30 Minute Sourdough Discard Scones – Easy Recipe!

These sourdough scones are the absolute best scones and they only take 30 minutes to make from start to finish!

If you’re looking for ways to use up extra sourdough discard, making these delicious sourdough scones is a quick and easy way to do so.  I love this basic scone recipe because it is so versatile and can be modified to make all different types of scones with your favorite add-ins.  My mom makes the absolute best vanilla coconut scones, so this sourdough version was inspired by her original recipe.

Sourdough discard scones are made with basic ingredients everyone has on hand and only take 30 minutes to make – you can’t beat that for a quick breakfast or delicious snack with afternoon tea.  By the way, I was informed by my English and Australian audience in my last YouTube video where I made homemade biscuits that they call all biscuits scones.  For us here in the US, biscuits tend to be savory while scones tend to be sweet – it’s a small difference but a difference nonetheless.

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Why You’ll Love This Recipe

• You don’t have to long ferment these scones with active sourdough starter, you can use discard and have them ready in 30 minutes since the baking powder does all of the leavening in this recipe.  This is the perfect recipe for a last-minute breakfast or afternoon snack.
• This sourdough scone dough is SO versatile.  You can mix it up and add your favorite toppings and add-ins, chocolate chip sourdough scones and sourdough blueberry scones are two of my favorite variations aside from this vanilla coconut scone recipes.
• These delicious scones are super buttery of flaky layers, they aren’t dry at all.  These tender scones have the perfect texture for a sweet treat.

Spend the day with me as I do some cooking, baking, and homemaking while awaiting the arrival of our fifth baby.

What You’ll Need to Make These Easy Sourdough Scones

SCONE INGREDIENTS

• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1 cup cold butter
• 1 cup sourdough starter (you can use discard or active starter)
• 1 whole egg
• 1/2 cup milk
• 2 teaspoons vanilla extract
• (optional) 1 cup shredded coconut
• 2 Tablespoons butter for the skillet

GLAZE INGREDIENTS

• 2 tablespoons melted butter
• 1 cup powdered sugar
• 2 tablespoons milk
• (optional) 2 tablespoons white chocolate chips
• (optional) 1/4 cup toasted coconut

TOOLS

• a large mixing bowl & cheese grater or pastry blender for the butter
• OR a food processor
• bench scraper or sharp knife for cutting the scones
• medium bowl for the glaze
• whisk and rubber spatula
• cast iron skillet or 9×13-inch baking dish
• wire rack & parchment paper for glazing the scones

Step-By-Step Instructions

Preheat a standard cast iron skillet on the stove or in the oven at 425F.

MAKE THE SCONE DOUGH

Add the flour, salt, sugar, and baking powder to a mixing bowl or bowl of a food processor and mix to combine.  Grate/cut the cold butter into the dry ingredients.  Add the sourdough starter, egg, milk, vanilla extract, and shredded coconut – then stir until the wet ingredients are combined with the butter and flour mixture, but do not overmix or knead – the dough should be shaggy.  

SHAPE AND CUT THE SCONES

Turn the scone dough out onto a lightly floured surface and fold the dough over onto itself until the dough sticks together in one piece.  Then, flatten the dough with your hand or a rolling pin and fold it over onto itself again.  Repeat this flattening and folding process 2-3 times.  Never knead the dough, just flatten and fold it -this technique is what will give you buttery sourdough scones with lots of layers. 

Flatten or roll the dough out into a 1-inch thick circle and use a bench scraper to cut the scones.

BAKE THE SOURDOUGH SCONES & PREPARE THE GLAZE

Add 2 tablespoons of butter to the hot skillet and return it to the preheated oven for a few minutes until the butter is browned, turn the oven down to 400F at this point.  Once the butter is browned, make sure to spread it around to cover the entire surface of the skillet, then add the cut scones (they should fit perfectly inside the skillet) and bake at 400F for 15-18 minutes until the tops just start to turn light golden brown.  

While the scones are baking, prepare the glaze and toast the coconut if making coconut scones.  Melt the butter, if adding white chocolate chips, add them to the melted butter while it is still warm and whisk so the white chocolate melts as well.  Add in the powdered sugar and milk and whisk.

Toast the coconut in a skillet over medium heat until its golden brown.

Pour the glaze over the scones immediately when they come out of the oven and sprinkle with toasted coconut or allow the scones to rest for 5 minutes, transfer them to a wire rack with a piece of parchment paper underneath, and drizzle the glaze + sprinkle the toasted coconut over them individually.

Serve immediately or store for later.

FAQ

Can I use sourdough starter discard for scones?

• Yes, you can use discard for scones. Discard starter is just inactive sourdough starter that is flat and needs to be fed. While it may not be as active as a recently fed starter, it still imparts flavor and can contribute to the leavening of the scones.

How does sourdough starter affect the flavor and texture of scones?

• Sourdough starter adds some signature sourdough tang to scones and contributes to their rise. The wild yeast and bacteria in the starter help leaven the scones, resulting in a lighter texture compared to traditional scones made with only baking powder or baking soda.

Can I make sourdough discard scones in advance?

• Yes, you can make this sourdough scone recipe in advance.  Just prepare the dough the night before baking, wrap it in plastic wrap and place it in the fridge overnight, and then bake the next morning.

Tips

Use cold ingredients: Make sure the butter and milk are cold. Cold ingredients help create a flaky texture by keeping the butter from melting too quickly before the scones go into the oven.

Handle the dough gently: Overworking the dough can lead to tough scones. Mix the dough just until it comes together and is shaggy, and handle it as little as possible when shaping or cutting if you want tender scones.

Don’t overmix or knead: When combining the wet and dry ingredients, mix just until the dough starts to come together. Overmixing can develop gluten, resulting in tough, dry, bread-like scones.

Use a sharp cutter: When cutting out the scones, use a sharp knife or bench scraper. Press straight down without twisting to ensure the scones rise high and evenly.

Place scones close together: Placing the scones close together on the baking sheet helps them rise taller rather than spreading out. This creates more tender scones.

Storage

Homemade scones can be stored at room temperature in an airtight container for 2-3 days.  Be sure to let them cool completely before storing them in plastic wrap or an airtight container to avoid moisture building up.  Store in the refrigerator for up to 5 days, and freeze for up to 3 months.

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Sourdough Discard Biscuits

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