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.
Servings: 8
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 unsalted butter, frozen 113 grams
- 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
- In a large bowl, combine flour, sugar, baking powder and salt.
- 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).
- Add in the mix-ins and coat with flour. Set the bowl aside.
- In a separate bowl, combine the wet ingredients.
- Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
- On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
- Place on a prepared baking sheet lined with parchment paper about 2” apart.
- 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.
- When ready to bake, preheat the oven to 400°.
- Brush the top of the scones with cream and sprinkle with sugar. (Optional)
- Bake for 20-25 minutes or until golden brown.
Video
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
Serving: 1g | Calories: 331kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 336mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2mg