 4 столовые ложки густых сливок (разделить)
  • грубый сахар
  • 2 унции сливочного сыра комнатной температуры
  • цедра с 1 лимона
  • 3 столовые ложки сахарной пудры

Как приготовить булочки из закваски, рецепт:

  1. В миске среднего размера взбейте закваску, 1 большое яйцо, ваниль и 3 столовые ложки густых сливок. Отложите.
  2. В большой миске смешайте муку, соль, сахар и разрыхлитель. Используйте терку для сыра, чтобы натереть замороженное масло в мучную смесь. Вмешайте холодное масло в муку. Затем добавьте чернику с малиной и быстро перемешайте, чтобы ягоды покрылись мучной смесью.
  3. Вылейте влажные ингредиенты в сухие ингредиенты и используйте деревянную ложку или шпатель, чтобы смешать их вместе. Не перемешайте тесто для лепешек. Чем больше вы будете месить, тем гуще станет тесто. Тесто должно быть рассыпчатым и густым.
  4. Вылейте смесь для лепешек на чистую столешницу и сформируйте из теста круг диаметром 8 дюймов. Вы можете использовать скалку, чтобы сгладить верх и сделать его ровным.
  5. С помощью скребка разделите круг на 8 равных частей.
  6. Застелите противень пергаментной бумагой и аккуратно переложите на него булочки. Используйте скребок для скамейки, чтобы перенести их.
  7. Поместите в холодильник на 30 минут, чтобы масло еще раз остыло, этот шаг поможет булочкам сохранить свою форму во время выпекания.
  8. Смажьте верх булочек густыми сливками и посыпьте крупным сахаром. Разогрейте духовку до 400 F. Выпекайте 20 минут.
  9. Пока булочки выпекаются, делаем глазурь из сливочного сыра. В небольшой миске взбейте сливочный сыр, 3 столовые ложки жирных сливок, 2 столовые ложки сахарной пудры и цедру лимона.
  10. Снимите лепешки с противня и поместите их на решетку для охлаждения, сбрызните глазурью из сливочного сыра. Подавать теплым.

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