Sourdough Discard Scones

There aren’t many ingredients at all in these scones, so it’s important to make sure you are using really high quality ingredients.

Sourdough Discard- Discard is the extra sourdough starter that you would get rid of when you are feeding your starter. There are so many uses for it. This Sourdough Discard Pizza Dough is one of my all time favorite recipes, and these bagels are a staple in my house almost every weekend! You’ll want to use the starter before you feed it in this recipe. Meaning it should not be bubbly, but rather in a state where it will lend it’s flavor to the recipe, rather than it’s rising capabilities.

Butter- You’ll use one stick of butter in this recipe. I like salted butter in this recipe because it lends it flavor better and brings out the tanginess of the starter. Try to find a high quality butter to use if you can.

Sour Cream– Here’s the magic in this recipe. Along with the sourdough starter, the sour cream makes these scones moist and delicious. If you don’t have sour cream, you can use buttermilk as well. Make sure that you are using full fat sour cream, as the low fat or fat free versions will not give you as good of a texture and flavor. The sour cream also activates the baking soda to give these scones a good rise.

First, you’ll want to make sure your butter is frozen. Grating the butter gives the best distribution of butter throughout the dough. Use a good quality box grater and be careful because they can be very sharp. Grate the butter into a bowl using the box grater.

Add the flour and mix everything so the butter is coated with the flour. Add the sugar, baking powder and baking soda. Mix to combine.

Next, things get a little messy! Add the sourdough starter and the sour cream. I like to use my hands here, but you can use a spoon if you would like. At first the dough will feel very dry. Keep mixing gently until the dough is wetter and you are able to form it into either one large disk, or two small disks (for mini scones like I did) on a baking sheet lined with parchment paper.

Cut the disks into triangles, you can usually get 8 mini scones out of each disk. The dough will be pretty crumbly and you may have some leftover flour hanging out, that’s totally fine!

Brush the tops of the scones with some milk and dust with granulated sugar. Bake for 20-25 minutes at 400 degrees. Serve immediately with your favorite butter and jam!

Oh my gosh the possibilities are endless!

• Blueberry Scones- Add in 1/2 cup of blueberries, fresh or frozen, to the dough.
• Chocolate Chip Scones– Add 1/2 cup of chocolate chips to the dough, top with more chocolate chips for an even more chocolaty flavor.
• Cranberry Orange Scones– Grate the zest of one orange into the dough and add 1/2 cup of fresh cranberries or 1/4 cup of dried cranberries.
• Lemon Poppy Seed Scones- Grate the zest of two lemons into the dough and add one tablespoon of poppy seeds.

Let me know if you have any other ideas! The possibilities really are endless!

Sure! If you wanted to make this recipe but do not have sourdough starter, I would double the amount of sour cream and add one egg to better bind the dough together.

Definitely not! If you wanted to make them into one large disk instead of two small disks you could certainly do that! With kids, I find the mini are easier and they eat the whole thing, instead of wasting the extra.

You can freeze them in Ziploc bags once they are baked and they will last for about 3 months in the freezer. On the counter, they will last in a Ziploc bag for about 5 days. It’s best to bake them and eat them as soon as possible for the best possible flavor.

Did you give this recipe a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know (@Lynnswayoflife) !

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