Sourdough Scones

5 from 2 votes

These Sourdough Scones are light and flaky with crispy crumbly edges. Enjoy them for breakfast or with your favorite tea.

Prep Time10

Cook Time15

Additional Time30

Total Time55

Course: Breakfast Recipes

Cuisine: American

Servings: Scones

Calories: 316kcal

Author: Erica Schramek

Equipment

Ingredients

2 ½ cups all-purpose flour
½ cup granulated white sugar
2 tablespoons baking powder
1 teaspoon kosher salt
8 tablespoons unsalted butter chilled
1 cup sourdough discard
⅔ cup heavy cream plus extra for brushing
1 egg yolk

US Customary - Metric

Instructions

Add the 2 ½ cups all-purpose flour, ½ cup granulated white sugar, 2 tablespoons baking powder, and 1 teaspoon kosher salt to the bowl of your food processor.
Cut the 8 tablespoons unsalted butter into 4 pieces and add it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas.
In a large bowl whisk together the 1 cup sourdough discard, ⅔ cup heavy cream, and 1 egg yolk.
Pour the dry ingredients into the wet ingredients and fold together being careful to not over mix.
Pour the dough onto a lightly floured surface. Knead the dough a few times until it begins to come together. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times.
Pat into a disc approximately 1 inch thick and cut into circles using a 2.5″ cutter. You can reshape the scraps and cut out additional scones but they won't be as flaky.
Transfer the scones to a parchment paper-lined baking sheet. To prevent the scones from spreading chill in the refrigerator for 30 minutes.
Preheat the oven to 425°F (220°C) and brush tops with heavy cream. Brushing with heavy creams will encourage browning.
Bake for 13-15 minutes. The scones should be golden brown.

Notes

A food processor makes blending the butter into the dry ingredients a million times easier and allows you to work with colder butter without hurting your hands. Try putting the butter in the freezer for an hour before blending it into the dry ingredients. The texture of your scones will be even better.

If you don’t have a food processor, use a box grater to create small strips of butter that will be easier to cut into the flour with a pastry blender.

If you don’t have any sourdough discard, you can substitute ½ cup of heavy cream and a ½ cup of all-purpose flour for the 1 cup of sourdough discard.

If you don’t have heavy cream, you can substitute milk or half and half.

Don’t overwork the dough. Overworking the dough creates gluten which will result in chewy rather than flaky scones.

Don’t use a rolling pin. Pat the dough out with your hands to avoid overworking the dough.

When cutting the scones, push straight down without twisting the cutter. Twisting the cutter seals the edges together and prevents them from rising,

To help scones keep their shape, chill them in the refrigerator for at least 30 minutes before baking.

Bake scones on parchment paper or a silicone mat to avoid overcooked bottoms.

Baking times will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.

If the bottoms of the scones are browning too quickly, slide a second baking sheet directly under.

Storage: Leftover scones can be stored at room temperature in an airtight container for up to three days.

Nutrition