sourdough scones

An easy recipe for Sourdough Scones with Berries and Lemon Glaze using Sourdough Starter! Plus an easy tip to help keep your berries intact! Vegan Adaptable!

 Sourdough Scones with Blackberries &amp; Lemony Glaze

blackberries (or raspberries

all-purpose flour (see notes)

lemon

salt

tsp baking powder

baking soda

sugar

butter-

sourdough starter (275 grams)

milk

Lemon

Sugar

butter (optional)

Line an 8-inch cake pan with parchment and fill with 2 cups fresh berries.  If your berries are very tender, freeze for 30-60 minutes beforehand, this way they will hold their shape ( and not smash) a little better.

In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.

In a small bowl mix milk and sourdough starter together. Add the starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don&#8217;t overwork it.

Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.

Preheat oven to 400F. Remove dough from the freezer and invert on cutting board. Let sit a few minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Space them 2 inches apart (they will puff and spread a bit) on parchment-lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes or until golden brown.

While baking, make the glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.

FANTASTIC!  Got home from the blueberry patch, already had sourdough waiting on the cupboard for pizza and swapped to scones!  Used good brand of whole wheat pastry flour for 1 cup and it came out delicious, moist and flaky.  Thank you!  My sourdough starter is over 100 years old!

I made Sourdough Blueberry Scones using this recipe. 
Turned out fantastically
Thank you

These were amazing. I used blueberries. I didn’t have a lemon so I used lemon extract.  Excellent taste, beautiful eye appeal. I wish I could share a photo. Love this recipe! Food processor did all the work.  I did post it on a discard Facebook group I belong to with a link.

Love this recipe!  I’ve made it a few times exactly as recipe (minus the glaze) and they turned out perfect!  Today I experimented with substituting spelt flour for all of the AP &amp; added 1/2 cup dried ginger &amp; 1 cup dried cherries (soaked in brandy) instead of the fresh/frozen fruit and it was a hit!

Amazing scones! I don't have a food processor, so I mixed everything by hand, and they came out perfect. I used frozen blackberries, so I didn't have to freeze the dough.

Made these berry lemon sourdough scones yesterday and they are delicious! I used frozen mixed berries and white bread flour rather than all purpose. I was worried the sourdough taste would be too apparent but no one tasted it. They were light    In texture and just the right sweetness

Absolutely delicious, Sylvia!

Thank you for sharing. I was gifted a ‘sourdough starter’ and 9 pages of instructions (yikes) based on ‘folding the starter’ over a 24 hour period, In preparation.  It was a flop!  

Searching online, I found you and HAPPINESS!!! Made the 6 day ‘sourdough starter’ to perfection and VOILA! Perfect sourdough loaf in a Dutch oven. Wow! Thank you.

It was your explanation, to save the leftover ‘sourdough starter mix’ for baking.  I made these amazing berry scones and have Friends begging for more... I gave them your website To ‘follow’ while I’m experimenting with more of your recipes.

An absolute treat, and now... in the talk of Town!! lol! Well, with my friends Anyway.

Thanks for the wonderful recipes, I’m going to try all your recipes! And so much more! 

Feeling smug and satisfied! Delicious 😋 

✨👍🙏🥰

Best scone recipe I have come across and my new favorite way to use discard starter!

Chocolate chip sourdough scones are so tender and buttery on the inside. You&#039;ll fall in love with the crumbly edges that are golden brown and &quot;grab a glass of milk&quot; delicious!

Chocolate Chip Sourdough Scones Recipe

all-purpose flour

fine sea salt

baking powder

unsalted butter (frozen

chocolate chips

sourdough starter discard

vanilla extract

heavy cream (milk or half and half can be used)

sanding sugar (coarse sugar)

In a medium size mixing bowl, whisk the flour, sugar, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs. Add the chocolate chips to the mixture and stir.

In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth. Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly, resist the urge to add more liquid.

Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8&quot; disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)

Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.

When ready to bake, preheat the oven to 400°F (204°C). Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until the scones are golden brown. Remove and serve warm.

These sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins.

Sourdough Scones

flour

tbsp baking powder

tsp salt

sugar (sucanat or coconut sugar

unsalted butter, frozen

mix ins (chocolate chips, blueberries, dried cranberries)

sourdough starter

heavy cream

tsp pure vanilla extract

In a large bowl, mix together flour, baking...

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

Cut in butter using a fork or pastry...

Cut in butter using a fork or pastry blender.

Add the add-ins to dry ingredients.

Combine sourdough starter, cream, and egg in a...

Combine sourdough starter, cream, and egg in a separate bowl.

Add the wet ingredients to the dry ingredients...

Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.

Shape into a 12″ circle, and cut into...

Shape into a 12″ circle, and cut into 8 equal slices.

Place in the freezer for 5-10 minutes. Brush...

Place in the freezer for 5-10 minutes. Brush with cream.

Bake at 400 degrees for 20 minutes until...

Bake at 400 degrees for 20 minutes until the edges start to turn golden.

Allow to cool for 10 minutes before serving.

These scones are soft and tender, filled with juicy plump blueberries, lemon zest and topped with lemon glaze. They use sourdough discard starter which helps give them an extra tender crumb.

Sourdough Scones with Blueberry and Lemon

(2 cups*) all-purpose flour

(½ cup) granulated sugar

(7 Tbsp) butter, cold

(½ cup) discard sourdough starter

lemon juice

(¾ cup) powdered sugar

In a large bowl, combine the flour, sugar,...

In a large bowl, combine the flour, sugar, salt, and baking powder and mix them well together. Cut the cold butter into cubes and add it to the flour. Use a pastry cutter to cut the butter into small pea-sized pieces.  Alternatively, use a food processor to cut the butter into the flour.

Add in the blueberries and lemon zest and...

Add in the blueberries and lemon zest and toss to combine.

Whisk together the sourdough starter, egg, and two...

Whisk together the sourdough starter, egg, and two tablespoons of milk or cream in a separate bowl.

Make a well in the center of the...

Make a well in the center of the flour mixture, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough that sticks together easily when pressed. If the mixture isn't coming together well, add a tablespoon of milk or cream if necessary, but the dough shouldn't be wet.

Tip the shaggy dough onto a lightly floured...

Tip the shaggy dough onto a lightly floured surface and gently push it with your fingers until it is combined into a dough mound. Don’t over-knead the dough, or it will become tough. Press this into an 8-inch circle.

Cut the circle into eight wedge pieces using...

Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on baking paper and pop them into the fridge while the oven preheats. 

Preheat the oven to 200°C/400°F.

Brush the tops of the scones with a...

Brush the tops of the scones with a bit of heavy cream or milk.

Bake the scones in the oven for around...

Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Once baked, leave the scones to cool before glazing.

Add the lemon juice and enough powdered sugar...

Add the lemon juice and enough powdered sugar until it makes a thick but pourable glaze. Drizzle it over the cooled scones.

all purpose flour (280 grams)

sugar (100 grams)

salt (2.5 grams)

sourdough starter discard (142 grams)

vanilla extract (5 grams)

heavy cream (45 grams (milk can be substituted))

heavy cream (30 grams)

In a large bowl, combine flour, sugar, baking powder and salt.

Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).

Add in the mix-ins and coat with flour. Set the bowl aside.

In a separate bowl, combine the wet ingredients.

Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.

On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.

Place on a prepared baking sheet lined with parchment paper about 2” apart.

Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.

When ready to bake, preheat the oven to 400°.

Brush the top of the scones with cream and sprinkle with sugar. (Optional)

Bake for 20-25 minutes or until golden brown.

They are delicious! Thank you for sharing your recipe!

Absolutely the best!! Used chocolate chips for my first try - will try something more savory next. Thanks for the great recipe!!

Baked the scones this morning, so delicious!! I used strawberries since that is what I had on hand. Thank you for your wonderful recipes!

I made these recently and LOVED them. Would they work with fresh diced peaches?

This recipe is the best!! I have used it many times with different add ins. My favorite in blueberry lemon!
Thank you!

Easy and delicious recipe. Definitely a favourite. Thank you

Made these for my husband for Father's day. I've made several scone recipes but these were the best ever! WOW!

Absolutely delicious! I added cherries and chocolate and they were fantastic.

Can I use bread flour or would it turn out different ?

Just tried these and they turned out great! This recipe is so easy and they are delicious! Thank you for sharing your amazing sourdough recipes with the world!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687216808/tfkyhgcce5tjj7z9gpbj.mp4

These delicious sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins. From blueberries to chocolate chips and everything in between, this will be one of your favorite recipes.

The Best Sourdough Discard Scones Recipe

Fluffy, crumbly and sweet, these buttery chocolate chip scones are the most delicious, most decadent breakfast. Long ferment them or make and bake them right away.

Sourdough Chocolate Chip Scones Recipe

oz roughly chopped semi-sweet bakers chocolate (plus 2 tbsp of flour to coat the chocolate)

butter

heavy whipping cream or cold coconut cream (from a can)

eggs

sourdough starter (active

egg (whisked for egg wash)

Sprinkle of coarse sugar

Preheat the oven to 400 degrees F and prepare two baking sheets with parchment paper. Give the chocolate a rough chop, toss it in 2 tbsp of flour to coat it (this prevents the chocolate from sinking to the bottom while baking), and set aside.

In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, baking powder, and salt.

Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough. Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to over mix at this stage.

In a medium separate bowl, whisk together the heavy cream or coconut cream, eggs, granulated sugar, and sourdough starter.

Pour the wet ingredients into the dry ingredients until just combined. Then add the chocolate and stir again. There may still be some dry flour at the bottom.

Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see small pieces of unincorporated butter visible in the dough. if the dough is sticky at all feel free to add flour a tablespoon at a time. The dough should be easy to handle and not sticky.

Flour a rolling pin and roll the dough out on a lightly floured surface in a sheet approximately one inch thick.

Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.

You will need to re-roll the dough a few times to cut more scones. Arrange the unbaked scones across the two prepared baking sheets and brush scones lightly with whisked egg wash, then sprinkle generously with coarse sugar.

Bake for 20-22 minutes in a preheated oven and turn the baking sheet in the oven halfway through the bake time to ensure the scones brown evenly.

Really enjoyed this recipe! Wondering if it would be possible to freeze these? Thanks!

These scones are fluffy and delightful. My whole family raved over them! Thank you for this delicious, easy recipe!

Lemon blueberry sourdough scones are tart and delicious filled with fresh blueberries, sweet lemon and sourdough discard. These are the perfect scones for an afternoon snack or morning breakfast. Enjoy!

Lemon Blueberry Sourdough Scones

all-purpose flour (scant 3 cups)

granulated sugar (about 1/3 cup)

baking powder (1 Tablespoon)

salt (about 1/2 teaspoon)

unsalted butter (about 8 Tablespoons)

blueberries

eggs (about 100 grams)

sourdough discard (scant 1/2 cup)

heavy cream (about 1/4 cup)

milk (about 4 teaspoons)

vanilla extract (about 1 teaspoon)

powdered sugar (about 1 cup)

heavy cream (about 2 Tablespoons)

juice lemon

Preheat oven to 425ºF.

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter into small pieces and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter. Add the blueberries to the flour mixture and fluff together with a fork.

To a separate bowl whisk together the eggs, sourdough discard, heavy cream, milk, vanilla and lemon zest until smooth and incorporated.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. As you mix, some of the blueberries will break open. Work quickly and do your best not to burst too many blueberries as they add extra liquid to the scone dough. Scone dough will resemble pie dough more than cookie dough. The key is to not over-mix it - knead it once or twice until all of the flour is incorporated.

Pull out a sheet of parchment paper and add a little flour on top of it. Turn the dough out and pat into a circular shape, about 8-10 inches round and 1 inch thick. Using a sharp knife or a bench knife, cut the scones into eight triangular slices.

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren&#39;t touching and bake the scones for about 15 minutes (depending on how crispy you want the edges). 

While the scones are baking, mix up the simple glaze. Whisk together the powdered sugar, heavy cream, lemon juice, lemon zest and salt. Add a little more cream if you want a thinner consistency.

Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before pouring on the glaze. Enjoy!

These were so simple and quick to make. First time ever making scones and they were a huge hit! Delish!

Oh so yummy!!! I have had this tab on my browser for about 2 weeks and finally got around to trying it.  OMG… wayyyy better than any scone I have ever had at a bakery.  Great way to use some aging blueberries or a couple lemons 🍋 (I have bunches at the moment) I subbed dairy free heavy whipping cream and soy milk, but splurged on real butter.  Delish! 😋

These are PERFECT!!!!  I only had one lemon, so I had to split the zest and they are still perfect!  I’ve loved all of Amy’s recipes I’ve tried. She’s my go to!!!

I've been making these for about a year now - family favourite.....fast, easy and always delicious!

These were delicious!  My little Meyer lemon tree is overloaded with fruit.  I've been juicing and freezing juice, but also looking for recipes to bake.  Add to that, my sourdough starter is always overflowing.  So a perfect combination of delicious flavors.  So moist and flavorful.  I'm already planning my next batch for the weekend!

These scones are delicious! I've made them 2 times already. However, mine tend to come out a bit flat and I'm not sure why. I follow the recipe to a T. I had frozen some before baking the next day and they spread out when baking. What could be the issue? I want to make thick scones like I see everywhere.

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