Sourdough Scones With Active Starter Or Discard

These sourdough scones are a delicious treat with a gentle, signature sourdough bite. With their beautifully golden brown tops and crunchy, crumbly texture, these scones pair perfectly with jam and cream for a classic breakfast or sweet afternoon snack. Whether you use blueberries or try a new twist with fresh herbs and spices, sourdough scones are sure to become a favorite.

It’s basically an unofficial sourdough month here at A Blossoming Life, which actually happened by total accident.

I’ve been in a huge baking mood with lots of time on my hands, which I can safely attribute to the rainy weather.

Plus, I’m trying to stretch my groceries as far as possible, keep our budget in check, and feed these hungry snack monsters that just want 5,000,000 snacks all day long.

So, how does one accomplish all of these things? Bake!

The other day, I shared these yummy sourdough chocolate chip cookies, and I’ve made multiple batches of sourdough muffins. Both are giving me life.

This sourdough scone recipe is the perfect weekend breakfast. Fluffy, but not too dry. Sprinkled with coarse sugar. Forget about it. They are yummy!

I made blueberry scones and a chocolate chip version, and they were both super tasty. You could also add dried fruit, some nuts, or top with a lemon glaze.

If you love sourdough as much as me, you have to try this delicious sourdough banana bread. 

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Why You Will Love This Recipe:

Delicious: This is a basic sourdough scones recipe that can be transformed into many delicious ways. From blueberry to chocolate, lemon, and more savory flavors.

Flakey: These tender scones have the most perfect texture.

Made with basic ingredients: All you need is a few simple ingredients found right in your pantry.

Long ferment for easier digestion: Follow the directions below to long ferment this recipe to help make digestion easier.

Can be make with active starter or discard: Turn these into sourdough discard scones by using extra sourdough discard. You will still get the health benefits of long fermentation with discard.

Tips For Making This Recipe:

• A food processor makes these 100 times easier, and the texture is better.
• You can bake these right away or allow them to long ferment in the refrigerator for three days. See below for my recommendations.
• Mix the add-ins before pressing the scones to slice and bake.
• I use homemade lemon extract in this recipe and it is tasty! 
• You want the butter to be really cold when you make this recipe. I like to slice the butter up, place it on a plate, and put it in the freezer 30 minutes to an hour before I start making the scones.

FAQ

Can these sourdough scones be fermented?

Yes, I would recommend long fermenting them in the fridge for three days (the butter needs to stay cold and 3 days seems to be the right amount for better digestion). You could try just leaving them out on the counter for 12-24 hours, but the texture is a little different.

Baking them right away will yield a fluffier and better texture. But they are still delicious.

What is the secret to making good scones?

Cold butter and not over kneading. I love using a food processor to whip these up, not only does it make it easier, but it helps keep the butter cold. Only pulse a few times.

Can I use sourdough discard instead of buttermilk?

In certain recipes that is definitely an option. Just remember that sourdough discard is thicker than butter milk and may need to be thinned down to get the right consistency for the recipe.

Do you have to discard every time you feed sourdough starter?

When feeding your sourdough starter, you do not have to discard the starter every time. The only issue to be aware of is if you are not using your starter regularly you may end up with a lot of starter. In order to keep the starter healthy it will need to fed a lot of flour and water. That is why discarding is important. 

But rather than throwing away the discard, use it in discard recipes like crackers, cookies, muffins, and more.

Ingredients:

All purpose flour – You could also use fresh milled soft white wheat

Baking powder

Salt

Sugar 

Butter – Keep the butter nice and cold. I like to stick it in the freezer for a few minutes after

Sourdough starter – This can be fed starter or sourdough starter discard. This is a great way to use up extra discard sourdough starter.

Vanilla extract

Lemon extract optional

Milk or water – Keep it nice and cold. Just enough to hold it together.

Egg – Optional for an egg wash, but it gives it that deep golden color.

Favorite Add-ins: I love use blueberries (fresh or frozen), chocolate chips, dried cranberries and orange zest, walnuts or pistachios, and so much more.

Tools you may need:

Food processor. I recommend this 100%. I’ve made them with and without a food processor and it makes it sooooo much easier.

Measuring cups and spoons

My favorite stainless steell Baking sheets

Parchment paper

How To Make Sourdough Scones:

Step 1: Make Sourdough Scone Dough

Cut butter up into chunks, place on a plate, and put in the freezer for 30 minutes to 1 hour.

In a separate bowl, mix together flour, baking powder, salt, and sugar.

Place butter and dry ingredients into a food processor and pulse until the butter is in small, pea-sized chunks. If you don’t have a food processor, you can use a fork or pastry blender to mix the ingredients. Grate the butter with a cheese grater.

Add in wet ingredients (sourdough starter, vanilla, and lemon extract). If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tablespoon and determine if it needs more. 

Pulse until it starts to form a ball.

Place on parchment paper and shape into a square. Now you decide if you want to long ferment it or bake it right away.

If you are planning to bake it right away, you can add chocolate chips and nuts during the last pulsing phase. If you plan on using blueberries, fold into the dough when pressing it out.

Step 2: (Optional) – Long Ferment:

Place in a covered dish and put into the fridge for 2-3 days or at room temperature for 8-12 hours. You can add chocolate chips or nuts before the long fermentation. I wouldn’t recommend adding blueberries before the fermentation process.

Step 3: Bake

Preheat the oven to 425.

Add blueberries or other mix-in if desired. Knead together.

Roll out the dough with a rolling pin a lightly floured surface or a parchment lined baking sheet into an even square about 1-2 inches thick. 

Cut scones into 8 even triangles or whatever shape you would like and place on prepared baking sheet.

Create an egg wash by cracking an egg into a dish and whisking it thoroughly. Brush egg onto the top of the scones and sprinkle coarse sugar on top.

Bake for 15-20 minutes until the edges start to turn golden brown.

Allow to cool. Add a glaze, if desired, or enjoy as is.

Storage:

Store in an airtight container in the fridge for up to 5 days. They also freeze amazingly well.

More Scone Recipes:

Blueberry

Chocolate Chip

Lemon – Add lemon zest and/or a few drops of lemon extract.

Cranberry walnut

Orange Zest: Make delicious orange scones by adding 2 tbs orange zest.

Caramelized onion, bacon, and or shredded cheddar cheese for a savory scone

Find More Delicious Recipes:

• Blackberry Brownie Mug Cake
• Sweet Potato Breakfast Hash
• Baked Sourdough Pancake
• Homemade Yogurt
• Oatmeal Banana Pancakes

If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife