Sourdough discard piling up? Perfect. You’re about to turn that tangy gold into buttery, crumbly scones with almost zero fuss. Sweet or savory, weekday breakfast or fancy brunch—these scones deliver. Grab your bowl, a stick of cold butter, and let’s make your starter pull double duty.
Why Sourdough Discard Makes Better Scones
Sourdough discard adds flavor and tenderness. You get that gentle tang that balances sweetness and makes savory flavors pop. The mild acidity also softens the crumb, so your scones taste richer without extra work.
You don’t need an active, bubbly starter for this. Discard from the fridge works. Older discard = bolder flavor. Fresh discard = lighter tang. Choose your vibe.
Pro move: Keep your butter cold and your mixing minimal. Tender scones require restraint. We’re talking light hands, not CrossFit.
The Base Scone Formula (Memorize This)
Once you nail this, you can flavor it 100 ways. Here’s a reliable small-batch base that makes 8 wedges.
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) sugar (for savory, reduce to 1 tbsp)
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (113 g) very cold unsalted butter, cubed
- 1/2 cup (120 g) sourdough discard
- 1/2 cup (120 ml) heavy cream or buttermilk
- 1 tsp vanilla (sweet versions)
- Optional: 1 egg, for a richer crumb (reduce cream slightly)
Method, short and sweet:
- Heat oven to 400°F (200°C). Line a baking sheet.
- Whisk dry ingredients. Cut in cold butter until pea-sized.
- Mix discard with cream (and vanilla for sweet). Fold into flour just until shaggy.
- Pat into a 1-inch thick disk. Cut into 8 wedges. Chill 15 minutes if you can.
- Brush with cream. Bake 16–20 minutes until golden. Cool 10 minutes before devouring.
Make-Ahead Tip
Freeze cut, unbaked scones. Bake from frozen at 400°F and add 3–5 minutes. Fresh scones on a Tuesday? Yes, please.
10 Easy Sourdough Discard Scones You’ll Actually Make
Let’s split these into sweet and savory. Keep the base formula and fold in the extras. IMO, you can’t mess this up unless you overmix (don’t).
Sweet Scones
- Blueberry Lemon
Fold in 1 cup fresh blueberries, zest of 1 lemon, and swap 2 tbsp sugar for 2 tbsp lemon sugar. Drizzle with a quick lemon glaze (powdered sugar + lemon juice) after baking. - Chocolate Chunk + Espresso
Add 3/4 cup chopped dark chocolate and 1 tsp instant espresso to the cream. Finish with a sprinkle of turbinado sugar for crunch. Sophisticated? Maybe. Delicious? Absolutely. - Cinnamon Maple Pecan
Add 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 cup chopped toasted pecans. Swap 2 tbsp sugar for 2 tbsp maple syrup (reduce cream slightly). Brush with maple glaze. - Orange Cranberry
Use 3/4 cup dried cranberries and zest of 1 orange. Soak cranberries in warm orange juice for 10 minutes first so they don’t steal moisture. - Strawberries & Cream
Fold in 1 cup diced fresh strawberries (pat dry) and 1 tsp vanilla bean paste. Add 2 tbsp extra flour if the dough looks juicy. Serve with whipped cream if you’re feeling fancy.
Savory Scones
- Cheddar Chive
Reduce sugar to 1 tbsp. Add 1 cup shredded sharp cheddar and 1/4 cup chopped chives. Sprinkle extra cheese on top before baking for crispy edges. - Garlic Herb Parmesan
Add 1/2 cup grated Parmesan, 1 tsp garlic powder, and a mix of chopped thyme and parsley. Serve warm with soup. FYI, these disappear fast. - Everything Bagel
Mix in 1 tbsp everything bagel seasoning, 1/2 cup shredded mozzarella, and brush tops with egg wash. Sprinkle more seasoning on top. Cream cheese + lox optional but encouraged. - Sun-Dried Tomato Feta
Fold in 1/2 cup chopped sun-dried tomatoes (oil-packed, drained), 1/2 cup crumbled feta, and 1 tsp dried oregano. Add black pepper to taste. Serve with olive tapenade if you’re extra. - Bacon, Scallion & Black Pepper
Stir in 1/2 cup crisp bacon bits, 1/4 cup sliced scallions, and 1/2 tsp cracked black pepper. Brush with cream and add flaky salt. Brunch MVP.
Technique That Matters (But Won’t Stress You Out)
You don’t need a pastry degree. You just need to respect the butter. Keep it cold so it steams in the oven and creates flaky layers. Warm butter equals sad biscuits cosplaying as scones.
Do this:
- Freeze your butter for 10 minutes, then grate it on a box grater.
- Use your fingertips or a pastry cutter. Stop when pea-sized pieces remain.
- Fold the dough a few times on the counter to create layers—like a gentle book fold.
- Chill the cut scones before baking for max lift.
Glazes, Washes, and Toppings
- Sweet: Brush with cream and sprinkle turbinado sugar. Glaze with powdered sugar + milk or lemon juice.
- Savory: Brush with egg wash for shine. Add cheese, herbs, or flaky salt on top.
- Moisture check: If dough feels dry, add 1 tbsp more cream. If sticky, dust with flour lightly.
Serving Ideas That Make You Look Organized
You can absolutely eat them plain over the sink (been there). Or try these:
- Sweet scones: Greek yogurt and berries, or butter and jam. Coffee required, obviously.
- Savory scones: Soft scrambled eggs, smoked salmon, or a simple arugula salad.
- Brunch board: Mix sweet and savory wedges, add fruit, cured meat, pickles, and spreads. People will think you planned it.
Storage, Freezing, and Reheating
At room temp: Store cooled scones in an airtight container for up to 2 days. They soften, so re-crisp them in a 325°F oven for 7–10 minutes.
Freeze baked scones: Wrap individually and freeze up to 2 months. Reheat at 350°F for 10–12 minutes.
Freeze unbaked: Cut and freeze on a tray, then bag. Bake from frozen at 400°F and add 3–5 minutes. IMO, this method wins for fresh factor.
FAQ
Can I swap the cream for milk?
You can, but you lose richness. Use whole milk and add the optional egg for structure. If you have buttermilk, even better for tenderness.
What if my discard smells extra sour?
Totally fine for savory scones. For sweet scones, balance it with an extra tablespoon of sugar or a splash of vanilla. Older discard just means more tang.
Can I make these gluten-free?
Yes. Use a good 1:1 gluten-free flour blend with xanthan gum. Add 1–2 extra tablespoons of cream since GF blends run thirsty. Chill well before baking for best lift.
Do I need baking powder if I’m using sourdough?
Yes. Discard isn’t active enough to lift scones like yeast-leavened breads. Baking powder gives that beautiful rise without a long wait.
Why did my scones spread?
Warm butter or overmixing. Next time, chill the cut scones, handle the dough less, and make sure your oven is fully preheated. Also, measure flour accurately—too little flour = pancake scones.
Can I make them smaller?
Absolutely. Cut into 12 mini wedges or use a round cutter. Start checking at 12–14 minutes. Mini scones make great brunch add-ons and kid snacks.
Final Thoughts
Sourdough discard scones hit that sweet spot: fast, forgiving, and fancy-adjacent. Start with the base, pick a flavor, and let the tang do its magic. FYI, a double batch never hurt anyone—future you will thank you when you find scones in the freezer. Now go bake something buttery and brag-worthy.
