Sourdough Scones
These sourdough scones are tender and flaky, with just the right balance of sweetness! Includes options for a quick chill or long ferment.
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Servings: 8 scones
Calories: 315kcal
Ingredients
- 240 grams all purpose flour about 2 cups
- 60 grams granulated sugar ¼ cup
- 9 grams baking powder 1 tablespoon
- 3 grams salt ¼ teaspoon
- ½ cup unsalted butter cold and grated (113g)
- 1 large egg beaten
- 235 grams sourdough discard about 1 cup stirred down
- 1 teaspoon vanilla extract (5 grams)
- 60 grams heavy cream about ¼ cup
For topping (optional)
- 1 tablespoon heavy cream
- 1 tablespoon raw sugar or coarse sugar
Instructions
Cook Mode- Mix the dry ingredients. Add the flour, sugar, baking powder, and salt to a large bowl. Whisk well to combine.
- Add the butter. Add the grated cold butter to the bowl. Using a rubber spatula, gently toss and distribute the butter throughout the flour mixture. Set aside.
- Stir the wet ingredients. In a separate mixing bowl, add the egg, sourdough starter, vanilla extract, beaten egg, and heavy cream.
- Combine the wet and dry ingredients. Add the wet to the dry, using a silicone spatula to gently stir until a soft dough forms. Do not overmix.
- Chill the dough (cold fermentation). Pat the dough into a cohesive disc shape and wrap it tightly in several layers of plastic wrap. Refrigerate (cold ferment) for at least 30 minutes, or overnight (8-12 hours). Fermentation can go as long as 24 hours if desired.
- Prepare the oven. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper; set aside.
- Shape the scones. Lightly flour your work surface. Unwrap the chilled dough and place it on the surface. Using a bend scraper or knife, cut the disc in half, then into quarters, and then cut each quarter in half to create 8 scones (wedge-shaped).
- Bake the scones. Transfer the scones to the prepared baking sheet, spacing them slightly apart. Brush the tops with heavy cream and sprinkle with raw sugar (if desired).
- Bake for 22-25 minutes, or until golden brown with a minimum internal temperature of 200ºF (93ºC)
- Serve warm, plain, or with butter and jam!
Notes
Storing leftovers: Allow the scones to cool and store them in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freezing unbaked scones: Freeze the shaped, unbaked scones on a baking sheet. Transfer them to a freezer-safe container for up to 3 months. Bake directly from frozen, adding about 4 minutes to the bake time, or as much as needed to get an internal temperature of 200-205ºF (93-96ºC).
Savory: Reduce the sugar to 1 tablespoon (in the dough) and omit the vanilla extract for a neutral base. Add ham, shredded cheese, chives, etc.
Fermentation time: Since scones are a lot like biscuits, it’s ideal that they go into the oven cold and have some resting time. We recommend a minimum of 30 minutes for cold fermentation (chilling), but 12-24 hours is the absolute best in terms of sourdough flavor. You can go as long as 3 days, but 24 hours is the ideal window for flavor and texture.
Sourdough starter: Either an active or discarded sourdough starter can be used. If using an active starter, be sure to stir it down before measuring. The flavor will be a little less tangy when using an active starter.
Nutrition
Calories: 315kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 279mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 526IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 2mg
