Best Sourdough Scones

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 18–22 minutes
Total Time: 1 hour 15 minutes (including chilling)
Difficulty Level: Moderate
Yield: 8 large scones

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🥐 Introduction

There’s nothing quite like a freshly baked scone — crisp on the outside, soft and buttery on the inside, and just the right balance of sweet and tangy. When you add sourdough to the mix, you get something truly special: sourdough scones that are light, flavorful, and irresistibly tender.

The Best Sourdough Scones are a perfect way to use up leftover sourdough starter, while giving your morning or afternoon tea a delicious homemade touch. The natural acidity of sourdough adds depth of flavor and helps create an ultra-fluffy crumb.

Whether you enjoy them plain with butter and jam or loaded with berries, nuts, or chocolate chips, these scones strike the perfect harmony of rustic charm and bakery-quality indulgence.

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🧾 Ingredients

Dry Ingredients:

• 250 g (2 cups) all-purpose flour

• 50 g (¼ cup) granulated sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients:

• 120 g (½ cup) cold unsalted butter, cut into cubes

• 120 g (½ cup) active or discard sourdough starter

• 120 g (½ cup) cold heavy cream (plus more for brushing)

• 1 large egg

• 1 tsp vanilla extract

Optional Add-Ins (choose one or mix and match!):

• 100 g (¾ cup) fresh or frozen blueberries

• 80 g (½ cup) chocolate chips

• 70 g (½ cup) chopped pecans or walnuts

• Zest of 1 lemon or 1 orange for a citrus twist

For the Topping:

• 1 tbsp coarse sugar (for sprinkling)

• Optional: 1 tbsp melted butter (for brushing after baking)

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🕒 Time & Intensity Breakdown

Overall Difficulty: 🟡 Moderate — simple steps but requires attention to detail for best texture.

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👩‍🍳 Instructions

Step 1: Preheat and Prepare

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.

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Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.

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Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter bits throughout.

💡 Tip: The key to flaky scones is keeping the butter cold. If it starts to soften, pop the bowl into the fridge for 10 minutes before proceeding.

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Step 4: Mix Wet Ingredients

In a separate bowl or measuring cup, whisk together the sourdough starter, heavy cream, egg, and vanilla extract until smooth.

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Step 5: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Using a wooden spoon or spatula, gently mix until the dough starts to come together.

Add any optional mix-ins (berries, nuts, or chocolate chips) at this stage.

Avoid overmixing — you want the dough to be slightly shaggy. Overworking can make the scones tough.

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Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. Gently pat it into a round disc about 1 inch (2.5 cm) thick.

Using a bench scraper or knife, cut into 8 equal wedges (like pizza slices).

Alternatively, use a round biscuit cutter for traditional circular scones.

Transfer the shaped dough onto your prepared baking sheet.

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Step 7: Chill the Dough

Place the tray of scones in the refrigerator for 30 minutes before baking. This rest helps the gluten relax and keeps the butter firm, ensuring a higher rise and flakier layers.

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Step 8: Brush and Bake

Brush the tops with a bit of heavy cream and sprinkle with coarse sugar for a golden, crunchy top.

Bake for 18–22 minutes, or until the scones are golden brown around the edges and firm to the touch.

If you’re using frozen berries, add 2–3 extra minutes to the baking time.

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Step 9: Cool and Serve

Remove from the oven and let the scones cool on a wire rack for about 10 minutes.

Brush with a little melted butter if desired for extra richness.

Serve warm with clotted cream, jam, or a drizzle of honey — the perfect companion to your morning coffee or afternoon tea.

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🍽️ Serving Suggestions

• Classic Cream Tea: Serve with clotted cream and strawberry jam.

• Savory Option: Reduce sugar and add grated cheddar, chives, or crispy bacon.

• Seasonal Twist: Add cranberries and orange zest for festive flair.

• Breakfast Treat: Split open and top with Greek yogurt and berries.

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🧊 Storage & Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps fresh for 5 days when covered.

• Freezer: Freeze unbaked scones on a tray, then transfer to a bag. Bake straight from frozen, adding 5 minutes to the bake time.

💡 Reheat: Warm in a 180°C (350°F) oven for 5–7 minutes before serving to restore crispness.

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🥗 Nutrition Facts (Per Scone)

Note: Nutritional values may vary based on ingredients and add-ins.

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💡 Tips for Perfect Sourdough Scones

1. Cold is key: Always use cold butter, cream, and starter. The contrast between cold butter and hot oven creates flaky layers.

2. Don’t overmix: Mix until just combined — a rough dough is better than a smooth one.

3. Sourdough flavor: The longer your starter ferments before use, the tangier your scones will be.

4. Customize easily: Add sweet or savory mix-ins depending on your mood.

5. Use a sharp cutter: If cutting rounds, press straight down — don’t twist, or you’ll seal the edges and prevent rising.

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❤️ Why You’ll Love This Recipe

• Zero waste: Perfect way to use sourdough discard.

• Light & flaky: Layers of buttery goodness with a soft interior.

• Easy to customize: Sweet or savory, fruity or cheesy — it’s your call.

• Naturally flavorful: Sourdough adds complexity and depth to the classic scone.

Every bite of these Best Sourdough Scones tells a story — of old-fashioned baking meets modern simplicity. They’re a delightful way to turn your leftover starter into something truly special.

Serve them warm, share them fresh, and savor that perfect blend of tangy, buttery, and crumbly goodness.