Sourdough Discard Scones

4.94 from 15 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: Mini Scones

Calories: 184kcal

Author: Lynn Polito

Equipment

Ingredients

½ Cup Salted Butter Frozen
2 ½ Cups All Purpose Flour
½ Cup Sugar
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Cup Sourdough Discard Not Active
¼ Cup Full Fat Sour Cream

For Brushing Before Baking

¼ Cup Full Fat Milk For Brushing Before Baking
1 tablespoon Sugar

Instructions

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.

Notes

You can freeze them in Ziploc bags once they are baked and they will last for about 3 months in the freezer. On the counter, they will last in a Ziploc bag for about 5 days. It's best to bake them and eat them as soon as possible for the best possible flavor.
If you wanted to make this recipe but do not have sourdough starter, I would double the amount of sour cream and add one egg to better bind the dough together.

Nutrition