Sourdough Discard Scones
Flaky, tender scones with a subtle tang from sourdough discard. Buttery layers and crisp edges.
These scones are everything you want: flaky layers, tender crumb, and crisp golden edges. The sourdough discard adds a subtle tang that balances the richness of the butter.
They come together quickly and are best served warm with clotted cream and jam.
Instructions
- 1
Prepare
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Cut in Butter
Add cold butter cubes and cut in using a pastry cutter, two knives, or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add Wet Ingredients
In a small bowl, whisk together discard, egg, and cream. Pour into flour mixture and stir until just combined. Do not overmix - some dry spots are fine.
- 5
Shape
Turn dough onto a lightly floured surface. Pat into a circle about 2.5cm (1 inch) thick. Cut into 8 wedges or use a round cutter.
- 6
Chill (Optional)
For taller scones, place on baking sheet and freeze for 15 minutes before baking. This helps the butter stay cold and creates flakier layers.
- 7
Bake
Brush tops with cream. Bake for 15-18 minutes until golden brown on top and bottom.
- 8
Serve
Let cool for 5 minutes. Serve warm with butter, clotted cream, jam, or lemon curd.
Tips & Notes
- Cold butter is essential for flaky layers - keep everything cold
- Do not overwork the dough or scones will be tough
- Press scraps together gently; re-rolled scones are slightly less tender
- Freeze unbaked scones for up to 3 months; bake from frozen, adding 3-4 minutes
- Best eaten same day, but can be refreshed in a warm oven
The Secret to Flaky Scones
The key is keeping everything cold and not overworking the dough. Cold butter creates pockets of fat that turn to steam in the oven, creating flaky layers. The sourdough discard adds tenderness through its acidity, which weakens gluten.
Variations
Blueberry Scones
Fold in 150g fresh or frozen blueberries (do not thaw) after adding wet ingredients.
Chocolate Chip Scones
Add 100g chocolate chips with the dry ingredients.
Cheese Scones
Reduce sugar to 1 tbsp. Add 100g grated sharp cheddar and 1/4 tsp cayenne. Serve with butter.
Cranberry Orange
Add zest of 1 orange and 100g dried cranberries. Drizzle with orange glaze after baking.
Maple Pecan
Replace sugar with 3 tbsp maple syrup. Add 75g chopped pecans. Drizzle with maple glaze.
Why Sourdough Discard Works Here
The acid in discard tenderizes scones without making them taste sour. It also helps activate the baking powder for better rise. The result is a more complex, bakery-quality scone that you can make at home.