Sourdough Fruit Scones

Sourdough Fruit Scones

Introduction

Sourdough fruit scones are a delightful twist on a classic treat — tender, slightly tangy, and packed with bursts of fruity sweetness. The addition of sourdough discard gives these scones a rich depth of flavor while reducing waste in your kitchen. Perfect for breakfast, brunch, or an afternoon tea, these scones are both rustic and elegant.

Unlike traditional scones that rely solely on baking powder for lift, the sourdough starter adds a subtle fermentation note that enhances both texture and taste. The natural acidity helps tenderize the dough, creating soft, flaky layers inside with a crisp golden crust outside.

Best of all, this recipe is wonderfully flexible — you can use any dried or fresh fruits you like, from raisins and cranberries to blueberries or chopped apricots. Pair them with a dollop of clotted cream or butter and your favorite jam for a truly comforting bake.

⏱ Cooking Time and Serving

• Preparation Time: 15 minutes
• Resting Time (optional for flavor): 30 minutes
• Baking Time: 20–25 minutes
• Total Time: 45–60 minutes
• Serves: 8 scones

🧺 Ingredients

Dry Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup (65 g) granulated sugar

Wet Ingredients:

• ½ cup (120 g) sourdough starter (discard or active)
• ½ cup (120 ml) cold buttermilk or milk
• 1 large egg
• 1 tsp vanilla extract

Fats and Fruit:

• ½ cup (115 g) unsalted butter, cold and cubed
• ¾ cup (100 g) mixed dried fruit (raisins, cranberries, or chopped apricots)

Optional for Topping:

• 1 tbsp milk or cream (for brushing)
• 1 tbsp coarse sugar (for sprinkling)

👩‍🍳 How to Make Sourdough Fruit Scones

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in the Butter:
   Add the cold butter cubes and rub them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
4. Add the Fruit:
   Stir in your dried or fresh fruit so they are evenly distributed.
5. Combine Wet Ingredients:
   In a separate bowl, whisk together sourdough starter, buttermilk, egg, and vanilla.
6. Form the Dough:
   Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until just combined — do not overmix. The dough should be slightly sticky.
7. Shape and Cut:
   Turn the dough onto a lightly floured surface, pat it into a circle about 1 inch thick, and cut into 8 wedges.
8. Bake:
   Arrange the scones on the prepared tray, brush the tops with milk or cream, and sprinkle with coarse sugar. Bake for 20–25 minutes, or until golden brown.
9. Cool and Serve:
   Let the scones cool slightly before serving warm with butter or jam.

📝 Notes

• For extra flavor, let the dough rest for 30 minutes in the fridge before baking.
• Use active starter for more tang, or discard for a milder taste.
• Add lemon zest or cinnamon for a spiced or citrus variation.
• These scones freeze well — wrap them individually and reheat in the oven before serving.

❓ FAQs

Q: Can I make these scones vegan?

A: Yes! Replace butter with vegan margarine, milk with plant milk, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Q: Can I use fresh fruit instead of dried?

A: Absolutely. Blueberries, chopped strawberries, or raspberries work beautifully — just reduce the milk slightly to avoid excess moisture.

Q: Do I need an active starter?

A: No, sourdough discard works perfectly and adds a gentle tang without extra rise time.

Q: How should I store them?

A: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

🧮 Nutrition Information