Easy Sourdough Scones
These easy sourdough scones are the perfect way to transform your discard into a delightful treat. Flaky, tender, and bursting with pops of chocolate chips, these scones are a fantastic way to elevate your brunch game or satisfy your afternoon cravings.
Servings: 16 Scones
Calories: 189kcal
Equipment
- Bench Scraper
- Large Rimmed Baking Sheet Set
- Parchment Paper Sheets, large
Ingredients
- 2½ cup All-purpose flour 300 grams
- ⅓ cup Granulated sugar 67 grams
- 2½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ teaspoon Salt
- Lemon zest one lemon zested
- 10 tablespoon Cold butter cubed (142 grams)
- 1 cup Chocolate chips mix-in's such as dried blueberries or nuts
- ¾ cup sourdough starter 180 grams
- ⅔ cup buttermilk or kefir 160 grams
Topping
- 2 tablespoon Cream or melted butter, 30 grams
- 2 tablespoon Turbinado sugar 30 grams
Optional Glaze
- 1 cup Powdered sugar
- 2 tablespoon Milk
- ½ tablespoon Vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, baking soda, salt, and lemon zest in a mixing bowl. Add the cold butter and use a pastry cutter or your hands to crumble the mixture until it looks like damp sand with pea sized lumps.2½ cup All-purpose flour, ⅓ cup Granulated sugar, 2½ teaspoon Baking powder, ½ teaspoon Baking soda, ¾ teaspoon Salt, Lemon zest, 10 tablespoon Cold butter
- Stir in the mix ins, if using.1 cup Chocolate chips
- In a separate bowl, combine the sourdough discard with the buttermilk or kefir. Whisk until well combined.¾ cup sourdough starter, ⅔ cup buttermilk or kefir
- Pour the sourdough discard mixture into the flour mixture. Gently fold the mixture until it just starts to come together. It will be dry and crumbly but it will come together in the next step.
- Tip the dough out onto the counter and push it together to form a round disk. Use a bench scraper or your hands to fold the dough in half three or four times until it comes together and the crumbs get mixed in. Folding the dough will create layers and make the scones flakier. It will also prevent you from over mixing the dough which can make the scones tough.
- Divide the dough in half and shape each portion into a 6 or 7 inch round disk. Slice each disk into 8 triangular wedges and transfer to a baking sheet spacing them 1 to 2 inches apart. Place in the fridge and chill the scones for 20 to 30 minutes.
- Brush the tops with cream or butter and sprinkle them with Turbinado sugar.2 tablespoon Cream, 2 tablespoon Turbinado sugar
- Bake for 15 to 22 minutes or until golden brown. Cool for 5 to 10 minutes before serving.
- If you want to drizzle the scones with a glaze, whisk the sugar with 2 tablespoons of milk and vanilla extract. Gradually incorporate more milk until you achieve a silky, flowing consistency. The glaze should be smooth enough to easily fall off a spoon yet thick enough to leave a ribbon-like trail when drizzled back into the bowl. Drizzle over the scones and let it dry for 1 to 2 hours.1 cup Powdered sugar, 2 tablespoon Milk, ½ tablespoon Vanilla extract
Notes
- Chilling the unbaked scones will help them keep their shape as they bake and be taller and flakier.
- You can use this recipe as a master recipe for just about any flavor of scone. If you add soft fruit like blueberries or raspberries, they tend to get smashed as you fold the dough, so frozen berries work much better with this recipe than fresh berries.
Here are some suggestions for scone flavors:
- 1 cup diced apples with 1 teaspoon cinnamon.
- ½ cup white chocolate chips with ½ cup dried blueberries.
- ½ cup milk chocolate chips with ½ cup toffee chunks.
- 2 tablespoons poppy seeds with 1 teaspoon lemon oil.
- ½ cup raisins or currants with ½ cup chopped pecans or walnuts.
Nutrition
Calories: 189kcal