Sourdough Discard Scones
Why make this recipe
Sourdough Discard Scones are a delicious way to use up leftover sourdough starter. Instead of tossing your discard, you can turn it into a tasty treat that’s perfect for breakfast or a snack. These scones are easy to make and have a lovely texture thanks to the sourdough. Plus, you can customize them with your favorite mix-ins like chocolate chips or dried fruit!
How to make Sourdough Discard Scones
Ingredients :
- 1 cup sourdough starter (unfed)
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Optional: mix-ins like chocolate chips or dried fruit
Directions :
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk and vanilla extract until just combined. If using, fold in mix-ins.
- Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
- Pat into a circle about 1 inch thick and cut into wedges or use a round cutter to shape.
- Place on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving. Enjoy as is or with your favorite jam.
How to serve Sourdough Discard Scones
Serve Sourdough Discard Scones fresh out of the oven or at room temperature. They are delicious on their own or spread with some butter and your favorite jam. You can also serve them with tea or coffee for a delightful afternoon snack.
How to store Sourdough Discard Scones
To store leftover scones, place them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them. Wrap each scone tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to three months.
Tips to make Sourdough Discard Scones
- Use cold butter to achieve a flaky texture.
- Don’t overmix the dough; this keeps the scones tender.
- Experiment with different mix-ins such as nuts, berries, or spices for a unique flavor.
Variation (if any)
You can switch up the type of flour by using whole wheat flour or adding oats for more texture. Another variation is to add a bit of lemon zest for a fresh, citrusy flavor.
FAQs
1. Can I use active sourdough starter?
Yes, you can use an active sourdough starter, but the scones will taste a bit different since active starter is fermented.
2. Can I make these scones ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it. Just bake them when you’re ready for a warm treat!
3. How can I know when the scones are done baking?
The scones are done when they are golden brown on top. You can also gently press the top; if it springs back, they are ready!
Sourdough Discard Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk and vanilla extract until just combined. If using, fold in mix-ins.
- Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
- Pat into a circle about 1 inch thick and cut into wedges or use a round cutter to shape.
- Place on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
