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These sourdough vanilla almond scones are buttery, tender, and just the right balance of sweet and nutty. If you love the tang of sourdough paired with the rich, warm flavors of vanilla and almond, this recipe makes the perfect breakfast, brunch, or snack.
Whether you’re trying to use up some leftover sourdough starter or just want to enjoy some delicious scones, this recipe is a delicious twist on a classic. If you’re looking for more ways to use up sourdough discard, try these discard pumpkin scones, discard cranberry orange scones, or overnight sourdough biscuits.
Why You’ll Love This Recipe
- Great Way to Use Up Sourdough Discard: If you’re like me, you’re always looking for a good sourdough discard recipe. And this is a great one to add to your collection! It’s a delicious way to use up extra discard.
- Delicious: Vanilla and almonds are such a delicious flavor combination in a scone!
- Perfect for Breakfast or Brunch: Serve your scones with a dollop of clotted cream, jam, or enjoy them as they are with a cup of tea or coffee. Perfect for a cozy morning or a sweet snack, these sourdough vanilla almond scones are sure to impress! Be sure to also try this sourdough coffee cake.
Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough Discard: You can use sourdough starter discard or active sourdough starter in this recipe.
- Half and Half: You can use either heavy cream or half and half in this recipe. Heavy cream will make a richer scone.
- Eggs: 2 large eggs are used. Cold eggs work the best.
- Almond Extract and Almond Paste: The almond extract and almond paste give the scones extra almond flavor.
- Sugar: Packed light brown sugar is used here.
- All-Purpose Flour: I always buy unbleached all-purpose flour.
- Baking Powder: This will help the scone dough to rise, since we’re using sourdough discard rather than active sourdough.
- Salt: This is my favorite salt to use.
- Butter: You’ll want to use cold butter that’s unsalted.
How to Make Sourdough Vanilla Almond Scones
Step 1: In a mixing bowl combine sourdough discard, half and half, 1 egg, almond extract, and brown sugar.
Step 2: In a separate bowl whisk together the flour, salt, and baking powder .
Step 3: Crumble the almond paste into the dry mixture and gently stir to evenly distribute.
Step 4: Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed throughout the flour mixture.
Step 5: Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky. If your dough is too dry add more of the half and half one tablespoon at a time. You do not want it to be too wet.
Step 6: Using damp hands, fold the dough over itself 10-12 times.
Step 7: Dump the dough out onto a lightly floured surface and knead about 10-12 times. Flour your hands as needed to avoid sticking. Shape into a thick circle about 8 inches in diameter .
Step 8: Using a sharp knife or pastry scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
Step 9: Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
Step 10: While the scones are in the freezer, preheat the oven to 425 degrees F and line a baking sheet with parchment paper .
Step 11: Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water .
Step 12: Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
Step 13: Place the scones onto the baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
Step 14: Once the scones are done baking, transfer them to a cooling rack and prepare the glaze.
Step 15: In a small bowl, mix together the powdered sugar, heavy whipping cream, and vanilla bean paste. If the glaze is too thick you can add more heavy cream. If the glaze is too thin, add more powdered sugar a teaspoon at a time. Sprinkle sliced almonds on top of the glazed scones.
How to Store
Although the scones taste best if eaten within the first day, you can store leftover scones covered, at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
Make Ahead Instructions
You can freeze pre-baked or baked scones in a freezer safe airtight container for up to 3 months. To bake the unbaked scones, follow baking instructions above, but add a few extra minutes to the baking time.
To make ahead, you can follow the recipe up to step 9, where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time.
Recipe FAQs
Yes, you can easily substitute heavy cream for the half and half. Heavy cream will make an even richer scone.
To long ferment these sourdough vanilla almond scones, you can simply mix up the dough up to step 6, and then put it in an airtight container and store in the fridge for a day or two. After the dough has fermented, you can then proceed with the rest of the recipe instructions.
Or, you can mix up and shape the scones and then store the shaped scones in the refrigerator overnight and bake the following day.
Because sourdough discard can range in hydration levels, the dough can come out a little too dry or even a little too wet. If your dough is too dry and crumbly, add in more half and half a tablespoon at a time. Be sure to mix after each tablespoon to make sure you need to add more. If your dough is too wet, add in a little more flour . Do so sparingly because you do not want your dough to become too dry.
To make ahead, you can follow the recipe up to step 9, where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time.
More Sourdough Discard Recipes:
- Sourdough Cranberry Orange Scones
- Overnight Sourdough Biscuits
- Sourdough Pie Crust
- Sourdough Pumpkin Scones
- Easy Sourdough Crackers
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Vanilla Almond Scones
Equipment
- Bench Scraper or sharp knife
- Wooden Spoon or Spatula
Ingredients
- 1/2 cup cold sourdough discard
- 1/4 cup + 1-2 extra tablespoons cup cold half and half, or heavy cream
- 1 large egg, cold
- 1 1/2 teaspoon almond extract
- 1/3 cup packed light brown sugar
- 2 1/2 cups all purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 7 ounce tube of almond paste
- 8 tablespoons unsalted butter, frozen and grated
Egg Wash
- 1 large egg
For the Glaze
- 2/3 cup powdered sugar
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla bean paste, or vanilla extract
Garnish (optional)
- sliced almonds for garnish
Instructions
- In a medium mixing bowl combine sourdough discard, half and half, 1 egg, almond extract, and brown sugar .
- In a separate large bowl, whisk together the flour, baking powder, and salt.
- Crumble the almond paste into the dry mixture and gently stir to evenly distribute.
- Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed throughout the flour mixture.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky. If your dough is too dry add more of the half and half one tablespoon at a time. You do not want it to be too wet.
- Using damp hands, fold the dough over itself 10-12 times.
- Dump the dough out onto a lightly floured surface and knead about 10-12 times. Flour your hands as needed to avoid sticking. Shape into a thick circle about 8 inches in diameter .
- Using a sharp knife or bench scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
- Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
- While the scones are in the freezer, preheat the oven to 425 degrees F and line a baking sheet with parchment paper .
- Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water.
- Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
- Place the scones onto the baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
- Once the scones are done baking, transfer them to a cooling rack and prepare the glaze.
- In a small bowl mix together the powdered sugar, heavy whipping cream, and vanilla bean paste. If the glaze is too thick you can add more heavy cream. If the glaze is too thin, add more powdered sugar a teaspoon at a time. Sprinkle sliced almonds on top of the glazed scones.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look absolutely amazing! Do you have the recipe in grams?
Thank you, Toni!
Here are the approximate (untested) gram measurements:
1/2 cup sourdough discard (120 g)
1/4 cup half-and-half or heavy cream (60 g)
Extra 1–2 Tbsp cream (if needed) (15–30 g)
1 large egg (50 g) (without shell)
1 1/2 tsp almond extract (7 g)
1/3 cup packed light brown sugar (70 g)
2 1/2 cups all-purpose flour (300 g)
1 Tbsp baking powder (12 g)
1/2 tsp kosher salt (3 g)
Almond paste (7 oz tube) (198 g)
Unsalted butter, frozen (113 g)
Egg Wash
1 large egg (50 g)
1 Tbsp water (15 g)
Glaze
2/3 cup powdered sugar (80 g)
3–4 Tbsp heavy cream (45–60 g)
1 tsp vanilla bean paste or extract (5 g)
Can u use a kitchen aid to do this recipe?
Yes, you can. A pastry beater attachment works best, but you can also use the paddle (flat beater) attachment. I would add the dry ingredients to the mixer first, then add the butter, and mix on a low speed until they are mixed together. Then I would add the wet ingredients to the dry ingredients, and mix on low speed until the dough just comes together (being careful not to overmix it).
Tender and totally delicious . So easy to put together.
Thank you so much for the positive review, Karin! I’m so glad you enjoyed the recipe!
Omg… these are the BEST and most delicious scones I have ever had…homemade or bakery! I made them in a circle shape for fun, my husband and I could have eaten the entire batch in one sitting, but individually wrapped the others and put them in a freezer bag. Today I got one out, took the Saran off, wrapped it in a paper towel and put it in the microwave for 30 seconds at power level 3 and you would have thought I baked them today!!! Awesome recipe and you’ve explained the recipe so simply!
Thank you so much for the positive review, Cathy—I’m so glad you loved them! Your note and your kind words made my day!!
These are perfect for afternoon tea!