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Sourdough Scones Recipe: How to Make Sourdough Scones

Written by MasterClass

Last updated: Sep 7, 2024 • 3 min read

For a crumbly, semi-sweet morning treat, try out this recipe for sourdough scones, which calls for traces of sourdough starter to infuse the dish with a tangy flavor.

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What Are Sourdough Scones?

Sourdough scones are a flaky, tangy, biscuit-like spin on the popular British quickbread using sourdough discard. The fermented sourdough starter—which typically leavens and adds flavor to sourdough bread—contains bacteria and acids that add a layer of tanginess to the scones, as well as some hearty texture. Sourdough scones can be sweet or savory, and you can serve them for breakfast or brunch or with afternoon tea.

6 Tips for Making Sourdough Scones

Follow these tips to make the best sourdough scones possible:

  1. 1. Use heavy cream or buttermilk. Using high-fat dairy—like heavy cream, buttermilk, yogurt, and half-and-half—for your scones will result in a more tender, flavorful crumb. For a nondairy version, try using coconut milk or coconut cream.
  2. 2. Use frozen butter. Cold butter yields flaky scone layers, so it’s best to chill butter in the freezer before incorporating it into the scone dough. Cold butter creates steam as the water content evaporates in the oven, helping trap air and promote a moist interior crumb.
  3. 3. Mix the dough mindfully. Overmixing will lead to a tough, dense scone. Mix the sourdough scone dough until it just comes together. It’s okay if a few lumps are in the dough after mixing because they will break up during the baking process.
  4. 4. Experiment with additions. Dress up simple sourdough scones with various fillings and toppings. Fold poppy seeds, dried fruit (like cranberries and raisins), fresh blueberries, lemon zest, orange zest, chocolate chips, or chopped nuts into your dough for flavor and texture variation. Top the scones with a simple powdered sugar icing or cream cheese frosting, and serve with a dollop of whipped cream or lemon curd for a creamy finish.
  5. 5. Refrigerate the dough. Keeping the dough cold is the key to making great scones. After shaping the scones, place them in the fridge for 15 minutes to prevent over-spreading in the oven as they bake.
  6. 6. Store properly. Sourdough discard scones will keep well in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

Best Sourdough Scones Recipe

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makes

8 scones

prep time

20 min

total time

50 min

cook time

30 min

Ingredients

Note: The total time does not include 20 minutes of inactive time.

  1. 1

    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  2. 2

    Using a box grater, shred the frozen butter. Add the butter to the dry ingredients and combine using a pastry cutter or pastry blender until the mixture reaches the texture of coarse breadcrumbs. Set the flour mixture aside in the freezer while mixing the other ingredients.

  3. 3

    In a large mixing bowl, stir together the sourdough discard and heavy cream until combined. Add the egg and vanilla extract to the sourdough mixture and stir to incorporate.

  4. 4

    Remove the flour mixture from the freezer, pour the wet ingredients over it, and mix together until just combined. Add any optional add-ins, and stir to incorporate.

  5. 5

    Turn the dough onto a floured surface and gently knead it into a ball shape. If the dough is too dry, add 1 tablespoon of heavy cream.

  6. 6

    Shape the dough into an 8-inch disc, transfer it to a parchment paper–lined baking sheet, and cut it into 8 wedges using a knife or bench scraper. Pull the wedges about an inch away from each other, making a larger disc shape.

  7. 7

    Refrigerate the unbaked scones for a minimum of 15 minutes. Preheat the oven to 400 degrees Fahrenheit.

  8. 8

    Using a pastry brush, brush the tops of the scones with heavy cream and sprinkle with the coarse sugar.

  9. 9

    Transfer the baking sheet to the preheated oven. Bake the scones until they are golden brown, about 20–25 minutes.

  10. 10

    Remove the scones from the oven. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve the scones warm or at room temperature.

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