You know that comforting hum of the kettle and the soft clink of fine china at tea time. You also have a jar of sourdough discard in the fridge. What if those two could create the perfect afternoon treat?
These 15 buttery sourdough discard scones are built for cozy tea hours and busy bakers who love simple, reliable recipes. Each recipe turns everyday discard into rich, flaky scones with a golden crust and tender crumb. You'll find classics, sweet-fruity options, savory twists, and seasonal flavors.
Every scone recipe lists precise ingredients, clear steps, and realistic bake times. You'll see tips for flaky layers, chilling times, and how to tell when the scones are done. Pin the collection for later, or try one tonight with your favorite tea. Let’s bake buttery sourdough discard scones that make your kitchen smell like warmth and hospitality.
1. Classic Buttery Sourdough Discard Scones
This classic brings a simple butter-forward crumb with a slight tang from discard. The texture is flaky and tender. It’s perfect for afternoon tea or brunch. You’ll love how the sourdough flavor gently brightens rich butter. Expect a warm, buttery smell and golden edges.
Prep: 15 minutes | Chill: 20 minutes | Bake: 14–16 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1 large egg, cold, beaten (for egg wash)
- Optional: 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in cold butter with a pastry cutter until pea-sized crumbs form.
- Stir discard and heavy cream into dry mix until shaggy dough forms. Add vanilla if using.
- Turn dough onto a floured surface. Pat into a 8-inch round, about 1-inch thick.
- Chill dough 20 minutes to firm the butter.
- Cut round into 8 wedges. Place on sheet 1 inch apart.
- Brush tops with beaten egg. Bake 14–16 minutes until golden and springy.
- Test doneness by tapping tops (should sound hollow) or inserting a toothpick.
- Cool 10 minutes on a rack before serving.
How to Serve It
Serve warm on a wooden board with clotted cream and jam. Garnish with a dusting of powdered sugar. Pair with black tea or Earl Grey. Store airtight at room temperature for 2 days. Freeze baked scones up to 1 month; thaw and warm in a low oven. Make dough ahead and refrigerate up to 24 hours before baking.
2. Lemon Poppy Seed Buttery Sourdough Discard Scones
Bright lemon zest and nutty poppy seeds brighten the buttery tang of discard. These scones are tender with a crackled glaze. They pair wonderfully with herbal teas. You’ll love the fresh citrus aroma and tiny crunchy seeds.
Prep: 15 minutes | Chill: 15 minutes | Bake: 12–14 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold buttermilk
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Combine flour, sugar, baking powder, salt, and poppy seeds.
- Cut in butter until pea-sized crumbs form.
- Mix discard, buttermilk, lemon zest, and 1 tbsp lemon juice. Stir into dry mix.
- Turn out and pat into an 8-inch round, 1-inch thick.
- Chill 15 minutes to firm up the butter and zest.
- Cut into 8 wedges, place on sheet, brush with egg.
- Bake 12–14 minutes until golden and lightly cracked on top.
- Cool 10 minutes then drizzle glaze. Test doneness by toothpick or springy top.
- Let glaze set 10 minutes before serving.
How to Serve It
Arrange on a white plate with lemon slices and a sprig of mint. Pair with chamomile or green tea. Store in an airtight container up to 2 days. Freeze unglazed scones and glaze after reheating. Make the dough the night before and bake fresh in the morning.
3. Blueberry Honey Buttery Sourdough Discard Scones
Bursting blueberries meet a sticky honey glaze and buttery discard tang. These scones are moist and lightly sweet. They smell floral and golden when baking. Fans of fruity pastries will adore these at tea.
Prep: 15 minutes | Chill: 15 minutes | Bake: 16–18 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/2 cup cold heavy cream
- 1 cup fresh blueberries, tossed in 1 tbsp flour
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 2 tbsp honey + 1 tbsp warm water
Instructions
- Preheat oven to 425°F (220°C). Prepare baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt.
- Cut butter into flour until pea-sized crumbs form.
- Stir discard, cream, and vanilla into dry mix until just combined.
- Fold in floured blueberries gently to avoid crushing.
- Pat dough into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, place on sheet, brush with egg.
- Bake 16–18 minutes until golden and edges firm.
- Test doneness by toothpick; cool 10 minutes on a rack.
- Brush warm scones with honey glaze. Let glaze set 5 minutes.
How to Serve It
Serve warm with extra honey and soft butter. Garnish with fresh blueberries. Pair with Darjeeling or a light oolong. Store in fridge up to 3 days; reheat briefly. Freeze baked scones and reheat in a low oven for freshness.
4. Cheddar & Chive Buttery Sourdough Discard Scones
Sharp cheddar and fresh chives make these savory scones irresistible. Butter and discard create a flaky, tender crumb. They’re perfect for afternoon tea or a brunch board. You’ll notice a savory, cheesy aroma and crisp edges.
Prep: 15 minutes | Chill: 20 minutes | Bake: 15–17 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp sugar
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 3/4 cup cold buttermilk
- 1 cup sharp cheddar, grated
- 2 tbsp fresh chives, chopped
- 1 large egg, cold, beaten (for egg wash)
- Optional: 1/4 tsp smoked paprika
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Mix flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until coarse crumbs form.
- Stir in cheddar and chives.
- Combine discard and buttermilk; fold into dry mix until just combined.
- Pat into an 8-inch round, 1-inch thick. Chill 20 minutes.
- Cut into 8 wedges, brush with egg, sprinkle extra cheddar.
- Bake 15–17 minutes until cheese browns and edges firm.
- Test doneness by toothpick or springy top. Cool 10 minutes.
- Serve warm.
How to Serve It
Plate with cultured butter and a scatter of extra chives. Pair with savory tea sandwiches or a bowl of soup. Store airtight in fridge up to 3 days. Reheat in a warm oven to refresh texture. Dough freezes well; bake from frozen with a few extra minutes.
5. Cinnamon Sugar Buttery Sourdough Discard Scones
Cinnamon sugar gives these scones a cozy, caramelized crust. The discard keeps the interior tender and slightly tangy. They have a warm aroma and a soft, layered texture. Great when you crave a bakery-like treat at home.
Prep: 15 minutes | Chill: 15 minutes | Bake: 14–16 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon, plus extra for coating
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
- Cinnamon-sugar coating: 2 tbsp sugar + 1 tsp cinnamon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Combine flour, sugar, baking powder, salt, and cinnamon.
- Cut cold butter into dry mix until pea-sized crumbs form.
- Mix discard, cream, and vanilla. Stir into dry mix until just combined.
- Pat dough into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Brush with egg and sprinkle cinnamon-sugar on top.
- Cut into 8 wedges, place on sheet. Bake 14–16 minutes until golden.
- Check doneness by toothpick and golden edges. Cool 10 minutes.
- Serve warm with a pat of butter.
How to Serve It
Serve with a dusting of extra cinnamon-sugar and whipped cream. Pair with chai or spiced black tea. Store in an airtight container for 2 days. Freeze tightly wrapped for up to 1 month. Reheat in a toaster oven to crisp the crust.
6. Brown Butter Pecan Buttery Sourdough Discard Scones
Nutty browned butter amps the buttery notes in sourdough discard scones. Toasted pecans add crunch and warmth. The crumb is layered and rich. You’ll enjoy a nutty aroma and deep caramel notes.
Prep: 25 minutes (includes browning) | Chill: 20 minutes | Bake: 15–17 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp brown butter, cooled to warm (see note)
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1 tsp vanilla extract
- 3/4 cup toasted pecans, chopped
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1/2 cup powdered sugar + 1–2 tbsp brown butter
Instructions
- Brown butter on medium heat until nutty. Cool to warm.
- Preheat oven to 425°F (220°C). Line baking sheet.
- Mix flour, brown sugar, baking powder, and salt.
- Stir warm brown butter into discard and cream.
- Combine wet with dry until just mixed.
- Fold in chopped toasted pecans.
- Pat dough into 8-inch round, 1-inch thick. Chill 20 minutes.
- Cut into 8 wedges, brush with egg, bake 15–17 minutes until golden.
- Test doneness by toothpick or springy top. Cool 10 minutes.
- Whisk glaze and brush warm scones. Let set 5–10 minutes.
How to Serve It
Serve with a drizzle of brown-butter glaze and extra pecans. Pair with nutty oolong or coffee. Store in an airtight container at room temperature 2–3 days. Freeze cooled scones; rewarm in a low oven. Make dough ahead and bake fresh for guests.
7. Maple Bacon Buttery Sourdough Discard Scones
Savory bacon and sweet maple balance the tang of sourdough discard. The scones are flaky with salty pockets of bacon. They smell smoky and sweet while baking. Fans of sweet-savory combos will reach for these.
Prep: 20 minutes | Chill: 20 minutes | Bake: 15–17 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold buttermilk
- 1 cup cooked bacon, chopped and cooled
- 1 tsp maple extract (or 1 tbsp pure maple syrup)
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1/2 cup powdered sugar + 1–2 tbsp maple syrup
Instructions
- Cook bacon until crisp; drain and cool.
- Preheat oven to 425°F (220°C). Line a sheet.
- Mix flour, brown sugar, baking powder, and salt.
- Cut in cold butter until crumbly.
- Stir in chopped bacon.
- Mix discard, buttermilk, and maple extract; fold into dry mix.
- Pat dough into 8-inch round, 1-inch thick. Chill 20 minutes.
- Cut into 8 wedges, brush with egg, bake 15–17 minutes.
- Check doneness by golden tops and firm edges. Cool 10 minutes.
- Drizzle with maple glaze before serving.
How to Serve It
Serve with extra maple syrup or cultured butter. Pair with strong black tea or coffee. Store refrigerated up to 3 days. Reheat in a low oven to crisp bacon pockets. Dough freezes well; bake from frozen with extra time.
8. Raspberry White Chocolate Buttery Sourdough Discard Scones
Tart raspberries and sweet white chocolate make a luscious scone pairing. Buttery discard keeps them tender and moist. They’re lightly sweet with a soft, melt-in-your-mouth crumb. Perfect for a special tea moment.
Prep: 15 minutes | Chill: 15 minutes | Bake: 16–18 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1 cup fresh raspberries, gently folded
- 1/2 cup white chocolate chips
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Whisk flour, sugar, baking powder, and salt.
- Cut in butter until coarse crumbs form.
- Mix discard, cream, and vanilla; stir into dry mix until just combined.
- Fold in raspberries and white chocolate chips carefully.
- Pat into 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 16–18 minutes.
- Check for golden tops and firm edges. Cool 10 minutes.
- Serve slightly warm.
How to Serve It
Plate with a few extra raspberries and a dusting of powdered sugar. Pair with jasmine or floral tea. Store in fridge up to 3 days; bring to room temperature before serving. Freeze and reheat for a last-minute treat.
9. Orange Cranberry Buttery Sourdough Discard Scones
Zesty orange and tart cranberries brighten the buttery sourdough base. These scones are jewel-toned and fragrant. They offer a balance of sweet and tangy with a flaky texture. Great for holiday tea or a bright afternoon.
Prep: 15 minutes | Chill: 15 minutes | Bake: 14–16 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold orange juice
- Zest of 1 large orange
- 3/4 cup dried cranberries
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1 cup powdered sugar + 2 tbsp orange juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Combine flour, sugar, baking powder, and salt.
- Cut in butter until pea-sized crumbs form.
- Stir in dried cranberries and orange zest.
- Mix discard, orange juice, and vanilla; fold into dry mix until just combined.
- Pat into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 14–16 minutes.
- Test doneness by toothpick or golden edges. Cool 10 minutes.
- Drizzle orange glaze and let set 5 minutes.
How to Serve It
Serve with marmalade and tangy cream cheese. Garnish with orange slices. Pair with citrus-forward tea or a light white tea. Store airtight up to 2 days. Freeze for longer storage and reheat in oven to refresh.
10. Pumpkin Spice Buttery Sourdough Discard Scones
Pumpkin puree and warming spices create a soft, tender scone. The discard adds a subtle tang that balances spices. These feel like autumn in every bite. You’ll smell cinnamon and nutmeg while they bake.
Prep: 20 minutes | Chill: 20 minutes | Bake: 18–20 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/2 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1 cup powdered sugar + 1–2 tbsp milk + 1/4 tsp cinnamon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Whisk flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut in cold butter until coarse crumbs form.
- Mix pumpkin puree, discard, and cream; stir into dry mix until just combined.
- Pat into an 8-inch round, 1-inch thick. Chill 20 minutes.
- Cut into 8 wedges, brush with egg, bake 18–20 minutes.
- Test doneness by toothpick and golden edges. Cool 10 minutes.
- Drizzle with cinnamon glaze and let set 5 minutes.
How to Serve It
Serve with whipped maple butter or clotted cream. Pair with chai or spiced tea. Store refrigerated up to 3 days. Freeze for up to 1 month; reheat in oven. Make dough ahead for easy holiday baking.
11. Chocolate Chip Buttery Sourdough Discard Scones
Classic chocolate chips and buttery sourdough make a comforting scone. The interior is soft with melty chocolate pockets. These hit a nostalgic sweet spot. Kids and chocoholics will both reach for seconds.
Prep: 15 minutes | Chill: 15 minutes | Bake: 16–18 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 3/4 cup dark chocolate chips
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C). Prepare a baking sheet.
- Mix flour, sugar, baking powder, and salt.
- Cut in butter until pea-sized pieces remain.
- Mix discard, cream, and vanilla. Stir into dry mix.
- Fold in chocolate chips evenly.
- Pat into 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 16–18 minutes.
- Check for golden tops and firm edges. Cool 10 minutes.
- Serve warm for melty chocolate.
How to Serve It
Serve with a dusting of powdered sugar and extra chocolate chips. Pair with mocha or a rich black tea. Store at room temperature in airtight container 2 days. Freeze and reheat to enjoy warm melted centers.
12. Rosemary Parmesan Buttery Sourdough Discard Scones
Aromatic rosemary and salty parmesan create a savory, elegant scone. The discard and butter give a flaky interior. These pair well with cheese plates and tea sandwiches. You’ll notice an herby, savory aroma.
Prep: 15 minutes | Chill: 15 minutes | Bake: 15–17 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold milk
- 3/4 cup grated Parmesan
- 2 tbsp fresh rosemary, chopped
- 1 large egg, cold, beaten (for egg wash)
- Optional: lemon zest for brightness
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet.
- Combine flour, baking powder, salt, and sugar.
- Cut in cold butter until coarse crumbs form.
- Stir in Parmesan and rosemary.
- Mix discard and milk; fold into dry ingredients until just combined.
- Pat into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 15–17 minutes.
- Test doneness by golden edges and firm top. Cool 10 minutes.
- Serve warm or at room temperature.
How to Serve It
Serve with soft goat cheese and a drizzle of olive oil. Pair with rosemary tea or savory broths. Store airtight in fridge up to 3 days. Reheat briefly to refresh texture. Freeze dough or baked scones for later.
13. Cardamom Pear Buttery Sourdough Discard Scones
Fragrant cardamom and tender pear pieces create an elegant scone. The buttery discard keeps crumb silky and rich. You’ll taste warm spice and juicy pear in each bite. Perfect for a refined afternoon tea.
Prep: 20 minutes | Chill: 15 minutes | Bake: 16–18 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup sourdough discard, room temperature
- 1/4 cup cold heavy cream
- 1 cup diced pear, peeled and tossed in 1 tsp flour
- 1 large egg, cold, beaten (for egg wash)
- Optional: 1/2 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Whisk flour, sugar, baking powder, salt, and cardamom.
- Cut in cold butter until pea-sized crumbs form.
- Mix discard, cream, and vanilla; stir into dry mix.
- Fold in diced pear gently.
- Pat into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 16–18 minutes.
- Check for golden tops and firm edges. Cool 10 minutes.
- Serve slightly warm.
How to Serve It
Serve with honey or lemon curd and thin pear slices. Pair with floral teas or light oolong. Store refrigerated up to 3 days. Freeze for longer storage and reheat in a low oven.
14. Honey Lavender Buttery Sourdough Discard Scones
Delicate lavender and sweet honey create a floral, buttery scone. The sourdough discard adds a soft tang that balances sweetness. These look lovely on a tea tray and smell floral. Ideal for serene, late-afternoon tea.
Prep: 15 minutes | Chill: 15 minutes | Bake: 14–16 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp dried culinary lavender, finely chopped
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1/2 cup powdered sugar + 1–2 tbsp honey
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Mix flour, sugar, baking powder, salt, and lavender.
- Cut in butter until coarse crumbs form.
- Combine discard, cream, and vanilla; fold into dry mix.
- Pat into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 14–16 minutes.
- Test doneness by golden edges and firm top. Cool 10 minutes.
- Whisk glaze with honey and brush scones. Let set 5 minutes.
How to Serve It
Garnish with a few lavender buds and a honey drizzle. Pair with Earl Grey or chamomile. Store airtight in the fridge 2–3 days. Freeze if needed; reheat to renew aroma.
15. Ginger Lemon Buttery Sourdough Discard Scones
Candied ginger and bright lemon zest create a lively, buttery scone. The sourdough discard lends a soft tang to balance spice. They’re zesty, slightly gingery, and tender. Ideal when you want a lively flavor at tea.
Prep: 15 minutes | Chill: 15 minutes | Bake: 14–16 minutes | Makes: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest
- 6 tbsp cold unsalted butter, cubed
- 1 cup sourdough discard, room temperature
- 1/3 cup cold heavy cream
- 1/2 cup candied ginger, chopped
- 1 tsp vanilla extract
- 1 large egg, cold, beaten (for egg wash)
- Glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Combine flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter until coarse crumbs form.
- Stir discard, cream, and vanilla into dry mix until just combined.
- Fold in chopped candied ginger.
- Pat into an 8-inch round, 1-inch thick. Chill 15 minutes.
- Cut into 8 wedges, brush with egg, bake 14–16 minutes.
- Test doneness by toothpick and golden edges. Cool 10 minutes.
- Drizzle with lemon glaze and let set 5 minutes.
How to Serve It
Top with extra candied ginger and lemon zest. Pair with ginger tea or green tea. Store airtight in the fridge up to 3 days. Freeze for later and reheat briefly to refresh.
These 15 buttery sourdough discard scones cover classic, sweet, and savory flavors. You’ve got bright citrus, cozy spice, nutty richness, and herb-forward options to suit any tea table. Try one recipe tonight or pin the full list for weekend baking. Which flavor will you make first, and who will you share it with? Share these with friends, and save the post for easy reference during your next tea.