A great way to make use of your discarded sourdough starter is to make a bunch of sourdough discard recipes that are simple, healthy, and incredibly flavorful. These sourdough scone recipes produce crisp, crumbly scones, with a variety of flavors to suit your taste. Enjoy these for breakfast, lunch or snack time!
Table of Contents
- What is Sourdough Discard?
- Sourdough Scones Recipes
- What to do with Leftover Scones?
- Scrumptious Sourdough Discard Scones
What is Sourdough Discard?
A sourdough discard is a portion of sourdough starter that is discarded or thrown away, before the starter is fed. Essentially, you’re dealing with an unfed starter, which helps to create delicious recipes that can be enjoyed at any time of day.
From scones, to delectable muffins, you’ll finally have a job for your discard after all!
Sourdough Scones Recipes
Sourdough scones are much like regular scones, though they’re much healthier, incredibly flavorful, with a crumbly, cakey texture that is quite irresistible to say the least. Here are some fun sourdough scone recipes for you to try!
- Chocolate chip scones
- Sourdough blueberry scones
- Cranberry orange sourdough scones
- Simple sourdough discard scones
Chocolate Chip Scones
These scrumptious chocolate chip scones are crisp, and beautifully buttery on the inside. Dip these crumbly scones in warm milk, and take a bite, allowing these tangy flavored chocolate chip scones to crumble in your mouth, delighting your taste buds with every morsel.
- 250g all purpose flour
- 100 sugar
- 2.5g salt
- 2 tsp baking powder
- 113g unsalted butter
- 180g semi sweet chocolate chips
- sourdough starter discard
- 1 large egg
- 10g vanilla extract
- 30g heavy cream
- 45g coarse sugar
- In a medium sized bowl, whisk flour, sugar, salt, and baking powder. Then use a cheese grater to grate the butter into the bowl. Toss the grated butter into the flour mixture with a fork, or your hands. Then cut the flour into the butter until the mixture clumps together in crumb form. Stir the chocolate chips into the mixture.
- In a separate bowl, whisk sourdough starter, egg, vanilla extract, and heavy cream until you achieve a smooth consistency. The dough should be crumbly, but don’t add anymore liquid.
- Transfer the dough onto a clean surface and use the palm of your hand to press and form the dough into an 8 inch rounded shape.
- Cut the dough into 8 wedges using a bench scraper or knife, then arrange these scone pieces onto a parchment lined baking sheet. Place the baking sheet in the fridge to chill for 30 minutes.
- Once you’re ready to bake, preheat the oven to 400 degrees; brush the tops of the scones with heavy cream and coarse sugar. Bake for 25 minutes until golden brown.
Sourdough Blueberry Scones
If you’re looking for a sourdough scone recipe that features brilliant blueberries and a tiny lemony hint of bliss, then you’ve come to the right place. These blueberry scones are simply incredible, and with the phenomenal addition of a sourdough starter, you can stop worrying about the potential unhealthy choices you could be making!
The sourdough starter promises a healthy, nutritious bake, allowing you to devour every morsel, knowing that your gut is taken care of!
- 2 cup fresh or frozen blackberries (raspberries or blueberries)
- 2 ½ cups all purpose flour
- Zest from one lemon
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- ½ cup cold butter
- 1 cup sourdough starter
- ⅓ cup milk
- ¼ cup fresh lemon juice
- 1 cup powdered sugar
- 1 tbsp butter
- Line an 8-inch cake pan with parchment paper and fill it with 2 cups of fresh berries. If the berries are quite tender, freeze them for 30 minutes, as this will help them hold their shape.
- In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda, and sugar. Then add cold butter, and pulse till you’re left with a coarse sand textured mixture.
- In a small bowl combine milk and sourdough starter. Add the starter mixture to the food processor and pulse until it forms a ball. The resulting dough should be thick and heavy.
- Spread the dough over the berries and gently press down so that the berries are spread generously. Place this into the freezer for 2 hours.
- Preheat your oven to 400 degrees, then remove the dough from the freezer, and drop it onto a cutting board. Allow it to thaw at room temperature, then use a pastry cutter to cut the dough into 8 equal pie-shaped wedges.
- Lay them 2 inches apart, so that the blueberry scones can spread and puff up beautifully. Bake for 30 minutes.
- Make the glaze, by stirring sugar and lemon juice in a small pot on the stove, until well dissolved. Set this aside, and drizzle liberally over your scones.
Cranberry Orange Scones
These delicious sourdough scones are crunchy on the outside and delightfully flaky-soft on the inside. Encrusted with dried sweet cranberries the addition of sourdough discard creates an amazing sour pinch, that provides additional flavor, and extends its shelf life a little bit.
- 140g sourdough discard
- 55g heavy whipping cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 tbsp orange juice
- 270g unbleached all purpose flour
- 1 tbsp corn starch
- 50g cane sugar
- 1 ½ tsp baking powder
- ½ tsp sea salt
- 114g unsalted butter
- 100g sweet dried cranberries
- Line a sheet pan with parchment paper and make sure there’s enough space in your freezer for the pan. You can use two small pans if needed.
- In a large measuring cup, whisk sourdough discard, cream, one egg, vanilla, and orange zest; whisk until smooth, then set aside.
- In a large mixing bowl, whisk flour, corn starch, sugar, baking powder and salt.
- In the flour mixture, use a cheese grater to grate in cold butter, then coat the butter with the flour. Add dried cranberries and toss. Ensure that the butter remains solid and cold throughout this process.
- Make a hole in the center of the flour mixture, and pour the wet ingredients into the bowl. Gently stir, until the flour has moistened. Scoop the dough and fold it over itself (repeat 12 times). The dough should be a shaggy mess.
- Drop the dough onto a floured work surface and knead the dough to form a disk shape. Work quickly but gently, as the dough must remain cold.
- Roll the dough out to a 1-inch thick disk, and use a sharp knife to cut out eight wedges.
- Arrange the scones on the parchment-lined baking sheet and place it into the freezer for 30 minutes.
- Rearrange the oven rack, and bring it to the center of the oven. preheat the oven to 425 degrees F. Before baking, crack the remaining egg into a small bowl and whisk with a tablespoon of water. User a pastry brush to brush the tops of the scones with the egg wash, then sprinkle some powdered sugar on top.
- Bake the scones at 425 degrees F for 5 minutes, then reduce the heat to 375 degrees F and continue the bake for an additional 20 minutes.
- These sourdough starter scones should be a light golden brown when done. Remove, and allow them to cool before serving them for breakfast.
Simple Sourdough Discard Scones
For a more simpler scone recipe, try these sourdough scones. They’re crisp, light and oh so delightful. Pair these scones with your favorite add-ins, such as sweet jams, cream cheese, or honey.
Since these scones are more sour flavored than sweet, these will pair with just about anything you can imagine. A breakfast scone that can quickly turn into a snack time treat. You’ll love them with dried fruits or nuts. So why not make a batch of these today?
- 188g all purpose flour
- 36g granulated sugar
- 15g baking powder
- 15g kosher salt
- 70g cold unsalted butter
- 1 cup sourdough starter discard
- 120g heavy whipping cream
- Preheat your oven to 425 degrees F, meanwhile line a baking sheet with parchment paper.
- In a food processor bowl, add flour, sugar, baking powder and salt, then pulse until well combined. Add cold butter, and pulse again.
- In a medium bowl, stir your sourdough discard with cream until well combined, then add the discard mixture to the flour mixture. Transfer the scone dough to a lightly floured surface and knead until you’re left with a sticky dough.
- Pat the dough into a circle, and cut the dough into 8 wedges. Place the scones into a prepared pan, and brush the tops with cream and sprinkle with sugar.
- Bake until the scone tops turn a golden brown shade.
What to do with Leftover Scones?
If you haven’t managed to devour the entire batch of sourdough scones, you may be wondering what to do with the few leftovers. Simply store your sourdough scones in an airtight container and refrigerate for 2-3 days.
Alternatively, you can freeze your sourdough scones for up to 3 months or longer, place them into individual freezer bags, so that they don’t stick to each other, and freeze till you’re ready to eat them again. Though their delicious taste will have you ready to eat them over and over again!
Scrumptious Sourdough Discard Scones
When looking for the ultimate comfort food to satisfy your sweet tooth, try these simple sourdough discard recipes. Bake a bunch of sourdough scones that can be enjoyed at any time of day.