The Best Sourdough Discard Scones with Mixed Berries

These Sourdough discard scones with mixed berries are the best scones because of the way the tanginess from the sourdough discard balances perfectly with the sweet, juicy berries. These scones are flaky and tender, with a light, buttery texture that melts in your mouth, making them both flavorful and satisfying, and the perfect saturday morning treat.

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What is the secret of making good scones?

Here are a few key techniques that have helped me make scones that are tender, flaky, and delicious:

1. Use cold butter and cold liquid (like cream or milk) to ensure a flaky texture. Cold butter creates pockets of air, which help the scones rise and become light and tender.
2.  Mix the dough just until it comes together. Overworking the dough can make the scones tough. The dough should be a rough and shaggy dough.
3. Handle the dough as little as possible to avoid activating the gluten, which can make the scones dense.
4. Make sure your baking powder is fresh. It’s the key to achieving that lift and lightness.
5. Chilling the dough for 15-20 minutes before baking helps the butter stay cold, which leads to a better rise and flakier texture.
6. Bake the scones in a hot oven for a quick rise and golden-brown crust.

Equipment Needed

Ingredients

For the scones:

2 3/4 cups all-purpose flour (330g)

1/2 cup sourdough starter discard or active starter (100g)

1/3 cup sugar (67g)

3 tablespoons powdered sugar

1 tablespoon baking powder

1 1/4 teaspoons salt

12 Tablespoons unsalted butter (1 and 1/2 sticks) (115g), cold and cubed

1/2 cup + 2 Tablespoons whole milk (150g)

1 teaspoon vanilla extract (optional)

1 3/4 cup mixed berries (frozen) 

1 large egg + 1 large egg yolk

For the Glaze 

• 2 Tablespoons unsalted butter (melted)
• 1 Tablespoon honey

Sourdough Scone Recipe

Mixing Ingredients 

• Toss frozen berries in a bowl with powdered sugar, and then place into the freezer until needed. (Cut strawberries in half.)

• Preheat your oven to 425°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
• Using a food processor, pastry cutter, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. Butter should be reduced to a pea size.

• Make a well in the center of the flour and place to the side.

• Combine wet ingredients by beating the eggs, sourdough discard, milk, and vanilla extract together.

• Pour the wet ingredients into the center of the well.
• Gently fold the flour into the wet ingredients until the dough just begins to come together. Be careful not to overmix. The dough should be a very shaggy dough. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and putting it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to adding the berries and baking after mixing the dough.

• Gently fold in the mixed berries, being careful not to crush them or over mixing the dough. It is best to add them directly from the freezer to prevent bleeding into the dough. 

Shaping the Scones

• Turn the dough onto a lightly floured surface and gently knead it a couple of times until it forms a rough ball.
• Pat the dough into a 1 1/2 inch thick rectangle.

• Cut crosswise into 4 equal rectangles. Then, cut each rectangle diagonally into 2 triangles. 

• There should be 8 scones total.

• Place the unbaked scones on the prepared baking sheet.

Bake the Scones

• Bake for 14-17 minutes, rotating the baking sheet half way through baking.

Preparing the Glaze

• While the scones are baking, mix the glaze by combining the melted butter and honey.
• Remove scones from oven, and brush the honey glaze on the tops of the scones. 
• Place scones on a wire rack to cool for about 10 minutes before serving.
• Enjoy them warm with a cup of tea or coffee!
• Store scones in an airtight container.

Tips for the Best Scones:

• For best results, keep the butter cold and work quickly to maintain the flakiness of the scones.
• If using frozen berries, don’t thaw them to prevent color bleeding into the dough.
• You can also add lemon zest or a bit of cinnamon for extra flavor.

These delicious sourdough scones are a perfect way to use extra sourdough discard while enjoying a warm, fruity treat with a tender, flaky texture. Enjoy!

More Sourdough Discard Recipes

Buttery and Flaky Easy Homemade Biscuits 

Easy Sourdough Pumpkin Bread Recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe