These sourdough discard scones are a perfect way to use extra starter, blending tangy flavor with juicy berries for soft, buttery scones that bake up golden every time.
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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. They’re 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. If you love using up extra discard, you might also enjoy my Lemon Blueberry Sourdough Scones (Fresh Milled Flour) or Sourdough Discard Lemon Blueberry Quick Bread Recipe. For a savory option, try my Buttery and Flaky Easy Sourdough Discard Biscuits — another great way to put your starter to use.
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:
- 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.
- 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.
- Handle the dough as little as possible to avoid activating the gluten, which can make the scones dense.
- Make sure your baking powder is fresh. It’s the key to achieving that lift and lightness.
- Chilling the dough for 15-20 minutes before baking helps the butter stay cold, which leads to a better rise and flakier texture.
- Bake the scones in a hot oven for a quick rise and golden-brown crust.
Equipment Needed
Large mixing bowl
Small bowl
Plastic wrap
Sharp knife
Food processor
Medium mixing bowl
Parchment paper
Airtight container or freezer bag for storage
Wooden spoon
Ingredients
For the scones:
2 ¾ cups all-purpose flour (330g)
½ cup sourdough starter discard or active starter (100g)
⅓ cup sugar (67g)
3 tablespoons powdered sugar
1 tablespoon baking powder
1 ¼ teaspoons salt
12 Tablespoons unsalted butter (1 and ½ sticks) (115g), cold and cubed
1 teaspoon vanilla extract (optional)
1 ¾ cup mixed berries (frozen)
1 large egg + 1 large egg yolk
⅓ cup + 1 tablespoon (95–100g) milk
For the Glaze
- 2 Tablespoons unsalted butter (melted)
- 1 Tablespoon honey
Sourdough Scone Recipe
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. Turn the dough out onto a lightly floured surface and gently pat it into a round disc about 1 inch thick.
Cut the dough into 8 wedges (like a pizza) or shape it into smaller rounds, if you prefer. Place the scones on the parchment-lined baking sheet. Bake for 14-17 minutes, rotating the baking sheet half way through baking. 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.
- When mixing the dough, if it still feels dry after adding the milk, just drizzle in 1–2 teaspoons more until it just comes together — no more. Scone dough behaves better on the drier side (you’ll get those nice layers when it bakes).
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!
FAQ for Sourdough Discard Scones (Tips, Troubleshooting & Storage)
Can I use fresh berries instead of frozen in these sourdough scones?
Yes, you can! Fresh berries work beautifully — just fold them in gently so they don’t crush or release too much juice into the dough. Frozen berries are great for preventing color bleed.
Can I use active sourdough starter instead of discard?
Absolutely. Both work well in this recipe. Active starter will give a slightly lighter texture, while discard adds a bit more tang and depth of flavor.
How long can I refrigerate the dough before baking?
You can refrigerate the mixed dough (covered) for up to 24 hours before baking. This long fermentation enhances flavor and makes the scones even more tender.
Can sourdough scones be frozen?
Yes! Once baked and cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Reheat at 350°F for 8–10 minutes to refresh.
Why are my scones more cake-like instead of flaky?
That usually means there was too much liquid or the dough was overmixed. Next time, reduce the milk slightly and handle the dough as little as possible. Keeping your butter cold also helps ensure flakiness.
What’s the best way to store leftover scones?
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. They taste best slightly warmed before serving.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
The Best Sourdough Discard Scones with Mixed Berries
Equipment
- Bench Scraper or bench knife
- Large mixing bowl
- Small bowl
- Plastic wrap
- Pastry brush
- Sharp knife
- Kitchen scale
- Food processor
- Pastry brush
- Medium mixing bowl
- Parchment paper
- Airtight container or freezer bag for storage
- Wooden spoon
Ingredients
For the scones:
- 2 ¾ cups all-purpose flour 330g
- ½ cup sourdough starter discard or active starter 100g
- ⅓ cup sugar 67g
- 3 tablespoons powdered sugar
- 1 tablespoon baking powder
- 1 ¼ teaspoons salt
- 12 Tablespoons unsalted butter 1 and ½ sticks (115g), cold and cubed
- 1 teaspoon vanilla extract optional
- 1 ¾ cup mixed berries frozen
- 1 large egg + 1 large egg yolk
- ⅓ cup + 1 tablespoon 95–100g milk
For the Glaze
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon honey
Instructions
- 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. Turn the dough out onto a lightly floured surface and gently pat it into a round disc about 1 inch thick.
- Cut the dough into 8 wedges (like a pizza) or shape it into smaller rounds, if you prefer. Place the scones on the parchment-lined baking sheet. Bake for 14-17 minutes, rotating the baking sheet half way through baking. 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.
Notes
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.
- When mixing the dough, if it still feels dry after adding the milk, just drizzle in 1–2 teaspoons more until it just comes together — no more. Scone dough behaves better on the drier side (you’ll get those nice layers when it bakes).
