Turn your sourdough starter into a deliciously flaky treat with this easy scone recipe—perfect for any time of day!
Sourdough baking isn’t just for rustic loaves—these delicious sourdough scones are a great way to enjoy the tangy depth of sourdough starter discard while creating a batch of warm, buttery, and flaky-textured scones. Made with 100% hydration sourdough starter, this recipe transforms extra sourdough discard into tender scones that are crisp on the outside, soft inside, and perfect for breakfast or afternoon tea.
This basic scone recipe is endlessly customizable—whether you prefer chocolate chip sourdough scones, fresh blueberries, or a touch of lemon zest, you can easily adapt it to suit your taste. Best of all, these homemade scones are quick to prepare and make for a quick breakfast or a comforting baked treat to enjoy anytime.
Table of contents
Why You’ll Love This Recipe
- No discard waste: Utilizes active sourdough starter, reducing waste while enhancing flavor.
- Perfect balance of sweet and tangy: Orange zest complements the tanginess of the starter.
- Vegan-friendly option: Can be made dairy-free with coconut milk and a vegan butter substitute.
- Easy to make: Simple steps for a quick and rewarding bake.
- Great texture: Crisp edges, flaky layers, and a soft center.
Basic Ingredients
- All-purpose flour: Provides structure and texture.
- Granulated sugar: Adds subtle sweetness and helps with browning.
- Baking powder & baking soda: Leaveners that ensure a light, airy rise.
- Kosher salt: Enhances the overall flavor profile.
- Cold unsalted butter: Creates a rich, flaky texture. If using salted butter, reduce the amount of added salt.
- Orange zest: Adds a bright, citrusy note. Substitute with lemon zest.
- Sourdough starter: Provides natural leavening and tangy depth. You can also use sourdough discard in this recipe.
- Buttermilk: Keeps the scones moist and tender. Substitute with milk or cream soured with vinegar or lemon juice.
- Vanilla extract: Adds a warm, aromatic touch.
See the full ingredient list and amounts in the recipe card below.
How to Make Delicious Sourdough Scones
Step 1: Preheat & Prep
Heat oven to 425°F (218°C) and line a prepared baking sheet with parchment paper.
Step 2: Prepare Wet Ingredients
Combine the liquid ingredients in a separate bowl and set them aside. If using milk or cream instead of buttermilk, add vinegar or lemon juice.
Step 3: Mix Dry Ingredients
Whisk together flour mixture, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Step 4: Cut in Butter
Work small pieces of cold butter into the dry ingredients using a pastry cutter, pastry blender, or food processor until the mixture resembles coarse crumbs.
Step 5: Combine Wet & Dry Ingredients
Add the wet mixture, reserving some to use as an egg wash, to the dry mixture and stir with a fork or wooden spoon to create a shaggy dough.
Step 6: Shape Dough
Turn scone dough onto a lightly floured surface. Pat into a 1-inch thick disc, cut into large scones with a sharp knife, and transfer to the baking tray.
Step 7: Brush & Bake
Use a pastry brush to brush the tops of the scones with the reserved wet mixture and sprinkle with sugar, and bake for about 25 minutes until golden brown. Place scones on a wire rack to cool.
Recipe Variations
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Fruit-Infused Scones: Add fresh blueberries or dried cranberries.
- Chocolate Lovers’ Scones: Mix in chocolate chips for a sweet treat.
- Cheesy Scones: Add cheddar cheese for a savory twist.
- Spiced Scones: Add cinnamon, nutmeg, or cardamom for warmth.
Recipe Tips & Tricks
- Use cold ingredients: Keep the ingredients chilled to create flaky layers for delicious scones.
- Use frozen butter: Optionally grate with a cheese grater for a flakier scone.
- Avoid overmixing: Prevents a tough, dry texture.
- Adjust hydration: If too sticky, add flour; if too dry, add a little bit of liquid.
- Chill the dough: Wrap in plastic wrap and refrigerate before baking for best results.
- Use a bench scraper: Helps shape and transfer the dough neatly.
- Weigh the ingredients: Use a kitchen scale to weigh ingredients to get the most accurate recipe results.
- Use a thermometer: Use an oven thermometer to ensure the correct baking temperature.
Serving Suggestions for Homemade Scones
- Classic Pairings: Serve with butter, clotted cream, or citrus marmalade.
- Sweet Touch: Drizzle with lemon glaze, honey, or maple syrup.
- Savory Option: Pair with cheese and jam like this delicious cranberry sauce recipe or my seasonal beach plum jam recipe for an afternoon tea treat.
Storage Tips
- Room Temperature: Store leftover scones in an airtight container for up to 2 days.
- Refrigeration: Not recommended, as scones may dry out.
- Freezing: Freeze unbaked scones or baked scones for up to 1 month. Reheat in a 350°F oven before serving.
Recipe FAQS
Yes! This is one of the best sourdough discard recipes. If using discard, add an extra 1/2 teaspoon of baking powder for better rise.
Lightly flour your hands and work on a lightly floured surface while shaping the dough.
Yes! You can freeze unbaked scones and bake from frozen, adding a few extra minutes to the baking time.
Brushing with milk, cream or an egg wash and sprinkling sugar on the tops of the scones enhances crispness.
Yes! Cut the dough into smaller pieces and reduce the baking time by a couple of times.
These homemade sourdough scones are a great way to enjoy sourdough recipes beyond sourdough bread. Whether enjoyed fresh out of the oven or saved for the next morning, their tangy flavor and tender crumb make them an irresistible treat. The best way to enjoy them is with your favorite add-ins, a cup of tea, and a warm oven-fresh aroma filling your kitchen. Happy baking!
More Sourdough Recipes to Try:
- How to Make Sourdough Starter from Scratch
- Sourdough Discard Crackers
- Homemade Sourdough Bagels Recipe
- Easy Sourdough Naan Recipe – Vegan
- Vegan Sourdough Danish
- Vegan Sourdough Donuts
- Sourdough Jam Sandwich Cookies
- Sourdough Brioche Easter Bunny Buns
- Soft Sourdough Hot Cross Buns Recipe with Edible Flowers
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Easy Sourdough Scones Recipe
Ingredients
- 120 g buttermilk 1/2 cup, see notes for substitutions
- 150 g sourdough starter 100% hydration, active or mature (discard)
- 1 lg egg cold
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 280 g all-purpose flour 2 cups
- 67 g granulated sugar 1/3 cup, plus more for tops
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt or 1/2 teaspoon fine salt
- 113 g unsalted butter cold
Instructions
- Preheat oven to 425˚F. Line a sheet pan with parchment paper.
- Combine buttermilk, sourdough starter, egg, orange zest and vanilla extract in a small bowl and whisk with a fork until the sourdough starter in evenly incorporated.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a separate mixing bowl.
- Cut butter into small cubes and add to flour mixture. Use clean fingertips or a pastry cutter to cut butter into flour mixture until it resembles coarse breadcrumbs with some pea sized chunks.
- Add all but roughly 2 tablespoons of the wet mixture to the dry mixture and stir together just until shaggy dough forms. Turn dough out onto floured surface and lightly dust with more flour. Pat dough out into a roughly 1” thick disc.
- Transfer dough to the parchment lined baking sheet with help of a spatula. Cut into 8 wedges and loosely spread them apart. Brush tops with the reserved wet mixture and sprinkle with extra sugar.
- Bake at 425˚F for about 25 minutes until golden brown and puffy1
Notes
- Scones are best served warm from the oven or at room temperature the same day they are baked.
- Store leftover scones in an airtight container for up to 2 days.
- Freeze unbaked scones on a baking tray then transfer them to an airtight freezer bag or container and store for up to 3 months. Bake them directly from frozen, adding a few minutes to the bake time if needed.
Kaity Farrell
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