Recipe: Sourdough Discard Date Scones

Updated: Feb 24

This simple sourdough discard scone recipe comes together quickly, so you can focus on more important stuff! If you don't have dates, raisins are a great substitute and make a fabulous spiced raisin scone. Enjoy.

Recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions. For new sourdough bakers, start here.

Sourdough Discard Date Scone Recipe

Makes 8

You just need mixing bowls, a sheet pan for baking, and parchment paper for this recipe


1 & 1/2 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter

1/2 cup dates, pitted and chopped

1 teaspoon cinnamon

1/2 teaspoon ground allspice

Pinch black pepper

1 cup unfed discard sourdough starter

1/2 cup coconut milk

1/4 teaspoon vanilla


1. In a medium bowl mix 1 & 1/2 cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.

2. Using a dough cutter or your hands, cut 5 tbsp cold unsalted butter into the flour mixture until crumbly and only small pebbles remain.

3. To that flour mixture add 1/2 cup dates, 1 tsp cinnamon, 1/2 tsp ground allspice, and a pinch of black pepper.

4. In a separate bowl, stir together 1 cup discard sourdough starter, 1/2 cup coconut milk, and 1/4 tsp vanilla.

5. Pour discard mixture into the flour mixture, and combine with a fork until the dough starts to come together. Knead a few times with your hands until a sticky dough is formed.

6. Turn out dough onto a baking sheet lined with parchment paper. Gently form into a circle about 1 inch thick.

7. Place the baking sheet in the freezer and preheat the oven to 425 F (220 C). Letting the dough cool while the oven heats up makes it easier to slice during the next step.

8. Once the oven is preheated take the dough from the freezer and cut it into 8 wedges with a sharp knife or dough cutter. Gently separate the dough pieces on the baking sheet.

9. Brush the top of the scones with coconut milk. *Optional: sprinkle the tops of the scones with granulated sugar or brush with date syrup before baking.

10. Bake for 12-15 minutes until golden brown on top.

Serve these scones warm or at room temperature with butter!

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