Sourdough scones is an easy sourdough discard recipe for buttery scones with nuts, dried fruits, and a sweet maple brown butter glaze. They take less than 35 minutes to make and are perfect for your next weekend baking project or for your next brunch with your family. Made with flour, sugar, butter, sourdough discard or sourdough starter, these are an authentic take on the high tea classic.
Hello my friends. Scones are not as big in the USA as they are in the old world, and it’s because we kind of chose not to take part in the art of enjoying afternoon tea. Sure, tea is a pleasant drink, but teatime is much more than herbal infusions; they come with all kinds of tasty stuff, including scones!
Slightly sweet, crumbly, and a bit compact, sourdough scones get their flavor from whatever you put in and on them. That’s why when I started experimenting with a maple brown butter glaze, I knew sourdough scones were the perfect stage to feature such a decadent sauce.
Only Thing Better than Scones? Sourdough Scones!
I know what you’re thinking, and no, I’m not past my sourdough stage. I love the stuff! And you will too, especially when you find that today’s sourdough scones have the perfect texture — fluffier than a biscuit, denser than a muffin; that’s a scone in my book.
The best part? This one is also a reliable sourdough discard recipe to help you put to good use all that discard you harvested from your sourdough starter each week.
That’s right, I’m sharing with you a sourdough scones recipe, but this one is also about the glaze. The brown butter maple glaze, made with authentic maple syrup, is a unique treat. We use Pure Organic Vermont Maple Syrup from our favorite brand, which you can find along with more flavors in our online shop.
Step by Step How to Make Sourdough Scones
In the food processor bowl, add all-purpose flour, sugar, baking powder, and sea salt; pulse three times until combined. Then add cubed cold butter and mix until the mixture is crumbly.
Place mixture in a large mixing bowl, and then stir in the mixed nuts, chocolate chips, and dried fruits. In a separate bowl, combine the sourdough discard and heavy cream. Then, mix the discard mixture into the flour mixture, stirring with a fork just until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times until a slightly sticky dough is formed.
Gently pat the dough into an 8-inch circle, cut into eight wedges, and place the scones on a prepared pan. Brush the top of the scones with cream, and sprinkle with a mix of Demerara sugar and ground cinnamon.
After the sourdough scones come out of the oven, drizzle the scones with the maple brown butter glaze.
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Make Your Own Brown Butter
To make the maple brown butter glaze, you’ll need brown butter. You can make homemade brown butter by melting the butter in a saucepan over medium heat and constantly stir, scraping the bottom and sides of the pan with a rubber spatula until the butter turns a deep, golden-brown with the loveliest nutty smell. As soon as it turns, remove it from the heat and whisk until thoroughly browned. Next, pour it into a heat-safe container leaving any solids behind. Now you’re ready to make the maple brown butter glaze.
PRO TIP: Butter burns fast! So don’t walk away from the pan until you get that brown butter.
Don’t Feel Like Making Your Own Brown Butter
If you don’t want to go through the trouble of making your own brown butter, or you’re scared you might mess it up (I burned my first batch), we got a great alternative for you.
Brown butter is not readily available in any supermarket, but you are lucky because we carry Black & Bolyard Brown Butter in our online shop; go and check out the two flavors that we offer. This brown butter doesn’t need a refrigerator, and you don’t need to make brown butter every time you need it. Just spoon it out of the jar, and use it to fry eggs, sauté vegetables, or just smear on toasts.
How to Store Brown Butter?
The recipe below calls for two tablespoons of nutty brown butter, and since you want to make at least a stick-worth of brown butter to make the effort worthwhile, if you made your own brown butter, you’ll probably have leftover.
This is good news. Just like regular butter, brown butter goes back to a solid state when cold. Store it in a jar with a lid in the fridge for up to three months. Use it instead of regular butter or make a fresh batch of brown butter maple glaze to drizzle over scones, brownies, or coconut ice cream.
the beauty of Black & Bolyard Brown Butter is you don’t need to store it in the refrigerator
Here is the beauty when you buy Black & Bolyard Brown Butter; you don’t need to store it in the refrigerator because you can store this brown butter in your dry pantry after it’s open, and the best part, you can keep using it months after having been opened.
How to Make Maple Brown Butter Glaze
Now let’s make the maple brown butter glaze by combining the brown butter, maple syrup, powdered sugar, vanilla paste, and salt. Whisk until you get that perfect velvety creamy consistency. If the glaze is too thick add milk, a little at a time, until it reaches the consistency that makes you smile.
How to Store and Freeze Leftover Scones
- To store scones at room temperature, place the scones in an air-tight container on your countertop for up to four days. If you don't eat them before then.
- To store baked scones in the freezer, let the scones cool completely. Wrap them individually in plastic wrap, and place them in freezer bags. Freeze for up to three months.
- To store unbaked scones in the freezer, place the cut scones on a baking sheet lined with parchment paper and freeze the scones until they become hard. Then tightly wrap the scones individually in plastic wrap and place them in freezer bags. They will last in the freezer for up to three months. When you are ready to bake them, take them out of the freezer and place them on the baking tray directly into the oven. Following the same baking time that is in the recipe card but add extra minutes to allow to defrost.
I hope you get a chance to make these sourdough scones with brown butter maple glaze. Did you make this or another recipe? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you!
And we love to hear from you in the comment section below.
Your Recipe Concierge!
Want more Breakfast Recipes?
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Sourdough Scones are the new thing. They are buttery and tender with nuts and dried fruits on the inside, with crumbly, brown edges. We’re also making a maple brown butter glaze to elevate the scones to perfection.
- 1½ cups all-purpose flour
- 4 Tablespoons sugar
- 1 Tablespoon baking powder
- ½ teaspoon sea salt available in our online shop
- 5 Tablespoons cubed cold unsalted butter
- ½ cup mixed nuts and dried fruits of your choice. (I did chopped nuts, dried cherries, raisins, and chocolate chips)
- 1 cup sourdough starter discard
- ½ cup (plus more for brushing) heavy whipping cream
- 1 Tablespoon Demerara sugar
- 1 Tablespoon ground cinnamon
Brown Butter Maple Glaze
- 2 Tablespoons brown butter available in our online shop
- ¼ cup maple syrup available in our online shop
- ⅓ cup powdered sugar
- 1 teaspoon vanilla paste
- Pinch sea salt
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Make the dough by adding all-purpose flour, sugar, baking powder, and sea salt to your food processor bowl. Pulse three times until is combined. Then add in the cubed cold butter and do twelve quick pulses until mixture is crumbly. It’s ok if you see some larger pieces of butter in the mixture.
- Add in nuts & fruits: Place mixture in a large bowl, and stir in the mixed nuts, chocolate chips, and dried fruits.
- Combine sourdough and cream: Add the sourdough discard and heavy cream in a medium bowl, and mix until fully combined.
- Add discard mixture to flour mixture, stirring with a fork just until the dough comes together.
- Turn out dough onto a lightly floured surface and knead a few times until a slightly sticky dough is formed.
- Gently pat dough into an 8-inch circle, about 1 inch thick. Then cut into 8 wedges.
- Place scones on prepared baking sheet. Brush top of scones with cream, and sprinkle with a mix of Demerara sugar and ground cinnamon.
- Bake for 15 minutes until the scones are lightly golden brown. Let cool on a cooling rack for 10 minutes.
- Make Brown Butter Maple Glaze: Combine the brown butter, maple syrup, powdered sugar, vanilla paste, and salt in a medium bowl. Whisk until combined well creating a glaze. If the glaze is too thick add some milk, a little at a time, until it reaches the consistency that makes you smile. Drizzle the glaze over the sourdough scones.
- Serve warm or at room temperature.
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: breakfast, sourdough discard recipe, sourdough starter, Vermont maple syrup, brown butter, walnut bread, sourdough bread, naturally leavened, sourdough recipe, sourdough bread
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