Yield: 8

Sourdough Scones

a baking pan lined with parchment paper with freshly baked blueberry sourdough scones

These sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (280 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoons salt (2.5 grams)
  • 1 stick (113 grams) unsalted butter, frozen
  • 1 cup mix ins (chocolate chips, blueberries, dried cranberries)

Wet Ingredients

  • 1/2 cup sourdough starter discard (142 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 grams)
  • 3 tablespoons heavy cream (45 grams) (milk can be substituted)

Topping (optional)

  • 2 tablespoons heavy cream (30 grams)
  • 3 tablespoons coarse sugar

Instructions

  1. In a large bowl, combine flour, sugar, baking powder and salt.
  2. Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).
  3. Add in the mix-ins and coat with flour. Set the bowl aside.
  4. In a separate bowl, combine the wet ingredients.
  5. Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
  6. On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
  7. Place on a prepared baking sheet lined with parchment paper about 2” apart.
  8. Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.
  9. When ready to bake, preheat the oven to 400°.
  10. Brush the top of the scones with cream and sprinkle with sugar. (Optional)
  11. Bake for 20-25 minutes or until golden brown.

Notes

  • The key is to keep the scones very cold before baking so they don’t spread out. I put mine in the fridge for at least 30 minutes before baking.
  • Also, it helps to use frozen butter, cold cream, and cold eggs. This also helps to make the scones more flaky.
  • If you want to long-ferment these scones, there are two ways to go about this. See below for two examples.
  • Freeze them totally baked for an easy and special breakfast any day of the week. Just pop them into the oven to reheat.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 263Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 339mgCarbohydrates: 48gFiber: 1gSugar: 18gProtein: 5g