Easy Sourdough Discard Scone Recipe

Who doesn’t love a warm, soft, and flaky scones. Lather it in a bit of butter, some jam and cream and you have the perfect dessert. This sourdough discard scone recipe is actually very easy to make and can be used like you would a mini sandwich.

They taste delicious with savoury toppings, or you can use it as a simple dessert or appetiser. You will love this simple yet delicious sourdough discard scones recipe.

It can be made right away, or you can do a long ferment for the added health benefits!

Tips for making amazing scones

1. 1. Use cold ingredients. If you want flaky delicious scones you want to use cold ingredients as this will keep your butter from melting. You want the butter to melt while baking in the oven not when you are mixing the dough.
2. 2. Don’t over mix the dough. For soft and flaky scones, you don’t want to mix the dough. Over mixing the dough can lead to chewy harder scones. Plus, it can melt the butter so you won’t have that delicious flakiness.
3. 3. Shape your dough then chill them. You want your scones to be nice and cold before they get into the oven for lovely flaky scones.
4. 4. Don’t overcook and let them rest. The scones will keep cooking a bit when out of the oven. If you overcook them they will become hard and crumbly. Let them rest so they cook a little more on the inside for delicious soft and flaky scones.

Why ferment your scones?

Fermenting scones gives them an amazing extra taste and also increases the nutrient content if you do a long fermentation. It’s very easy to do a long fermentation vs making them immediate. Once your scones are made place them in the fridge covered with clingwrap and let them ferment anywhere from 12 hours up to a couple days. This increases the nutrient value, decreases gluten content and is super convenient as you can take it out when you are ready to bake them!

What do you need to make homemade scones?

There are a few key ingredients and supplies you will need to make scones! But nothing to fancy they are pretty easy to make, and you can always improvise.

Ingredients

Flour: I use white Khorasan flour which is the same as Kamut flour. Any white flour will do. I wouldn’t use wholemeal flours because they tend to be grainier and are heavier. You can use if you like but it won’t be as soft.

Sugar: I just use raw sugar in this recipe, but I have used honey, and it worked out great as well. Feel free to use whatever sugar you like!

Salt: Just a pinch of sea salt is all you need to enhance flavours and for the added minerals.

Butter: No scone would be complete without some butter in it! You can use block butter or even spreadable butter. I just scoop it out with a spoon in small chunks if using my homemade spreadable butter.

Milk kefir or buttermilk: This really helps make your scones soft and delicious. It adds a lovely flavour and texture!

Sourdough Discard: You will need some sourdough discard to ferment your scones it can be active or discard. Either way works.

Eggs: A couple of eggs will help bind all the ingredients and also make it lighter and fluffier.

Baking Soda: Baking soda really helps to make sure your scones rise nicely and ensures they aren’t dense.

Supplies

Bowl: You will need a large bowl to mix all your ingredients in.

Measuring cups and spoons: To measure out your ingredients.

Silicon mat or baking paper: I do love my silicon mats for baking my goodies on. They are oven proof and reusable unlike baking paper that can only be used once.

Clingwrap or a wet towel: Use this to cover your sourdough scones when leaving them to long ferment in the fridge.

Step By Step Instructions

1. 1. Pour the milk, sourdough discard, sugar, salt and eggs into a bowl and whisk together. I love my dough whisk but you can use a fork or egg whisk as well.

2. Add in the small chunks of butter and then one cup of flour at a time. I give it a quick mix with the dough whisk.

3. Once all the flour is added add the baking soda and mix it until it comes together into a soft ball.

4. You can divide it with your hands. Use about 1/3 cup of the dough, roll it into a ball and flatten it just a little so it’s about 1 1/2 inch thick. Do these with the rest until the dough is all gone for rustic scones.

5. Or you can roll out your dough to just over an inch thick and use a circular cookie cutter to get even scones. Will make about 10 scones.

6. Place a silicon mat or baking paper on a baking tray and place the scones on top.

7. Let the scones rest in the fridge for about 30 minutes uncovered or up to 2 days in the fridge covered with cling wrap.

8. Preheat your oven to 190c/ 375F. Once oven reaches temperature place the scones in the oven for 20 minutes until golden on top.

9. Remove from the oven and let it rest on a cooling rack for about 30 minutes. Then slice and enjoy!

Questions And Answers

How do you store scones?

You can store scones in a ziploc bag or airtight container on the counter for several days. Make sure your scones have completely cooled down first.

You can also place the scones in the fridge if you like and they will last about a week. Once again, they will need to be in a ziploc bag or airtight container.

Can you freeze scones?

Yes, you can freeze scones. You can freeze the scones either prebaked or baked. If freezing unbaked scones place them in ziploc freezer bags. When ready to bake preheat oven and take scones out of the freezer. Let them sit on the counter for about 30 minutes while oven preheats and bake as normal.

If you bake your scones first let them cool down completely. Then place them in ziploc freezer bags and they can be stored for up to 3 months in the freezer. When you want to use them just take them out and allow them to defrost for a few hours. I place mine in the oven for 5 minutes just to let them warm up once they have defrosted.

Why aren’t my scones light and fluffy?

Over mixing or over kneading your dough can lead to a more dense scone. You want your dough to just come together nicely. Make sure your oven is preheated and nice and hot so it cooks properly as well and use enough baking soda so it rises.