Quick or long-fermented sourdough discard scones

Made from your sourdough starter discard, these sourdough scones are nourishing and full of flavour. I will share two methods for making these delicious sourdough scones, a quick under 30-minute method and the long-fermented method to get the full health benefits of your sourdough. Enjoy these nourishing refined sugar-free sourdough scones for breakfast, brunch or afternoon tea.

We have a tradition in our home of enjoying freshly baked goods every Sunday morning for brunch. And most often our baked goods of choice, are some delicious sourdough scones. Although we do enjoy sourdough crepes sometimes too. They have a deep complex flavour and a natural sweetness. The only sweet ingredient we add is some raisins because we do not add sugar, and not even honey. Bet even though these scones are sugar-free, they still manage to taste ever so slightly sweet. Which we attribute to the fact that they are sourdough scones.

You can make these scones either by letting them ferment overnight in the fridge, with this method they become ever so flavourful. Or you can mix all your ingredients and bake them immediately after combining your ingredients, in which case they taste just like regular non-sourdough scones. In the recipe, I have given instructions on how to make these delicious scones both ways.

Why is sourdough so good for you?

We try to make every grain product that we produce in our home with sourdough. Because sourdough makes grain products more nourishing and nutritious. This is because the lactic acid bacteria in the sourdough starter break down the Phytic acid that prevents the grain’s nutrients from being absorbed by your digestive tract. Thereby making the digestion of grain easier and thus preventing any digestive issues. A lot of people who are gluten sensitive also report that they have no problem with digesting sourdough bread. Although consuming sourdough bread might still not be advisable for people with celiac disease. This is because during the long fermenting process that sourdough bread or in this case scones go through, the gluten is also broken down. There is even evidence that sourdough products are less likely to spike blood sugar levels. If you don’t have your own sourdough starter yet you can read how to make your own sourdough starter here.

How to make your own sourdough scones

Always a family favourite, these scones are delicious and super easy to make. Use your sourdough starter discard to serve these scones in less than 30 minutes, or let them ferment overnight for a more nourishing option. Serve them with some homemade strawberry jam and a good dollop of whipped cream on top.

Makes: 12 scones
Prep: 10 min
Fermenting (optional): 12 hours
Cooking: 15 min

Ingredients:

• 375 gr plain flour
• 1 tsp baking powder
• 125 gr butter
• 75 gr raisins
• 250 gr sourdough starter discard
• 1 beaten egg
• 75 ml milk

Preparation:

The sourdough starter used in this recipe is a 100% hydration sourdough starter, meaning that I use equal amounts of water and flour.

Mix the flour and the baking powder in a medium ceramic or glass bowl.

Cut the butter into cubes and rub the butter into the flour until it resembles fine breadcrumbs.

Mix the raisins into the flour and butter mixture until well combined.

Add about 3/4 of the egg, into the bowl. And reserve 1/4 of the beaten egg for brushing the top of the scones.

Add the sourdough starter discard as well as the milk into the bowl. And mix well until all is combined into a soft dough. Try not to overwork the dough, or it will turn out tough.

Onto a floured work surface, flatten the dough with the palm of your hand or a rolling pin until it is about 3 cm or 1,5″ thick.

Use a cookie cutter that is about 6 to 7 cm or 2,5″ in diameter, cut out the scones and place them on a baking sheet.

Brush the tops of your sourdough scones with the leftover beaten egg. If you feel you don’t have enough egg wash, you can add a splash of milk to your egg wash.

Bake in a preheated oven at 220C or 425F for 15 minutes or until your sourdough scones are golden brown.

To enjoy them, simply split them open and add a dollop of homemade strawberry jam and some lightly honey-sweetened whipped cream on top.

To make the honey-sweetened whipped cream, simply add 15 to 20 grams of honey to 100 grams of double cream and whip until your desired thickness.

What is your favourite time of day to enjoy scones?

When do you like to eat your scones? Are you more of a scones for breakfast or brunch kind of person? We mainly enjoy our scones during our Sunday brunch. We love to have a long lazy Sunday morning where we play board games together and feast on our sourdough scones with plenty of jam and cream. Perhaps you are more of an afternoon tea kind of person, where you enjoy a good cuppa with a scone to go with it.

Let me know in the comments, or send me a DM on Instagram when you prefer to enjoy your scones.

If you want some more recipes for afternoon tea, then you might enjoy some of these:

• Apple crumble pie healthy & honey-sweetened
• Make your own rustic biscuits! Delicious & easy wholemeal biscuits
• Honey cake with cream cheese frosting
• Recipe for delicious healthy oat and honey cookies

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