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Sourdough Scones


Easily whip up these delicious, flaky sourdough scones! They are light, fluffy, and so easy to make, you will wonder why you haven’t been making these all along!

I absolutely love biscuits. The flaky layers, the saltiness, all make me so happy, ha ha! Making scones is so similar to biscuits. So, this recipe is an adaptation from my sourdough biscuit recipe. https://therosehomestead.com/sourdough-biscuits/

The possibilities are endless when it comes to different flavor combinations of scones. You can make them with chocolate chips, raisins, fruit, and cinnamon sugar!

2 scones on a cutting board

I prefer chocolate chips and peach scones. They are so delicious and make the most wonderful breakfast with a cup of hot tea or coffee.

I prefer to long ferment these for the health benefits.

sourdough starter bubbling in a glass jar

Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!

Side view of a scone

For these sourdough scones, you will need:

  1. Flour
  2. Olive oil
  3. Sourdough starter
  4. Milk
  5. Salt
  6. Honey
  7. Baking powder
  8. Baking soda
  9. Optional add ins: Chocolate chips, fruit, raisins, or cinnamon sugar.

The night before you want to make these, add the flour to a large mixing bowl and drizzle with the olive oil. Mix in until it resembles course crumbs.

Mix in the starter, milk, and honey. Make sure to mix well.

Cover and allow to ferment for at least 8 hours and up to 24 hours.

Scone dough with baking powder, baking soda, and salt sprinkled on top.

The next morning, preheat the oven to 425 degrees F and add the salt, baking soda, baking powder, and the chocolate chips, or whatever add in you are using.

Turn the dough onto a lightly floured work surface and turn the dough a few times to bring it all together.

Scone dough cut into 8 parts.

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

Cut the circle into 8 equal triangles.

Move to a prepared baking sheet and brush tops with milk. A milk substitute can be used.

Scone brushed with milk before going in the oven.

Bake for 12-15 minutes or until golden brown.

Move to a cooling rack to cool completely.

Scones on a cutting board.

These scones can be stored in an airtight container at room temperature for up to a week and freeze very well.

3 scones on a cutting board.

Sourdough Scones

Flaky and oh so delicious, these sourdough scones are one of our new favorite recipes!
5 from 4 votes
Prep Time 5 minutes
Cook Time 12 minutes
Course Breakfast
Servings 8 scones


  • 1 Baking Sheet
  • 1 Large mixing bowl


  • 2 cups flour
  • 1/3 cup olive oil
  • 1/2 cup sourdough starter
  • 2 tbsp honey
  • 1/2 cup milk
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup chocolate chips or blueberries or any add in you prefer


  • The night before, add the flour and olive oil in a large bowl and mix until it is crumbly.
  • Add the starter, milk, and honey.
  • Mix well. Cover and let proof overnight.
  • The next morning, turn the dough onto a lightly floured surface and dimple it with your finger tips.
  • Preheat the oven to 425 degrees F.
  • Sprinkle the salt, baking soda, and baking powder mixture over the dough.
  • Sprinkle the chocolate chips over the dough as well.
  • Turn the dough over onto itself several times until all the added ingredients are well combined.
  • Shape the dough into a circle that is 1-2 inches thick.
  • Cut into 8 equal parts.
  • Place on a baking sheet and brush the tops with milk. A milk substitute can be used.
  • Bake for 12 minutes.
  • Cool on a cooling rack.

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  1. 5 stars
    I LOVE your wonderful posts & videos! I am new to sourdough, but started with your ‘make your own sourdough starter’ – then tried the discard cracker recipe, then today tried this scone recipe (started it yesterday) and WOW!!! It’s so delicious, flavorful & easy! My family went crazy for them! GREAT recipe & really fun! I really like how you make this simple. I had become so overwhelmed with the ‘big science’ of so many other sourdough tutorials & then just gave up. But you make it easy, fun and so rewarding! Thank you Mary!

  2. 5 stars
    Wow!! This was the first recipe I made with my sourdough starter and the first ever scones I’ve ever had, but it was absolutely wonderful!! The chocolate chips were amazing, and I am excited to try other add-ins! So glad that I found your page/youtube channel – I was on the verge of throwing my starter out before I watched your video on how to take care of it with simplicity! Thanks

  3. 5 stars
    Very good. My first ever scones and they are great. Thanks! My husband requested raisins inside so I soaked the raisins overnight in orange juice to give more flavor. It worked good. Thank you. I’m new to this and you make it easy and fun. Thank you. God bless!

  4. 5 stars
    My husband and I loved these! I wasn’t sure if you used FMF, but I used a combination of Khorasan and soft white berries and mixed berries (frozen). After milling I’m sure I had more than 2 cups of flour but they were absolutely great. Thank you Mary!

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