Sourdough Scones Recipe

Golden sourdough scones on a metal tray.

Bakery-style sourdough scones made with buttermilk and sourdough discard, featuring crisp caramelized tops and soft, fluffy centers with a hint of vanilla.

Servings : scones

Print Recipe Pin Recipe

Prep Time : 20

Cook Time : 23

Chilling Time : 45

Equipment

Mixing Bowls
Bench Scraper
Rolling Pin
Baking Sheet

Ingredients

270 grams (2 cup) all-purpose flour about 2 cup
12 grams (1 tablespoon) baking powder
2 grams (¼ teaspoon) baking soda
3 grams (½ teaspoon) kosher salt
100 grams (½ cup) granulated sugar
113 grams (4 oz) unsalted butter cold
120 grams (½ cup) buttermilk cold
1 large egg cold
5 grams (1 teaspoon) pure vanilla extract 1 teaspoon
120 grams (½ cup) sourdough starter discard 100% hydration, cold, < ½ cup
Turbinado sugar for topping

Instructions

Prepare dry ingredients - Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.
270 grams all-purpose flour, 12 grams baking powder, 2 grams baking soda, 3 grams kosher salt, 100 grams granulated sugar
Cut in the butter - Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.
113 grams unsalted butter
Prepare wet ingredients - Add cold buttermilk and egg to another mixing bowl, whisk to combine. Reserve 2 tablespoons in a small bowl to use as egg wash later.
120 grams buttermilk, 1 large egg
Incorporate sourdough discard - Add sourdough discard and vanilla to the buttermilk mixture and whisk to combine.
5 grams pure vanilla extract, 120 grams sourdough starter discard
Make the dough - Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms. Cover and rest in the refrigerator for 10 to 15 minutes to allow the dough to hydrate.
Roll and fold the dough - Scrape the dough out onto a well-floured board or countertop, and roll out into a rectangle about ½” thick. Fold the dough in thirds, like folding a letter. Rotate 90 degrees, roll it out again and fold in thirds, at least one more time. Finally, shape the dough into a rectangle about 1” thick. Cut into 8 portions. Put them on a small baking sheet or large plate that fits your freezer and freeze for about 30 minutes.
Preheat the oven to 450°F.
Bake the scones - Place the frozen scones on a lined baking sheet, brush the top and sides with the reserved egg wash, and sprinkle generously with turbinado sugar. Bake at 450°F for 10 minutes. Then lower the oven temperature to 400°F and bake for another 12 to 13 minutes until golden brown.
Turbinado sugar for topping
Cool - Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to a wire rack to cool completely. Best served warm.

Notes

These sourdough scones will keep at room temperature for a few days in an airtight container. You can also freeze them for 3 to 6 months for long term storage.
Reheat in the toaster oven or in the regular oven at 325°F-350°F for 5 - 7 minutes. My toaster oven/air fryer tends to run hot so I always use the lower temperature setting.
Customize this recipe using citrus zest, different flavor extracts and spices, as well as adding filling such as dried fruits, fresh fruit, nuts, chocolate chips, ect.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.