Sourdough Discard Scones
Sourdough discard doesn’t have to go to waste! Whether you’re a sourdough enthusiast or just looking for a way to use up your starter, these sourdough discard scones are a delicious and easy solution. 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.
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
For the Top
- 2 tbsp heavy cream
- 2 tbsp raw or sanding sugar
Instructions
- In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- 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 in your chosen mix-ins
- In a separate bowl, whisk together the sourdough starter, egg, vanilla extract, and heavy cream until smooth. Pour this mixture into the dry ingredients and use a fork or dough whisk to gently combine. The dough will be crumbly, but don’t be tempted to add more liquid.
- Turn the dough out onto a clean surface and press it into an 8-inch disc. If the dough is sticking, use a small amount of flour to help.
- Using a bench scraper or large knife, cut the dough into 8 wedges. Place the wedges onto a parchment-lined baking sheet, leaving space between each one. Pop the baking sheet into the fridge to chill for 20 minutes.
- While the dough chills, preheat your oven to 400°F. Before baking, 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.
- Cool and Enjoy!