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Sourdough Scones

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 45 Minutes | Inactive Time: 30 Hours
  • Yield: 8 Scones
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Description

These tender, buttery scones are fermented overnight with Leaven Instant Sourdough for a deeper flavor and the benefits of a long fermentation. The result is a lightly tangy, flavorful scone with a delicate crumb and crisp, golden edges. This is a versatile base recipe that you can make your own by adding your favorite flavors, from berries and citrus to chocolate, nuts, or warm spices.

Ingredients

Equipment:

  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Box Grater
  • Rubber Spatula
  • Whisk
  • Sheet Pan
  • Parchment Paper
  • Chef Knife

Preferment Ingredients (Amount – Baker’s %)

  • 75 g (1/2 C + 1 Tbsp) All Purpose Flour – 100%
  • 75 g (5 Tbsp) Water – 100%
  • 7.5 g (1 3/4 tsp) Sugar – 10%
  • 0.23 g (1/8 tsp) Leaven Instant Sourdough – 0.3%

 

Dough Ingredients (Amount – Baker’s %):

 

  • 250 g (2 C + 1 Tbsp) All Purpose Flour – 77%
  • 113 g (8 Tbsp) Unsalted Butter – 35%
  • 80 g (5 Tbsp + 1 tsp) Heavy Cream – 25%
  • 80 g (1/3 C + 1 Tbsp) Sugar – 25%
  • 50 g (1 Large) Egg – 15%
  • 8.5 g (2 tsp) Baking Powder – 2.6%
  • 5 g (3/4 tsp) Sea Salt – 1.5%
  • 4 g (1 tsp) Vanilla Extract – 1.2%
  • 157.73 g (All) Preferment* – 23%

 

Topping:

  • Heavy Cream
  • Granulated Sugar

Additions:

  • 180 g (1 1/2 C) Total Additions, such as frozen or dried fruit, chocolate chips, nuts, etc.

Instructions

  • Mix Preferment – Combine the flour, water, sugar, and Leaven Instant Sourdough in a small bowl. Mix until fully incorporated. Cover and let rest at room temperature (70–75°F / 21–24°C) for about 16 hours, or until bubbly and active.
  • Prep Ingredients – For the most tender scones, keep the ingredients as cold as possible. Whisk together the flour, sugar, baking powder, and salt in a medium mixing bowl. Cover and place in the freezer along with the butter. Chill for a few hours, or ideally overnight.
  • Mix Scone Dough –
    • When the preferment is ready and the butter and dry ingredients are thoroughly chilled, grate the cold butter directly into the flour mixture using a box grater. Toss gently to distribute the butter evenly.
    • Toss additions, such as nuts or frozen fruit, into the flour and butter mixture. 
    • In a small bowl, whisk together the heavy cream, egg, preferment, and vanilla extract. Pour the wet ingredients into the flour and butter mixture. Gently mix with a rubber spatula until the dough just comes together, being careful not to overmix.
  • Shape Scones –  Turn the dough out onto a lightly floured work surface. Gently gather the dough together, then press it into a 1-inch-thick disk. Using a chef’s knife, cut the disk into 8 equal wedges.
  • Chill and Ferment – Chill and Ferment
    • Place the scones about 1 inch apart on a parchment-lined sheet pan. Brush the tops with heavy cream and sprinkle with granulated sugar.
    • Place the shaped scones in the refrigerator for at least 1 hour, or preferably overnight, to chill and allow the sourdough to develop flavor.
  • Bake – Preheat the oven to 400°F / 204°C. Bake the chilled scones for 16–20 minutes, or until lightly golden brown.

Notes

* percentage of preferment calculated by % of prefermented flour

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