Description
Moist, warmly spiced, and laced with shredded carrots, these sourdough discard carrot cake scones turn starter leftovers into a sweet, satisfying bake. Optional cream cheese frosting adds a tangy finish.
Ingredients
¾ cup all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon kosher salt
⅔ cup brown sugar, packed
⅔ cup granulated sugar
⅓ cup vegetable oil
2 eggs
1 ½ teaspoons vanilla extract
200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
2 cups shredded carrots
½ cup chopped walnuts (optional)
¼ cup raisins (optional)
For the Frosting:
4 Tablespoons unsalted butter, softened
4 Tablespoons non-dairy or regular sour cream, at room temperature
½ teaspoon vanilla extract
1 ¾ cups confectioner’s sugar
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. In another bowl, whisk sugars, oil, eggs, vanilla, and sourdough discard until smooth.
4. Fold the wet mixture into the dry ingredients until just combined.
5. Add shredded carrots, then fold in walnuts and raisins if using.
6. Scoop into 8 rounds or shape dough into a disc and cut into triangles.
7. Place on baking sheet and bake for 18–22 minutes, until golden and firm to the touch.
8. Let scones cool slightly before frosting.
9. To make the frosting, beat butter, sour cream, and vanilla. Add powdered sugar gradually until smooth.
10. Frost scones as desired and serve warm or at room temperature.
Notes
For best texture, use freshly grated carrots.
Store unfrosted scones in an airtight container for up to 3 days.
Freeze raw shaped scones for later baking—just add 2–3 minutes to bake time.
For a dairy-free version, use plant-based sour cream and butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sourdough Discard
- Method: Baking
- Cuisine: American