One topic I love researching is creative ways to use sourdough starter. I find it really satisfying to use up ingredients completely and avoid letting food go to waste. The same goes for starter — I hate feeding and refreshing it only to throw most of it away. One of my favorite treats is scones, so this recipe is a perfect fit. I often bake for family and friends, and this one was a big hit. The scones are flaky and soft, with just the right amount of sweetness.
sourdough discard scones with cranberry + white chocolate
Prep Time
10 minutes
Cook Time
15 minutes
Serves
16
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
Wet Ingredients & Add Ins
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup sourdough starter discard
- 3/4 cup cold butter, grated
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
To Finish
- 2 Tbsp heavy cream
- 3 Tbsp sugar
Steps
1
Preheat oven to 400°F and line a baking sheet with parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3
Add the cold, grated butter and mix until it looks like coarse crumbs.
4
Stir in the chocolate chips and cranberries.
5
In a separate bowl, whisk the egg, sour cream, and discard until smooth.
6
Pour the wet mixture into the dry and gently fold until a dough forms — don’t overmix.
7
Shape into two rounds (about 8 inches wide and ¾-inch thick) and cut each round into 8 wedges.
8
Chill for at least 30 minutes before baking.
9
Brush with cream, sprinkle with sugar, and bake 12–15 minutes, or until golden at the edges.
10
Cool slightly before serving — they’re best warm.
Notes
- If your discard is runny, add a tablespoon or two of flour.
- Make sure to use very cold butter to achieve the perfect flakiness.
- You can leave the scones in the fridge overnight for a longer period of fermentation.
- Freeze before baking for an easy weekend treat.
- Swap cranberries for blueberries or dark chocolate for a richer flavor.