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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
AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS, THIS WILL NOT CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION WITH OUR FAMILY.

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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Once your sourdough starter is leavened ( risen), it’s time to mix the dough. To a large bowl, add 375 grams of warm filtered water, 100 grams leavened sourdough starter, 15 grams oil, 5 grams vanilla, 200 grams pumpkin puree, 45 grams sugar, 1/2 teaspoon ginger, 2 teaspoons cinnamon, and 2 tablespoons pumpkin pie spice. l. I use a food scale for accurate measurements. This is the one I have and love! It comes with a charger for easy charging. Mix all the ingredients using a dough whisk.  Then, add 600 grams of unbleached bread flour and 10 grams of fine sea salt. Mix the ingredients together to form a shaggy dough. Cover the bowl with either a shower cap or a tea towel. Recently, I started using shower caps to cover the bowls. It works so well! I just slip one over the bowl, and it stays in place. I bought a whole pack of them specifically for this, and I keep them in my proofing baskets for sourdough bread. Cover, then let the sourdough cinnamon pumpkin dough rest in a warm spot for 1 hour. Stretch and fold You will do three sets of stretch and folds, with 30-minute breaks in between. It will look like this: Strecth and folding will help to develop gluten which will create structure. It will also introduce air into the dough, resulting in those beautiful air bubbles focaccia bread is known for! Grab an edge and pull up, Be careful because focaccia dough has more water than regular sourdough bread. Sourdough focaccia bread is lighter, and it will rip much easier. Pull upwards as much as it would let you without ripping ( keep a damp hand  to prevent them from sticking to the dough). Fold it over to the middle. Turn the bowl and do the same till all sides are folded. Cover the bowl with saran wrap or a clean shower cap The next day: Iine a tall sheet pan with parchment paper and drizzled 1 tbl of olive oil over it. If you have a good nonstick sheet pan you don’t need to line it with parchment paper, just drizzle it with 1 tbl of olive oil. Let it rise! Once your dough is transferred into your baking vessel, gently spread the sourdough pumpkin dough to fit the pan. Try to be gentle; you don’t want to deflate it or rip it. Use your finger tips to spread it into all corners. Don’t dig your fingertips into the dough; you don’t want to disturb the bubbles inside. If the dough is too difficult to spread out, let it relax at room temperature for 20 minutes while covered with a towel, then continue. Once the sourdough cinnamon pumpkin focaccia dough is spread out, cover it with a tea towel and let it rise for 3-4 hours at room temperature. The dough will almost double in size and should have lots of bubbles on top. Pre-heat your oven to 450 F Toppings On top of the focaccia dough, drizzle 2 tablespoons of melted butter over the top of the dough, then evenly sprinkle 2 tablespoons of cinnamon and 1 cup of brown sugar. Make dimples To make dimples, simply place your finger tips into the well-fermented sourdough pumpkin focaccia dough until you reach the bottom of the pan. Do this all over the dough. Place the sourdough focaccia in the center rack of the oven and bake for 25 minutes or until the dough temperature hits 190 degrees F in the center or until the top is a light golden brown color. If the top is burning to much, place foil on top.  Let the sourdough cinnamon pumpkin focaccia cool for 10 minutes in the baking dish, then remove it and let it cool on a wire rack.  While the sourdough pumpkin focaccia is cooling, make the cream cheese icing. Combine the cream cheese, powdered sugar, and milk in a small bowl and whisk with a handheld mixer until smooth. Drizzle the cream cheese over the focaccia. I hope you love this recipe as much as we do! ​Other fall sourdough

Ukranian Banosh

Ukranian Banosh is corn porridge cooked in milk and sour cream and then topped with feta cheese, bacon, and mushrooms. This is a hearty and classic dish that most Slavic households have on a rotation for family dinners.  Growing up, my mom always made mamaliga, which is cornmeal. But my mother cooked it a little differently than how I make Ukrainian banosh; my mom made mamaliga using water for cooking it, and she made it thicker so that you could cut it into pieces. My neighbor Marina moved to America two years ago, and she shared how to make Ukranian banosh with me. My whole family fell in love with the concept of this dish! I love how there are so many different variants of mamaliga, and it changes slightly from family traditions.  Ukranian Banosh, sometimes called banush, is a type of porridge made from cornmeal, cream or milk, and sour cream. It is a staple in the cuisine of the Hutsuls, a Slavic ethnic group residing in Western Ukraine. Banosh is typically served with feta (sheep’s cheese) and bacon, making it irresistible when it hits the table. The whole family loves this dish, including little kids!  AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. Cornmeal (mamaliga): Toppings: The main components of banosh is cornmeal porridge with feta cheese. From there you can add whatever your heart desires! Alter the toppings to your family’s liking.  Garlic sauce Garnish Recipe Tips and Substitutions Before you make this recipe for Ukrainian Banosh, read through these tips and tricks to know what to expect and what to substitute if you get stuck! Pin it for later! Ukrainian Banosh Recipe Preparing your toppings will take the longest, as the cornmeal only takes a few minutes to cook. Dice the bacon into small pieces and cook it in a large skillet until it is cooked. Remove the bacon but leave the fat in the skillet.  Dice one large onion and saute it in the bacon fat. Once the onions are golden brown, add sliced mushrooms and a pinch of salt to taste. Continue to saute the onions and mushrooms for 2-3 minutes or until the mushrooms are soft. Shred the mozzarella cheese and dice the tomatoes. I prefer to use cherry tomatoes as they don’t become soggy.  Place a large pot over medium-high heat. Add the milk, water, and salt, then bring to a low simmer. While whisking the liquids, slowly pour in the cornmeal in a thin stream; do not stop stirring to avoid clumps to have a smooth porridge. Turn the heat down to low and keep stirring for 90 seconds. Turn the heat off. Switch to a wooden spoon, then add the butter and the sour cream, mixing until you have a smooth and creamy texture. Pour the cornmeal into a large dish of your choice, add the cheeses first, then the rest of the toppings. Let a few droplets of oil from the bacon go on top of the cornmeal for extra flavor. Garnish with fresh dill, garlic sauce, and a few extra dollops of sour cream.  This makes a perfect side dish to accompany any grilled meat, or it can be a full meal on its own! Enjoy it while it’s hot!  More easy dinner recipes you will love!