This recipe for sourdough scones is such a great recipe to have on hand so that you can make just about any type of sweet or savory scone. It is a base that is good all on its own, but even more flavorful with any type of flavoring or mix-in.

Master recipe for sough scones for any flavor combo.

I love making scones because they are so easy and come together nice and quick. They are also nice to make because they can be customized to any seasonal flavoring.

They can be made and baked right away or put in the freezer before or after baking for later on.

Adding sourdough discard to your scones is a great way to use up your sourdough discard and add a subtle hint of tang. Most people would not guess that these are sourdough, however.

They are designed to make right away with no wait on fermenting, but you can store the dough in the fridge for a few hours up to a day for a longer fermentation. They will have a bit more of the health benefits of sourdough and be a bit more tummy friendly.

Why Use Sourdough in the Scones?

There are many great recipes for scones that do not use sourdough, but I like to use this recipe using my sourdough discard. I have had my sourdough starter for the last five years and have been experimenting with using it more and more.

I love to make our artisan bread, bagels, and many other baked goods. A lot of those recipes need my starter to be fed and active (bubbly). This recipe for sourdough scones does not need an active starter. So that makes it a nice quick recipe to make when I have a bunch of starter that I have not fed within the last 12-24 hours.

I never throw away my sourdough discard when I feed my sourdough starter. I either use it for a recipe like this or my oatmeal raisin cookies. Or I feed my starter a whole lot of flour and water to get it active again.

So why should you add sourdough starter to your scones? It is a great way to reduce waste by using the discard you have. Adding discard also adds a complexity to your recipe that isn’t there without it. It will have a bit of tanginess from the natural yeast and is full of probiotics which is great for your gut health.

So if you have some extra discard hanging around, know that adding that discard to your recipes is great for the aded health benefits and it will also boost the nutritional value of the recipe.

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Ingredients for Sourdough Scones

Sourdough scones

All purpose flour
Sugar
Baking soda
Baking powder
Salt
Butter
Sourdough starter discard
Sour cream
Egg
Vanilla extract

glaze

Powdered sugar
Water, milk, or cream
Vanilla extract

Step By Step Instructions for Sourdough Scones

This is one of those recipes that really benefits from using a food processor. It comes together so quick that way. You can also mix by hand with a pastry cutter, which is what I use for my pie crust. But my preferred method for these scones is to use the food processor.

Mix the Scone Dough

First, add in all the dry ingredients to the food processor. Pulse to mix.

Next, add the cold cubed butter to the food processor. Pulse to incorporate.

This scone dough looks like a sugar cookie dough.

Remove the dough from the food processor and place on a baking sheet lined with a silpat or parchment paper. Split it into two balls and flatten into circles. Try not to handle the dough too much.

Shape the Sourdough Scones

If you are adding any mix-ins, this is the time to do it. Put them on top of each circle and fold in lightly until the mix-ins are incorporated evenly through the dough.

This master sourdough scone recipe is easy to make with any add-ins you want.

Since you have the dough already separated into two circles, it is easy to make two different types of scones with the mix-ins.

Once you have the two circles, cut into six triangles. I like to use my bench scraper for this, but a nice sharp knife does the job too.

Add the mix-ins to the scones after the dough is mixed.

Then move the pieces around so that they are not touching on the baking sheet. Do not leave in the circle or they will not bake well.

Separate the scones to bake since they will spread out.

Bake up the Scones

Bake the scones in a 400 degree oven for 15 minutes or until the edges are turning golden brown. Remove from the oven and transfer to a wire rack to cool.

If you add wet add-ins like fresh fruit, you will need to add a few minutes to the bake time.

To make the glaze, mix up the powered sugar, water or milk, and vanilla until it is a good consistency to drizzle over the scones with a fork. Add a bit more liquid if it is too thick or sugar if it gets too thin.

Drizzle the glaze over the scones after they have cooled down a bit. The glaze will harden as it cools down. If the scones are too hot when you apply the glaze, it will soak in.

What Types of Flavors are Good with these Scones?

There are so many ways you can change the flavors of these scones. This base is great for sweet or savory with a few changes.

If you choose to add in any mix-ins, add them in after you take the dough out of the food processor and split the dough in half. I like to prepare one batch of sweet and one of savory if it is just for our family. That way we have two different types in one bake.

For Sweet

Dried fruit like cranberries or blueberries
Fresh fruit like blueberries or raspberries
Chocolate chips or mini chocolate chips
White chocolate chips with dried cranberries is great
Brighten them up with citrus zest, especially with fresh/frozen blueberries
Lemon zest with poppy seeds

For Savory

Omit the sugar and add a teaspoon of salt for savory scones

Bacon, cheddar, and chives
Cheddar and chives
Jalapeño and cheddar
and a sweet and savory twist of maple bacon is a favorite

Yield: 12

Master Sourdough Scone Recipe

Ingredients

SCONE BASE RECIPE
3 cups organic unbleached all purpose flour
1/2 cup cane sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold butter
1/2 cup sourdough starter discard
1/3 cup sour cream
1 egg
1 tablespoon vanilla
GLAZE
1 cup powdered sugar
3 tablespoons water, milk, or cream
1 teaspoon vanilla

Instructions

Mix the Scones:

First, add in all the dry ingredients to the food processor. Pulse to mix.

Next, add the cold cubed butter to the food processor. Pulse to incorporate.

Finally, you will mix the rest of the ingredients in a bowl to incorporate. When mixed together, add to the food processor and blend together. You do not want to mix more than necessary, so stop just as it comes together. It should form a nice ball similar to a sugar cookie recipe. It should not be too sticky or too dry. Add more flour if too sticky or a touch of milk/water if too dry.

Remove the dough from the food processor and place on a baking sheet lined with a silpat or parchment paper. Split it into two balls and flatten into circles. Try not to handle the dough too much.

Shape the Sourdough Scones:

If you are adding any mix-ins, this is the time to do it. Put them on top of each circle and fold in lightly until the mix-ins are incorporated evenly through the dough.

Since you have the dough already separated into two circles, it is easy to make two different types of scones with the mix-ins.

Once you have the two circles, cut into six triangles. I like to use my bench scraper for this, but a nice sharp knife does the job too.

Then move the pieces around so that they are not touching on the baking sheet. Do not leave in the circle or they will not bake well.

Bake up the Scones

Bake the scones in a 400 degree oven for 15 minutes or until the edges are turning golden brown. Remove from the oven and transfer to a wire rack to cool.

To make the glaze, mix up the powered sugar, water or milk, and vanilla until it is a good consistency to drizzle over the scones with a fork. Add a bit more liquid if it is too thick or sugar if it gets too thin.

Drizzle the glaze over the scones after they have cooled down a bit. The glaze will harden as it cools down. If the scones are too hot when you apply the glaze, it will soak in.

Notes

If you add wet add-ins like fresh fruit, you will need to add a few minutes to the bake time.

How To Store the Sourdough Scones

I think these scones are really best fresh the first day, but they will hold for a couple days in an airtight container.

A lot of times I will take half of the baked scones and freeze them right away after they cool down. That way they stay fresh since we cannot usually eat them all right away.

Speaking of freezing the scones, they do freeze beautifully. You can bake them first and then freeze, or you can lay out the dough on the baking sheet and flash freeze before they are baked. Put in a zip top bag once frozen. Then you can take them out of the freezer and bake as normal from frozen.