Best Sourdough Scone Base Recipe. Over the years, my love for sourdough scones has only grown, what started as a simple bake has blossomed into nearly 20 different flavor variations on the site, from sweet classics to savory surprises.
Behind every one of them is this master recipe: a tender, flaky, lightly tangy scone dough that’s endlessly versatile. With just a few tweaks here and there, this base has become my go-to for everything from strawberry shortcake to cheddar chive. Whether you’re keeping it plain or dressing it up, this is the sourdough scone recipe I return to again and again. I am so excited to share it with you!
Why I love this recipe
- 100% sourdough – no commercial yeast, making it easier to digest and full of that subtle tang.
- Versatile base – works beautifully with both sweet and savory additions.
- Easy to throw together – no fancy equipment or complicated steps, just a few simple ingredients and a little love.
- Delicious plain – tender, lightly sweet, and satisfying even without any add-ins.
- Tried-and-true – this is the same base I’ve used to create nearly 20 different scone flavors!
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
Let’s talk sweetness!
These scones have a gentle, subtle sweetness that makes them incredibly versatile. The base recipe is just sweet enough to enjoy plain or with a touch of jam, but it also leaves room for adjustments depending on your flavor direction.
For sweeter versions, think blueberry lemon or chocolate chip—you can comfortably increase the sugar up to 100 grams without affecting the texture. On the flip side, if you’re going savory, I recommend scaling it back to just a tablespoon or 2 (about 12-24 grams) to keep things balanced without losing that beautiful, tender crumb.
How to make best sourdough scone base recipe: step-by-step
Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Ingredients
Dry ingredients:
- 250 grams all-purpose flour
- 60 grams sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter, frozen and grated
Wet ingredients:
- 100 grams cold sourdough discard (no more than a week old)
- 1 large egg
- 40 grams heavy cream or buttermilk
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking Sheet
- Parchment paper
Instructions
- *Place the butter in the freezer for 20-30 minutes before mixing the dough.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
Mix the wet mixture & combine
- In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk if using until combined.
- Pour the wet mixture into the dry and mix just until combined in the bowl. If adding any inclusions add them during this step.
- Turn the dough onto a floured surface and continue to gently bring it together. Some dry flour bits are okay. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a splash of cream.
- Start to shape the dough into a a 1-inch thick round and cut into 8 wedges. I like to lightly mark my cuts before making them.
- Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes. Sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake the sourdough scones
- Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 18-23 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
- Allow the sourdough scones to cool for 10-15 minutes before enjoying with your favorite toppings. We love clotted cream and jam with them!
- They last for 2-3 days on the counter in an airtight container. Enjoy!
More sourdough scone recipes
- Everything Bagel Sourdough Scones (with cheese!)
- Zucchini Cheddar Sourdough Scones
- Raspberry Cheesecake Sourdough Scones
- Coconut Cream Pie Sourdough Scones
- Peach Cobbler Sourdough Scones
Best Sourdough Scone Base Recipe
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry ingredients
- 250 grams all-purpose flour
- 60 grams sugar see notes for adjustments
- 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter frozen and grated
Wet ingredients
- 100 grams cold sourdough discard no more than a week old
- 1 large egg
- 40 grams heavy cream or buttermilk
Instructions
Make the dry mixture
- *Place the butter in the freezer for 20-30 minutes before mixing the dough.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
Mix the wet mixture & combine
- In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk if using until combined.
- Pour the wet mixture into the dry and mix just until combined in the bowl. If adding any inclusions add them during this step.
- Turn the dough onto a floured surface and continue to gently bring it together. Some dry flour bits are okay. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a splash of cream.
- Start to shape the dough into a a 1-inch thick round and cut into 8 wedges. I like to lightly mark my cuts before making them.
- Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes. Sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake the sourdough scones
- Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 18-23 minutes or until the edges start to brown.Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
- Allow the sourdough scones to cool for 10-15 minutes before enjoying with your favorite toppings. We love clotted cream and jam with these!
- They last for 2-3 days on the counter in an airtight container. Enjoy!
Notes
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
Leave a Comment & Rate the Recipe