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sourdough discard scones 2026 04 02 173511 683x1024 1

Sourdough Discard Scones

Delicious scones made with leftover sourdough starter, perfect for breakfast or a snack, customizable with various mix-ins.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup sourdough starter (unfed) Can use active sourdough starter for a different flavor.
  • 1/2 cup all-purpose flour Can substitute with whole wheat flour.
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Use cold for best texture.
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
Optional Mix-Ins
  • chocolate chips or dried fruit Feel free to experiment with nuts, berries, or spices.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the buttermilk and vanilla extract until just combined. If using, fold in mix-ins.
  5. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
  6. Pat into a circle about 1 inch thick and cut into wedges or use a round cutter to shape.
Baking
  1. Place on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
  2. Allow to cool slightly before serving.

Notes

Serve fresh or at room temperature. Store in an airtight container for up to two days, or freeze for up to three months. Wrap each scone tightly in plastic wrap before freezing.