These are the sourdough scones I make most often — flaky, tender, not too sweet. I play around with the base depending on the season, folding in whatever fruit is fresh or frozen. I love a floral flavor, but vanilla or citrus zest are just as lovely. For something more decadent, fold in a handful of chopped white chocolate. Best enjoyed warm, shortly after baking.
Notes
I’ve shared the base scone recipe below without any add-ins — perfect topped with jam, cream, or curd. Or use it as a base to play with whatever you have. Sour cream or crème fraîche can stand in for the heavy cream. For something more decadent, fold in chopped white or Dulcey chocolate.
Florals and flavoring. Grind dried culinary lavender or chamomile into the sugar, or rub in vanilla bean seeds or citrus zest. In spring and summer, I make infused sugars from lilac and jasmine and keep them in the pantry to use year round. Spices and teas can always be whisked into the dry mix — cardamom, cinnamon, matcha, or finely ground Earl Grey.
Fruit. Fresh, frozen, or roasted fruit all work — though any fruit will cause the scones to spread a little. For roasted fruit, toss 2 cups of fruit (strawberries, cherries, apricots, peaches, plums) with 2 tbsp sugar. Roast at 375°F for 30–60 minutes, stirring often, until collapsed and jammy. Cool completely before folding in. I source my frozen berries from Northwest Wild Foods — I love their wild blueberries, black raspberries, and boysenberries.
A few tips. Keep everything cold (butter, cream, discard). Freeze the scones until firm before baking to prevent spreading. To freeze longer, wrap in plastic and store in a freezer-safe bag for up to a month. If you’re not a sourdough baker, check out my blueberry lavender or roasted strawberry chamomile scones — these variations work in both.
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Sourdough Discard Scones
Description
adapted from The Perfect Loaf
Ingredients
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/2 cup (100g) of granulated sugar
1 tbsp baking powder
1/2 tsp salt
Cream and sugar for finishing
Instructions
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, gate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream or sour cream, discard and egg yolk.
- In a large bowl, combine the flour, sugar, baking powder and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together.
- Pour the dough onto a work surface and wait it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. If freezing for longer then 8 hours, wrap the scones in plastic wrap in a freezer safe bag.
- Preheat the oven to 375. Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22-25 minutes, or until golden and cooked though. Let cool for a few minutes, best eaten shortly after baking.
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