These are the kind of scones that pair with a morning cup of tea on a London windowsill — or a Sunday breakfast table back home in Tennessee. They taste like warmth, simplicity, and a little bit of adventure in every bite.
I’ve walked past enough London bakeries this month to justify making scones at home.
These are tender and lightly sweet — somewhere between a Southern biscuit and a proper bakery scone. Soft in the center, golden at the edges, and sturdy enough for jam.
If you have sourdough discard, stir it in. If you don’t, don’t let that stop you. They’re still wonderful without it.
PrintSourdough Discard Scones (With or Without Discard)
Tender, lightly sweet scones somewhere between a Southern biscuit and a bakery scone. Sourdough discard is optional.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: British
Ingredients
- 380g all-purpose flour (about 3 cups)
- 90g granulated sugar (about ½ cup)
- 15g baking powder (about 1 tablespoon)
- 4g salt (about ¾ teaspoon)
- 113g cold unsalted butter (½ cup / 8 tablespoons)
- 2 large eggs
- 100g sourdough discard (about ½ cup), optional
- 60g heavy cream (about ¼ cup)
- 4g vanilla extract (about 1 teaspoon)
- 2 tablespoons heavy cream, for brushing
- Sugar, for sprinkling
Instructions
- Preheat the oven to 425°F.
- Whisk together the flour, sugar, baking powder, and salt in one bowl. Grate the cold butter into the dry mixture and work it in with a fork until it looks crumbly with some small pieces remaining. That is what gives you the tender layers.
- In a separate bowl, whisk the eggs, discard, cream, and vanilla until smooth.
- Stir the wet ingredients into the dry just until the dough comes together. Do not overwork it. If it is too dry, add a bit more cream.
- Turn the dough out onto lightly floured parchment and pat it into a circle about 8 to 10 inches wide and 1 inch thick. Cut into 8 wedges and separate them slightly.
- Brush the tops with cream and sprinkle with sugar.
- Bake for 14 to 16 minutes, until puffed and golden.
- Let them cool about 5 minutes, then split one open and add butter and jam.
Notes
If you are skipping the discard, leave it out and add a small splash more cream if the dough feels dry.
They taste just as right in a London flat as they do at Sweet BombDiggity Farms. Hope you enjoy them too!
Discard piling up? It also turns into English muffins with no mixer and thin, snappy crackers.
