Flaky Sourdough Scone Recipe
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 sourdough discard.
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Ingredients
- 2 cups all-purpose flour 240 g
- ¼ cup granulated sugar 50 g
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter grated and re-frozen (113 g)
- ½ cup sourdough discard cold (120 g)
- ½ cup heavy cream plus more for brushing (120 ml)
- 1 teaspoon vanilla extract
- ¾ to 1 cup of add-ins see notes
- Coarse sugar like Sugar in the Raw, for topping
Instructions
- Preheat oven to 400°F (204°C). Line a baking tray with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add grated, frozen butter. Toss until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together sourdough discard, cream, and vanilla.
- Add wet ingredients to dry and fold gently with a rubber spatula until combined.
- Add your mix-ins and fold just until evenly distributed.
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle.
- Cut into 6 wedges or rounds and transfer to prepared tray.
- Chill scones for 30 minutes for best results.
- Brush tops with cream and sprinkle with coarse sugar.
- Bake for 18–22 minutes, or until golden brown and fully baked.
- Cool on a wire rack before serving or glazing.
Notes
Storage Tips
- Store baked scones at room temp in an airtight container for 1–2 days.
- Freeze unbaked scones and bake from frozen. Add 2–3 extra minutes to baking time.
- Use ½ cup for fresh fruit like blueberries (dry thoroughly before adding).
- Use ¾ cup for chocolate chips, nuts, or dried fruit.
Drizzle with maple glaze after baking for an extra treat.
