sourdough scones recipe
The Best sourdough scones recipe
I love that sourdough scones are a great way to use up leftover bread, and the process is forgiving—no need for fancy equipment or a strict timeline. They’re perfect for breakfast or afternoon snacks, but I also use them for special occasions, like brunch with friends or a cozy dinner with family. Plus, they’re a healthier twist on classic scones because the sourdough fermentation helps break down gluten and adds probiotics, which makes them easier to digest. No one has to feel guilty about enjoying them—just enjoy the simple, delicious results.
Classic Sourdough Scones
Crispy on the outside and tender inside, these sourdough scones are perfect for breakfast, tea time, or snacking with a spread of butter or jam. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp active sourdough starter (100% hydration)
- 1 large egg
- 1/2 cup milk (whole milk for richer flavor)
- 1 tbsp melted butter
- 1 tbsp melted butter
- 1 tbsp coarse sugar or honey
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, and sugar. Make a well in the center and add the sourdough starter, egg, milk, and melted butter. Mix until a soft dough forms. -
3
Turn dough onto a lightly floured surface and knead gently for 2 minutes until smooth. Divide dough into 8 equal pieces and shape each into a ball. -
4
Roll each ball into a 3-inch round disc. Place on the prepared baking sheet, spacing them about 2 inches apart. -
5
Brush the tops of the scones with melted butter and sprinkle with coarse sugar or honey. Bake for 18–22 minutes until golden brown and crisp.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sourdough Scones Works
❓ Frequently Asked Questions About Sourdough Scones
How long do I need to let the starter rise before making the scones?
The starter should be at peak activity—frothy, bubbly, and nearly doubled in size—about 12 to 24 hours after your last feeding. If you’re short on time, aim for at least 8 hours of active fermentation (the dough will still be thick but flavorful).
Can I use store-bought flour instead of the whole-wheat blend?
Yes, but the texture will differ. For a lighter crumb, use all-purpose flour. For a nuttier, denser result, swap half the blend for whole-wheat flour. Adjust hydration slightly if the dough feels too dry.
What if my dough isn’t perfectly round when I shape the scones?
Scones are forgiving! A slightly irregular shape is fine. Pressing them flat with a rolling pin or fork before baking helps them hold their shape. If they spread too much, chill the dough for 30 minutes before baking.
How do I know when the scones are done?
They’re golden and crisp at the edges, with a soft center that springs back when pressed lightly. Internal temperature should reach 200°F (93°C) for even cooking. Overbaking can dry them out, so watch closely.
Can I make these scones ahead of time and reheat them?
Yes! Store cooled scones in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–8 minutes until warm. For extra crispness, brush with melted butter before reheating.
