Sourdough Butterscotch Scones

There is nothing better in the morning than enjoying a cup of coffee and a flakey yummy scone. A scone has just that slight bit of sweetness without being overpowering for your morning snack. Pair it with a side of fruit and I challenge you to serve me a more perfect breakfast. The only thing is, I have one of those stupid stomachs that doesn’t break down gluten and yeast the best so over the years my enjoyment of scones has been few and far between. Now come to present day where I have joined the sourdough baking cult and guess what….I can enjoy all the scones I want with no belly issues!! Sourdough is truly a wonderful thing!

I have tried so many sourdough scones recipes and I really wasn’t happy with any of them. After a lot of trial and error I have come up with such a simple and tasty sourdough scone recipe I just know it will be your new favorite!

Now I have titled this sourdough butterscotch scones but really you can sub in anything for the butterscotch chips. Put in some chocolate chips, blueberries, peanut butter chips, etc. The only suggestion I have for substitutions is if you are going to use a fruit don’t use a large amount just because it can make the dough a little runny. If that happens to you, just slowly add flour until you get a sticky but not wet consistency.

What You Will Need:

• Large Mixing Bowl

• Small Mixing Bowl

• Sharp Knife or Pizza Cutter

• Spatula

• Cheese Grater

• Pizza Stone/Pizza Baking Pan/Cake Pan/or Large Cookie Sheet

• All Purpose Flour

• Sourdough Discard

• Butter

• Sugar

• Baking Powder

• Salt

• Buttermilk (or milk can work if you do not have buttermilk)

• Egg

• Vanilla Extract

• Butterscotch chips/chocolate chips/Cinnamon/Fruit (Whatever flavor scone you would like!)

How To Make Sourdough Butterscotch Scones Step By Step Guide:

1. In a large mixing bowl combine your flour, sugar, salt, and baking powder.

2. Take your cheese grater and grate cold butter into the flour mixture. Then take a fork or bench scraper and mix/chop butter into flour to make coarse crumbs. Add in your butterscotch chips or whatever additive you want to flavor your scones with.

3. In your small mixing bowl whisk one egg, vanilla extract, sourdough discard, and buttermilk. If you do not have buttermilk you can sub in regular milk; I have done this before and had success with my scones. Pour this mixture into your large mixing bowl containing your flour and butter and fold in with spatula until everything is combined.

4. Next you can either flour your countertop or flour some parchment paper and roll your dough into a ball.

5. Flatten your dough ball into the shape of a 6 inch circle.

6. Place your dough on your pizza stone or baking sheet in the freezer and preheat your oven to 400 degrees.

7. After your oven is preheated, remove your dough from the freezer and take a sharp knife or pizza cutter and slice the dough into 8-10 triangle slices.

8. ***Optional*** you can brush egg wash on top of the scones for that golden brown look. Personally I am normally in a hurry and skip this step, but if you would like the scones to look like they belong in a food magazine you will want to do this!

9. Bake scone at 400 degrees for 20min

10. Let cool and enjoy!!!

    ***Scones will stay good for 4-5 days if you keep them in an airtight container ***

Yield: 8-10

Author: Kayla Holdsworth

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Sourdough Butterscotch Scones

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious scone recipe including sourdough discard

Ingredients

Dough

• 2 1/2 Cups All Purpose Flour
• 1/4 Cup Sugar
• 1/4 Cup Sourdough Discard
• 1 t Salt
• 1 Stick of Cold Salted Butter
• 1 T Baking Powder
• 2/3 Cup Buttermilk (or regular milk if you need to substitute)
• 1 Egg (a second egg if you want to egg wash your scones)
• 1 T Vanilla Extract
• 1/2 Cup Butterscotch Chips or any add ins you want (chocolate chips, blueberries, etc.)

Instructions

To Prepare The Dough

1. In a large mixing bowl combine your flour, sugar, salt, and baking powder.
2. Take your cheese grater and grate cold butter into the flour mixture. Then take a fork or bench scraper and mix/chop butter into flour to make coarse crumbs. Add in your butterscotch chips or whatever additive you want to flavor your scones with.
3. In your small mixing bowl whisk one egg, vanilla extract, sourdough discard, and buttermilk. If you do not have buttermilk you can sub in regular milk; I have done this before and had success with my scones. Pour this mixture into your large mixing bowl containing your flour and butter and fold in with spatula until everything is combined.
4. Next you can either flour your countertop or flour some parchment paper and roll your dough into a ball.
5. Flatten your dough ball into the shape of a 6 inch circle.
6. Place your dough on your pizza stone or baking sheet in the freezer and preheat your oven to 400 degrees.
7. After your oven is preheated, remove your dough from the freezer and take a sharp knife or pizza cutter and slice the dough into 8-10 triangle slices.
8. ***Optional*** you can brush egg wash on top of the scones for that golden brown look. Personally I am normally in a hurry and skip this step, but if you would like the scones to look like they belong in a food magazine you will want to do this!
9. Bake scone at 400 degrees for 20min
10. Let cool and enjoy!!!
11. ***Scones will stay good for 4-5 days if you keep them in an airtight container ***

I hope you enjoy these sourdough scones as much as my family and I do!!! If you would like more recipes like these check out our recipe link!