Tender + Flaky Sourdough Scones (3 Ways!)

These sourdough scones are the perfect combination of flaky and flavorful (especially when you add chocolate chips or blueberries!). They’re easy to make, with simple ingredients, and so easy to customize. It’s one of the best sourdough discard recipes for breakfast. Just be sure to keep the butter very cold.

I bake these a lot on the weekend, and everyone loves them. Whether it’s with chocolate chips or blueberries, these never last long in our house.

Ingredients and Tools You’ll Need

The key to making these flaky is super cold, even frozen, grated butter. Make sure your wet ingredients are really cold. You can add any mix-ins you want instead of the chocolate chips. Or just keep them plain, too.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Baking Sheet
• Parchment paper
• Mixing Bowls
• Pastry Cutter (essential for cutting the butter into the flour mixture, making sure the butter stays cold and creates a flaky texture.)
• Bench Scraper

Ingredients

• 10 tablespoons unsalted butter (frozen and grated – helps create the flaky layers. If you don’t have frozen butter, make sure it’s very cold and work quickly to keep it from melting.)
• ½ cup milk (cold)
• ½ cup sourdough discard (cold; You can substitute it with an equal amount of plain yogurt or buttermilk)
• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ cups chocolate chips (optional; You can also use blueberries, dried cranberries, nuts, or even a handful of shredded coconut.)
• 2 tablespoons heavy cream (optional for plain scones)
• 3 tablespoons raw sugar or sanding sugar (optional for plain scones; regular granulated sugar works too)

How to Make Sourdough Scones

Step One: Prep

Preheat the oven to 425℉. Line a large baking sheet with a piece of parchment paper and set aside.

Optional step: If your butter isn’t frozen, using a cheese grater, grate the butter, then place it on a plate and place it in the freezer for 5 minutes.

Step Two: Mix dry ingredients

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Using a whisk, stir to combine.

If you’re making blueberry scones, this is where you would add the lemon zest.

Step Three: Add butter

Add the frozen grated butter to the bowl with the flour. Using a pastry cutter, cut the butter into the flour mixture. Set aside.

Step Four: Mix liquids together

In a small bowl, add the milk and sourdough discard. Using a whisk, stir to combine.

Step Five: Add liquids to the dough

Pour the milk and sourdough mixture onto the flour mixture. Using a spatula or wooden spoon, stir to combine as much of the mixture as you can.

Step Six: Add mix-ins

Next, add the chocolate chips (if using). If you’re making blueberry scones, this is when you would add the blueberries.

Step Seven: Finish the dough

Turn the dough out onto a clean, dry surface, gently folding the dough into itself to incorporate the remaining flour mixture and chocolate chips.

Step Eight: Gently shape and chill

Shape the dough into an oval and place it on a piece of parchment paper. Place it into the fridge for 8 minutes.

Step Nine: Cut

Remove the dough from the fridge. Using a knife or bench scraper, cut the dough into 12 triangles.

Step Ten: Place on baking sheet

Transfer the cut dough onto the parchment-lined baking sheet.

If you’re making plain scones, brush the tops with some heavy cream and sprinkle with some sanding sugar.

Step Eleven: Bake

Bake at 425℉ for 18-20 minutes or until the scones are golden brown.

Storage Instructions

Once cooled, place the scones in an airtight container for up to 2 days.

To freeze, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen scones to a zip-top freezer bag or an airtight container for up to 3 months.

To make these ahead, prepare the dough, cut it into triangles, and freeze them. Bake straight from the freezer, adding a couple of extra minutes to the baking time.

What to Serve with Sourdough Scones

• For a full weekend breakfast, serve these with a hashbrown and ham casserole, fresh fruit salad, and of course, plenty of coffee.
• If you’re serving these as more of a quick, make-ahead breakfast, add homemade Chobani flips to the menu for a little protein.
• Heat them, cut them open, and spread some butter for a delicious snack.

More sourdough breakfast recipes

These all use discard for quick and easy breakfasts.

• Make these chocolate chip sourdough waffles on a weekend, or make ahead, freeze them, and pop them in the toaster for a quick breakfast.
• Sourdough blueberry quick bread is like dessert, except there’s fruit in it, so now it’s officially a breakfast!
• Having sourdough chocolate chip muffins on hand makes busy mornings and on-the-go a breeze.
• You’ll love a slice of sourdough pumpkin bread on that first cool autumn morning.

Printable Recipe