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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!
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Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour
Servings: 8 people
Course: Breakfast, sourdough
Ingredients Equipment Method Notes

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

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

Method
 

  1. In a medium-sized bowl whisk the sourdough discard, 1 large egg, vanilla, and 3 tablespoons of heavy cream. Set aside.
  2. 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
  3. 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.
  4. 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.
  5. Using a bench scraper divide the circle into 8 even slices.
  6. 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.
  7. Brush the top of the scones with heavy cream and sprinkle with coarse sugar. Preheat the oven to 400 F. Bake for 20 minutes.
  8. 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.
  9. 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.