Go Back
+ servings
two sourdough scones on a white plate with a blue and white towel in the background
Print

Sourdough Scones

Course Breakfast
Cuisine American
Keyword Sourdough scones
Prep Time 10 minutes
Fermentation 3 days
Servings 8
Calories 289kcal
Author Amy

Equipment

  • Food processor

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar plus a tad more for sprinkling on top
  • 1/2 cup butter cold and chopped up
  • 1 cup sourdough starter
  • 1 tsp vanilla extract
  • 1-2 tsp lemon extract optional
  • 1-2 tbs milk or water cold
  • 1 egg for eggwash.

Optional Add-ins

  • 1 cup blueberries or 1/2 cup chocolate chips

Instructions

  • Cut butter up into chunks, place on a plate, and put in the freezer for 30 minutes to 1 hour.
  • Place butter and dry ingredients into a food processer and pulse until the butter is in small, pea-sized chunks.
  • Add in sourdough starter, vanilla, and lemon extract. If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tbs 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.
  • To long ferment: Place in a covered dish and put into the fridge for 2-3 days. You can add chocolate chips or nuts before the long fermentation. I wouldn’t recommend adding blueberries before the fermentation process.
  • Preheat the oven to 425. Bake for 15-20 minutes.
  • Allow to cool. Add a glaze, if desired, or enjoy as is.

Notes

A food processor makes these 100 times easier, and the texture is better.
Mix the add-ins before pressing the scones to slice and bake.
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.

Nutrition

Serving: 1scone | Calories: 289kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 257mg | Potassium: 182mg | Fiber: 2g | Sugar: 8g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg