Easy, No-Roll Sourdough Scones (Overnight Friendly)

Ingredients

• 250 g (2 cups)plain flour
• 10 g (1 tbsp)baking powder
• 1/2 tspsalt
• 100 g (1/2 cup)granulated sugar
• 170 g (12 tbsp)unsalted butter, cold and cut into cubes
• 1 largeegg
• 50 g (about 1/4 cup)active sourdough starter or sourdough discard
• 1 tsppure vanilla extract
• 60 ml (1/4 cup)double cream
• Zest of 1 lemon, about 1 tbsplemon zest
• 1 cupfresh blueberries
• To tastecoarse sparkling sugar, for topping

Instructions

1. 1

   Heat the oven

   Heat the oven to 204°C (400°F). Line a baking tray with baking parchment and set it aside.

2. 2

   Mix dry ingredients

   Put the flour, baking powder, salt and sugar in a food processor. Pulse a few times to combine.

3. 3

   Cut in butter

   Add the cold butter and pulse in short bursts 3–5 times. The mixture should look sandy and crumbly, with some larger pieces of butter still visible.

4. 4

   Whisk wet ingredients

   In a large bowl, whisk together the egg, sourdough starter, vanilla, double cream and lemon zest.

5. 5

   Combine the mixtures

   Tip the dry mixture into the bowl of wet ingredients. Stir gently with a rubber spatula until combined.

6. 6

   Add the blueberries

   Fold in the blueberries. If the mixture seems dry, add a small drizzle of double cream; it should hold together when pinched. Gather the dough into one large mound.

7. 7

   Portion the dough

   Use a 1/2-cup measure to portion the dough onto the lined tray, keeping each mound rounded to help the scones rise tall. For an overnight rest, cover the tray tightly with cling film and chill; otherwise, continue straight to the next step.

8. 8

   Add the topping

   Sprinkle the tops with coarse sparkling sugar.

9. 9

   Bake the scones

   Bake on the centre shelf for 20–24 minutes or longer, until golden and set in the centre when poked.

10. 10

    Cool on the tray

    Leave the scones on the tray for 1–2 minutes, then transfer them to a wire rack to cool completely.

11. 11

    Serve the scones

    Serve slightly warm or at room temperature for the best texture.

What are sourdough scones?

Scones are a familiar American bake, often served for breakfast or alongside a cup of tea or coffee. This version brings sourdough starter into a quick-mixing dough, adding a gentle tang while keeping the method simple.

No rolling or cutting is needed: the dough is portioned in rounded mounds. Cold butter and a light touch help make the baked centres tender, with golden edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 5g protein, 41g carbs, 20g fat.

The flour and sugar provide most of the carbohydrates, while butter and double cream contribute much of the fat. The egg and sourdough starter add some protein, though each scone remains a modest source; serve one with yoghurt or another protein-rich accompaniment and fruit for a more balanced plate.

Choosing a starter

Active or discard: either works here, so this is a handy bake when you have starter to use. The amount of cream needed can vary with the starter’s hydration; add it gradually if the dough feels dry.

Overnight rest: the shaped scones can be covered and chilled before baking. The recipe offers this as an option for a longer fermentation and more developed flavour.

Keep the butter cold

Cold butter: pulse it with the dry ingredients in short bursts rather than blending until smooth. The sandy mixture should still contain some larger butter pieces.

Gentle mixing: once the dry ingredients meet the wet, stir only until combined. Overworking the dough can make the scones less tender.

Judge the dough by feel

Pinch test: press a little dough between your fingertips. It should cling together; if it crumbles apart, drizzle in a little more cream.

Rounded portions: use a 1/2-cup measure and leave the mounds rounded rather than flattening them. This gives the scones height as they bake.

Look for a set centre

Bake time: start checking at 20 minutes, with 20–24 minutes or longer given as the guide. The tops should be golden and the centres should feel set when poked.

Cool briefly on the tray for 1–2 minutes before moving the scones to a wire rack. They can be served slightly warm or at room temperature.

Make the variations

Cranberry and orange: replace the blueberries with 1 cup fresh or frozen cranberries and add 1 tbsp orange zest. For a less tart result, use 3/4 cup dried, sweetened cranberries instead.

Pumpkin spice: add 1 1/2 tsp ground cinnamon, 1/2 tsp each ground ginger, cloves and nutmeg to the dry ingredients. Mix 100 g (about 1/2 cup) canned pumpkin purée into the wet ingredients, reduce the cream to 1 tbsp plus more as needed, and make 6 scones.

Serving and storing

The scones are best on the day they are baked. Pair one with plain yoghurt or fruit for a simple breakfast, or serve them as they are with tea or coffee.

Once fully cool, cover them at room temperature. The texture becomes moister as they sit, so reheat gently in a low oven if you prefer them warm.

Recipe notes & tips

• Keep the butter cold right up to the moment you add it to the food processor.
• Pulse the butter in short bursts so some larger pieces remain in the flour mixture.
• If you do not have a food processor, use a stand mixer fitted with the paddle attachment.
• Add any extra cream a little at a time, checking whether the dough holds together when pinched.
• For the cranberry-orange version, coarse sparkling sugar on top can offset the tart fruit.
• Leave the scones rounded when portioning rather than pressing them flat.

Variations

• Cranberry orange: Replace the blueberries with 1 cup fresh or frozen cranberries and add 1 tbsp orange zest.
• Sweeter cranberry: Use 3/4 cup dried, sweetened cranberries instead of fresh or frozen cranberries.
• Pumpkin spice: Add the listed spices and 100 g pumpkin purée, reduce the cream to 1 tbsp plus more as needed, and portion into 6 scones.
• Overnight rest: Cover the portioned dough tightly with cling film and chill it overnight before baking.
• Plain scones: Leave out the blueberries and lemon zest for a simple sourdough version.

Common mistakes to avoid

• Soft butter: The mixture can lose its crumbly texture; start with cold butter and pulse briefly.
• Overprocessing: The butter may disappear into the flour; stop while some larger pieces remain.
• Dry dough: The portions may crumble; add a small drizzle of cream until the dough holds when pinched.
• Overmixing: The scones can turn less tender; fold gently and stop once the ingredients are combined.
• Flat portions: The baked scones may lack height; keep the measured dough mounds rounded.
• Removing them too soon: The centres may still be unset; bake until golden and set when poked, checking from 20 minutes.

How to store

These scones are best on the day they are baked. Once completely cool, cover them with foil or wrap and keep at room temperature; reheat gently in a low oven if desired. For longer storage, wrap baked, cooled scones in cling film and foil and freeze for 1–3 months; thaw at room temperature, then reheat at 150°C (300°F) for 10–15 minutes. Unbaked portions can also be frozen for 1–3 months and baked from frozen at 204°C (400°F) for 28–30 minutes.

Frequently asked questions