Sourdough Scones

Looking for a way to put that sourdough starter discard to a good and delicious use?  Here is one of the best, customizable ways that you can do just that, thanks to home baker Allyson De Mars.



1 3/4c Swany White all purpose flour

1/4c granulated sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

6 Tbsp cold, unsalted butter

1/3c mix ins (baking morsels, dried fruit, finely chopped nuts….whatever you like!)

1 tsp pure vanilla extract

3/4c-1c sourdough starter discard

Whole milk or heavy cream

Optional: 1 egg, beaten + 1 Tbsp water and coarse or Turbinado sugar


1.) Preheat oven to 425F

2.) In a large bowl mix together the flour, sugar, baking powder, salt and baking soda.

3.) Cut cold butter into dry ingredients until the mixture is a very coarse crumb mixture. **Avoid overworking, it doesn’t have to be perfectly uniform, some larger pieces are completely fine.

4.) Stir in your mix -ins I like dried cranberries with white chocolate or a classic chocolate chip scone but use what you like or just what you have on hand! You can also try adding the zest from a lemon or orange.

5.) Add vanilla to the sourdough starter and then mix into crumb mixture with a fork.

6.) Add a couple splashes of milk or heavy cream (I usually add around 2 Tbsp) until a dry somewhat crumbly dough ball is formed.

7.) Turn dough ball onto slightly floured work surface, gently knead a couple of times and flatten into a 1/2 inch thick circle or rectangle depending on what shape you prefer.

8.) Cut into 6-8 equal pieces.

9.) Optional: Make egg wash by beating egg with 1 tbsp water.

10.) Place scones on baking sheet (brush with optional egg wash and sprinkle lightly with sugar).

11.) Bake for 15-20 minutes or until just golden in color.

12.) Store at room temperature.