Sourdough Jalapeno Garlic Scones | Fresh Milled Flour

With their spicy flavor, these sourdough jalapeno garlic scones with fresh milled flour are the perfect side bread for any meal!

While for most sourdough bakers, the draw is to make sourdough artisan breads, I love all the other recipes you can make with sourdough starter.

This particular recipe can be made with active sourdough starter or sourdough discard making it a quick recipe in a pinch.

The spicy jalapenos and garlic make for a savory sourdough scone that your dinner guests will swoon over!

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If you are brand new to sourdough and want to make your own sourdough starter, click here!

What is the difference between active starter and discard?

Active sourdough starter is starter that is bubbly. It will have been fed within the last 24 hours if left on the counter and within the last few days is kept in the fridge.

Sourdough starter discard is starter that hasn’t been fed recently and is flat with a liquid on top. It will have a strong acetone odor.

Active starter is best suited for recipes that require a big rise and discard is for recipes that don’t.

This is a great recipe to make that will use any excess sourdough discard you have on hand.

Why I love this recipe

Delicious! – This is a delicious sourdough recipe that uses basic ingredients to make an incredible side bread for any meal.

Quick! – If you use sourdough discard and make the quick method, you can have these scones on the table in under 20-25 minutes!

Healthy! – Made with whole grain flour, these scones are packed full of nutrition and flavor!

Why use whole grains in sourdough?

The fermentation process of sourdough can make vitamins and minerals more readily available for digestion. If you use whole wheat flour made from freshly milling it, you will have the most nutritious bread available!

The health benefits of using fresh milled flour are well documented and the flavor is unmatched.

To mill my own wheat berries, I use the Nutrimill Classic Grain Mill

Ingredients you will need for making these sourdough jalapeno garlic scones

• Flour – I used fresh milled soft white wheat. You can use all purpose flour or bread flour if you prefer.
• Sourdough Starter – You can use active sourdough starter or sourdough discard. For best results, if making the long fermented version, use active starter.
• Milk – I use whole milk, but you can use a milk substitute if you have that on hand.
• Olive Oil
• Salt
• Baking powder
• Baking Soda
• Fresh Garlic – minced – May also use fresh roasted garlic for even more flavor!
• Chopped Jalapenos – You can use fresh jalapenos or pickled jalapenos.

For full ingredient amounts, see recipe card below

If you are looking for chocolate chip sourdough scones recipe, find it here!

For my Sourdough Bagels recipe, click here.

Try my Sourdough Focaccia Bread Recipe.

One of my favorite sourdough discard recipes are these Sourdough Crepes

Pro Tips

The less you work with this scone dough, the better! Gently shape the dough before cutting out.

If you think you need more flour, just let it sit for a few minutes as it takes a bit longer for fresh milled flour to absorb the liquid. It will come together after having a chance to soak. This will take no more than 5 minutes.

Shape the dough on a piece of parchment paper and slide it straight on to the baking sheet for less mess!

How to make these sourdough jalapeno garlic scones

Quick Method

Preheat the oven to 425 degrees F.

In a large bowl, add the dry ingredients. Mix well.

Add the olive oil and stir until the mixture has coarse crumbs.

In a medium bowl, mix the other wet ingredients together and pour over the flour mixture.

Fold the mixture together until just combined. Add the jalapenos and garlic and fold in to the dough.

Take care to no over mix the dough as this will make a tough scone.

Turn the dough onto a lightly floured work surface.

Shape the dough into a circle that is about 1 to 1 1/2 inches thick.

Divide the dough into 8 equal triangles using a bench scraper or sharp knife.

Place a piece of parchment paper on a baking sheet.

Put the shaped scones onto the baking sheet.

Brush the tops of the dough with milk or milk substitute.

Bake in preheated oven for 12-15 minutes or until golden brown.

Allow the scones to cool completely on a wire rack.

Long Fermented Method

In a large bowl mix the olive oil into the flour until coarse crumbs form.

Add the milk and sourdough starter.

Cover with plastic wrap and let the dough ferment for 8-24 hours at room temperature.

If you are uncomfortable leaving the dough out with the milk, make the dough and place in the fridge for a couple of days before taking out to proceed with the recipe.

The next day or next morning, mix the salt, baking powder, and baking soda in a small bowl.

Sprinkle on top of the dough and fold in by turning the dough several times to incorporate the mixture.

Turn the dough on the counter and pour the chopped jalapenos and garlic over the dough and fold a few times to mix in.

Proceed with above steps to shape dough and bake the scones.

Variations

Try adding fresh rosemary for a fresh flavor in the spring or summer.

Add a little bit of fresh sage for a breakfast scone along side eggs.

Storage

Store in a plastic bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.