These sourdough scones are a delightful blend of tangy depth and buttery richness, perfect for any time of day. With a golden, flaky exterior and a tender, moist crumb, each bite offers a satisfying contrast of textures. The subtle tang from the sourdough starter pairs beautifully with a hint of sweetness, making them irresistible. Ready in just 30 minutes, they’re a quick yet impressive treat to whip up for breakfast or afternoon tea.
Packed with 350 calories per scone, they’re indulgent yet balanced, offering a comforting mix of carbs, protein, and healthy fats. The aroma of freshly baked scones, warm from the oven, is pure bliss. Whether enjoyed plain or with a dollop of clotted cream and jam, these scones are sure to become a favorite. Perfect for sharing or savoring solo, they’re a simple way to elevate your baking game.
Ingredients for Sourdough Scones
- 2 cups (250 g) all-purpose flour
- ⅓ cup (66 g) granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- ½ cup (113 g) very cold unsalted butter (place in freezer for 15 minutes before using)
- ½ cup (110 g) sourdough discard
- ¼ cup (60 ml) heavy cream
- ½ teaspoon vanilla extract
- 3 oz (85 g) chopped semisweet chocolate or ½ cup chocolate chips (optional)
Step-by-Step Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse briefly to mix.
- Cut the cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1-second intervals until the butter is well-distributed (pea-sized pieces should remain).
- In a separate small bowl, stir together the sourdough discard, heavy cream, and vanilla extract.
- Pour the wet mixture evenly over the dry ingredients. Pulse again in brief intervals until the dough begins to cling together (avoid overmixing).
- Transfer the dough to a lightly floured surface. Form it into a disk, fold it in half, and gently flatten. Rotate 90 degrees and repeat the fold and flatten process 4-5 times, working quickly to keep the dough cold.
- If using, gently fold in the chopped chocolate or chocolate chips.
- Shape the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut into 8 wedges by pressing your knife straight down (avoid sawing).
- Place the wedges on the prepared baking sheet, spacing them at least 2 inches apart. Optionally, brush the tops with additional cream and sprinkle lightly with sugar.
- Bake on the center rack for 15-16 minutes, or until the edges turn a light golden brown.
- Allow the scones to cool for at least 10 minutes before serving. Enjoy!
Perfect Pairings: Serving Suggestions for Sourdough Scones
These sourdough scones are delicious on their own, but they shine even brighter with a few accompaniments. Serve them warm with a dollop of clotted cream and a spoonful of strawberry jam for a classic treat. For a cozy twist, pair them with a cup of hot tea or coffee. If you’re feeling indulgent, drizzle melted chocolate over the top for an extra touch of sweetness.
Keep Them Fresh: Storage and Reheating Tips
Store your scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds. They’ll taste just as fresh as the day you baked them!
Mix It Up: Recipe Variations to Try
Feel free to get creative with your scones! Swap the chocolate for dried fruit like cranberries or apricots, or add a sprinkle of cinnamon sugar for a warm, spiced flavor. For a savory twist, omit the sugar and vanilla, and mix in cheddar cheese and chopped herbs. The possibilities are endless!
Quick Tips for Success
To ensure your scones turn out perfectly, keep your butter ice-cold and work quickly to avoid overhandling the dough. If you don’t have a food processor, use a pastry cutter or your fingertips to blend the butter into the flour. Remember, less is more when it comes to mixing—just until the dough comes together!
Sourdough Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- ½ cup very cold unsalted butter I place mine in the freezer for 15 minutes before using
- ½ cup sourdough discard
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 3 oz chopped semisweet chocolate or ½ cup chocolate chips optional
Instructions
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
- Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain).
- In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.
- Pour this evenly over the dry ingredients and pulse again until dough is beginning to cling together (make sure to “pulse” in brief intervals and not just blend).
- Once the dough is clinging to itself, transfer to a clean lightly floured surface and form the dough into a disk. Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this 4-5 times, working quickly to not warm or overwork the dough.
- Form the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut the disk into 8 wedges pressing your knife straight down with each cut (don’t saw through the dough).
- Place on prepared baking sheet, spacing each wedge at least 2 inches apart. If desired, brush tops of scones with additional cream and sprinkle lightly with sugar.
- Transfer to center rack of preheated oven and bake for 15-16 minutes, edges of scones will be turning a light golden brown. Allow to cool at least 10 minutes before enjoying.