Sourdough Discard Scones

Tender and fluffy, with a crumbly, golden brown outside and flaky, soft crumb inside, sourdough discard scones are perfect for breakfast or brunch.

5 from 3 votes

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Course Breakfast, Brunch, Dessert

Cuisine American

Servings Scones

Calories 283 kcal

Equipment

Ingredients

1½ cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon sea salt
5 tablespoons COLD unsalted butter, cut into cubes
2 tablespoons orange zest
½ cup dried cranberries
½ cup sourdough starter discard
⅓ cup heavy cream, plus more for brushing
turbinado sugar, for garnish

For the Orange Glaze:

1 cup powdered sugar
3 tablespoons fresh orange juice
1 teaspoon orange zest

Instructions

Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
Add flour, granulated sugar, baking powder, salt, and cold butter to a food processor with the dough blades. Process 6 times until you have a crumbly mixture with large pieces of butter. Follow that up with 12 quick pulses and transfer the flour mixture to a large mixing bowl.
Stir in the mix-ins. I use zested orange peel and dried cranberries for this recipe.
Combine the sourdough discard and heavy cream in a separate bowl with a dough whisk or fork. Add the wet ingredients to the bowl with the dry ingredients and stir until combined into a shaggy dough.
Turn the dough onto a lightly floured surface and knead until a slightly sticky dough forms.
Gently press the dough into an 8-inch circle, about 1 inch thick. Use a sharp knife to cut the dough into eight wedges and transfer the cut scones to the reserved baking sheet. Brush the tops with heavy cream and sprinkle the wedges with turbinado sugar.
Bake until tops and edges are lightly golden brown, for about 12 to 15 minutes (depending on the strength of your oven). Remove them from the oven and let them cool on a wire rack for 10 minutes.
Meanwhile, combine the ingredients for the orange glaze in a small bowl and drizzle it over the top of the scones once they are completely cool.

Notes

Expert Tips:

You don't need to feed it, but bring the sourdough discard to room temperature to help with the fermentation process and give the scones a nice flavor.
Use COLD butter and cut into small cubes for a flaky texture.
I have never had this issue, but if you notice the scones spreading as they bake, remove the baking sheet from the oven and use a rubber spatula to reshape them.
Increase the cooking time to 15-20 minutes if baking at high elevation.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

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