Flaky Sourdough Scones: A Guide to Delicious & Digestible Homemade Treats

There’s a special magic in homemade baked goods, and these sourdough scones are no exception. Imagine golden brown tops, a delightfully crunchy exterior, and a tender, crumbly interior that melts in your mouth, all infused with that gentle, signature sourdough tang. Whether you’re a seasoned sourdough baker or new to the world of natural leavening, this recipe promises an incredibly rewarding experience. Perfect for a classic breakfast with jam and clotted cream, or a sweet (or savory!) afternoon snack with a cup of tea, these versatile scones are destined to become a staple in your kitchen. We’ll explore how to achieve that perfect flaky texture, enhance flavor, and even make them easier to digest through optional long fermentation. Get ready to transform your active sourdough starter or discard into an unforgettable treat.

Baking with sourdough has become a true passion, especially on those rainy days when there’s plenty of time on hand. It’s a fantastic way to stretch groceries, manage the household budget, and keep everyone, especially the notoriously hungry snack monsters (ahem, kids!), happily fed throughout the day. From sourdough chocolate chip cookies to delightful sourdough muffins, my kitchen has been a whirlwind of activity. This sourdough scone recipe, however, offers a truly special weekend breakfast or brunch experience.

These scones are wonderfully fluffy yet moist, never dry, and lightly sweetened to perfection. A sprinkle of coarse sugar on top adds a beautiful sparkle and extra crunch. Whether you opt for a classic blueberry scone, a decadent chocolate chip version, or experiment with dried fruits and nuts, the results are always outstanding. You could even finish them with a zesty lemon glaze for an extra touch of brightness. If you share my love for all things sourdough, be sure to also try our delicious sourdough banana bread!

Please note: The following contains affiliate links. As an Amazon Associate, we earn from qualifying purchases, which helps support our work.

Why You Will Love These Sourdough Scones

There are so many reasons to adore these homemade sourdough scones. They bring together the best of traditional scone baking with the unique benefits of sourdough:

• Unforgettable Flavor & Texture: The sourdough starter imparts a subtle tanginess that elevates the overall flavor profile beyond what a regular scone offers. Combined with the golden-brown crust and a perfectly flaky, tender interior, these scones are a textural delight.
• Simple & Accessible Ingredients: You won’t need any fancy or hard-to-find ingredients. This recipe relies on basic pantry staples, making it an easy addition to your regular baking routine.
• Digestibility Benefits of Fermentation: For those sensitive to gluten or looking for more nutrient-dense options, the optional long fermentation process can be a game-changer. Sourdough fermentation helps break down starches and gluten, potentially making the scones easier to digest and enhancing nutrient absorption.
• Versatile for Active Starter or Discard: This recipe is incredibly forgiving and works beautifully with either an active, bubbly sourdough starter or leftover sourdough discard. It’s an excellent way to use up excess discard, reducing waste while still enjoying the health benefits of fermentation.
• Endless Customization Options: This isn’t just a recipe; it’s a master template! From sweet additions like blueberries, chocolate chips, or dried cranberries with orange zest, to savory variations like cheese and herbs, the possibilities are truly endless.

Expert Tips for Perfecting Your Scones

Achieving light, flaky, and delicious scones isn’t difficult when you know a few key tricks:

• The Magic of Cold Butter: This is arguably the most crucial tip for scone perfection. Using very cold butter prevents it from fully incorporating into the dough. Instead, small pockets of butter remain. During baking, these butter pockets release steam, creating those wonderful, flaky layers that define a great scone. For best results, slice your butter and pop it into the freezer for 30 minutes to an hour before you begin mixing.
• Don’t Overwork the Dough: Over-kneading develops the gluten in the flour too much, leading to tough, dense scones instead of light and tender ones. Mix just until the ingredients are combined and the dough barely comes together.
• Food Processor for Ease and Texture: A food processor is a secret weapon for scones. It makes incorporating the cold butter into the dry ingredients 100 times easier and quicker, which is essential for keeping the butter cold. It also helps achieve a more consistent texture with minimal effort. If you don’t have one, use a pastry blender or even grate the cold butter, then work it in quickly with your fingertips.
• Optimal Fermentation: If you choose the optional long fermentation, refrigerate the dough for 2-3 days. This duration allows the sourdough to work its magic on the flour, improving digestibility and deepening the flavor, while keeping the butter perfectly chilled.
• Mix-in Timing: For delicate additions like fresh blueberries, it’s best to fold them into the dough right before shaping and baking. Heartier items like chocolate chips or nuts can be added during the final pulsing phase in the food processor, even if you plan for a long ferment.
• Lemon Extract Love: Adding a touch of homemade lemon extract (or store-bought) can add a bright, refreshing note that pairs beautifully with both sweet and savory variations.

Frequently Asked Questions About Sourdough Scones

Can I ferment these sourdough scones for better digestion?

Absolutely! Long fermentation is one of the key benefits of sourdough baking. I highly recommend long fermenting these scones in the refrigerator for 2-3 days. This duration allows the natural yeasts and bacteria in your sourdough starter to predigest the flours, breaking down starches and gluten, which can make the scones much easier on the digestive system for many people. It also deepens the sourdough flavor. While you could try a shorter, room-temperature ferment (12-24 hours), the refrigerator method helps keep the butter very cold, resulting in a fluffier, more tender texture. Baking them immediately will still yield delicious scones, but the texture will be slightly different – often a bit denser than fermented ones.

What is the ultimate secret to making truly great scones?

Beyond the quality of your ingredients, there are two non-negotiable secrets to excellent scones: very cold butter and minimal kneading. Cold butter creates steam pockets during baking, which are responsible for that coveted flaky texture. Overworking the dough, on the other hand, develops gluten too much, leading to a tough rather than tender scone. This is precisely why a food processor is such a valuable tool – it rapidly cuts in the butter while keeping it cold and minimizes the handling of the dough. If mixing by hand, work quickly and gently!

Can sourdough discard replace buttermilk in scones?

Yes, in many scone recipes, sourdough discard can absolutely be used as a substitute for buttermilk. Both provide acidity that reacts with baking soda (or baking powder, which contains an acid) to create lift and tenderize the dough. However, sourdough discard is typically thicker than buttermilk. When substituting, you might need to thin down the discard slightly with a bit of milk or water to achieve the right dough consistency. The beauty of using sourdough discard is that it still brings some of the fermentation benefits and a lovely subtle flavor, even if it’s not active enough to significantly leaven the dough on its own.

Is it necessary to discard starter every time I feed it?

Not always. While discarding a portion of your sourdough starter before feeding is a common practice to maintain its health and vigor, it’s not strictly mandatory every single time. The primary reason for discarding is to prevent your starter from growing too large and requiring an excessive amount of flour and water with each feeding, which can become quite costly. If you don’t discard, you’ll eventually have a massive amount of starter to feed. Instead of throwing away this valuable discard, it’s highly encouraged to use it in recipes specifically designed for it, such as sourdough crackers, sourdough cookies, and sourdough muffins, making these scones another excellent option!

What kind of flour should I use for scones?

For these sourdough scones, all-purpose flour works perfectly, providing a good balance of structure and tenderness. If you prefer to experiment, fresh-milled soft white wheat flour is another excellent option that can add a wonderful depth of flavor and texture. The key is to use a flour that doesn’t have an excessively high protein content, as this can lead to tougher scones.

Ingredients You’ll Need for Sourdough Scones

Gathering your ingredients is the first step to delicious sourdough scones. Here’s what you’ll need, along with a few notes for optimal results:

• All-purpose flour: The foundation of your scones. You can also experiment with fresh-milled soft white wheat flour for a wholesome twist.
• Baking powder: This provides additional lift, ensuring your scones are light and airy, especially when not relying solely on the sourdough for leavening.
• Salt: Essential for balancing the sweetness and enhancing all the flavors.
• Sugar: Just enough to lightly sweeten the scones. A little extra for sprinkling on top adds a lovely crunch and golden finish.
• Butter: Crucially, it must be kept very cold. I recommend chopping it into small pieces and chilling it in the freezer for 15-30 minutes before use. This is key to achieving that wonderful flaky texture.
• Sourdough starter: This recipe works with either active, fed starter or unfed sourdough discard. It’s a fantastic way to utilize your discard and introduce that characteristic sourdough flavor.
• Vanilla extract: Adds a warm, classic aroma and flavor.
• Lemon extract (optional): For a bright, zesty note that complements many fruit or berry add-ins.
• Cold milk or water: Use just enough to bring the dough together, starting with a minimal amount to avoid overly wet dough. Keeping it cold is important for the butter.
• Egg (for egg wash – optional): Brushing the tops of your scones with a whisked egg before baking gives them a beautiful, deep golden-brown color and a slightly glossy finish.
• Favorite Add-ins: The sky’s the limit! Classic choices include fresh or frozen blueberries, chocolate chips, dried cranberries with orange zest, walnuts, or pistachios. For savory scones, consider shredded cheddar cheese, chives, or caramelized onions.

Essential Tools for Scone Making

Having the right tools can make your baking process smoother and more enjoyable:

• Food processor: As mentioned, this is highly recommended for quickly and efficiently cutting in the cold butter, ensuring superior texture.
• Measuring cups and spoons: For accurate ingredient proportions.
• My favorite stainless steel baking sheets: Essential for baking your scones evenly.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Rolling pin: For shaping and flattening your dough to an even thickness.
• Pastry brush: For applying the egg wash.

How To Bake Perfect Sourdough Scones: Step-by-Step

Step 1: Prepare Your Sourdough Scone Dough

1. Begin by ensuring your butter is very cold. Cut it into small chunks and place these on a plate in the freezer for 30 minutes to 1 hour. This crucial step contributes significantly to the flaky texture of your finished scones.
2. In a separate large bowl, thoroughly whisk together your dry ingredients: all-purpose flour, baking powder, salt, and sugar. This ensures even distribution of the leavening and seasoning.
3. Transfer the chilled butter and the dry ingredient mixture into a food processor. Pulse a few times until the butter is broken down into small, pea-sized chunks. Avoid over-processing; you want distinct pieces of butter. If you don’t have a food processor, you can grate the cold butter into the dry ingredients and then use a pastry blender or your fingertips to quickly work it in.



4. Now, add your wet ingredients: the sourdough starter, vanilla extract, and optional lemon extract. Pulse briefly. If the dough appears too dry and isn’t coming together, add 1-2 tablespoons of cold milk or water, starting with just one tablespoon and adding more only if necessary. The goal is a cohesive, but not sticky, dough.
5. Continue pulsing until the mixture just starts to form a rough ball. Again, be careful not to overmix.
6. Turn the dough out onto a piece of parchment paper. Gently press and shape it into a square, approximately 1-2 inches thick. At this point, you’ll decide if you want to bake the scones immediately or opt for a long fermentation.
7. If you plan to bake the scones right away, now is the time to incorporate any desired add-ins. For chocolate chips or nuts, you can pulse them in during the final stages of mixing in the food processor. For delicate ingredients like blueberries, gently fold them into the dough by hand as you press and shape it on the parchment paper.

Step 2: (Optional) Long Fermentation for Enhanced Flavor and Digestion

If you’re aiming for improved digestibility and a deeper sourdough flavor, cover your shaped dough and place it in the refrigerator for 2-3 days. This extended cold ferment allows the sourdough culture to break down more complex carbohydrates and gluten proteins. If you’re adding chocolate chips or nuts, these can be incorporated before the long fermentation. However, I generally do not recommend adding fresh blueberries or other very wet fruits before fermentation, as they can break down and make the dough soggy during the long chill.

Step 3: Bake to Golden Perfection

1. Preheat your oven to 425°F (220°C).
2. If you opted for a long ferment or are adding fresh blueberries (or other delicate mix-ins), gently knead them into the chilled dough now. Roll out the dough onto a lightly floured surface or a parchment-lined baking sheet to an even thickness of about 1-2 inches.





3. Using a sharp knife or a scone cutter, cut the dough into 8 even triangles or your preferred shape. Carefully transfer them to your prepared baking sheet, ensuring they have a little space between them.
4. For that beautiful golden crust, prepare an egg wash by whisking one egg in a small dish. Brush the tops of each scone with the egg wash, then generously sprinkle with coarse sugar. This adds a lovely sparkle and a sweet crunch.
5. Bake for 15-20 minutes, or until the edges are beautifully golden brown and the tops are set. Keep an eye on them to prevent overbaking.
6. Once baked, allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. If desired, drizzle with a glaze or simply enjoy them warm as they are.

Storage and Freezing Tips

To keep your sourdough scones fresh, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, these scones freeze beautifully! Once cooled, place them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature and warm them gently in the oven or microwave for that fresh-baked taste.

Creative Scone Flavor Variations

This sourdough scone recipe is a fantastic base for countless flavor combinations. Don’t limit yourself to just one type! Here are some ideas to inspire your next batch:

• Classic Berry: Blueberries are always a hit, but try fresh or frozen strawberries, raspberries, or a mixed berry blend.
• Decadent Chocolate Chip: Add your favorite type of chocolate chips – milk, dark, or white – for a sweet indulgence.
• Zesty Lemon: Incorporate fresh lemon zest into the dough and a few drops of lemon extract for an extra bright flavor. A simple lemon glaze can finish them perfectly.
• Autumnal Cranberry Walnut: Dried cranberries and toasted walnuts offer a delightful chewy and crunchy texture, perfect for cooler weather.
• Bright Orange Zest: Add 2 tablespoons of fresh orange zest for a vibrant, aromatic scone.
• Savory Creations: For a delightful savory option, mix in caramelized onions, crispy bacon bits, a generous amount of shredded cheddar cheese, or fresh chives and black pepper. These are fantastic alongside soup or as part of a savory breakfast spread.
• Spiced Apple Cinnamon: Diced, small pieces of apple with a sprinkle of cinnamon and a pinch of nutmeg make for a cozy scone.

More Delightful Sourdough Recipes

If you love the magic of sourdough as much as we do, you’ll want to explore these other fantastic recipes:

• Blackberry Brownie Mug Cake
• Sweet Potato Breakfast Hash
• Baked Sourdough Pancake
• Homemade Yogurt
• Oatmeal Banana Pancakes

If you try this recipe and love it, we’d be thrilled if you could come back, leave a comment on the post, and give it 5 stars! Your feedback is incredibly valuable. Please and thank you! Don’t forget to tag us on Instagram @ablossominglife and use #ablossominglife to share your creations.