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Scones are a beloved classic — tender, flaky, buttery, and versatile. But have you ever made sourdough discard scones? By incorporating sourdough discard into your scone batter, you not only reduce waste but also gain extra moisture, subtle complexity, and a slightly more tender crumb. Whether you prefer them sweet with fruit and glaze, or savory with cheese and herbs, these scones are perfect for breakfast, brunch, afternoon tea, or a cozy snack.
In this article you will find:
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A detailed ingredient list with notes
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Step‑by‑step instructions and smart tips
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Sweet and savory variation suggestions
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Serving, storage, and presentation ideas
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Troubleshooting common issues
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A helpful FAQ section
Let’s preheat the oven and shape some scones!
Ingredients & Notes
This recipe yields about 8–10 medium scones (depends on size and thickness). You can scale up or down as needed.
Base Scone Ingredients
| Ingredient | Amount | Purpose / Notes |
|---|---|---|
| All‑purpose flour | 2 cups (≈ 250 g) | Base of structure |
| Granulated sugar | 2 to 3 tablespoons | Adds slight sweetness (less for savory) |
| Baking powder | 2 teaspoons | Leavening to lift the scones |
| Baking soda | ¼ teaspoon | Works with discard acidity |
| Salt | ½ teaspoon | Balances flavors |
| Cold unsalted butter | 5 tablespoons (≈ 70 g), cut into small cubes | Creates flakiness via cold fat layers |
| Sourdough discard (unfed) | ½ cup (≈ 120 g) | Adds moisture and subtle depth |
| Milk or cream | ½ cup (≈ 120 ml) | Binds dough; may adjust slightly |
| Egg | 1 large | Adds structure and richness |
| Vanilla extract | 1 teaspoon (for sweet version) | Aroma and flavor lift |
Variation Add‑Ins
For Sweet Scones
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Fresh or frozen berries (blueberries, raspberries) — ½ cup
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Dried fruit (raisins, cranberries, chopped apricot) — ¼ cup
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Lemon zest or citrus zest — 1 to 2 teaspoons
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Chocolate chips — ¼ cup
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Spices (cinnamon, nutmeg, cardamom) — pinch
For Savory Scones
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Shredded cheese (cheddar, Gruyère, Parmesan) — ½ to ¾ cup
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Fresh herbs (chives, thyme, rosemary) — 1 to 2 tablespoons minced
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Grated vegetables (zucchini, carrot) — small amount, drained
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Spices (black pepper, garlic powder, onion powder) — to taste
Ingredient Notes & Tips
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Keep your butter very cold — this is key to flaky scones.
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The discard should be unfed (extra discard) — not just‑fed starter.
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If your discard is very liquid, reduce milk slightly or add an extra tablespoon of flour.
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Use cold milk or cold cream to keep dough chilled.
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Avoid overworking the dough — you want minimal handling to preserve flakiness.
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You can weigh ingredients for accuracy (especially flour and discard).
Step‑by‑Step Instructions
Prepare Oven & Baking Sheet
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Preheat oven to 400 °F (200 °C).
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Line a baking sheet with parchment paper or use a silicone baking mat.
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If desired, place a rack in middle of oven.
Mix Dry Ingredients
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in Butter
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Add cold butter cubes into the dry mixture.
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Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs (pea‑sized bits plus some smaller pieces).
Mix Wet Ingredients
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In a separate bowl, whisk together sourdough discard, milk (or cream), egg, and vanilla (for sweet version).
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Pour wet mixture into the dry + butter mixture.
Form the Dough
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Using a spatula or your hands, fold gently until just combined. The dough will look shaggy. Don’t overmix.
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If using add‑ins (sweet or savory), fold them in gently now.
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Turn dough onto a lightly floured surface (or work in bowl) and pat or gently roll into a disc about 1 to 1¼ inches (2.5 to 3 cm) thick.
Cut the Scones
You have a few options for shaping:
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Round wedges: Cut disc into 8 or 10 wedges (like a pie).
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Round cutter: Use a 2.5–3 inch cookie or biscuit cutter, pressing straight down (don’t twist).
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Drop scones: Scoop heaping ¼‑cup rounds onto baking sheet (gives more rustic look).
Place scones onto prepared baking sheet, leaving about 1 inch (2.5 cm) between them. For a higher rise and craggy top, you can chill the cut scones in fridge for 10 minutes before baking.
Bake
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Bake for 15–20 minutes (depending on size and thickness) or until scones are golden brown on top and set inside.
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Rotate the baking sheet halfway through to ensure even baking.
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If bottoms brown too fast, use a second sheet under the baking sheet as insulation.
Cool & Serve
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Remove from oven, let scones rest on the sheet for 5 minutes.
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Transfer to a rack to cool slightly (serve warm or at room temperature).
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For sweet scones, you may drizzle glaze or dust with powdered sugar.
Sweet & Savory Glazes, Toppings, & Finishes
Sweet Finishes
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Lemon glaze: Mix powdered sugar with a bit of fresh lemon juice to drizzle over cooled scones.
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Vanilla glaze: Powdered sugar + milk + a drop of vanilla.
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Cream cheese drizzle: Softened cream cheese whisked with a little milk and powdered sugar.
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Sugar sprinkle: Brush tops lightly with milk or egg wash, then sprinkle with coarse sugar before baking (for sparkle and crunch).
Savory Toppings
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Cheese melt: After baking, top with extra cheese and broil a minute to melt.
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Herb butter: Serve with softened herb butter (fresh herbs + butter) for slathering.
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Savory glaze: Light brush of olive oil or melted butter and sprinkle extra herbs.
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Garlic herb drizzle: Butter mixed with garlic and herbs drizzled over warm scones.
Serving Suggestions & Pairings
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Sweet scones: Serve with jams, curds (lemon curd or berry), clotted cream, or whipped cream.
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Savory scones: Accompany with soups, salads, cheese boards, or as a side to eggs.
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Warm slightly before serving — a few seconds in microwave or brief oven reheat.
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Present on a tray with a mix of sweet and savory scones for variety.
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Pair sweet scones with tea (earl grey, chamomile) or coffee; savory ones go wonderfully with savory teas, herbal teas, or soups.
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For brunch, serve alongside fresh fruit, yogurt, or scrambled eggs.
Storage & Freezing
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Store baked scones in an airtight container at room temperature for up to 2 days (sweet) or 3 days (savory).
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For longer storage, freeze scones individually or in batches (wrap in foil + plastic) for up to 2 months.
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Reheat from frozen: warm in a 300 °F (150 °C) oven for 10–12 minutes, or microwave briefly and crisp in toaster oven if needed.
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You may also freeze the unbaked dough – shape scones, freeze on a tray until firm, then transfer to bags. Bake from frozen, adding a few more minutes to time.
Troubleshooting & Common Issues
| Problem | Likely Cause | Solution or Preventive Tip |
|---|---|---|
| Scones too dense or heavy | Overmixing, too much flour, warm butter | Mix gently, measure accurately, use cold butter |
| Scones didn’t rise | Old leavening, underbaked, overwork dough | Use fresh baking powder, bake fully, handle dough minimally |
| Butter melts too early | Kitchen too warm, butter too soft | Keep ingredients chilled, freeze butter cubes briefly |
| Odd texture or sogginess | Too much discard or liquid | Reduce moisture slightly, balance with flour |
| Crust too hard or dry | Overbaked | Reduce bake time, check early for doneness |
| Edges browning too fast | Oven too hot or hot spots | Lower rack, rotate, use second sheet beneath |
| Glaze sliding off sweet scones | Scones too warm, glaze too runny | Cool scones before glazing, thicken glaze |
Frequently Asked Questions
Do these scones taste sour from the discard?
Not at all. The sourdough discard adds depth and moisture but the sweetness or savory flavors dominate rather than any sourness.
Can I use active starter instead of discard?
Yes — you can use active starter, but you may need to adjust liquid amounts depending on hydration.
Do I need to feed my starter before using it here?
No — this recipe is meant for using unfed discard, so there’s no need to feed the starter immediately before baking.
Why are my scones tough instead of flaky?
Probably due to overworking the dough or using warm butter. Use cold butter, gentle mixing, and minimal handling.
Can I make scone batter ahead of time?
Yes — you can mix up to the cutting stage, then refrigerate for a short period before cutting and baking. Let the butter stay cold.
Can I add flavors like chocolate, nuts, or fruit?
Absolutely — mix in your preferred add‑ins gently (berries, chocolate chips, nuts, herbs, cheese) as indicated above.
Why didn’t my scones brown nicely?
Maybe your oven is cooler than anticipated or you need to move to a higher rack. You can brush with milk or egg wash for more browning.
How thick should I make the scone disc?
Between 1 to 1¼ inches (2.5 to 3 cm) yields good height and interior texture. Thicker may require extra baking time.
Final Thoughts
These Sourdough Discard Scones (Sweet or Savory) offer a versatile, delightful way to use extra discard while creating warm, flaky, tender treats. From fruit and glaze to cheese and herbs, the options are nearly endless. With good technique, cold ingredients, and careful handling, you’ll end up with beautiful, delicious scones every time.
