Best Sourdough Scone Base Recipe
This master sourdough scone recipe is light, tender, and endlessly versatile, perfect as a base for both sweet and savory variations.
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
- 2 teaspoons baking powder
- 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
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*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
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In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk if using until combined.
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Pour the wet mixture into the dry and mix just until combined in the bowl. If adding any inclusions add them during this step.
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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.
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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.
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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
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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.
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Allow the sourdough scones to cool for 10-15 minutes before enjoying with your favorite toppings. We love clotted cream and jam with these!
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They last for 2-3 days on the counter in an airtight container. Enjoy!
Notes
Sugar adjustments: 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.
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.
