Sourdough Scones with White Chocolate and Lemon
An easy sourdough recipe that uses discard and white chocolate and lemon for a delicious flavor twist!
Equipment
- 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
- 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
Instructions
- 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! :)
Notes
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.
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.