OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Sourdough Discard Scones

June 22, 2023 | Recipe by Bake with Paws
Sourdough Discard Scones

Sourdough Discard Scones

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Making scones is fun.  It is simple, quick and it can be ready within an hour.  

In this recipe, I don't use sourdough as leavening agent. Baking powder is used as the main leavening agent here.  Sourdough discard was used to only add flavour to the scones.  So, I use the sourdough discard straight from the fridge as it does not need to feed. 

How to get puffy and flaky scone:- 
  • Make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients.  Warm hands may warm up the dough and melt the butter.
  • Chill the dough before baking.  This is to make sure the dough stay cold so that the butter doesn’t melt before the scones are baked. 
  • Do not overworking the dough.  This will yield tough and chewy scones.  Mix until just comes together and the dough still looks lumpy.
  • Please make sure your baking powder is not expired.  Expired baking powder a can cause your scone not to rise.
  • Use buttermilk or yogurt.  The acidity in buttermilk or yogurt breaks down the gluten and make the scones crumb softer.
For other Scones, please click here for the recipes.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Sourdough Discard Scones


240g plain flour
3 1/4 teaspoons baking powder (I used double acting baking powder)
1/4 tsp salt
30g brown sugar (Please increase sugar if you prefer sweeter)
100g cold butter 

120g sourdough discard (cold from the fridge)
35g plain yogurt or buttermilk (Can be replaced with 30g milk)
1 large egg

2.5" cookie cutter
A pastry blender
A baking tray lined with parchment paper or non-stick baking tray

  1. Preparation:
    1. Cut butter into smaller pieces and place the butter in freezer.
    2. Preheat oven to 220C / 425F.
  2. Making The Dough: 
    1. In a measuring cup/jar, combine sourdough discard, egg and yogurt/buttermilk/milk together.  Place in the fridge to keep cold.
    2. In a large mixing bowl, sift flour and baking powder together then stir in salt and sugar.
    3. Add in cold butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs (if you do not have a pastry blender, use knife).  If you have additional dry fruit or nuts, add them in and mixed well.
    4. Add sourdough discard mixture to the flour mixture.
    5. Mix the dough with a scrapper or spatula with cutting movement until it just began to come together, finish mixing it with your hands if needed – it should be soft and looks lumpy.  Please do not over mixing the dough.
  3. Shaping:
    1. Roughly form the dough a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
    2. Dip the bottom portion of the mound/cutter in flour first each time before cutting the dough to prevent the dough from sticking.  
    3. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
    4. Place the scones on baking tray.  Chill the scones in fridge for about 10 - 15 minutes.
  4. Baking:
    1. Remove from fridge and brush them lightly with buttermilk or milk.
    2. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
    3. Remove them to a wire rack to cool.


  1. Can one add fruit to this recipe, dried out fresh?

    1. Hi, thank you for your interest in this recipe. Yes, you can add dried fruits. I have not tried with fresh fruits as I afraid fresh fruits maybe too wet for the dough.

      Cheers :)

  2. Please suggest what can replace the sourdough discard?

    1. Hi, Thank you for visiting Bake with Paws.

      I have other non sourdough discard scones. Please use the below recipe:
      or just search for Buttermilk scone on the above search box.

      Cheers :)

    2. Thank you

  3. Hi, do I have to oil the baking tray?

    1. Hi, I used non-stick tray so I did not. You can lined with parchment paper if your tray is not the non-stick material.

      Cheers :)

  4. Hi, why is my scones very crumpy ?

  5. Hi, Thank you for trying this recipe and your feedback. It could be too dry and not enough liquid. Please add more yogurt or buttermilk.

    The liquid measurement given is a guide. The flour, yogurt and egg that I used maybe different from yours. Different flour absorbs liquid and hydrate differently.

    I hope the above help.

    Cheers and Happy New Year :)

  6. Can I use Cuisinart Food Processor? I use it when I make short bread.

  7. Hi, the butter is salted or unsalted? Thank you


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