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How to Make Sourdough Discard Scones with Whole Grains.

Last updated on May 5th, 2024 at 06:44 am

We’ve spent months testing recipes for sourdough discard scones and finally came up with one we were super happy with! Not only are they incredibly delicious and simple to make, but they are also packed with whole grains to boost nutrition. As the scones bake, the natural acidity from the sourdough starter tenderizes the dough, resulting in a moist and delicate crumb. Enjoy it on its own or with a hot cup of coffee or tea; either way, you can’t go wrong!

Whole Wheat Sourdough Discard Scones on a cutting board with butter and blueberries.

Why We Love Sourdough Discard Scones

Nutritional Value: The whole grains in these sourdough discard scones are rich in nutrients such as fibre, vitamins, and minerals compared to scones made with refined flour. The inclusion of whole grains provides essential nutrients like B vitamins, iron, and magnesium, contributing to a healthier diet.

Digestive Health: The fermentation process involved in making sourdough helps break down gluten and phytic acid, potentially making it easier to digest for some people compared to conventionally leavened bread products. This can be especially beneficial for those with mild gluten sensitivities or digestive issues.

Improved Texture: Sourdough fermentation contributes to a tender and moist crumb in the scones. The natural acidity of sourdough also helps to soften the gluten in the whole-grain flour, resulting in a lighter texture.

Longer Shelf Life: The acidic environment created during sourdough fermentation helps to naturally preserve the scones, extending their shelf life without the need for added preservatives.

Lower Glycemic Index: Whole grain flours used in sourdough scones have a lower glycemic index compared to refined flours. This means they cause a slower and steadier rise in blood sugar levels, providing sustained energy and reducing the likelihood of energy crashes.

Sustainability: Sourdough baking often utilizes natural wild yeast and bacteria cultures, eliminating the need for commercial yeast. Additionally, the use of whole grains promotes sustainable agricultural practices and reduces environmental impact.

Tools You’ll Need

Ingredients for your Sourdough Discard Scones

All the ingredients in ceramic bowls to make Whole Wheat Sourdough Discard Scones.
  • Sourdough Discard: Sourdough discard carries the distinct tangy flavour of sourdough, making it perfect for adding flavour complexity to baked goods like scones. It also adds an extra nutrition boost because of its good bacteria.
  • Whole Wheat Flour: Whole wheat flour adds nuttiness and depth of flavour to the scones. It’s also rich in fibre, vitamins, and minerals compared to refined flour, offering a healthier option.
  • Fresh Blueberries: Fresh blueberries add bursts of juicy sweetness and vibrant colour to the scones. They also provide essential vitamins, minerals, and antioxidants. When baked, the blueberries release their juices, creating pockets of flavour throughout the scones. We chose fresh blueberries as they hold their shape more than frozen, and don’t turn the dough purple. You can use either.
  • Wet Ingredients: Cold butter (for flakiness), milk or cream (for richness and moisture), eggs (for structure and richness) all play their part!

Baker’s Percentage

WeightIngredientBakers %
246 gramsWhole wheat flour100%
71 gramsSugar29%
15 grams Baking powder6%
3 gramsSalt1.2%
69 gramsButter (cold)28%
69 gramsSourdough discard28%
111 gramsHeavy cream45%
49 gramsEgg20%
138 gramsBlueberries56%

The Mixing Process

Brushing the sourdough discard scones with milk.

Sourdough Scone Variations:

We made our scones with blueberries, but feel free to customize yours to your liking. Experiment by adding any of the following in place of the blueberries in the recipe:

  • Fresh, frozen or dried fruit
  • Nuts
  • Seeds
  • Grated cheese
  • Herbs

Other Sourdough Discard Recipes You’ll Love

If you enjoyed these scones and would like to try some other great sourdough discard recipes, try out our sourdough biscuits, sourdough banana bread, or sourdough waffles! We also have a YouTube channel filled with tips, tricks and instructional videos of how to make some of our favourite recipes.

The sourdough discard scones lined up on a baking tray with a silpat.
Print
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A bowl of sourdough discard scones served with butter and jam.

How to Make Sourdough Discard Scones with Whole Grains


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  • Author: MJD
  • Total Time: 40 minutes
  • Yield: 8 1x

Description

We’ve spent months testing recipes for sourdough discard scones and finally came up with one we were super happy with! Not only are they incredibly delicious and simple to make, but they are also packed with whole grains to boost nutrition. As the scones bake, the natural acidity from the sourdough starter tenderizes the dough, resulting in a moist and delicate crumb. Enjoy it on its own or with a hot cup of coffee or tea; either way, you can’t go wrong!


Ingredients

Scale
  • 246g Whole wheat flour 
  • 71g Sugar
  • 15g Baking powder
  • 3g Salt
  • 69g Butter (cold)
  • 69g Sourdough discard 
  • 111g Heavy cream
  • 49g Egg (1 egg)
  • 138g Blueberries

Instructions

1. Preheat the oven to 400°F (204°C).

2. Whisk flour, sugar, baking powder and salt in a large bowl.

3. Cut the cold butter into small cubes.

4. Add butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture looks like sand.

5. Whisk sourdough discard, heavy cream, and egg in a small bowl. Drizzle over the flour mixture. 

7. Add blueberries and mix until combined.

6. Pour onto the counter and work dough into a 6″ x 8″ rectangle with a dough scraper.

7. Place dough on a lined baking sheet and refrigerate for at least 30 minutes.

8. With a sharp knife, cut dough into 8 scones (3″ x 2″). Brush scones with heavy cream.

9. Bake for 18-26 minutes until golden brown.

Notes

Replace the blueberries in this recipe with other fresh, frozen or dried fruit, nuts, seeds or grated cheese!

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Appetizer
  • Method: Baking
  • Cuisine: British


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