If you’re a sourdough enthusiast, chances are you’re well-acquainted with the dilemma of sourdough discard. It’s the part of the starter you remove before feeding it to maintain its potency. While some see it as a mere byproduct to be tossed, those in the know see an exciting opportunity. Here at Wild Bluebell Homestead, we love turning what could be waste into culinary treasure, and one of our favorite ways to do this is through baking. Today, we’re sharing a delightful recipe that transforms sourdough discard into something truly irresistible: Sourdough Discard Scones.
These scones are not only a creative way to reduce waste but also a delicious treat that marries the tangy flavor of sourdough with the richness of chocolate. Let’s explore why sourdough discard scones have become a beloved addition to many home bakers’ repertoires, and how you can easily whip them up in your kitchen.
Why Sourdough Discard Scones
Sourdough discard scones are a revelation for several reasons. First and foremost, they’re an excellent way to utilize the leftover sourdough discard that otherwise might be thrown away. This not only reduces waste but also infuses your baking with the distinctive, mildly tangy flavor of sourdough, adding a new dimension to traditional scones.
Additionally, these scones are incredibly versatile. Whether you prefer them sweet or savory, with chocolate or blueberries, the base recipe can be easily adapted to your taste. Moreover, the unique flavor profile created by the combination of sourdough and other ingredients makes for a memorable baking experience that both novice and experienced bakers can appreciate.
The Ease and Appeal of Making Sourdough Scones
One of the greatest appeals of making sourdough discard scones is their simplicity. The recipe we’re sharing today is straightforward, requiring only a few pantry staples and a bit of sourdough starter discard. Even if you’re new to baking, you’ll find the steps easy to follow. And for those concerned about time, these scones come together quickly—perfect for a weekend brunch or a special breakfast treat.
There’s also something wonderfully satisfying about crafting your own scones. The process of mixing, shaping, and baking from scratch is a delightful way to connect with the traditions of home baking. Plus, the smell of fresh scones wafting from your oven is a reward in itself!
The Perfect Scone: Tips for Success
Before we dive into the recipe, here are a few tips to ensure your scones come out perfect every time:
- Keep It Cold: The key to achieving flaky scones is to keep your ingredients cold, particularly the butter. Use frozen or very cold butter and handle the dough minimally to prevent the butter from melting before it reaches the oven. Chilling the dough before baking also helps the scones retain their shape and texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can result in tough scones. The dough should look a bit shaggy and crumbly.
- Consider Long-Fermenting: For an extra depth of flavor and added digestibility, you can long-ferment your scone dough overnight in the refrigerator. Alternatively, you can bake the scones first and freeze them fully cooked. Simply reheat in the oven when you’re ready to enjoy.
- Shape Matters: Whether you prefer the classic wedge shape or a more rustic round, the shape of your scones can add to their visual appeal. Make sure to leave space between the wedges when baking to ensure even cooking.
Now, without further ado, let’s get to the recipe!
Sourdough Discard Scones Recipe
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Chilling Time: 30 minutes
Servings: 8
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose organic flour
- ½ cup (100g) sugar
- 2 teaspoons baking powder
- 1 stick (113g) salted butter, frozen or very cold (if you use unsalted, add ½ teaspoon of salt)
- 1 cup (180g) chocolate (dark or milk chocolate, chopped into pieces) or substitute with blueberries for a fruity twist
Wet Ingredients
- ½ cup (125g) sourdough starter discard
- 1 large egg
- 2 teaspoons (10g) vanilla extract
- 3 tablespoons (30g) heavy cream (milk or half-and-half can also be used)
Topping
- 2 tablespoons (30g) oat milk, or any milk or cream
- Brown sugar for sprinkling
Instructions
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, salt (if using unsalted butter), and baking powder. Grate the cold butter directly into the bowl using a cheese grater. Toss the grated butter with the flour mixture using a fork, ensuring the butter pieces are evenly coated and separated. Use a pastry cutter or bench scraper to blend the mixture until it forms pea-sized crumbs. Stir in the chocolate chips.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the sourdough starter discard, egg, vanilla extract, and heavy cream until well combined.
- Combine and Shape the Dough: Pour the wet mixture into the dry ingredients and gently mix with a fork until the dough starts to come together. It will be crumbly, but avoid adding extra liquid. Transfer the dough to a clean work surface and use your hands to press it into an 8-inch disc. If the dough sticks, dust with a little flour.
- Chill the Dough: Cut the disc into 8 wedges with a bench scraper or large knife. Arrange the wedges on a parchment-lined baking sheet, leaving space between them, or leave them in the disc shape, as preferred. Refrigerate the tray for 30 minutes.
- Bake the Scones: Preheat the oven to 400°F (204°C). Once chilled, brush the tops of the scones with milk or cream and sprinkle with brown sugar. Bake for 20-25 minutes or until the scones turn golden brown. Serve warm and enjoy!
- Freezing Option: We love to double the batch and freeze any leftovers. Once the scones are fully cooled, place them in a container and freeze for up to 3 months. When ready to eat, reheat them in the oven for a quick and delicious treat.
Closing Thoughts
Making sourdough discard scones is not only a delightful way to use up leftover sourdough starter, but it’s also a fun and rewarding baking project. These scones offer a perfect balance of sweet and tangy flavors, with a soft, flaky texture that’s sure to impress. At Wild Bluebell Homestead, we believe in making the most of every ingredient, and this recipe does just that. So, don’t let your sourdough discard go to waste—bake up a batch of these delicious scones and savor every bite!
Happy baking from Wild Bluebell Homestead!
