If you’ve been baking gluten-free sourdough and wondering what to do with all that sourdough discard, these gluten-free sourdough discard scones are the perfect solution. They’re buttery, flaky, and just the right amount of tangy—everything you want in a scone, without the waste. Add your favorite fruit, nuts, or any mix-ins!
I’ll walk you through every step, including adjusting the moisture depending on your starter’s consistency, so you get those beautiful flaky layers. Whether you’re a seasoned gluten-free baker or just starting, you’ll find plenty of tips here to help you succeed on your first try.
❤️ Sandi’s Summary
1. These homemade sourdough discard scones are tender and slightly crispy around the edges.
2. They are a great way to use up sourdough discard.
3. Have that delicious, flaky texture that scones are known for.
4. Use your favorite fruit, dried fruit, or nut mix-ins.
5. This recipe is based on my popular Gluten-Free Buttermilk Scones recipe, but with a tangy sourdough twist.
6. [👉 Jump to Recipe]
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If you love scones as much as I do, I have many delicious gluten-free scones recipes, both sweet and savory! Try these Gluten-Free Cinnamon Apple Scones or these Gluten-Free Oat Scones.
Allergen Information:
Always double-check your ingredients to make sure they’re gluten free, especially your flour blend and mix-ins.
- gluten-free
- soy-free
- oat-free
- nut-free
- Make them dairy-free by swapping butter for vegan butter.
Don’t Have a Sourdough Starter Yet?
If you’re new to baking with sourdough, don’t worry, starting your own gluten-free sourdough starter is easier than it sounds. I’ve written a step-by-step guide to help you: How to Make a Gluten-Free Sourdough Starter. Once your starter is bubbly and active, you’ll be able to use the discard in all kinds of gluten-free sourdough recipes, like these scones!
Using your existing gf sourdough discard:
To get the best texture and rise in your scones, it’s important to use discard from a healthy, active gluten-free sourdough starter. Here are a few tips to make sure your gluten-free discard is ready to be used:
- If your starter is stored in the fridge, take it out and let it come to room temperature before using. Feed it if it hasn’t been refreshed recently.
- Look for bubbles and a mild, tangy smell. If it smells sharp, off, or like nail polish remover, it likely needs to be refreshed.
- If you see a clear liquid on top, that’s called hooch. Pour it off—it’s a sign your starter is hungry and needs to be fed.
- Hydration tip: This recipe uses a gluten-free discard fed at a 1:1 ratio by weight (equal parts flour and water). If your starter is thinner or thicker, adjust the flour or milk slightly to get a soft, workable dough.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure, other blends will work, but you may need to make small adjustments. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- Sugar – Using cane sugar adds both sweetness and a tender crumb. It allows the scones to get a little crispy around the edges.
- Baking Soda – I use baking soda in this recipe because sourdough starter is acidic. It helps the scones rise beautifully.
- Salt – Salt will help balance the sweetness of the scones.
- Gluten-Free Sourdough Discard – Use discard from a starter that’s been fed with a 1:1 ratio by weight (equal parts flour and water). If your discard is more watery, adjust by adding flour as needed.
- Butter—Use unsalted butter to make this recipe. Cold butter creates steam pockets while baking, giving your scones their yummy flaky layers.
- Egg – Use large eggs. The eggs will help to bind the ingredients together.
- Milk or Non-Dairy Milk – I used Oatly Simple to make my scones. Any non-dairy milk, except canned coconut milk, should work, as should regular milk.
- Mix-Ins – The sky is the limit on what you can add to these scones. I used dried cranberries and orange zest. Fresh and dried fruit, nuts, and chocolate chips all work in this recipe.
Sandi’s Tips For Making Gluten-Free Scones
1. Keep the butter COLD. If the dough feels sticky, wrap it in plastic and put it in the fridge. If the butter is too warm, it will prevent the flaky layers from forming.
2. Try different shapes. These scones can be baked in a scone pan or as drop-style scones. Use a large cookie scoop or even an ice cream scoop if you want a drop style.
3. Don’t overwork the dough. Stir just until the ingredients are combined. Overmixing can make the scones dense or gummy.
How to Make Gluten-Free Scones with Sourdough Discard (Step-By-Step)
Preheat your oven to 375º F (standard bake, not convection) and move the oven rack to the center position. If you’re using a cheese grater to prep your butter, place 1 stick (½ cup) of unsalted butter in the freezer for 10–15 minutes.
Step 1: Mix the Dry Ingredients. Combine the gluten-free flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Use a whisk to blend the ingredients thoroughly. Whisking helps distribute the leaveners evenly so the scones rise properly.
Step 2: Cut in the Cold Butter. You can blend the butter into the flour in one of two ways. With a pastry blender or cheese grater. I used a cheese grater and I shredded the frozen butter into the dry ingredients. These shreds create steam pockets in the oven, giving your scones those gorgeous, flaky layers.
👀 Sandi’s Tip: Spoon the flour mixture over the butter to prevent it from clumping. It will adhere to the butter, allowing you to mix the butter shreds evenly.
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Step 3: Mix the Wet Ingredients. Add the egg, sourdough starter, and milk to a mixing bowl. Whisk to combine, and then add any desired mix-ins.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio, which means the gluten-free flour you use can affect the dough’s moisture. You can adjust with more liquid or flour.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Mix Into Dough. Pour the wet ingredients into the dry ingredients and mix into a soft but workable dough. Your dough should feel soft and easy to shape but not sticky. If it sticks to your hands, chill it or add 1–2 tablespoons of flour. If it’s crumbly, mix in 1 tablespoon of milk at a time.
Step 5: Place a piece of parchment paper on your baking sheet. Turn the dough out onto the parchment and shape it into a round disc, about 1½ to 2 inches thick. The dough should not be too wet or sticky. If it is sticky, this means your butter is too warm. Wrap the dough in plastic wrap and chill it.
Step 6: Make cut marks in the scone dough. Cut into the dough about halfway through, cleaning the knife on a paper towel between each cut. This helps guide the scone shape while baking without flattening them.
Step 7: Bake the scones for 25-30 minutes until they are slightly golden. The baking time will vary depending on the size and thickness of the scones.
Step 8: Remove the scones from the oven and slide them onto the parchment paper onto a cooling rack. Let the scones cool, then cut through the cut lines and move them off the parchment paper. Cutting too soon can make the layers collapse or turn gummy.
Storage and Freezing Tips:
These scones are best the day they’re baked, but can be stored in an airtight container at room temperature for up to 2 days.
You can also freeze them. Place room temperature scones in a freezer-safe freezer bag and squeeze out the extra air. Reheat in the oven for 5–8 minutes to crisp them back up.
Frequently Asked Questions:
Sourdough discard is the portion of your starter that you remove before feeding your gluten-free sourdough starter. Instead of tossing it, you can use it in recipes like pancakes, muffins, and these scones to add flavor and reduce waste. It also brings a slightly tangy flavor and can help create a more tender crumb in your baked goods.
I use primarily baking soda in this recipe due to the acidic nature of sourdough discard. The baking soda helps to give rise.
Yes, swap cold plant-based butter for the regular butter.
Common Gluten-Free Scone Issues (And Fixes!)
- The scones are flat? The dough may have been overworked or the butter was too warm. Chill it before baking.
- The dough is too dry or crumbly? Add a splash of milk until the dough comes together.
- Not rising well? Make sure your baking soda is fresh (not expired).
Gluten-Free Baking Resources
Gluten-free baking is like a science experiment. There are so many things you need to understand about the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
More Gluten-Free Scone Recipes:
Love This Recipe?
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Easy Gluten-Free Sourdough Discard Scones
Equipment
Ingredients
- 2 ¼ cups gluten free flour blend * see notes
- ½ cup cane sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder aluminum-free
- ¼ teaspoon salt
- 1 large egg
- 6 tablespoons cold unsalted butter
- ⅓ cup gluten-free sourdough discard
- ⅔ cup milk or non-dairy milk
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Instructions
- Preheat your oven to 375º F (standard bake, not convection) and move the oven rack to the center position. If you’re using a cheese grater to prep your butter, place 1 stick (½ cup) of unsalted butter in the freezer for 10–15 minutes first.
- Combine the 2 1/4 cups gluten free flour blend, 1/2 cup cane sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a large mixing bowl. Use a whisk to blend the ingredients thoroughly. Whisking helps distribute the leaveners evenly so the scones rise properly.
- Cut in the Cold Butter. You can blend the butter into the flour in one of two ways. With a pastry blender or cheese grater. I used a cheese grater and I shredded the frozen butter into the dry ingredients. These shreds create steam pockets in the oven, giving your scones those gorgeous, flaky layers.
- TIP: Sprinkle some of the flour mixture over the grated butter as you go. It helps prevent clumping and makes the dough easier to mix.
- Add the egg, sourdough starter, and milk to a mixing bowl. Whisk to combine, and then add any desired mix-ins.
- Pour the wet ingredients into the dry ingredients and mix into a soft but workable dough. Your dough should feel soft and easy to shape, but not sticky. If it sticks to your hands, chill it or add 1–2 tablespoons of flour. If it's crumbly, mix in 1 tablespoon of milk at a time.
- Place a piece of parchment paper on your baking sheet. Place the dough out onto the parchment and shape it into a round disc, about 1½ to 2 inches thick. The dough should not be too wet or sticky. If it is sticky, this means your butter is too warm. Wrap the dough in plastic wrap and chill.
- Make cut marks in the scone dough. Cut into the dough about halfway through, cleaning the knife on a paper towel between each cut. This helps guide the scone shape while baking without flattening them.
- Bake the scones for 25-30 minutes until they are slightly golden. The baking time will vary depending on the size and thickness of the scones.
- Remove the scones from the oven and slide them onto the parchment paper onto a cooling rack. Let the scones cool, then cut through the cut lines and move them off the parchment paper. Cutting too soon can make the layers collapse or turn gummy.
Notes
- I tested this recipe with King Arthur Measure for Measure. Other blends will work, but you may need to tweak the wet and dry ingredients.
- If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Store in an airtight container for up to 2 days. The scones are best if frozen and thawed as needed. You can reheat them in the microwave oven or let them thaw on the counter.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
