Easy, No-Roll Sourdough Scones (Overnight Option)

In this post, you’ll learn how to make my master recipe for homemade sourdough scones with active sourdough starter or sourdough discard, plus variations to include add-ins like blueberries, fresh cranberries, pumpkin, citrus zest and more! Best part? No need to roll! Make them now for breakfast, or ferment overnight to maximize flavor and digestibility. You can even bake them frozen!

This shortcut, no-roll method for scones is fantastic! It was featured in my first cookbook, The Clever Cookbook and the approach is practical, quick and easy. Traditional scones feature several steps: cutting the butter into the flour, rolling the dough into a flat disc, and then cutting it into shapes. For this recipe, you can skip all that.

In this post, I will teach you how to make incredible light and tender sourdough scones (with golden, craggy tops!) using my master recipe. You can use bubbly active sourdough starter or sourdough discard, and choose from three different sourdough scone variations: lemon blueberry, cranberry-orange and pumpkin spice. I’ve also included storage options, helpful tips and directions to bake from frozen.

Why This Recipe Works

• The food processor eliminates the step of “cutting the butter” into the flour by hand. Just a few pulses and it’s done. Alternatively, use a stand mixer fitted with the paddle attachment or a box grater to manually shred the butter.
• A measuring scoop is used to quickly portion out the dough; no need to roll and cut it into shapes.
• Just like my sourdough blueberry muffins, same-day sourdough discard pumpkin bread and this crumble-topped sourdough apple cake, you can make these sourdough scones now or ferment overnight to maximize flavor and digestibility.

Sourdough Discard Scones Ingredients:

• All purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter
• Egg
• Sourdough starter
• Vanilla extract
• Heavy Cream
• Lemon zest
• Fresh blueberries
• Sparkling sugar, for decoration

Helpful Tips

• Make sure your butter is cold. This will create light, tender and flaky scones.
• The cranberry-orange version uses fresh cranberries, so the taste is tart. Garnish the tops with coarse sparkling sugar (or something similar) to elevate the sweetness. Alternatively, opt for dried sweetened cranberries instead, about 3/4 cup chopped.
• Expect to add more cream if the dough is dry. This all depends on the hydration level of your sourdough starter (flour to water ratio). I use a 100% hydration sourdough starter, which is made from equal parts flour and water by weight. It has a thick, batter-like consistency.
• Choosing an overnight ferment allows for convenient “wake and bake” in the morning. To do so: prepare and portion the scone dough onto a lined sheet pan. Cover and chill overnight. In the morning, place the cold dough directly in the oven and wait until it’s done!

How To Make Sourdough Scones {Step-By-Step Instructions}

• The following instructions outline how to make sourdough scones with fresh blueberries and lemon zest. Variations are included at here.
• Preheat your oven to 400 F 204 C. Line a baking sheet with parchment paper; set aside.
• In the bowl of a food processor, pulse the dry ingredients together: flour, baking powder salt and sugar.
• Add the cold, cubed butter.
• In short bursts, pulse the butter and flour mixture 3-5 times. The mixture should look sandy and crumbly.

How To Make Sourdough Scones {con’t}

• In a large bowl, whisk the wet ingredients together: egg, sourdough starter, vanilla extract, cream and lemon zest.
• Add the dry ingredients to the bowl. Mix gently with a rubber spatula to combine.
• Fold in the blueberries. If the mixture seems dry, add a drizzle of cream. The dough should easily stick when pinched together with your fingertips.
• Mound the dough into a ball.
• Using a 1/2 cup measure, portion the dough into 8 balls, making sure to keep them rounded for height. Place onto your lined baking sheet.
• Bake on the center rack for 20-24+ minutes until the scones are golden and the center is set. Cool for 1-2 minutes on the baking sheet and then transfer to a wire rack to finish cooling.

Sourdough Scone Variations

• Cranberry-Orange: Use 1 cup fresh or frozen cranberries & the zest of 1 orange. Alternatively, use dried sweetened cranberries, about 3/4 cup.
• Pumpkin Spice: Add 100 g canned pumpkin purée to the wet ingredients. Add 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg and 1/2 tsp cloves to the dry ingredients. Decrease the heavy cream to 1 tbsp. Note: save leftover pumpkin purée to make my same-day sourdough discard pumpkin bread.

Storage Options

• Room temperature: Scones are best enjoyed fresh, on the same day that they are baked. Once completely cool, transfer to a plate and cover with foil or wrap; the texture will start to become more moist as they sit. Gently reheat in a low oven, if you prefer.
• To freeze: wrap cooled scones in plastic wrap and then a layer of foil. Freeze up to 1-3 months. To bake, place frozen scones on a parchment-lined baking sheet. Bake @ 400 F/ 204 C on the center rack for 28-30 minutes. Cool on a wire rack.

More Sourdough Discard Recipes To Try!

• Best Sourdough Pancakes
• Ultimate Sourdough Banana Bread
• Overnight Sourdough Apple Cake
• Same-Day Sourdough Discard Pumpkin Bread
• Homemade Sourdough Blueberry Muffins
• Secret Ingredient Sourdough Cornbread
• Best Sourdough Pasta {1 Hr. or Overnight}

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