Strawberry Sourdough Discard Scones

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Sweet and slightly tangy, these strawberry sourdough discard scones are a great way to use up some of your excess discard and a great sweet treat. Pair with whipped cream, or butter and jam, and enjoy with your afternoon coffee, or strawberry lemonade!

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Sourdough discard scones cooling on a wire rack

I am always trying to use up sourdough discard, here on the homestead. I have been know to wash it down the sink in times of haste, (I know, I know, the pipes won’t thank me…) but I have learned the error of my ways. My mason jar sits in the fridge ready to be filled when I feed Gerald (my starter). He’s also in easy reach for pancakes, waffles, and now these AMAZING Strawberry Sourdough Discard Scones!

Sourdough Discard Scones – why you’ll love them

  • They are simple to make with pantry ingredients you may already have
  • They are easy to customise; throw in your favourite fruit, or some choc chips and you’re away!
  • They look properly rustic and homemade in the best way
  • They can easily be doubled for larger quantities
  • They freeze beautifully for a later date (if you have any left, that is….)
  • They taste DELICIOUS!
A sourdough discard scone topped with cream and a sliced strawberry sitting on a white plate

What you’ll need:

A mixing bowl

Measuring cups and spoons – as ever, I love these ones because the cups are one piece, so wont split apart, and the spoons are thin enough to fit into spice jars)

Mixing spoon

Large knife or bench scraper

Wire cooling rack


Dry ingredients:

Good quality all purpose flour

Granulated sugar

Good quality salt (Pink Himalayan, Redman’s sea salt)

Baking powder

Butter, (very cold/frozen, as with pastry making)

Wet ingredients:

Sourdough starter or discard


Vanilla extract (you measure vanilla with your heart not a spoon…)

Double cream

Hulled and chopped strawberries


A sourdough discard scone topped with whipped cream and a sliced strawberry with a fork on the plate
  • Put flour, sugar, salt and baking powder in a bowl.
  • Cube the butter or freeze and grate the butter into the flour mixture.
  • Rub the butter and flour mixture through your fingertips until it resembles fine (-ish) breadcrumbs.
  • In a separate bowl/jug, mix together the wet ingredients and gently pour into the flour and butter crumbs
  • Add in the chopped strawberries here
  • Being careful not to overwork it (you’re not kneading it) gently stir and then use your hands to bring the mixture together to a ball of dough.
  • Chill in the fridge for about 30 – 45 mins so the butter hardens again
  • Preheat the oven to 180c/365f
  • Remove from the fridge and roll to about 2cm thickness.
  • Paint the top with cream and sprinkle with granulated sugar
  • Divide into 8 triangle scones with a sharp knife/ bench scraper and transfer flat to a baking tray.
  • Bake for 15-17 mins until golden brown
  • Cool on a wire rack, especially if using fruit as this will be like molten lava!!!
  • Enjoy with Whipped cream or jam.
A empty plate with a fork on it

I promise you they will be gone in a flash.

Let me know in the comments what other ingredients you think would go well in this? I vote for peach next time!

I’d love you to share this recipe if you enjoyed it. Thanks friends x

More recipes from the blog you might enjoy:

Easy Sourdough Banana Muffins
Sourdough Discard Brownies

What is Sourdough Discard and what do I do with it?

Strawberry Sourdough Discard Scones

Sweet and slightly tangy, these strawberry sourdough discard scones are a great way to use up some of your excess discard and a great sweet treat. Pair with whipped cream, or butter and jam, and enjoy with your afternoon coffee, or strawberry lemonade!
Prep Time 10 minutes
Chill Time 30 minutes
Course Dessert
Servings 8 Scones


  • Mixing bowl
  • Measuring cups and spoons
  • Mixing spoons
  • Baking tray
  • Wire cooling rack


  • 2 Cups (240g) All purpose white flour (plain)
  • 1/2 Cup (100g) Granulated Sugar – plus more for topping
  • 1/2 tsp Salt
  • 2 tbs Baking powder
  • !/2 Cup (120g) Butter – Cold/frozen, cubed
  • 1/2 Cup (138g) Sourdough starter/discard
  • 1 Egg
  • 2 tsps Vanilla extract (or a good glug… 🙂 )
  • 2 Tbsp Double cream
  • 1/2 Cup (80g) Chopped strawberries


  • Place flour, sugar, salt, and baking powder into a bowl and stir to combine.
  • Add cubed butter and rub into flour mixture until it resembles fine breadcrumbs
  • In a separate bowl or jug, combine the wet ingredients, stirring well.
  • Add the wet ingredients to the dry and add the strawberries
  • Bring the mixture together gently, no kneading, just pressing together
  • Once it has formed a ball, cover and chill the dough in fridge for 30 mins or freezer for 10 mins
  • Once chilled, preheat the oven to 180c/365f. Flour a work surface and roll dough out to around 2 cm thick.
  • Using a pastry brush, apply cream to the top of the dough and sprinkle with extra granulated sugar.
  • Use a sharp knife or bench scraper to cut dough into wedges and transfer to a baking tray
  • Bake the scones for 15-17 mins or until golden brown on top
  • Remove from oven and transfer to a wire rack to cool
  • Enjoy!


 – Storing instructions: Store in an air tight container on the worktop for up to 3 days. 
To freeze – place in a zip lock bag or other airtight container and freeze when fully cool. Store for up to 3 months in the freezer. 
To reheat, allow to return to room temp and warm in the microwave for 1 min
Great alternative flavours would include: Dried fruit, peaches, chocolate chips, Cinnamon and apple or pumpkin pie spice
Keyword Dessert,, Discard,, Easy, From scratch, Homemade, Sourdough,

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