The Best Flaky Sourdough Scone Recipe

This sourdough scone recipe is one I’ve tested in both my home kitchen and my bakery. These sourdough scones are tender, flaky, and just the right balance of buttery and tangy. The base recipe is simple, reliable, and endlessly customizable. It’s perfect for using up a bit of leftover sourdough starter.

Whether you fold in fresh berries, chocolate chips, or chopped nuts, this scone dough is the kind you’ll come back to again and again. And don’t worry, if you’re new to scones, I’ll walk you through each step with detailed instructions that’ll have you feeling like a pro.

Why You’ll Love This Sourdough Scone Recipe

• Uses sourdough discard-No need to throw it away. Cold discard adds tang and tenderness.
• Flaky, tender crumb-Like pie dough, but better. Cold butter and cream make all the difference.
• Easy to customize -Add chocolate chips, blueberries, lemon zest, or even orange glaze.
• Freezer-friendly- Freeze unbaked scones for fresh baking anytime.

How to Customize This Sourdough Scone Recipe

This recipe starts with a buttery, flaky base that’s simple to make and totally customizable. You can easily tweak the flavors to fit the season.

Here's how to customize this sourdough scone base recipe:

• Lemon Blueberry Scones – Add 1 tablespoon of lemon zest and ½ cup of fresh blueberries (patted dry).
• Chocolate Chip Scones – Fold in 1 cup of chocolate chips.
• Apple Cinnamon Scones – Add ½ cup finely diced apple and 1 teaspoon cinnamon.
• Brown sugar and cinnamon: For the version shown below, I used ½ cup brown sugar and 1 tablespoon cinnamon folded into the dough, then drizzled the scones with a maple glaze after baking. They taste just like a frosted brown sugar cinnamon Pop-Tart, which, let’s be honest, is the best Pop-Tart flavor of all time.

The Taste and Texture of Sourdough Scones

Sourdough discard gives these scones a slightly tangy flavor that balances out sweet add-ins like chocolate chips or fruit. The texture is soft and flaky with coarse crumbs and a golden brown top. They’re buttery, tender, and just the right amount of crumbly.

If you’re used to dry or crumbly scones, this recipe will change your mind. The cold ingredients and high-fat butter make for the perfect scone texture: moist in the middle with crisp, flaky edges.

Sourdough Scones Are a Great Way to Use Discard

If you bake sourdough bread, you know how much discard builds up. Instead of tossing it, save it in a jar in the fridge and use it for bakes like these flaky sourdough scones. Here are a few helpful tips for getting the best results when using your discard:

• Use a 1:1:1 ratio (100% hydration) discard. That means your starter was originally fed with equal parts flour and water by weight. This hydration level works perfectly in baked goods—it blends easily into the dough without throwing off the moisture balance.
• No need to feed it first. This is a discard recipe, so use unfed starter. Just make sure it's not too old or overly acidic. Discard that’s less than 5–7 days old and stored in the fridge works best.
• Stir your discard before measuring. It can separate in the fridge, so give it a quick stir before scooping to get an accurate measurement.

Tools You’ll Need for the Best Scones

• Cheese grater-For grating frozen butter
• Bench scraper or bench knife -For cutting and lifting dough
• Large mixing bowl and small bowl – For mixing dry and wet ingredients separately
• Rubber spatula-To bring the dough together
• Sharp knife-For clean cuts and tall edges
• Baking tray and parchment paper-For a golden, even bake

Ingredients for Flaky Sourdough Discard Scones

These scones come together with basic ingredients you probably already have:

• All-purpose flour-For structure and softness
• Cold unsalted butter -Cut into the flour mixture for flakier layers
• Sourdough starter discard-Use cold discard straight from the fridge
• Heavy cream or heavy whipping cream-Makes tender, moist scones
• Granulated sugar-Adds sweetness to the dough
• Baking powder-Gives rise and lightness
• Salt-Balances the flavors
• Vanilla extract-Adds warmth and depth

How to Make Sourdough Scone Dough

Step 1: Prepare your ingredients

Make sure your cold butter, cold sourdough discard, and heavy cream are all straight from the fridge. Cold ingredients are key for flakier scones.

Step 2: Mix the dry ingredients

In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. This is your dry mixture.

Step 3: Cut in the butter

Grate your cold butter using a cheese grater. This keeps the butter in small, even pieces without warming it up. For best results, return the grated butter to the freezer for a few minutes before mixing it into the flour. Toss the frozen grated butter into the flour mixture until it resembles coarse crumbs.

Step 4: Combine the wet ingredients

In a separate bowl, mix the sourdough discard, heavy cream, and vanilla extract. Pour the wet ingredients into the dry and gently fold with a rubber spatula until just combined.

Step 5: Shape the dough

Turn the dough onto a lightly floured surface. The dough will seem dry, like there’s not quite enough liquid, but that’s expected. Just press and pat the dough until you can form a rough disk about 1 inch thick. Use a sharp knife or bench scraper to cut into wedges or rounds.

Step 6: Chill before baking

Place the unbaked scones on a prepared baking sheet lined with parchment paper and chill in the fridge for 30 minutes for best results.

Baking Your Sourdough Scones

Preheat your oven to 400°F (204°C). Brush the tops of the scones with heavy cream and sprinkle with coarse sugar like Sugar in the Raw for a beautiful golden top and bakery-style crunch. Bake for 18–22 minutes, or until the scones are golden brown and cooked through.

Cool on a wire rack for at least 10 minutes before serving.

How to Store and Freeze Scones

This is the best way to make scones in volume if you're running a bakery. Just bake off what you need that day!

Freezer-friendly: Freeze unbaked scones after cutting and shaping. Place them on a tray, then transfer to a freezer-safe bag. When ready to bake, brush the frozen scones with cream, top with sugar or glaze, and bake straight from frozen. Add 2–3 minutes to the baking time.

Baked scones: Store in an airtight container at room temperature for up to 2 days.

With just a little bit of planning, you can turn your extra starter into homemade scones that your friends, family, or customers will love. This recipe is one of the best ways to use that discard in a sweet recipe that tastes amazing.

More Sourdough Discard Recipes You’ll Love

If you’re looking for more ways to use your sourdough discard, here are a few reader favorites:

• Sourdough Discard Chocolate Chip Cookies -Chewy, soft, and packed with chocolate chips.
• Sourdough Discard Pizza Crust -Easy, flavorful, and perfect for pizza night.
• How to Bake Sourdough Without a Dutch Oven -A step-by-step guide to get great crust and rise using tools you already have.