Sourdough Scones

We are delighted to bring you the second recipe in our Baking Buddies recipe series. This time it’s some incredible sourdough scones contributed by Henna Foolheea. Get your clotted cream and jam at the ready and read on for the recipe and a short introduction from Henna herself.

“I’ve been baking since I was little but my love definitely grew when I returned from university. I was baking every week! If it wasn’t for The Melrose Kitchen, I would not have tried baking bread. It always felt like a daunting experience but instead, I find it very rewarding. Here’s a little crossover, sourdough discard scones. They are buttery, soft and delicious. It’s a must-try if you are discarding your starter!”

Ingredients (makes approximately 12 scones)

  • 500g Plain White Flour

  • 200g Sourdough Starter Discard

  • 170g Milk

  • 170g Butter

  • 80g Caster Sugar

  • 30g Baking Powder

  • 7g Salt

  • 1 tsp Vanilla Extract

  • 1 Egg

  • Optional: sultanas, chocolate chips, glace cherries or whatever you’d like!


Step 1)

Preheat your oven to 220°C / 200°C Fan.

Prepare two baking sheets lined with baking parchment.

Step 2)

Sift the flour into a large bowl. Add the sugar, salt and baking powder. Mix together.

Add the butter (chopped) and combine by rubbing into the dry mix creating fine crumbs.

If adding other ingredients such as sultanas or chocolate chips, add these now.

Step 3)

In a separate jug or bowl, whisk together your milk, sourdough discard and vanilla extract.

Create a well in the dry mix and add the milk mixture.

Combine well with a spatula and bring together with your hands to make a dough.

Step 4)

Turn out your dough onto a lightly floured surface.

Shape the dough into a round and pat down using your hands to a thickness of around an inch to an inch-and-a-half.

Take a medium-sized cutter and dip into flour. Press the cutter into the dough and repeat until you have 10-12 scones. You may need to reshape the dough in order to cut out more.

Place your scones onto your baking trays.

Brush the tops of the scones with a beaten egg.

Bake for 15 minutes or until risen and golden on top.

To serve, generously top with jam and clotted cream for a treat. Best eaten on the day of baking however these freeze really well.

Thank you so much for visiting. As ever, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose and #bakingbuddies.

Also a massive thank you to Henna Foolheea for this wonderful recipe. We couldn’t get enough of these sourdough scones and just cant wait to make these again.

Happy baking,

Jenny & Jack x

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