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Mini Sourdough Discard scones laid out in a basket

Sourdough Discard Scones

Tangy and flakey, these Sourdough Discard Scones are a great use for any extra sourdough starter you may have leftover. They are versatile and easy to make for your next brunch or special celebration.
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Course: Breakfast
Cuisine: American
Keyword: discard scones, sourdough discard scones, sourdough discard scones recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 16 Mini Scones
Calories: 184kcal


  • ½ Cup Salted Butter Frozen
  • 2 ½ Cups All Purpose Flour
  • ½ Cup Sugar Plus more for dusting
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Cup Sourdough Discard Not Active
  • ¼ Cup Full Fat Sour Cream
  • ¼ Cup Full Fat Milk For Brushing Before Baking


  • Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
  • Using a box grater, grate the frozen butter into a large bowl. Add the flour and coat the butter in the flour.
  • Add the sugar, baking powder, and baking soda. Mix to combine.
  • Using your hands or a large spoon, add the sourdough discard and sour cream. Gently mix to combine everything. The dough will be very dry at first, but keep working it. The dough is perfect when it is just holding together and most of the flour is incorporated.
  • Divide the dough into two disks if you are making mini scones, or one disk if you are making larger scones. Cut each disk into 8 triangles.
  • Brush with milk and sprinkle with sugar.
  • Bake for 20-25 minutes. Serve immediately.


Calories: 184kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 177mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg