Sourdough Vanilla Almond Scones

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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! When I think of scones, I always think of tea parties, and these would be beautiful on a tea table as well.

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Equipment

• mixing bowls
• measuring spoons
• cheese grater
• bench scraper
• wooden spoon or spatula
• parchment paper
• baking sheet
• sharp knife
• wire rack

• 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.

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

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.

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!