White Chocolate Sourdough Discard Scone Recipe
This homemade white chocolate sourdough discard scone recipe is a keeper! Seriously, my family requested this sourdough discard scone recipe three times this month.
It’s the perfect amount of sweetness, and the texture is so tender and flaky! With just a few basic ingredients, this is sure to become one of your favorite scone recipes. They’re perfect with a warm cup of coffee.
Try more sourdough starter discard recipes
Why You’ll Love These Delicious Scones
You’ll love these delicious sourdough discard scones for so many reasons, including their tender crumb and beautiful rise. They’re the best scones to whip up when you have a little bit of extra sourdough discard sitting in your fridge and it’s a great way to good use it up.
The sourdough adds a subtle tang that balances perfectly with the sweetness of white chocolate, making each bite rich, buttery, and just slightly chewy.
Whether you’re new to discard baking or a seasoned sourdough baker, these tender scone are a cozy, no-fuss favorite you’ll come back to often.
RELATED POST: Homemade Sourdough Discard Bagels
Sourdough Discard Scone Tips
- These scones are perfect for brunches or baby showers! This recipe makes 12 medium scones, and they are perfect for serving guests.
- These scones are not very sweet thanks to the sourdough discard, but you can vary the sweetness depending on how many white chocolate chips you add. I have made them with 1 cup of white chocolate chips and with 1/2 cup. Both are delicious! My kids prefer them on the sweeter side, of course.
- To make it easier to cut in the butter, use frozen butter and a cheese grater.
- Do not overwork the dough when making these scones for best results of flaky scones. Bring the dough together until it just forms. This creates the flaky layers. The scones will not be as soft and layered if you overwork the dough too much.
- Move each of the dough balls to an already prepared baking sheet that has parchment paper that is lightly oiled. Go ahead and flatten your disc and cut your unbaked scones on the baking sheet. This makes it so much easier than having to move each scone. You can gently separate each scone after cutting (before baking) to have more defined edges.
- These scones would be great with a light vanilla extract glaze on them if you prefer.
Supplies Needed for Delicious Sourdough Scones
- Large mixing bowl
- Small bowl
- Whisk
- Rubber spatula
- Pastry cutter
- Measuring cups
- Baking sheet
- Bench scraper (optional for cutting scones)
- Cooling wire rack
- Parchment paper
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Ingredients Needed
- Sourdough discard
- Flour (I use all purpose flour)
- Sugar
- Salt
- Baking powder
- Baking soda
- Unsalted Butter
- Egg
- Milk
RELATED POST: Simple Sourdough Bread Recipe
White Chocolate Sourdough Discard Scone Recipe
Step 1: Preheat oven to 400 °F. Prepare a baking sheet with a piece of parchment paper.
Step 2: In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Step 3: Cube your cold butter and add to flour mixture. Combine with a pastry blender until butter pieces are pea size, resemble coarse crumbs, and are evenly distributed throughout dough.
Step 4: In a separate bowl, whisk egg until lightly beaten. Then add the sourdough discard and milk to the egg. Whisk until combined.
Step 5: Make a well in the dry ingredients and add the egg /sourdough discard wet ingredients to create the scone dough.
Step 6: Mix using a rubber spatula until the flour is hydrated and the dough just comes together. Don’t overwork. The dough will look shaggy.
Step 7: Add white chocolate chips and evenly distribute throughout the dough.
Step 8: Form the dough into a ball on a lightly floured surface and then divide dough into half using a bench knife.
Step 9: Place one portion of the dough on a lightly greased parchment paper on a baking sheet. Press into a 6-inch round disc, about ¾ to 1 inch thick. Cut the disc into 6 equal wedges.
Step 10: Repeat this process and cut scones from the other dough portion.
Step 11: Bake for 15 minutes until golden brown. Cool on baking tray for 5 minutes before serving.
FAQ’s About Sourdough Discard Scones
1. What is sourdough discard?
Sourdough discard is a portion of your sourdough starter that is leftover and unused from other recipes. It’s not the prime rise for some recipes, but is still full of flavor for lots of sourdough discard recipes. You can use warm or cold sourdough discard.
2. Can I make 8 large scones instead of 12 smaller scones?
Yes, absolutely. Instead of dividing your dough ball into two, flatten it into a large disc and cute into 8 scones. The baking time will vary, but 15-20 minutes.
3. How do I store homemade scones?
Store your leftover scones at room temperature in an airtight container. Eat them within a week. You can freeze scones in a freezer-safe bag. Thaw frozen scones overnight. The next day, warm in the oven at 350 degrees for 15 minutes.
They require just a little bit of discard and pantry basics, making them a good use of what you already have on hand. No waste, no fuss. Just a warm batch of homemade scones. Serve them fresh from the oven or freeze some for later. They reheat beautifully.
4. Can I do different add-ins?
Yes! This sourdough discard scone recipe is so versatile. It is a wonderful basic scone recipe that you can make your own. You can add your favorite add-ins instead of the white chocolate chips. Ideas are: fresh blueberries, cranberries, chocolate chips, and raspberries.
Tender Scones Made Easy with Sourdough Discard
These white chocolate sourdough discard scones are a simple, satisfying way to make something special out of your extra sourdough discard. With a tender crumb, beautiful rise, and the perfect balance of sweetness and tang, they might just become your new favorite way to use discard.
The subtle flavor of sourdough pairs beautifully with creamy white chocolate, creating a rich, buttery scone that’s crisp on the outside and soft on the inside. Whether you’re baking for a slow weekend breakfast, an afternoon tea, or just want a cozy treat to go with your coffee, these are the best scones for the job.
However you enjoy them, these sourdough discard scone are proof that even the simplest ingredients can turn into something truly lovely. Happy baking! Don’t forget to share your results in the comments if you bake a batch. I hope this becomes a go-to recipe in your sourdough journey!
From one home cook to another, I hope you enjoy this recipe!
White Chocolate Sourdough Discard Scone Recipe
Equipment
- large mixing bowl
- small mixing bowl
- measuring spoons
- measuring cups
- spatula
- pastry blender
- whisk
- Wire Cooling Rack
Ingredients
- 2 cups flour plus more for forming the scones
- ⅓ cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg beaten
- ⅓ cup sourdough discard
- ⅓ cup milk
- ½ cup cold, unsalted butter cubed
- ½-1 cup white chocolate chips
Instructions
- Preheat oven to 400 °F. Prepare a baking sheet with a piece of parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cube your cold butter and add to flour mixture. Combine with a pastry blender until butter pieces are pea size, resemble coarse crumbs, and are evenly distributed throughout dough.
- In a separate bowl, whisk egg until lightly beaten. Then add the sourdough discard and milk to the egg. Whisk until combined.
- Make a well in the dry ingredients and add the egg /sourdough discard wet ingredients to create the scone dough.
- Mix using a rubber spatula until the flour is hydrated and the dough just comes together. Don't overwork. The dough will look shaggy.
- Add white chocolate chips and evenly distribute throughout the dough.
- Form the dough into a ball on a lightly floured surface and then divide dough into half using a bench knife.
- Place one portion of the dough on a lightly greased parchment paper on a baking sheet. Press into a 6-inch round disc, about ¾ to 1 inch thick. Cut the disc into 6 equal wedges.
- Repeat this process and cut scones from the other dough portion.
- Bake for 15 minutes until golden brown. Cool on baking tray for 5 minutes before serving.
Notes
- You can add 1/2 cup to 1 cup of white chocolate chips depending on how sweet you prefer your scones.
- You can add a glaze very easily to these sones by combining powdered sugar, milk, and vanilla. We personally prefer them plain because the white chocolate chips adds so much sweetness.
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