Vanilla Sourdough Scones

A photo of a hand holding one vanilla scone

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  • 260 g all-purpose flour
  • 100 g granulated sugar
  • 2.5 tsp baking powder
  • ¼ tsp Morton’s Kosher salt
  • 100 g cold butter
  • 100 g discard sourdough starter *
  • 1 large egg
  • 2 tbsp heavy cream
  • 1 tbsp vanilla bean paste **
  • 1 tsp vanilla extract


  • Cut in the cold butter using a pastry cutter or your hands to rub the butter into pea sized amounts in the flour mixture. 

  • Place the mixture in the fridge to chill.

  • Preheat the oven to 350 degrees F

  • In a separate bowl, combine 100g of sourdough discard, egg, vanilla bean paste, vanilla extract and 2 tbsp of heavy cream. 

  • Remove flour mixture from the fridge and create a well in the center of the mixture to add in the sourdough mixture. 

  • Combine with a fork and your hands, adding more flour or the extra tbsp of heavy cream as needed until you create a soft shaggy dough. 

  • Turn onto a floured surface and push the dough together into a circular mound.

  • Using a bench scraper, divide the dough into 8 equal parts. 

  • Place scones on a parchment-lined baking sheet and place the sheet in the freezer for 15 minutes. 

  • Remove scones from the freezer and place directly into the oven for 20-22 minutes.

  • Remove scones from the oven and cool on a rack.

  • Enjoy!


*For these scones, it is important to note that the Sourdough Discard in this recipe is a “fresh” discard, meaning that it is not a discard that has been stored in the fridge and solidified over time – I use a discard that was recently fed.

No sourdough though? No problem! This recipe works great with a 1:1 replacement of buttermilk. So replace the 100g of sourdough with 100g of buttermilk and you will be on your way to a delicious scone.

**If you do not have vanilla bean paste, you can swap it out 1:1 for vanilla extract. So this recipe would then have 1 tbsp + 1 tsp of vanilla extract. The dough may end up being a little stickier since the extract is more of a liquid than the paste, so just add an extra dash or two of flour as needed when combining the wet and dry ingredients together.