Easy Sourdough Scones Recipe

A scone filled with cream and orange marmalade sits on a blue floral plate. Nearby, there's a whole tangerine, loose green leaves, a fringed cloth, and part of a cup of black coffee, all on a wooden table.

5 from 1 vote

Easy Sourdough Scones Recipe

These sourdough scones are buttery, flaky, and have a subtle tang from your sourdough starter. Perfect for breakfast or an afternoon treat, they’re easy to make and endlessly customizable with your favorite add-ins!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: sourdough discard, sourdough scones, sourodugh recipes

Servings: scones

Calories: 290kcal

Author: Kaity Farrell

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.

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