Sourdough scones are becoming a favorite among home bakers, offering a delightful combination of texture and flavor that distinguishes them from traditional scones. The rise in popularity of sourdough baking has encouraged many to experiment with incorporating sourdough starter or discard into baked goods, bringing with it a unique, tangy depth and sustainability benefits. Sourdough scones are not only a delicious treat, but they also represent a creative way to reduce food waste and embrace the full potential of sourdough in everyday baking.
If you’re familiar with classic scones, you’ll find that sourdough scones introduce a whole new level of complexity in both taste and texture. The addition of fermented dough imparts a slight tanginess, elevating what might otherwise be a simple pastry. Whether you’re already a seasoned baker or new to sourdough, this guide will walk you through the process of making and perfecting sourdough scones.
What Are Sourdough Scones?
At their core, sourdough scones are a variation of the classic scone recipe, with one crucial difference: the use of sourdough starter or discard. Sourdough starter is a fermented mixture of flour and water that contains wild yeast and lactic acid bacteria. This fermentation process creates a tangy flavor and a tender, flaky crumb. Sourdough scones rely on the same basic ingredients as regular scones—flour, sugar, butter, and a leavening agent—but the addition of sourdough brings a new dimension to the pastry.
The most noticeable distinction between sourdough scones and traditional scones is the fermentation. Unlike regular scones, which depend solely on baking powder for leavening, sourdough scones gain some of their rise and much of their flavor from the fermentation process. This allows for more complex flavors to develop, as the lactic acid bacteria in the sourdough break down the starches in the flour, producing a mild tanginess and an enhanced depth of flavor.
Using sourdough discard—the portion of the sourdough starter that is removed and not fed during regular feedings—is a sustainable way to make the most of your sourdough practice without producing waste. Many bakers prefer to use discard in their scone recipes because it provides flavor without the strong rise that active sourdough starter would give, making it perfect for baked goods that don’t need to rise as much as bread. For more on baking the perfect scone, check out this guide.
Benefits of Using Sourdough in Baking
The popularity of sourdough in baking is not just a passing trend—there are real benefits to incorporating sourdough starter or discard into your recipes. Whether you’re baking bread, scones, or other pastries, using sourdough can have a profound impact on the flavor, texture, and health benefits of the final product.
1. Enhanced Flavor Development
The fermentation process in sourdough baking is responsible for creating deeper, more complex flavors than those produced by quick breads or pastries made with commercial yeast. The wild yeast and lactic acid bacteria in the sourdough starter work together to break down the starches and sugars in the flour, producing a variety of organic acids that give the dough its characteristic tang. This process can take hours or even days, depending on how long the dough is allowed to ferment, leading to flavors that are far richer than what can be achieved with baking powder or commercial yeast alone.
2. Health Benefits of Fermented Dough
Sourdough fermentation has been shown to offer several health benefits, especially for digestion. The fermentation process helps break down phytic acid, a naturally occurring compound in grains that can inhibit the absorption of minerals like iron and zinc. By reducing the levels of phytic acid, sourdough makes these minerals more bioavailable, meaning your body can absorb them more easily.
Additionally, the lactic acid bacteria in sourdough may have a probiotic effect, promoting gut health by encouraging the growth of beneficial bacteria. Sourdough’s slow fermentation process also lowers the glycemic index of baked goods, which means that sourdough scones may have a less dramatic impact on blood sugar levels compared to non-fermented baked goods.
3. Sustainability
One of the greatest advantages of using sourdough discard in your baking is the opportunity to reduce waste. Many home bakers find themselves discarding a significant portion of their sourdough starter during regular feedings. By using this discard in recipes like scones, pancakes, or muffins, you can make the most of your starter without producing unnecessary waste. This not only makes sourdough baking more sustainable but also adds variety to your repertoire of baked goods.
If you’re new to maintaining a sourdough starter, this guide on maintaining your starter provides helpful insights.
Sourdough Starter vs. Sourdough Discard
Understanding the difference between sourdough starter and sourdough discard is crucial when it comes to baking with sourdough. Each serves a different purpose in baking, and knowing when to use one over the other will help you achieve the best results in your scone recipes.
1. Sourdough Starter
A sourdough starter is a living culture of flour and water that has been fermented by wild yeast and lactic acid bacteria. The starter is what gives sourdough its characteristic flavor and helps leaven bread and other baked goods. To keep the starter healthy, it needs to be regularly “fed” with fresh flour and water, which allows the wild yeast and bacteria to stay active and thrive.
When using active sourdough starter in a recipe, you’re relying on the live yeast to help the dough rise. In the case of bread, this is essential for achieving a good structure and texture. However, for scones and other quick breads, the active yeast is not as necessary, since these recipes typically rely on baking powder or baking soda for leavening.
2. Sourdough Discard
Sourdough discard refers to the portion of the starter that is removed before feeding. While it is not as active as a freshly fed starter, it still contains beneficial bacteria and a mild sourdough flavor. Discard is often used in recipes where rising is not the main focus—such as scones, pancakes, or crackers—making it an ideal ingredient for sourdough scones.
Since scones do not need the same rise as bread, using discard is a great way to impart the flavor of sourdough without worrying about over-proofing or under-proofing the dough. Most bakers prefer using discard for scones because it adds just enough tanginess without making the dough overly sour or difficult to work with.
In general, use active sourdough starter when you need more leavening power (e.g., for bread), and reserve discard for recipes where flavor is more important than rise (e.g., scones or pancakes).
Basic Ingredients for Sourdough Scones
The ingredients for sourdough scones are simple, but each plays an important role in creating the perfect texture and flavor. Here’s what you’ll need:
- Flour: Most recipes call for all-purpose flour, which works well for achieving the right balance of structure and tenderness. However, feel free to experiment with whole grain flours such as whole wheat or spelt to add more texture and a heartier flavor.
- Sugar: The amount of sugar you use can vary depending on whether you’re making sweet or savory scones. For sweet scones, a few tablespoons of granulated sugar will add sweetness without overwhelming the tang of the sourdough. For savory scones, you can reduce or omit the sugar altogether.
- Baking powder and baking soda: These leavening agents provide the lift needed to achieve a light, fluffy texture in your scones. Baking powder is the primary leavening agent, while baking soda helps neutralize the acidity of the sourdough discard, balancing the flavors.
- Sourdough starter or discard: Whether you use active starter or discard will depend on the recipe and the desired outcome. As mentioned earlier, most scone recipes call for discard, as the primary goal is to add flavor rather than rise.
- Cold butter: Butter is key to creating flaky, tender scones. It’s important to keep the butter cold and cut it into the flour mixture before adding the liquid ingredients. When the cold butter melts in the oven, it creates steam pockets, which help give the scones their flaky texture.
- Milk, cream, or eggs: These wet ingredients help bind the dough together and add richness to the final product. The exact amount of liquid will vary depending on the recipe, but the goal is to achieve a dough that holds together without being too sticky or dry.
Step-by-Step Guide to Making Classic Sourdough Scones
Making sourdough scones is a straightforward process, but attention to detail can make all the difference in the final product. Follow these steps for perfect scones every time:
- Prepare your ingredients: Start by measuring out all of your ingredients, including flour, sugar, baking powder, and sourdough discard. Make sure your butter is cold and cut into small cubes. This will ensure the butter stays cold while you work, which is essential for achieving a flaky texture.
- Mix the dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Use a whisk to evenly distribute the ingredients and break up any lumps.
- Incorporate the cold butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. The key is to work quickly so that the butter doesn’t melt into the flour.
- Add the sourdough discard: Pour the sourdough discard into the bowl and stir just until the dough comes together. Be careful not to overmix, as this can lead to tough scones.
- Shape the dough: Turn the dough out onto a lightly floured surface and gently pat it into a round disc, about 1-inch thick. Use a sharp knife or pastry cutter to cut the disc into wedges.
- Bake the scones: Transfer the scones to a parchment-lined baking sheet, leaving space between each one. Bake at 400°F (200°C) for 12-15 minutes, or until the scones are golden brown and firm to the touch.
- Cool and enjoy: Allow the scones to cool on a wire rack before serving. They can be enjoyed warm or at room temperature, with butter, jam, or clotted cream.
Flavor Variations and Mix-Ins for Sourdough Scones
One of the joys of baking scones is the endless flavor possibilities. From sweet to savory, you can easily customize sourdough scones to suit your taste preferences. Here are some ideas for flavor variations and mix-ins:
Sweet Variations:
- Chocolate chips: Adding semi-sweet or dark chocolate chips creates a rich, indulgent scone with pockets of melted chocolate in every bite. The sweetness of the chocolate complements the tanginess of the sourdough, making for a delicious treat.
- Berries: Fresh or frozen berries such as blueberries, raspberries, or blackberries add a burst of juiciness and sweetness. When using frozen berries, be sure to add them to the dough while still frozen to prevent them from bleeding too much color into the dough.
- Citrus zest: Adding the zest of lemon, orange, or lime can brighten up the flavor of the scones, adding a fresh and vibrant note. Pair citrus zest with berries or dried fruit for a balanced flavor profile.
Savory Variations:
- Cheese: Adding shredded cheese like cheddar, Parmesan, or Gruyere gives savory scones a rich, salty flavor. Cheese scones are perfect for breakfast or as an accompaniment to soups and salads.
- Herbs: Fresh herbs such as rosemary, thyme, or chives can add an aromatic and flavorful touch to savory scones. Pair herbs with cheese or other savory ingredients for a well-rounded flavor.
- Bacon: For an extra indulgent twist, add crispy bacon crumbles to the dough. Bacon pairs well with cheese and herbs for a hearty, savory scone that’s perfect for brunch.
When experimenting with different flavors, be mindful of the sugar content in the base recipe. For sweet scones, keep the sugar as-is, but for savory variations, you may want to reduce or eliminate the sugar altogether. Pairing savory scones with hearty dishes? Try these perfect sides for a savory scone dish.
Common Mistakes to Avoid When Making Sourdough Scones
Even though scones are relatively easy to make, there are a few common mistakes that can impact the final result. Here’s what to avoid when baking sourdough scones:
1. Overmixing the dough
One of the most common mistakes in scone baking is overmixing the dough. Once the wet and dry ingredients are combined, it’s important to handle the dough as little as possible. Overmixing can cause the gluten in the flour to develop too much, leading to tough, dense scones instead of light and flaky ones.
2. Not using cold butter
Keeping the butter cold is essential for achieving a flaky texture. When cold butter melts in the oven, it creates steam, which helps to lift and separate the layers of dough, resulting in a tender and flaky scone. If the butter is too warm when it’s mixed into the dough, it will melt into the flour, and you’ll lose that essential flakiness. Be sure to use cold butter, and if your kitchen is warm, you can even chill the flour and mixing bowl before getting started.
3. Overproofing or underproofing the dough
If you’re using active sourdough starter in your scone recipe, be careful not to overproof or underproof the dough. Overproofing can cause the dough to become too sour and flat, while underproofing can result in dense, under-risen scones. Scones don’t require much proofing time, so keep an eye on the dough and aim for a short proof if using active starter.
To avoid these mistakes, focus on handling the dough gently, keeping the butter cold, and being mindful of proofing times when applicable.
Tips for Storing and Freezing Sourdough Scones
Sourdough scones are best enjoyed fresh, but if you have leftovers or want to prepare scones ahead of time, here’s how to store and freeze them to maintain their quality:
1. Storing freshly baked scones
Freshly baked scones can be stored in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate the scones for up to five days. Just be sure to keep them in an airtight container to prevent them from drying out.
2. Freezing scones
Sourdough scones freeze beautifully, making them an excellent option for meal prepping or storing extras for future enjoyment. To freeze, allow the scones to cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer the scones to a freezer-safe bag or container. They can be frozen for up to three months.
3. Reheating frozen scones
To reheat frozen scones, simply place them in a preheated oven at 350°F (175°C) for 10-12 minutes until they are warmed through and crisp on the outside. You can also microwave them for a quick warm-up, but the texture may not be as crisp.
FAQs Section
Here are answers to some frequently asked questions about sourdough scones:
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter in place of discard. Active starter will provide more rise, so the texture of the scones may be slightly lighter. However, many bakers prefer using discard for scones because it imparts a tangy flavor without adding too much rise.
How do I know when the scones are fully baked?
Scones are done when they are golden brown on top and feel firm to the touch. You can also insert a toothpick into the center—if it comes out clean or with just a few crumbs, the scones are ready.
Can I make sourdough scones without butter?
Yes, you can substitute butter with alternatives like coconut oil or vegan butter, but keep in mind that this may change the texture of the scones. Butter is essential for achieving the classic flaky texture, so using an alternative fat may result in a denser, less flaky scone.
How long can sourdough scones be stored?
At room temperature, sourdough scones can be stored for up to two days in an airtight container. In the refrigerator, they will last up to five days, or you can freeze them for up to three months for longer storage.
Conclusion
Sourdough scones are a fantastic way to use up your sourdough discard while enjoying a flavorful, flaky pastry. With a perfect balance of tanginess from the sourdough and richness from the butter, these scones offer a unique twist on a classic recipe. Whether you prefer your scones sweet or savory, there are endless variations and mix-ins to explore, making this a versatile recipe you can adapt to suit any occasion.
Baking sourdough scones not only adds complexity and flavor to your baked goods but also aligns with sustainable baking practices by reducing waste. The process is straightforward and forgiving, making it accessible for both novice and experienced bakers alike. So, don’t hesitate to experiment with different flavors, mix-ins, and ingredients, and enjoy the delightful results of baking your own sourdough scones!
For more savory pairings, consider trying these steak and potatoes, a hearty combination.