Sourdough discard scones: How to make them extra flaky

Did you know that over 70% of sourdough bakers struggle with wasted discard? Instead of tossing it, why not transform it into irresistibly flaky sourdough discard scones? These golden, buttery delights are the perfect way to reduce waste while enjoying a bakery-quality treat at home.

In this guide, you’ll learn:
✔ The secret to ultra-flaky layers (hint: it’s all in the folding technique).
✔ A foolproof recipe that works every time.
✔ Clever ingredient swaps for dietary needs.
✔ Pro tips to avoid common scone pitfalls.

Let’s turn your sourdough discard into the flakiest, most tender scones you’ve ever tasted!

Ingredients for Sourdough Discard Scones

You only need 7 simple ingredients to make these scones:

• 1 cup (120g) all-purpose flour (or whole wheat for extra fiber)
• ½ cup (113g) cold unsalted butter, cubed
• ¼ cup (50g) granulated sugar (adjust to taste)
• 1 tsp baking powder (for lift)
• ½ tsp baking soda (for tenderness)
• ¼ tsp salt (enhances flavor)
• ½ cup (120g) sourdough discard (unfed, straight from the fridge)
• 2-3 tbsp cold milk or cream (for binding)

Optional Add-Ins:

• ½ cup dried fruit (cranberries, raisins)
• 1 tsp vanilla extract
• 1 tbsp lemon zest for brightness

Timing: How Long Do Sourdough Discard Scones Take?

✅ Prep Time: 15 minutes
✅ Chill Time: 30 minutes (crucial for flakiness!)
✅ Bake Time: 18-20 minutes
✅ Total Time: ~65 minutes

Pro Tip: Chilling the dough prevents butter from melting too soon, ensuring maximum flakiness.

Best Tools For Best Snack From Amazon:

• Sourdough starter
• Muffin tin
• Paper muffin liners
• Dutch oven
• Mixing bowl

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Cut in Cold Butter

Add cold cubed butter and use a pastry cutter (or fingers) to work it into the flour until it resembles coarse crumbs.

Tip: Leave some pea-sized butter chunks—this creates steam pockets for flakiness!

3. Add Sourdough Discard

Gently fold in the sourdough discard and cold milk until just combined. Overmixing = tough scones!

4. Shape & Chill

Pat dough into a 1-inch thick circle, cut into 8 wedges, and chill for 30 minutes.

5. Bake to Golden Perfection

Preheat oven to 400°F (200°C). Brush scones with milk or cream, sprinkle sugar, and bake for 18-20 minutes until golden.

Nutritional Information (Per Scone)

Note: Values may vary based on add-ins.

Healthier Alternatives

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
• Lower Sugar: Use monk fruit sweetener instead of sugar.
• Dairy-Free: Substitute butter with coconut oil and milk with almond milk.

Serving Suggestions

• Classic: Serve warm with clotted cream & jam.
• Savory Twist: Skip sugar, add cheddar & herbs.
• Breakfast Upgrade: Pair with honey butter & fresh berries.

Common Mistakes to Avoid

❌ Using warm butter → Leads to flat scones.
❌ Overmixing dough → Makes them dense.
❌ Skipping chilling time → Butter melts too fast.

Storing Tips

• Room Temp: Keep in an airtight container for 2 days.
• Freeze: Wrap unbaked scones and freeze for up to 3 months. Bake straight from frozen (+5 mins).

Conclusion

With this sourdough discard scones recipe, you’ll never waste starter again! The key? Cold butter, gentle mixing, and a quick chill for the flakiest texture. Ready to bake? Try it today and share your results in the comments!

FAQs

1. Can I use active sourdough starter instead of discard?

Yes, but reduce liquid slightly since active starter is more hydrated.

2. Why are my scones dry?

You may have overbaked them or added too much flour. Measure carefully!

3. Can I make these vegan?

Absolutely! Use plant-based butter & almond milk.

4. How do I reheat scones?

Warm in a 300°F (150°C) oven for 5-10 minutes for best texture.

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