How to Make Buttery Sourdough Discard Scones for Tea Time

Buttery Sourdough Discard Scones are the perfect fix when you have leftover starter and want a tea-time treat. You’ll turn a cup of discard into flaky, buttery scones in under an hour. This guide shows you exactly how to make Buttery Sourdough Discard Scones that bake up tender, slightly tangy, and golden on top.

You’ll learn what to gather, how to handle the dough without overworking it, and quick storage and serving tips. Ready for warm scones and a cozy cup of tea? Let’s get baking.

What You'll Need for Buttery Sourdough Discard Scones

Ingredients (makes 8 scones):

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (85g) cold unsalted butter, cubed
• 1 cup (240g) sourdough discard (unfed)
• 1/3 cup (80ml) heavy cream or whole milk, plus extra for brushing
• 1 teaspoon vanilla extract or 1 teaspoon lemon zest
• Optional: 1/2 cup raisins, currants, or chopped dried apricot

Tools:

• Mixing bowl, pastry cutter or two forks (or food processor)
• Bench scraper, baking sheet, parchment paper
• Measuring cups and spoons, pastry brush

Quick tips:

• Use cold butter for flakier scones.
• If your discard is watery, drain a little or reduce cream by 1–2 tbsp.

Preparing Ingredients and the Dough

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Cut in the cold butter until the mixture resembles coarse peas. Use a pastry cutter, two knives, or pulse in a food processor.
4. Stir in the sourdough discard, cream, and vanilla or zest until the dough just comes together. Add optional fruit now.

Helpful points:

• Dough should be slightly sticky but manageable; add 1–2 tbsp flour if too wet.
• Avoid overmixing; keep the mix shaggy for tender layers.

Step-by-Step Instructions to Make Buttery Sourdough Discard Scones

1. Turn dough onto a lightly floured surface. Pat it into an 8-inch (20cm) circle, about 1 inch (2.5cm) thick.
2. Use a sharp knife or bench scraper to cut into 8 wedges. Alternatively, use a 2.5-inch round cutter for drop scones.
3. Place wedges on the prepared sheet about 1 inch (2.5 cm) apart. Brush tops with a little cream for shine.
4. Chill in the fridge 10–15 minutes if butter softened. Bake 12–15 minutes at 425°F (220°C) until golden and firm.

Pro tricks:

• Grate frozen butter for faster work and even distribution.
• For extra rise, freeze wedges on the sheet for 10 minutes before baking.

Troubleshooting:

• Dense scones? You may have overworked the dough or used expired baking powder.
• Too dry? Brush with cream before baking and reduce flour next time by 1–2 tbsp.

Serving, Storage, and Make-Ahead Tips

Serving:

• Serve warm with butter, clotted cream, or jam. The crumb should be tender with visible flaky layers.

Storage:

• Keep cooled scones in an airtight container at room temperature for up to 2 days.
• Freeze wrapped in foil and a zip-top bag for up to 3 months. Reheat at 350°F (175°C) for 8–10 minutes.

Make-ahead shortcuts:

• Freeze unbaked wedges on a tray, then transfer to a bag. Bake from frozen, adding 3–5 minutes to the time.
• Mix dry ingredients and store in the fridge; add butter and liquids when ready.

Warm tip: a quick 20-second blast in the microwave with a damp paper towel revives moisture, but re-crisp in the oven for 3–5 minutes.

Enjoy your buttery, tangy scones straight from the oven. Pin this guide for your next tea time and save the recipe for lazy mornings. Which variation will you try first — raisins, lemon zest, or plain with jam? Ready to make this happen? Let's do it!