30 Minute Sourdough Discard Scones
These sourdough scones are the absolute best scones and they only take 30 minutes to make from start to finish!
Servings: 8 scones
Calories: 639kcal
Equipment
- 10 Inch Cast Iron Skillet or lined baking sheet
Ingredients
SCONE INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup sugar
- 4 teaspoons baking powder
- 1 cup cold butter
- 1 cup sourdough starter you can use discard or active starter
- 1 whole egg
- ½ cup milk
- 2 teaspoons vanilla extract
- 1 cup shredded coconut optional
- 2 tablespoons butter for the skillet
GLAZE INGREDIENTS
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons white chocolate chips optional
- ¼ cup toasted coconut optional
Instructions
Make the Scones
- Preheat + prep pan: Preheat the oven to 400°F and place a cast iron skillet (or baking dish) inside to heat.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut in the cold butter: Grate or cut the cold butter into the dry ingredients, working it in until the mixture resembles coarse crumbs with pea-sized bits.
- Add the wet ingredients: Stir in the sourdough discard, egg, milk, and vanilla just until a shaggy dough forms. If the dough feels dry, add 1 tablespoon milk at a time.
- Fold for flaky layers: Turn the dough onto a lightly floured surface, gently press into a rectangle, then fold and press 2–3 times to create layers.
- Shape + cut: Pat the dough into a 1-inch thick circle and cut into 8 wedges.
- Bake: Carefully remove the hot skillet, add a small pat of butter to melt (or lightly grease), and arrange the scones with space between them. Bake at 400F for 15–18 minutes until lightly golden.
- Cool slightly: Let the scones rest for 5–10 minutes while you prepare the glaze.
Make the Glaze
- Whisk the glaze: In a small bowl, whisk together powdered sugar, a splash of milk, and optional vanilla until smooth and drizzle-able.
- Glaze + serve: Drizzle the glaze over warm scones, sprinkle on toppings of choice, allow it to set briefly, and serve.
Notes
- This recipe uses baking powder for rise, so sourdough discard can be used, active starter is ok too.
- For the flakiest texture, keep the butter very cold and avoid overmixing the dough.
- If using fresh milled hard white wheat, replace flour 1:1 and add 1–2 tablespoons milk if the dough feels dry.
- Dough should look soft and slightly shaggy, not smooth.
- Chill shaped scones for 10 minutes before baking if your kitchen is warm.
- Bake just until lightly golden to keep the interior soft and tender.
- Customize with add-ins like berries, chocolate chips, citrus zest, coconut, or cheese.
- Best enjoyed warm the day they are baked, but they reheat well.
Nutrition
Serving: 1scone | Calories: 639kcal | Carbohydrates: 73g | Protein: 7g | Fat: 36g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 780mg | Potassium: 146mg | Fiber: 2g | Sugar: 36g | Vitamin A: 946IU | Vitamin C: 0.2mg | Calcium: 168mg | Iron: 2mg
