How to Make Flaky + Absolutely Delicious Sourdough Scones (3 Ways!)

Breakfast is annoying to make, but luckily, these sourdough scones are a hit with my kids and freeze beautifully.

These 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. Be sure to keep the butter very cold.

Step-by-step instructions and ingredients for making sourdough scones, displayed on a recipe card format.

Sourdough Scones

These scones are tender, flaky, and infused with a hint of tangy flavor, making them a perfect treat for any time of the day.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Serving Size 12 scones


  • 10 tablespoon unsalted butter (frozen and grated)
  • ½ cup milk (cold)
  • ½ cup sourdough discard (cold)
  • 2 cups flour
  • ½ cup sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cup chocolate chips (optional)
  • 2 tablespoon heavy cream (optional)
  • 3 tablespoon raw sugar or sanding sugar (optional)


  • Prep. Preheat the oven to 425 degrees F. 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.*
  • 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.*
    Two images showing a bowl with dry ingredients (flour, sugar, baking powder, baking soda) before and after mixing, with a whisk and chocolate chips nearby.
  • 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.
    Two images showing grated frozen butter added to the dry ingredients in a mixing bowl and then mixed using a pastry cutter.
  • Mix liquids together. In a small bowl add the milk and sourdough discard. Using a whisk, stir to combine.
    Bowl containing milk and sourdough discard, ready to be mixed with a whisk.
  • 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.
    Two images showing the wet mixture being added to the dry mixture and then the combined dough starting to form.
  • Add mix-ins. Next, add the chocolate chips (if using) *If you’re making blueberry scones this is when you would add the blueberries.*
    Bowl of dough with chocolate chips poured on top, ready to be mixed in.
  • Finish 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.
  • 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.
    Dough mixed with chocolate chips, shaped into an oval on a piece of parchment paper.
  • Cut. Remove the dough from the fridge. Using a knife or bench scraper, cut the dough into 12 triangles.
    Triangular pieces of scone dough arranged on a parchment-lined baking sheet, ready for baking.
  • 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.*
  • Bake. Bake at 425 degrees F for 18-20 minutes or until the scones are golden brown.
    Finished baked sourdough scones.


For a tender and flaky scone, you want to make sure the wet ingredients you use are very cold. I like to refrigerate my sourdough and discard it overnight before using it.
Starting with a very cold stick of butter is easier to grate. Once the butter has been grated, place the butter on a plate and place it in the freezer for at least 5 minutes before using. Grating the butter beforehand will help incorporate the butter with the dry ingredients without warming the dough up.
For plain scones, omit the chocolate chips and brush the tops with some heavy cream and a sprinkle of raw sugar (sanding sugar). 
If you’d like to add in blueberries, replace the chocolate chips with the blueberries and add in the zest of 1 medium lemon.
Calories: 340kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 107mg | Fiber: 1g | Sugar: 25g | Vitamin A: 345IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 1mg

There’s something about the combination of flaky pastry and the tangy sourdough that I love. I bake them a lot on the weekend, and my family can’t wait to get their hands on them. Whether it’s with chocolate chips for a sweet treat or blueberries for a fruity twist, these scones never last long in our house.

Triangular sourdough scones with chocolate chips on parchment paper, freshly baked and golden.

Give them a try, and I bet you’ll love them as much as we do!

Tips for the Best Sourdough Scones

  • Chill Everything: Keep your butter, milk, and sourdough discard very cold. This prevents the butter from melting too quickly, ensuring flaky scones.
  • Handle Dough Gently: Overworking the dough can make your scones tough. Mix until just combined and fold gently.
  • Use Fresh Baking Powder: Ensure your baking powder is fresh for the best rise. Old baking powder can lead to flat scones.
  • Quick Freeze Butter: If you forgot to freeze your butter, grate it and then freeze the grated pieces for a quick chill.
  • Shape with Minimal Flour: Use as little extra flour as possible when shaping the dough to avoid drying out the scones.

Key Ingredients and Tools

To make the best scones, having the right tools and ingredients can make a big difference. Here are a few important ones to consider:

Ingredients for sourdough scones arranged on a marble countertop, including flour, sugar, butter, sourdough discard, chocolate chips, and milk.
  • Frozen Butter. Grating frozen butter helps it incorporate more easily into the dough, creating those flaky layers.
  • Sourdough Discard. This adds a unique tangy flavor to the scones. You can find it in the refrigerated section of your store or use a leftover starter from home.
  • Pastry Cutter. This tool is essential for cutting the butter into the flour mixture, ensuring the butter stays cold and creates a flaky texture.
  • Parchment Paper. Lining your baking sheet with parchment paper prevents the scones from sticking and makes cleanup a breeze.
  • Raw Sugar or Sanding Sugar. These coarse sugars add a nice crunch to the top of your scones. If you don’t have raw sugar, regular granulated sugar works too.

All of these are pretty basic ingredients. And don’t forget you can change up the mix-ins to try something new.

Serving Suggestions

Serve these with hashbrown and ham casserole, fresh fruit salad, and of course, plenty of coffee.

Troubleshooting and Help

Can I use regular butter instead of frozen butter?

Sure, but freezing the butter helps create a flakier texture. If you don’t have frozen butter, make sure it’s very cold and work quickly to keep it from melting.

What if I don’t have sourdough discard?

No worries! You can substitute it with an equal amount of plain yogurt or buttermilk. It won’t have the same tangy flavor, but it will still work.

Can I make these scones ahead of time?

Absolutely! You can 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.

Can I add other mix-ins besides chocolate chips or blueberries?

Definitely! Try adding dried cranberries, nuts, or even a handful of shredded coconut.

Storing Leftovers

At Room Temperature:

  • Once cooled, place the scones in an airtight container.
  • They will stay fresh for up to 2 days.


  • If you want to store them longer, freeze the scones.
  • Place the cooled scones in a single layer on a baking sheet and freeze until solid.Transfer the frozen scones to a zip-top freezer bag or airtight container.
  • They can be frozen for up to 3 months.


  • To enjoy frozen scones, preheat your oven to 350°F.
  • Place the scones on a baking sheet and heat for 10-15 minutes until warmed through.
  • Alternatively, you can microwave them for about 20-30 seconds, but the oven gives the best texture.

I hope you enjoy making and eating these delicious sourdough scones. With simple ingredients and easy steps, you’ll have a batch of warm, flaky scones ready in no time. I hope you give this recipe a try.

Close-up view of a single sourdough scone with a bite taken out, showing the flaky, chocolate chip-filled interior.
How to Make Flaky + Absolutely Delicious Sourdough Scones (3 Ways!)
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