Sourdough Scones

Ingredients For Sourdough Scones

• All-Purpose Flour – All-purpose flour gives these scones structure without making them heavy. It keeps the crumb soft and tender, which is exactly what we want here. You can swap in a small amount of whole wheat flour if you like a heartier flavor, but I wouldn’t replace all of it or the scones may turn dense.
• Granulated Sugar – Sugar adds sweetness and helps the edges bake up beautifully golden. These scones aren’t super sweet on their own, which is why the glaze works so well. You can use light brown sugar for a warmer, more caramel-like flavor.
• Baking Powder – This is what gives the scones their lift. Since sourdough discard adds flavor but doesn’t act like a quick leavener here, baking powder is key. Make sure yours is fresh so your scones bake up tall instead of sad and flat.
• Kosher Salt – A little salt balances the sweetness and makes the butter, cinnamon, and vanilla pop. If you’re using table salt, use a lighter hand since it’s finer and saltier by volume.
• Cinnamon and Spices – Cinnamon gives these sourdough scones that warm, cozy flavor. You can add a pinch of nutmeg, cardamom, ginger, or apple pie spice if you want to change things up. This recipe is very friendly to a spice cabinet raid.
• Cold Unsalted Butter – Cold butter is the secret to tender, flaky scones. As the scones bake, the butter melts and creates little pockets in the dough. If you only have salted butter, you can use it and slightly reduce the added salt.
• Raisins – Raisins add chewy little pops of sweetness that pair perfectly with cinnamon. If raisins aren’t your thing, swap in dried cranberries, chopped dates, currants, dried cherries, mini chocolate chips, or chopped toasted pecans.
• Sourdough Discard – This is the magic ingredient. Sourdough discard adds a little tang, moisture, and depth of flavor that makes these scones taste more interesting than a basic scone. Thicker discard works best. If yours is very runny, add a little extra flour until the dough feels soft and shaggy, not sticky and wet.
• Heavy Cream – Heavy cream makes the dough rich and tender. You’ll also brush a little over the tops so the scones bake up golden. Half-and-half can work in a pinch, though the scones may be slightly less rich.
• Egg – The egg helps bind the dough together and gives the scones a tender structure. I haven’t tested this recipe egg-free, but a flax egg may work in a pinch with a slightly different texture.
• Vanilla Extract – Vanilla rounds everything out and gives the scones that bakery-style flavor. Almond extract would also be delicious, especially if you’re using dried cherries or sliced almonds.
• Powdered Sugar, Cinnamon, and Milk or Cream – This simple glaze is sweet, cinnamon-y, and drizzles beautifully over the tops. Use milk for a lighter glaze or cream for a richer one. You can also add a tiny splash of vanilla if you want.

How to Store Leftover Scones

These Sourdough Scones are best the day they’re baked, especially when the edges are still crisp and the centers are soft. But leftovers are still very snackable.

• Store cooled scones in an airtight container at room temperature for up to 2 days. If they’re glazed, place parchment or wax paper between layers so they don’t stick together.
• To refresh a scone, warm it in a 300°F oven for a few minutes until it’s soft in the middle and lightly crisp around the edges. You can also microwave one for a few seconds, but the oven does a better job bringing back that fresh-baked texture.
• To freeze baked scones, let them cool completely, then wrap them individually and freeze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and warm before serving.
• You can also freeze the unbaked scone wedges. Freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.