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Sourdough Discard Scones

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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. 

  • Yield: 8 scones 1x


  • 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


  1. Preheat your oven to 425 degrees F, meanwhile line a baking sheet with parchment paper.
  2. In a food processor bowl, add flour, sugar, baking powder and salt, then pulse until well combined. Add cold butter, and pulse again.
  3. 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.
  4. 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.
  5. Bake until the scone tops turn a golden brown shade.
  • Author: Natasha Krajnc
  • Category: breakfast
  • Cuisine: English