There’s something magical about baking with sourdough discard, it transforms what could be waste into something tender, flavourful, and delicious. These sourdough discard scones are buttery and soft, layered with a swirl of honey-sweetened jam that caramelises beautifully as they bake. The result? A golden, slightly crisp exterior with jammy pockets inside—perfect for breakfast, brunch, or afternoon tea.
Unlike traditional scones, these use a touch of sourdough starter discard for extra depth of flavor. Don’t worry, they’re not overly tangy, the starter simply adds a light complexity and makes the crumb a little more tender. Pair that with a generous layer of jam and you’ve got a bake that feels bakery-worthy but is easy enough for any home kitchen.
Why You’ll Love These Sourdough Jam Scones
- A great way to use up sourdough discard (no waste baking).
- Naturally sweetened with honey in the jam, so they’re not overly sugary.
- Beautiful layers of dough and jam make them as pretty as they are tasty.
- Freezer-friendly, bake once and enjoy all week.
Easy Sourdough Discard Jam Scones (Honey-Sweetened Layers)
Materials
- 80 g sourdough discard (unfed starter)
- dash vanilla
- 1 egg
- 60 g milk or buttermilk
- 90 g honey
- 1/2 tsp salt
- 290 g flour
- 2 tsp baking powder
- 130 g cold butter
- choice of jam
Topping
- cream
- drizzle of honey
Instructions
- Preheat oven to 180°C (375°F) and line a baking tray with parchment.
- In a small bowl, whisk together sourdough discard, egg, vanilla, and milk.
- In a large bowl, whisk flour, sugar, salt, and baking powder.
- Cut cold butter or use a grater with the butter and mix into the flour mixture until coarse crumbs form.
- Add wet ingredients to dry, mixing gently until just combined.
- On a floured surface, pat dough into a rectangle. Spread with jam, cut into four pieces and place each piece on top of each other to form a layer.
- Shape into a circle about 3 cm (1 inch) thick. Cut into 8 wedges.
- Transfer to tray, brush tops with cream/milk, and drizzle lightly with honey.
- Bake 18–22 minutes, or until golden.
- Cool slightly before serving (jam will be hot).
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