Sourdough Discard Scones Recipe

Get ready to indulge in the delightful flavors of sourdough discard scones! This recipe is perfect for using up leftover sourdough starter discard. It creates a tender, flaky scone that’s great for breakfast or an afternoon treat. Whether you’re a seasoned sourdough baker or new to discard recipes, these scones with sourdough discard will become a favorite.

The secret to these easy sourdough discard recipes is the mix of tangy sourdough starter and classic scone ingredients. The result is a sourdough discard scones that’s tender, flaky, and full of flavor. Serve these sourdough discard breakfast recipes warm from the oven. Or enjoy them as sourdough discard treats with a cup of coffee or tea.

What are Sourdough Discard Scones?

Sourdough discard scones are a tasty treat made from leftover sourdough starter. This starter builds up when you keep a sourdough culture. Unlike regular scones, these use the sourdough starter for rise and flavor.

The result is a soft, flaky scone with a tangy taste and a golden crust. They’re a great way to use up discard and avoid waste.

Tender Scones Made with Sourdough Discard

The sourdough discard gives these scones a special flavor and soft texture. The starter’s fermentation makes them light and fluffy, unlike regular scones. They’re perfect for those who enjoy sourdough’s tangy taste.

Whether you’re experienced with sourdough or new, using discard in scones is a great idea. It’s a delicious way to use up your starter and try something new. Sourdough discard scones are a must-try for baking fans.

Sourdough Discard Scones Recipe

Try the delicious sourdough discard scones that are easy to make and always turn out light and tender. The key is to keep the dough cold before baking. This helps the scones keep their shape and get that flaky texture you love.

This recipe works with either an active sourdough starter or discard. It also includes a long-fermentation step to boost flavor and digestibility. Plus, you can add your favorite mix-ins like chocolate chips, berries, or nuts.

1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, cornstarch, and cane sugar.
2. Cut in the unsalted butter until the mixture looks like coarse crumbs.
3. In another bowl, beat the eggs, heavy cream or coconut milk, vanilla extract, orange juice, and orange zest.
4. Add the sourdough discard the wet ingredients and mix well.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Turn the dough onto a lightly floured surface and shape it into a round disk, about 1-inch thick.
7. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet.
8. Chill the scones in the refrigerator for 30 minutes before baking.
9. Preheat your oven to 400°F (200°C).
10. Bake the chilled scones for 25 minutes, or until they’re golden brown.
11. Let the scones cool on the baking sheet for 5 minutes before serving.

Ingredient

Ingredient	Amount
Sourdough Starter Discard	50 grams
All-Purpose Flour	300 grams
Baking Powder	2 teaspoons
Salt	1/2 teaspoon
Corn Starch	2 tablespoons
Cane Sugar	75 grams
Unsalted Butter	113 grams
Eggs	2
Heavy Cream or Coconut Milk	180 grams
Vanilla Extract	2 teaspoons
Orange Juice	2 tablespoons
Orange Zest	1 tablespoon
Sweetened Dried Cranberries (optional)	1/2 cup
Turbinado Sugar (for topping)	As needed

These sourdough discard scones are perfect for your morning coffee or as an afternoon snack. Their tender, flaky texture and delightful flavor make them a new favorite at home.

“These sourdough discard scones are a game-changer! The texture is unbelievably light and flaky, and the flavor is simply divine. I’ll be making these on repeat.”

Ingredients and Equipment

To make delicious sourdough discard scones, you need some key ingredients and tools. Let’s explore what you’ll need:

Ingredients for Sourdough Discard Scones

• 2.5 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 4 teaspoons of baking powder
• 1 teaspoon of salt
• 1/2 cup (1 stick) of unsalted butter, chilled and cubed
• 1 cup of sourdough starter discard
• 1 large egg
• 1 teaspoon of vanilla extract
• 1/2 cup of heavy cream
• Optional mix-ins: chocolate chips, blueberries, dried cranberries, etc.

Equipment for Sourdough Discard Scones

1. Food processor or pastry blender to cut the cold butter into the dry ingredients
2. Baking sheet or cast iron skillet for baking the scones
3. Mixing bowls for preparing the dough
4. Rolling pin or bench scraper for shaping the dough
5. Parchment paper for lining the baking sheet
6. Cheese grater (optional) for grating frozen butter

With these sourdough discard scones ingredients and tools, you’re ready to make tender, flaky, and tasty scones at home.

Variations and Add-Ins

The basic sourdough discard scone recipe is a canvas for many flavors. Try adding mix-ins and unique flavor combos. Options range from lemon blueberry to cranberry orange and pumpkin spice.

Customize Your Scones with Tasty Additions

For a fruity twist, try lemon blueberry scones. Add fresh or frozen blueberries and lemon zest. Cranberry-orange scones are also festive, with tart cranberries and orange zest.

For an autumnal treat, make pumpkin spice scones. Use pumpkin puree and spices like cinnamon, ginger, and nutmeg. They’re cozy and comforting.

Be creative with mix-ins like chocolate chips, nuts, cheese, or dried fruits. You can make your sourdough discard scones unique.

When adding ingredients, mix gently. This keeps the sourdough discard scones soft. Experiment to create your flavors for sourdough discard scones.

Don’t be shy to try new sourdough discard scones add-ins. The recipe is versatile and fun to play with.

Baking and Storing Tips

Making sourdough discard scones requires a few important steps. First, keep the dough cold before baking. This keeps the scones flaky and prevents them from spreading too much. Chill the shaped scones for 30 minutes up to 3 days before baking.

To get a beautiful crust, brush the tops with heavy cream and sprinkle with coarse sugar. This makes the scones golden brown and irresistible. Preheat your oven to 425°F for at least 20 minutes before baking. This helps the scones rise beautifully.

After baking, your sourdough discard scones can be stored at room temperature for 1-2 days. For longer storage, freeze the baked scones for up to 3 months. Or, freeze the unbaked dough to bake later. Just thaw it in the fridge before baking.

Baking Tips	Storage Tips
Chill dough for 30 mins to 3 days before baking Brush tops with heavy cream and sprinkle with coarse sugar Preheat oven to 425°F for at least 20 minutes	Store baked scones at room temp for 1-2 days Freeze-baked scones for up to 3 months Freeze unbaked dough to bake later

By using these baking and storing tips, you can enjoy your sourdough discard scones for days. They’re perfect for breakfast, snack, or dessert!

Conclusion

Sourdough discard scones are a great way to use up leftover sourdough starter. They are tender and full of flavor. You can make them in many ways, like classic, lemon blueberry, or pumpkin spice.

These scones are easy to make and perfect for breakfast, a snack, or with tea. They’re a creative way to enjoy sourdough and help reduce waste. Plus, they’re delicious!

If you love baking sourdough or are just starting, try these scones. They offer a soft texture and a tangy sourdough taste. They’re sure to become a favorite in your kitchen.

FAQs

1. What should I do with my sourdough discard?

You can use sourdough discard in recipes such as pancakes, waffles, crackers, muffins, and pizza dough. It’s a versatile ingredient that adds a slight tang to baked goods. You can also add it to cookies or quick breads for extra flavor.

2. Is baking with sourdough discard healthy?

Yes, baking with sourdough discard can be healthy. The natural fermentation process in sourdough can break down some of the gluten, making it easier to digest for some people. Additionally, sourdough discard retains the probiotics and nutrients from the starter, though the probiotics are typically lost during baking due to heat.

3. When can I bake with my sourdough discard?

You can bake with sourdough discard it any time after feeding your starter. It’s best used within a week if kept in the fridge, and it works well in recipes that don’t require a rise, such as pancakes or crackers. If you’re aiming for bread, you’ll need an active, bubbly starter instead.

4. When has sourdough discard gone bad?

Sourdough discard has gone bad if it develops mold, an off or rotten smell, or turns pink or orange. A layer of liquid (hooch) on top is normal and can simply be stirred back in, but strong, unpleasant odors or discoloration are signs it’s time to toss it.

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