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Nothing beats scones fresh out the oven. No souring time, no proofing time - just fresh baked deliciousness!
We love a good sourdough biscuit, but it uses a lot of butter. And sometimes, depending on the season, you may be rationing that yellow gold. Enter - scones! These are just old-fashioned, plain scones, so that you can add anything on top.
You can definitely take the time to make sweet blueberry scones for a brunch date. But these plain scones can be paired with eggs, gravy, meat and cheese. They are a really great bread option to have on hand at all meals. They even sop up the last of venison stew!
Why You Need This Recipe
- Use up your discard!
- Less butter than biscuits, making them an affordable treat.
- Easy to dress up with toppings and spreads.
Key Ingredients
Discard - if you've got starter, you've got discard. I am always looking for new ways to use this up!
Butter - salted or unsalted, whatever you have. Just be aware so you can adjust the added salt if needed.
Buttermilk - I'm talking thick, cultured buttermilk here.
Baking Powder - because this is discard and not active sourdough, we'll give it a little oomph!
How to Make Sourdough Discard Scones
***See recipe card below for precise measurements and instructions.***
Step 1: Get the oven heating up, and mix your wet and dry ingredients separately.
Step 2: Make a well in the center of the dry ingredients and pour in the wet.
Step 3: Use a wooden spoon or Danish dough whisk and stir until just combined.
Step 4: Decide if you are making one large round of 8 scones or 12 individual rounds and go!
Step 5: Bake until just dry to the touch and serve.
Tips and Tricks
- Scones are best served day-of. They don't contain any preservatives so can dry out and go bad quickly.
- Butter and jam pair perfectly with your mug of coffee. I also enjoy a thick slice of homemade cheese on top.
- If you want to sweeten things up feel free to make a quick glaze of powdered sugar with a splash of milk and vanilla.
FAQs
How should I use my butter?
Scones are traditionally made with butter cut into the flour. But this time I discovered I could also use melted butter and achieve the same results! So really, these are happy however you are used to making scones or biscuits. Either grate frozen butter into the flour or mix melted butter into the buttermilk.
What liquid can I use?
This recipe uses cultured buttermilk, which is super thick. If you don't have any, add some yogurt to your measuring cup and then splash in some milk until it's the right consistency. I don't recommend using the buttermilk from your homemade butter.
Photos by Dante from Shire by the Sea
More Sourdough Recipes
- Blueberry Sourdough Scones
- Multigrain Sourdough Bread
- Sourdough Discard Tortillas
- Sourdough Bread Sticks
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Sourdough Scones
Kate Schat
Scones are your basic biscuit, letting the toppings and other dishes take the main stage. Using up sourdough discard at its finest!
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Bread
Cuisine American
Servings 12 scones
Calories 162 kcal
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup butter melted
- ⅓ cup sourdough discard
- ⅔ cup cultured buttermilk plus more if needed
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper or a silpat.
Mix dry and wet ingredients in their own bowls.
Make a well in the dry ingredients and add the wet. Stir until shaggy and combined.
You can make into one large circle and cut 8 scones (and bake as a "block" like that) OR make 12 smaller rounds and bake as individual scones.
Bake the large circle for 25-30 minutes or the individual rounds for 15-17, or until dry on top.
Notes
- Top with jam, cheese, butter, the sky's the limit!
- These are a frugal option to biscuits because they use less butter.
Nutrition
Calories: 162kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 320mgPotassium: 45mgFiber: 1gSugar: 5gVitamin A: 180IUCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!
