Ingredient Tips
All-Purpose Flour
This recipe uses all-purpose flour to keep things simple and reliable. While cake flour can produce a softer crumb, all-purpose flour provides the ideal balance of tenderness and structure for sturdy, bakery-style scones.
Baking Soda
Since these scones are made quickly—without a long fermentation process—baking soda is essential for proper lift.
Cream of Tartar
Instead of baking powder, this recipe uses cream of tartar combined with baking soda. Together, they create a light texture and subtle tang. Don’t skip it, as it contributes both to rise and flavor.
Buttermilk
Full-fat buttermilk works best. If you don’t have any on hand, make a quick substitute by adding ½ teaspoon white vinegar to a ½-cup measuring cup, then filling it with whole milk. Let it sit for a few minutes until slightly thickened and curdled.
How to Make Sourdough Discard Scones
Keeping everything cold is key when making scones—especially the butter. Cold butter melts in the oven, forming little pockets that create a flaky, tender texture. For best results, chill a large mixing bowl in the refrigerator or freezer for about 5 minutes before starting. Meanwhile, preheat your oven to 425°F.
In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt until evenly combined.
Cut cold butter into small cubes (or grate it using a box grater) and add it to the flour mixture. Use a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Small pieces of butter are perfectly fine. If you feel any larger chunks, gently press or “snap” them apart with your fingers.
Create a well in the center of the dry mixture. Add the sourdough discard, beaten egg, and buttermilk into the center.
Using a wooden spoon or spatula, gently stir the wet ingredients into the dry ingredients just until combined. Avoid overmixing. Fold in the chocolate chips last.
Lightly flour a pastry mat or clean surface. Turn the dough out onto the floured area and flip it once so both sides are lightly coated. Shape the dough into a round disc about 1¼ inches thick. With a sharp knife, cut the disc into 8 wedges, similar to slicing a pie.
Transfer the wedges to a parchment-lined baking sheet or silicone baking mat. Bake immediately for about 12 minutes, or until lightly golden. Let the scones cool on the pan for 3–5 minutes before moving them to a wire rack to cool completely.
To finish, melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each round. Once melted and smooth, drizzle over the cooled scones with a spoon. Sprinkle coarse sugar on top while the chocolate is still soft. Let the chocolate firm up before serving.
How to Freeze Unbaked Scones
Enjoy freshly baked scones anytime by freezing them before baking. Here’s how:
1. Slice the Dough
Prepare and cut the scones as directed.
2. Freeze Until Firm
Arrange the unbaked wedges on a parchment-lined baking sheet, making sure they aren’t touching. Freeze for 1–2 hours, or until solid.
3. Store for Later
Transfer the frozen scones to a zip-top freezer bag or wrap tightly in plastic wrap. Label with the date and store in the freezer.
4. Bake Straight from Frozen
There’s no need to thaw. Place frozen scones directly on a lined baking sheet. (Alternatively, you can thaw them overnight in the refrigerator.)
5. Adjust Baking Time
Add an extra 3–5 minutes to the original baking time, keeping the oven temperature the same.
Now you’re ready to enjoy warm, homemade sourdough discard scones whenever the craving strikes!
