Sourdough Scones- white chocolate, lemon

With the citrus tang of lemon and the creaminess of white chocolate, these sourdough scones provide the perfect blend of two delicious flavor profiles! These bright, sweet, and delicious scones truly are perfect for any occasion and they are also easy to store as well.

I’ve always loved anything lemon, especially when it comes to desserts. That’s where my inspiration for these scones came from, my love of lemons!

Looking for another sourdough recipe? Check out my sourdough discard chocolate chip muffins recipe!

Why you’ll love this sourdough scones recipe

Simple– This recipe is so beginner friendly! Even though scones can seem intimidating, the are actually pretty easy to throw together. Also, with this blog article, you will know exactly what to look for to ensure that the sourdough scones turn out just right!

Variation– I always like to leave room and ideas for different ways to have different variations in my recipes and this one is no exception. I will go more into detail down below, but in a nutshell, you can either add more or less sugar, omit the white chocolate for blueberries, and more!

Save for later– If there’s one type of dessert that you make ahead of time and freeze, scones are definitely the type of dessert to do! They can last up to three months in the freezer, and can be heated up effortlessly in the oven or microwave.

What is a scone?

King Arthur Baking does an excellent job at explaining what a scone is and how it’s different in America vs. England.

This recipe is an American sourdough scone recipe, so that is what I’ll be focusing on today. A scone is a type of quick-bread made with some type of fat and cream. Scones are sort of like biscuits, except they usually have more in them besides just the basics.

Therefore, there are many different add-in’s that can complete a scone. Everything from savory, like bacon and cheese, to sweet, like chocolate and berries.

What is sourdough discard and is it edible?

Sourdough discard is the discarded part of an active sourdough starter. People will often take a little discard and either bake with it or get rid of it as a way to maintain a manageable amount of sourdough starter.

Sourdough discard is edible when used in different recipes where it is baked or cooked with.

Ingredient variations

For less sugar and more of a tart tasting scone, use blueberries instead of white chocolate chips in a 1:1 ratio.

Don’t have buttermilk? No problem, click here for a recipe for buttermilk substitution.

Equipment needed for sourdough scones

Measuring cups and spoons

Mixing bowls (medium or large will do)

Whisk

Kitchen scale (optional- but recommended)

Food grater (for zesting the lemons)

Baking sheet

Pizza cutter or knife

Pastry brush (optional- for spreading buttermilk on the scones)

Parchment paper

Ingredients for sourdough scones

2 cups (240 g) all-purpose flour

1/3 cup (67 g) white sugar + a little more for sprinkling

1 tablespoon of lemon zest (about 1-2 lemons)

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of fine salt

6 tablespoons (85 g) of cold, unsalted butter (cut into cubes)

1/2 cup (120 g) sourdough discard

1/2 cup (120 ml) cold buttermilk + a little more to spread on the scones

1 teaspoon of vanilla extract

1/2 cup of white chocolate chips

How to make white chocolate, lemon sourdough scones

Start by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius). Then, line a baking sheet with parchment paper.

Next, whisk all of the dry ingredients together: the flour, sugar, lemon zest, baking powder, baking soda, and salt.

Now add the cubed butter into the dry ingredients. Cut the butter in with a pastry cutter or your fingers. Do this until the mixture is course and the crumbs are about the size of peas.

Next, whisk together the sourdough discard, buttermilk, and vanilla extract.

And then pour the wet ingredients into the dry ingredients and stir until combined. Add in the white chocolate chips. You want your dough to be workable but still a little sticky. Feel free to add more buttermilk (1/2 tbsp at a time) if the dough is too dry or add more flour (1 tbsp at a time) if the dough is too wet.

Turn the dough out onto a clean, lightly-floured work surface. Pat down the dough into a 6-7 inch circle that’s about 1 inch thick. Cut into 8 triangles with a pizza cutter or knife. Then, spread the scones apart so that they have a few inches between each of them.

Optional but recommended: Chill the dough in the fridge for 15-30 minutes to help with texture and rise.

Next, brush the scones with buttermilk and sprinkle a little sugar on each (optional). Place the scones in the oven for about 20-22 minutes or until golden brown on top.

Let cool and enjoy your delicious white chocolate, lemon sourdough scones! 🙂

How to store

Room temp: Sourdough scones can stay fresh for about 2 days in an airtight container.

Fridge: In the fridge, sourdough scones can stay fresh for about 5 days in an airtight container.

Freezer: Wrap each scone in parchment paper or plastic wrap, and then place in a freezer-safe zip-top bag or container. Scones stay good in the freezer for up to 3 months.

To thaw: Either bring the scones to room temperature by taking them out of the fridge or freezer or warm them in the oven or microwave.

Tips for making sourdough scones

Bake time: Each oven is different, but I have found that my scones are done about 22 minutes.

Garnish: Have some extra lemon zest? Add the zest to the tops of the scones when they just get out of the oven for a lovely garnish.

Make ahead of time: You can make these scones, shape them, and leave them in the fridge overnight to bake the next day! Just be sure to cover the scones with plastic wrap or foil to avoid them drying out.

Keep everything cold: Using cold butter and buttermilk helps to create flaky layers while it melts in the oven.

Don’t overwork the dough: Overworking the dough can led to a tougher scone.

Bonus add-in ideas: Try a chopped nut of your choice or a dried berry, like cranberries. Just be sure to keep the add-in’s to about 1/2 cup in total.

Reheating: You can easily revive leftover sourdough scones in the oven at 300 degrees Fahrenheit for about 8-10 minutes.

FAQ’s

Can I use fed sourdough starter instead of discard? Yes, but just keep in mind that the flavor will be a little more mild.

Can I use milk instead of buttermilk? Yes, but the texture and flavor will change. For a good buttermilk substitute, check out my “Ingredient variations” section above. I have a buttermilk substitution recipe there.

Do I need baking soda and baking powder? Yes, these are leavening agents that help the scones rise because the discard doesn’t give much rise on it’s own.

Can I freeze the dough? Yes! I suggest freezing the dough by mixing the dough together and cutting out the scones. Freeze on a baking sheet with parchment paper and then transfer to a freezer safe bag or container until ready to bake. Bake the scones at 400 Fahrenheit and add an extra minute or so in the oven if needed.

Why are my scones spreading? This could mean that the dough or butter was too warm. Be sure that you use cold butter in the scones and that you chill the dough before baking.

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Parchment paper

Enjoy this recipe? Let me know what you think in the comment section below!