Yummy Scones: Using Discard

RECIPESDISCARD

4/10/20254 min read

There’s something so comforting about a warm scone fresh from the oven—flaky on the outside, tender in the middle, and just sweet enough to feel indulgent. I’ve made many versions over the years, from blueberry to cheddar-chive, but one of my absolute favorites is this recipe for sourdough scones. They’re subtly tangy, beautifully layered, and the perfect way to use up extra sourdough starter.

Whether you’re a longtime sourdough baker or just dipping your toes into wild yeast waters, this recipe is a fun twist on a traditional treat. Not only does it help reduce waste by using discard, but the starter also adds flavor complexity that plain scones can’t quite match.

In this post, I’ll walk you through every step—plus offer a few variations and troubleshooting tips along the way. Let’s get baking!

Why Use Sourdough Starter in Scones?

Sourdough starter is most often associated with rustic loaves of crusty bread, but its potential reaches far beyond that. Because it’s a fermented mixture of flour and water, even sourdough discard (the portion you remove during feeding) has leavening power and adds depth of flavor. While discard won’t typically make a dough rise as much as a fed, active starter, it still contributes moisture and a mild acidity—just enough to give your scones a delicious tang and extra tenderness.

I use my unfed starter (a.k.a. discard) that’s been stored in the fridge. If your starter has been neglected a bit, don’t worry! As long as it smells pleasantly sour and not off or funky, it’s perfect for this recipe.

Ingredients Breakdown

Let’s take a closer look at what makes this recipe so delightful.

Flour – I use all-purpose flour for a light, tender texture. You can substitute up to 25% with whole wheat for added nuttiness.
Butter – Cold, unsalted butter is key for flaky layers. I cube it and keep it chilled until the last moment.
Sourdough discard – Adds a gentle tang and extra moisture.
Baking powder & baking soda – These leavening agents help ensure your scones rise beautifully.
Sugar – A modest amount of sugar makes these just sweet enough for breakfast or tea-time.
Salt – Enhances the flavor, always essential in baked goods.
Cream – Heavy cream or half-and-half adds richness and tenderness.
Add-ins – This is your moment to get creative! Dried cranberries, chocolate chips, lemon zest, chopped nuts—anything goes.

Tips for Perfect Scones

Before diving in, here are a few tips to make sure your scones come out bakery-worthy:

Keep everything cold. Cold butter and cream create steam when they hit the hot oven, which gives scones their rise and flakiness.
Don’t overmix. Mix just until the dough holds together. Overworking it can make the scones tough.
Use a sharp cutter. If you’re cutting your scones into rounds, use a sharp biscuit cutter and don’t twist it—this helps them rise evenly.
Rest before baking. If you have time, chill your cut scones for 15–30 minutes before baking. This firms up the butter and enhances texture.

Sourdough Scones Recipe

Yield: 8 large scones

Prep time: 15 minutes

Chill time: 15 minutes (optional)

Bake time: 20–22 minutes

Ingredients

2 cups (240g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup (65g) granulated sugar
½ cup (113g) unsalted butter, cold and cubed
½ cup (120g) sourdough discard (unfed)
⅓ cup (80ml) heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
Optional add-ins: ½ cup dried fruit, chocolate chips, or fresh berries

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk together the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Cut in the butter. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Mix the wet ingredients. In a separate bowl or measuring cup, whisk together the sourdough discard, cream, egg, and vanilla.
Combine wet and dry. Pour the wet ingredients into the flour mixture and stir gently until just combined. If using add-ins, fold them in now. The dough may be a bit sticky—lightly flour your hands if needed.
Shape the dough. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Use a bench scraper or sharp knife to cut it into 8 wedges (or use a biscuit cutter for rounds).
Optional: chill the dough. For best texture, place the shaped scones on your baking sheet and chill for 15–30 minutes.
Brush and bake. Lightly brush the tops with cream and sprinkle with coarse sugar if desired. Bake for 20–22 minutes, or until golden brown and set.
Cool slightly and enjoy. Let the scones cool for a few minutes on the pan before serving warm.

Flavor Variations

Sourdough scones are a blank canvas for flavor. Here are a few combinations to inspire your next batch:

Lemon Poppy Seed: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds.
Maple Pecan: Stir in ½ cup chopped pecans and drizzle with maple glaze.
Blueberry Vanilla: Use ½ cup fresh or frozen blueberries and a splash of extra vanilla.
Savory Cheddar Chive: Omit the sugar and vanilla, and add ½ cup shredded cheddar and 2 tablespoons chopped chives.

Storage & Freezing

Scones are best the day they’re baked, but they store surprisingly well:

To store: Keep in an airtight container at room temperature for 1–2 days, or in the fridge for up to 5 days.
To freeze unbaked: Freeze shaped scones on a tray, then transfer to a zip-top bag. Bake from frozen, adding 3–5 minutes to the baking time.
To freeze baked: Let scones cool completely, then wrap tightly and freeze. Reheat in a 350°F oven for 5–8 minutes.

Final Thoughts

These sourdough scones are everything I love about baking—warm, welcoming, and just a little bit magical. They make use of something that might otherwise be tossed out, transforming it into something utterly irresistible.

Whether you serve them with clotted cream and jam, a drizzle of honey, or just a steaming mug of coffee, they’re sure to brighten your morning (or afternoon, or midnight snack…). Give them a try, and don’t forget to tag me on Pinterest or Instagram if you bake a batch—I’d love to see your twist on this recipe!

Happy baking!