Sourdough scones are the perfect way to use your sourdough discard!
I got a sourdough starter two years after everyone else. First I tried to make my own and failed. I sulked for a couple years and then ended up buying a dehydrated starter that has been with me for the past couple months.
I’ve been having so much fun making breads and pancakes and Sourdough S’mores Cookies! I think a lot of people are in the same boat as me. I feel bad discarding some starter each day and am always looking for ways to use it!
These Sourdough Discard Scones are:
- peanut buttery
- fluffy yet dense!
- moist yet crumbly
- crisp, hearty outside texture
- soft, buttery middle
- perfect for brunch or fun afternoon snack!
Ingredients for Sourdough Scones
Flour. I use all-purpose flour for this recipe. Use whatever your favorite brand is!
Sugar. White granulated sugar for this recipe. You could sub in a different granular sugar if you prefer like brown sugar or coconut sugar.
Baking Powder & Salt. For some fluff and flavor!
Butter. Mm buttah. Scones and butter kind of go hand in hand. Because we’re using peanut butter, we’re reducing the butter a bit and but still keeping it in there for that soft, flakey scone texture!
Sourdough Discard. What’s your sourdough starter’s name? Mine is Sally and she’s a rockstar. Grab 1/2 cup discard and add it to your scone mixture!
Peanut Butter. I just love the peanut butter flavor! Who doesn’t love peanut butter + chocolate?!
Egg. Just one to bind all the dough together!
Vanilla Extract. Just a splash.
Cream. Oh delish! I’m using heavy cream but you can use regular milk, half and half or even oat milk or your favorite dairy free milk would be great!
Chocolate Chips. I’m using minis for this recipe! The mini chips make sure each bite is loaded with chocolatey flavor plus they are just too cute!
How to Make Sourdough Discard Scones
Combine the dry ingredients.
Place the flour, sugar, baking powder, and salt in a food processor and pulse a few times to combine.
Add in the wet ingredients
Next we’re going to add the butter and pulse again until butter is incorporated. This will just chop up the butter a bit and incorporate it into the dry ingredients.
Add the discard, peanut butter, egg, vanilla and cream. Then, pulse everything again in the food processor until the ingredients are combined.
Add the chocolate chips and pulse a few times. The chocolate chips won’t be fully incorporated and that’s ok. You’ll incorporate them more when you turn out the dough onto your work surface.
Turn the scone dough out on a counter and fold in the chocolate chips a bit more until they’re incorporated throughout the dough.
Form & Cut
Use your hands to form into a round disc. Cut into 8 even triangles.
Place the triangles on a baking sheet lined with parchment paper.
Bake & Enjoy!
Bake for 20 minutes.
Allow the scones to cool for 10 minutes and enjoy!
- 2 cups all-purpose flour
- 1/2 cup white granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cut in cubes
- 1/2 cup sourdough discard
- 1 cup natural peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 4 tablespoons heavy cream
- 1 cup mini chocolate chips
- Preheat oven to 400F.
- Place the flour, sugar, baking powder, and salt in a food processor and pulse a few times to combine.
- Add the butter and pulse again until butter is incorporated.
- Add the discard, peanut butter, egg, vanilla and cream. Pulse again until the ingredients are combined.
- Add the chocolate chips and pulse a few times. The chocolate chips won’t be full incorporated and that’s ok.
- Turn the scone dough out on a counter and fold in the chocolate chips.
- Form into a round disc.
- Cut into 8 triangles.
- Place the triangles on a baking sheet lined with parchment paper.
- Bake for 20 minutes.
- Allow the scones to cool for 10 minutes and enjoy!
- Serving Size: 1 scone
- Calories: 420
- Sugar: 14.2g
- Sodium: 204mg
- Fat: 22.6g
- Saturated Fat: 6.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42.6g
- Fiber: 2.9g
- Protein: 14g
- Cholesterol: 36mg