What is sourdough discard?

Sourdough discard is the portion of starter you remove before feeding your sourdough. It’s unfed, tangy, and often overlooked as waste, but it’s perfect for recipes like sourdough discard recipe scones . Using discard reduces waste while adding a mild tang and depth of flavor to your baking. If you want to learn how to recognize signs of a healthy starter, check out these mold troubleshooting tips for confidence before baking.

Can you make Sourdough Discard Scones with active sourdough starter?

Yes, you can use an active starter if that’s what you have on hand, but the hydration may vary. Active starter is bubbly and airy, which may add a slight lift to your scones. You can use it in your scone recipe with sourdough discard by measuring the same weight, ensuring the starter is not overly liquid, and adjusting your flour by a tablespoon if needed for consistency.

Can you use sourdough discard for scones?

Absolutely. Using sourdough discard for scones is one of the best ways to reduce waste while adding complexity to your bakes. The discard brings a mild acidity, which helps tenderize the crumb, resulting in scones that are soft inside with a crisp top when baked properly. It’s a practical step in sourdough baking, helping you feel less wasteful while enjoying a cozy treat like these sourdough discard recipe scones .

What can I make for breakfast with sourdough discard?

Your discard is a breakfast goldmine. Besides these sourdough discard recipe scones , you can create pancakes, waffles, and even easy discard pizza for a savory breakfast treat. If you want variety, these gluten-free discard recipes and carrot cake scones are excellent ways to use discard creatively. For savory options, you can try focaccia or bagels, which turn your discard into breakfast options the whole family will love.

Sourdough Discard Recipe Scones: 7 Easy Steps for Flaky Perfection

Description

Flaky, golden sourdough discard recipe scones with an optional blueberry variation, turning your sourdough starter into a cozy, no-waste breakfast treat.

Ingredients

200 grams cold sourdough discard

1 large egg

1 ½ teaspoons vanilla extract

1 teaspoon milk (dairy or non-dairy)

2 ¼ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

¼ teaspoon kosher salt

½ cup frozen unsalted butter

½ cup add-ins (blueberries, chocolate chips, or cranberries), optional

1 large egg + 1 tablespoon water (egg wash)

2 teaspoons turbinado sugar for topping

1 cup confectioner’s sugar (for glaze)

2 tablespoons milk (for glaze)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

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

3. Grate frozen butter into the flour mixture, gently toss to coat.

4. In another bowl, whisk sourdough discard, egg, milk, and vanilla.

5. Pour wet ingredients into dry, stirring gently until a shaggy dough forms.

6. Fold in blueberries or chocolate chips if using.

7. Transfer dough to a floured surface, shape into a 1-inch thick circle.

8. Cut into 8 wedges and place on the prepared baking sheet.

9. Brush tops with egg wash and sprinkle with turbinado sugar.

10. Bake for 18–22 minutes until golden brown.

11. Whisk glaze ingredients and drizzle over warm scones.

12. Serve immediately or cool and store for later.

Notes

Keep ingredients cold for flaky layers.

Do not overmix to ensure a tender crumb.

Reheat in the oven to refresh crisp edges before serving.

Perfect for using your sourdough discard without waste.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Sourdough Discard Recipes
Method: Baking
Cuisine: American