Sourdough Discard Scones (Master Recipe)

Name: Sourdough Discard Scones
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 cup all purpose flour; ½ cup sugar; 2 tsp baking powder; ½ tsp salt; 1 stick butter very cold; 1 cup mix in of your choice; ½ cup sourdough discard; 1 egg; 2 tsp vanilla extract; 2 tbsp sour cream (sub heavy whipping cream or half and half); 2 tbsp heavy cream; 2 tbsp raw or sanding sugar

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These tender, buttery sourdough discard scones are the perfect way to use up extra starter. A flexible master recipe ready for any add-ins—berries, chocolate chips, herbs, and more!

My kids absolutely love this recipe—especially when they get to mix in chocolate chips, which gives them the perfect balance of tangy and sweet. And since the basic scone recipe is so versatile, you can get creative with your own favorite add-ins, from fruity options like blueberries to a delicious cranberry white chocolate chip combo.

Having basic recipes that are customizable is key when you want to simplify baking without sacrificing flavor. This scone recipe builds on the same foundation I use for my sourdough discard muffins, so if you’re familiar with that one, you’ll find these tender scones just as easy and fun to make.

What You’ll Love About This Recipe

Quick and Easy: Prep time is only 10 minutes, and baking takes just 25 minutes, making it the perfect choice for a breakfast or snack that doesn’t require hours in the kitchen.
Customizable: The recipe works with any mix-ins you have on hand. Whether you like fresh blueberries, chocolate chips, or something a little more daring like cranberry and white chocolate chips, the possibilities are endless.
Uses Sourdough Discard: No more tossing out that extra starter! Put it to good use in these fluffy, flavorful scones.

close up of baked scones on parchment paper

Variations

Feel free to get creative with your scones! Here are a few ideas I love!

Blueberry (fresh or frozen): Perfect for a light, refreshing flavor.
Chocolate Chips: A classic choice and my kids’ favorite!
Cranberry White Chocolate Chip: For a sweet-tart flavor combination that’s a crowd-pleaser.

And of course, you can swap out any of these for your own favorite ingredients—nuts, dried fruit, or even a handful of granola for added crunch. This recipe is as flexible as you want it to be!

labeled ingredients for making sourdough discard scones

Key Ingredients

The star ingredient in these scones is, of course, sourdough discard. If you’re a regular sourdough baker, you’re probably familiar with the dilemma of what to do with all that leftover starter. This recipe is a great way to use it up while making something delicious. Here’s a quick rundown of the key basic ingredients you’ll need!

All-purpose flour: The foundation for any scone recipe.
Sugar: To give the scones that perfect sweet touch.
Baking powder & salt: For leavening and flavor.
Sourdough discard: This adds a unique tangy flavor to the scones.
Egg: For binding and moisture.
Vanilla extract & sour cream: For added richness and depth of flavor.
Butter: Grated butter works best for achieving that flaky texture.

You can find the full ingredient list in the delicious sourdough scones recipe card located at the bottom of this post.

How to Make Sourdough Discard Scones

Prep the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Then, grate the butter directly into the bowl using a cheese grater. Use a pastry cutter or fork to cut the butter into the flour until the mixture forms small, pea-sized crumbs. Add your chosen mix-ins here.

bowls of ingredients for making sourdough discard scones

Mix the Wet Ingredients: In a separate bowl, whisk together the sourdough starter, egg, vanilla extract, and sour cream until smooth. Pour this into the dry ingredients and mix gently with a fork or dough whisk. The scone dough will be crumbly, but don’t add more liquid—resist the urge!

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bowl of dry ingredients for chocolate chip scones

Form the Dough: Turn the dough out onto a clean, lightly floured surface and press it into an 8-inch disc. If the dough is sticky, lightly flour your hands or surface.

Cut and Chill: Using a bench scraper or large knife, cut the dough into 8 wedges. Arrange them on a parchment-lined baking sheet or prepared baking sheet, leaving some space between each one. Chill the dough in the fridge for 20 minutes before baking.

close up of heavy cream and sugar sprinkled on sourdough scones

Bake: Preheat your oven to 400°F. Brush the tops of the scones with heavy cream and sprinkle with raw or sanding sugar. Bake for 20-25 minutes or until the scones are golden brown and a little crisp on the edges.

sourdough discard scones on a sheet of parchment paper

Cool and Enjoy: Cool and Enjoy: For best results, let the delicious scones cool slightly, then enjoy the fruits of your labor with a hot cup of tea or coffee.

Baking Tips

Don’t Overmix: Be careful not to overmix the dough. You want to keep it as light and flaky as possible.
Grate the Butter: This trick helps ensure you get that perfect flaky texture in your scones. Cold butter is key to making great scones!
Chill the Dough: Chilling the dough before baking is a crucial step for getting the perfect rise and texture.

How to Store and Reheat

If you have any leftover scones, store them in an airtight container at room temperature for up to 3 days. To reheat, simply pop them in the oven at 350°F for about 5-10 minutes to restore their flaky texture.

Recipe FAQs

Can I freeze scones?

Yes! You can freeze the scones before baking them. Just place the unbaked scones on a baking tray and freeze until solid, then transfer to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time. Baked scones also freeze well and reheat nicely in a toaster oven.

Why are my scones dry or crumbly?

Dry or crumbly scones usually come from overmixing the dough or using too much flour. Scones need a light hand—mix just until the dough comes together.

How do I get my scones to rise and be fluffy?

For tall, fluffy scones, start with very cold butter and don’t overwork the dough. A sharp cut (not twisting the cutter) helps the scones rise evenly. Also, make sure your baking powder is fresh—this gives that lift in the oven. Be sure chill the shaped scones for 10–15 minutes before baking for extra height.

More Sourdough Breakfast Recipes

If you love using sourdough discard, be sure to check out my base recipe for sourdough discard muffins! They’re just as versatile and can be customized with your favorite mix-ins.

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The Recipe

Now on the the actual master recipe for these delicious sourdough scones! Again, simple ingredients and pretty straight forward instructions.