Simple Sourdough Discard Scones, with a Vanilla Drizzle

These discard scones are a wonderful way to use up any sourdough discard you may have. Moreover, they are simple and quick to make, and finally, they are finished with a sweet vanilla glaze drizzled over the tops

Unlike my classic British scone recipe that you can find here on my blog these discard scones are closer to an American style scone. Although I still don’t think they are quite as sweet.

Using Sourdough Discard

This has to be my new favourite thing to do. By adding a little sourdough discard you can avoid waste and also get some of the benefits of the sourdough culture.

When you use sourdough discard it doesn’t need to be active in any way. In fact a lot of times I will use my starter right out of the fridge. This makes it very easy to use in recipe.

This post includes affiliate links I earn a small commission at no cost to you, see my full disclaimer.

Tools and Ingredients for Discard Scones

How to make Discard Scones

Place the flour, baking powder and butter into a medium sized mixing bowl or into the bowl of a stand mixer with the paddle attachment (move onto the sugar once the butter is blended if you use the mixer).

Using your fingers rub the butter into the flour until it has been broken up and the mixture resembles rough looking bread crumbs.

Add in the sugar and give it a good mix.

In a measuring jug add the discard, egg milk and vanilla extract. Whisk the mixture until it is all completely blended together.

Make a well in the centre of the dry ingredients and pour in the wet ingredients. Try to reserve a little of the egg milk mixture in the jug to use as an egg wash.

Using a wooden spoon or your hands combine the ingredients to form a dough ball. Do this gently and slowly you don’t want to over work the dough.

Once you have a dough ball formed cover the bowl with a towel and leave it to sit for half an hour.

After half an hour turn on your oven to 400F, 200C

While the oven is preheating place the dough onto a floured surface. Then using your hands flatten it out to an inch and half thickness. Using a cookie cutter cut out your scones and place them onto a lined baking sheet.

Add a little extra milk to the jug and using a basting brush give it a mix and then brush it over the cut scones.

Once the oven is at temperature place the tray into the oven and bake the scones for around 18 minutes.

Remove the tray from the oven and carefully place the scones onto a cooling rack to completely cool before icing them.

Make the icing

In a small bowl sieve in the icing sugar this will help to eliminate any lumps in the icing.

Add the vanilla bean paste (you can use extract) then 1 tsp at a time add the milk. Mix the icing thoroughly with 1 tsp of milk before adding more. We don’t want the icing to be too thin. If it is too thin add a little more icing sugar.

There are a couple of ways to add the icing, it just depends on what you have and how you want them to look. It can be spooned on giving more coverage or it can be placed into a small sandwich bag, the by cutting the away the corner tip it can be piped onto the scones.

Once the scones are cool ice each scone. I like to place paper towel or a towel beneath the cooling rack to avoid lots of mess.

Enjoy having them with an afternoon cup of tea. This has to be one of my favourite ways to eat these scones.

The vanilla discard scones can be stored in an airtight container for up to a week.

Tips for the perfect discard scones

• Try to use ingredients that are at room temperature, this would include the butter, milk and eggs.
• Try not to overwork the dough gently bring it together to form a ball. Once it has come together don’t knead it in any way. If it is over worked the scones tend to have a tough texture which we don’t want.
• Don’t over bake your scones. Check them after 14 minutes, to do this take one any carefully break it in half to check the centre if it looks doughy then give them another 3 minutes or so.
• Best to check them often.
• You sourdough discard does not need to active and bubbly.

Continue to Content

Vanilla Sourdough Discard Scones

Yield: 8

Prep Time: 10 minutes

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

A lovely way to use sourdough discard. This lightly sweet buttery vanilla scones are simple to make and are a wonderful afternoon treat.

Print

Ingredients

• 330g (2 Cups) White all purpose flour
• 2 tsp Baking powder
• 100g (1/2 cup) Butter, room temperature
• 70g (1/3 cup) Granulated sugar
• 65g (1/4 cup) Sourdough discard
• 1 Large Egg
• 60ml (1/4 cup) Milk
• 1 tsp Vanilla extract

Vanilla Glaze

• 40g (1/3 cup) Icing sugar
• 1 tsp Vanilla bean paste (you can use vanilla extract)
• 2 tsp Milk

Instructions

1. Place the flour, baking powder and butter into a medium sized mixing bowl or into the bowl of a stand mixer with the paddle attachment (move onto the sugar once the butter is blended if you use the mixer).
2. Using your fingers rub the butter into the flour until it has been broken up and the mixture resembles rough looking bread crumbs.
3. Add in the sugar and give it a good mix.
4. In a measuring jug add the discard, egg milk and vanilla extract. Whisk the mixture until it is all completely blended together.
5. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Try to reserve a little of the egg milk mixture to use as an egg wash.
6. Using a wooden spoon or your hands combine the ingredients to form a dough ball. Do this gently and slowly you don't want to over work the dough.
7. Once you have a dough ball formed cover the bowl with a towel and leave it to sit for 30 minutes.
8. After the 30 minutes pre-heat oven to 400F, 200C
9. While the oven is preheating place the dough onto a floured surface. Then using your hands flatten it out to an inch and half thickness. Using a cookie cutter cut out your scones and place them onto a lined baking sheet.
10. Add a touch of milk to the jug with the egg mixture, using a basting brush give it a stir then brush the tops of the scones with it.
11. Once the oven is at temperature bake the scones for around 18 minutes.
12. Remove the tray from the oven and carefully place the scones onto a cooling rack to completely cool before icing them.

Make the icing

1. In a small bowl sieve in the icing sugar this will help to eliminate any lumps in the icing.
2. Add the vanilla bean paste (you can use extract) then 1 tsp at a time add the milk. Mix the icing thoroughly with 1 tsp of milk before adding more. We don't want the icing to be too thin. If it is too thin add a little more icing sugar.
3. There are a couple of ways to add the icing, it just depends on what you have and how you want them to look. It can be spooned on giving more coverage or it can be placed into a small sandwich bag, the by cutting the away the corner tip it can be piped onto the scones.
4. Once the scones are cool glaze each scone. I like to place paper towel or a towel beneath the cooling rack this helps to avoid mess.

Enjoy having them with an afternoon cup of tea.

The scones can be stored in an airtight container for up to a week.

Notes

• Your sourdough discard does not need to be active.
• Try to use room temperature ingredients
• If you are short on time you can omit the 30 minute rest time.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 132mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram