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–+ servings
Stack of perfectly risen, golden brown sourdough scones on parchment paper

Sourdough Scones

This engineered scone represents the mastery of sourdough scones from the initial mixing stage to the final golden finish, transforming a simple mixture into a sophisticated pastry that shatters with a crisp exterior before melting into a soft, buttery interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine French
Servings 8 generous scones
Calories 331 kcal

Equipment

  • Large Bowl
  • cheese grater
  • Pastry cutter
  • Separate bowl
  • Baking sheet lined with parchment paper

Ingredients
  

Dry Ingredients

  • 2 cups all purpose flour (280 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoons salt (3 grams)

Fat and Mix-ins

  • 1 stick unsalted butter, frozen (113 grams)
  • 1 cup mix ins (chocolate chips, blueberries, dried cranberries)

Wet Ingredients

  • 1/2 cup sourdough starter discard (125 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 grams)
  • 3 tablespoons heavy cream (45 grams, milk can be substituted)

Finishing Touches

  • 2 tablespoons heavy cream (30 grams)
  • 3 tablespoons coarse sugar (36 grams )

Instructions
 

Mixing and Preparing Dough

  • In a large bowl, combine flour, sugar, baking powder and salt.
  • Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).
  • Add in the mix-ins and coat with flour. Set the bowl aside.
  • In a separate bowl, combine the wet ingredients.
  • Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough (stop when the dough is deceptively shaggy).
  • On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.

Chilling and Baking

  • Place scones on a prepared baking sheet lined with parchment paper about 2” apart.
  • Put in the fridge for 30 minutes up to 3 days for a longer fermentation (30 minutes is for thermal regulation).
  • When ready to bake, preheat the oven to 400°.
  • Brush the top of the scones with cream and sprinkle with coarse sugar. (Optional)
  • Bake for 20-25 minutes or until golden brown.

Notes

To refresh a day-old scone, place it in a 350 degree oven for 5 minutes to restore the crunch of the crust and the softness of the interior. Avoid the microwave at all costs, as it destroys the flaky layers. For best structural integrity, freeze unbaked wedges and add 5 minutes to the total bake time if baking from frozen.

Nutrition

Calories: 331kcalCarbohydrates: 43gProtein: 5gFat: 16g
Keyword baking science, flaky layers, folding technique
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