Comments on: Sourdough Starter Discard Scones

By: Yelena

Yelena — Sat, 09 Aug 2025 00:26:19 +0000

I have to admit that I was skeptical about this recipe. I thought there was too much liquid and discard. But it’s the best sourdough scone recipe I’ve ever tried! I made I few adjustments. I actually roasted oats with flaxseeds and sesame seeds in the pan then soaked the mixture in milk. I used milk instead of cream and 113 gm of butter (as a dietitian I am always trying to reduce fat) . I used a whole egg (more convenient for me) and a cup of chopped dried apricots. I used 1 tablespoon of baking powder and 1 teaspoon of salt.

By: Rachel

Rachel — Fri, 25 Jul 2025 14:36:47 +0000

This looks SO exceptional that I have to ask: do you think there might be a non-dairy substitute for the heavy cream? I have an allergy and find good vegan butter is a strong 1:1 butter replacement, and oat milk does the trick for regular milk, but cream is tougher. What do you think? Could coconut cream fit the bill perhaps?

By: Dimana

Dimana — Fri, 25 Jul 2025 08:02:08 +0000

As soon as I saw this recipe on the newsletter I wanted to try it because I just LOVE scones.
I even have one batch cooling off to take to my in-laws right now 😀
And also I love the fact that it utilizes A LOT of discard which is always great 🙂
Highly recommended for anyone to try it! I already know it by heart.

Here's the alternatives I've tried that worked for me:
– Less sugar, for a bit more savory treat (around 30g. total)
– No oats
– Crushed oats instead of rolled (not sure how its called in English exactly)
– Sweet cream instead of heavy just because most of the times I'm baking cakes and such and that's what I have at home.

Simply put – a beautiful, delicious and easy to make recipe. Thank you!

By: Dimana

Dimana — Fri, 25 Jul 2025 07:58:49 +0000

In reply to Heidi Lakin.

You totally can – I tried it already a few times 😀

By: Heidi Lakin

Heidi Lakin — Tue, 13 May 2025 18:16:47 +0000

In reply to Heidi Lakin. Without the Oats*

By: Heidi Lakin

Heidi Lakin — Fri, 09 May 2025 14:12:20 +0000

Hi there. How can I make these without the last? What adjustments or substitutions would it need? Thank you.

By: Alessandra Manghi

Alessandra Manghi — Sun, 04 May 2025 12:37:37 +0000

I tried this recipe with some hesitation (it sounded like a LOT of discard), but scones came out wonderfully. I used cane sugar for the topping, as I like its taste better. Thanks! and greetings from Milano https://uploads.disquscdn.com/images/6fd99fe226c77296a55a51b38e25687a0b6a1bdd4b21863ce5bee6dacdda0997.jpg

By: Patricia

Patricia — Sat, 03 May 2025 20:07:19 +0000

In reply to Maurizio Leo. That’s my question….can 1/2&1/2 cream be subbed for the heavy cream?…OR what about for half the liquid, use 1/2&1/2 cream and the other half, use whole buttermilk. Will that provide enough milk fat? Your thoughts?!

By: Carrie

Carrie — Mon, 21 Apr 2025 22:27:26 +0000

When adding in fruit, do I add it in with the cream mixture and mix with the cream and flour? Or after the cream and flour has been mixed?
I did 1 cup of frozen blueberries and found it somewhat difficult to mix it into the dough after it had been mixed, so it made me think that I was supposed to mix it all together at the same time.

By: Philip Pierce

Philip Pierce — Sat, 01 Mar 2025 11:08:59 +0000

I made two batches: one using a cup of frozen blueberries and one using a cup of chocolate chips. The result was incredible. This is an easy recipe that produces magnificent results. The scones are light and flaky and impossible to
Resist.
I do wonder if I would need to adjust the sugar if I were to make these into a savoury scone using scallions and cheese…