Description
Sourdough Scones are tender, flaky pastries made with tangy sourdough starter that adds depth of flavor and a subtle natural leavening. These scones are perfect for breakfast or tea time, offering a delightful balance of crisp edges and soft, buttery interiors with a hint of sourdough tang.
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, frozen and grated
½ cup sourdough starter (discard or active)
1 large egg
3 tablespoons heavy cream or milk
Optional: mix-ins such as chocolate chips, blueberries, or dried fruit
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Grate frozen butter into the flour mixture using a cheese grater, then cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk sourdough starter, egg, and heavy cream until combined.
Pour wet ingredients into dry ingredients and gently fold until dough just comes together. Avoid overmixing.
Lightly flour a surface, roll dough into an 8-inch circle about ¾ inch thick. Cut into 8 wedges using a sharp knife or bench scraper.
Place wedges on the baking sheet spaced about 2 inches apart.
Optionally brush with cream and sprinkle with sugar for a golden crust.
Bake 20-25 minutes until golden brown and a toothpick inserted near the center comes out clean.
Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220-250 kcal
- Sugar: 8-10g
- Sodium: 180-200mg
- Fat: 11-13g
- Saturated Fat: 7-8g
- Trans Fat: <1g
- Carbohydrates: 28-30g
- Fiber: 1g
- Protein: 4-5g