Hello, welcome! Thank you so much for being here.

Today I’m sharing the ultimate, sweet sourdough scones recipe.

Scones are one of my favorite treats to bring to coffee hour at church or brunch with the gals. I also make a batch for my family on Monday to enjoy throughout the week.

Scones are so easy to make, and I’ve brought you the BEST, basic sourdough scones recipe.

One of the best aspects of this recipe is that it is completely customizable! I crafted this recipe so that it tastes delicious either as a plain scone OR you can add 1 C of your preferred embellishment (ex: chopped cranberries, chocolate chips, coconut, or cubed candied oranges) to personalize your scones.

How easy is that? 

Tools you may need

Measuring cups and spoons

Kitchen scale

2 mixing bowls

Pastry cutter

Whisk

Parchment paper (or silicone baking mat)

Ingredients

Unbleached flour

Raw sugar

Salt

Baking powder

Unsalted butter

Sourdough discard

Buttermilk*

Egg

Vanilla extract

*I typically make this recipe with milk kefir, but understand that it’s not always around every house, so buttermilk is a great alternative. To make your own buttermilk substitute, mix 1 TBSP of lemon juice or white vinegar with 1 C of milk and allow to sit for 5 minutes.

The Ultimate Sourdough Scones Recipe

Yeild: 8 scones

Prep time: 10 minutes

Chill time (optional): 30 minutes

Cook time: 20 minutes

Measurements

250 g unbleached flour

100 g raw sugar

1/2 tsp salt

2 tsp baking powder

1 stick of unsalted butter, frozen

100 g sourdough discard

1/4 C buttermilk

1 egg

1 tsp vanilla

Directions

1. Combine all dry ingredients into on mixing bowl. Then cut the butter into the mixture with a pastry cutter, fork, or cheese grater until you achieve a slightly mealy texture. If you choose to include 1 C of your preferred add in, toss it into the flour and butter mixture until it’s evenly incorporated.

2. In a separate bowl whisk together the wet ingredients.

3. Add wet ingredients into the dry ingredients and mix with your hands until a shaggy dough forms. Do not over mix.

4. Form the dough into a a ball, and then flatten the ball against a lightly floured surface until the dough is 1-2 inches thick. Cut 8 even triangles within that circle by halving the circle, then halving the halves, and finally halving the quarters. You can use a chef’s knife or pizza cutter if you have no pastry cutter.

5. Arrange scones on a baking sheet lined with parchment paper or a silicone baking mat and chill in the refrigerator for 30 minutes.

6. Bake scones at 400 F for 20 minutes.

Thank you so much for your time!