Light and Fluffy Coconut Raisin Sourdough Scones (Discard Recipe)
Scones are a staple breakfast and tea-time treat, and this coconut raisin sourdough scone recipe yields a sweet and filling pastry that comes together in about 30 minutes. This recipe is very forgiving, and you can easily swap out the coconut and raisins for your favorite scone add-ins, such as blueberries, chocolate chips, or cranberries.
When I finally learned how to whip up a batch of scones with a light and crumbly texture, it became my family’s favorite pastry. I had long held the assumption that all scones were dry and dense, and in short — not for me.
Thankfully, my enthusiasm for British period dramas and classic literature, inspired within me a desire to spend more time around the table with family and friends delighting in the comforts of tea, coffee, pastries and other sweet dainties.
In short, I discovered that scones are meant to be moist, tender, and full of flavor. This recipe delivers just that. I tend to think of them as a subtly sweet biscuit with a stiffer, crumbly center.
Sourdough scones are made with simple pantry ingredients — flour, salt, sugar, baking powder, butter, eggs, and cream. Toss in some sourdough discard, your best-loved add-ins, and voila! The perfect sourdough scones.
Steps for Sourdough Scones
There are two approaches to making scones, and I have utilized them both with success. Approach A is to be a perfectionist by sifting all the dry ingredients together and then shredding frozen butter before cutting it into the flour.
Approach B is to skip all the fussy steps. (I tend to opt for approach B.) No sifting with this approach. Simply grab cold butter out of the fridge and use your hands to incorporate it into the flour.
- You’ll want to use cold butter for this recipe. You can use it straight out of the fridge or freeze and shred it.
- In a mixing bowl, whisk the dry ingredients together. Sifting the flour, salt, baking powder, and sugar will yield a lighter and fluffier texture, but it is optional.
- Cut the cold butter into the flour mixture using a pastry cutter, fork, or your hands. I like to cube my butter up first if using my hands.
- Toss in your coconuts, sliced almonds, and raisins (or whatever add-ins you’ve chosen) and give it a stir.
- In a separate small bowl, whisk together the wet ingredients — cream, eggs, and vanilla extract.
- Pour the wet ingredients into the dry and then using a wooden spoon or fork mix the dough until it comes together (no worries, it will be fairly crumbly).
- Dump the dough onto a lightly floured surface and use your hands to gently knead the dough into a disc shape. You can do one 10.5″ disc cut into eight wedges, or you can split the dough in two and shape two 8″ discs for a total of 16 wedges. If you do one disc, the scones will be thicker and taller. My kids like me to split the dough into 16 wedges so the scones turn out smaller and easier to fit in their little mouths. (Bake times will vary depending on how thick your discs are; see notes for details.)
- Arrange wedges on a parchment lined baking sheet and then brush the tops with milk or cream and sprinkle with sugar. Bake scones in a preheated oven (375 degrees F) until golden brown around the edges. About 13-15 minutes if the dough was split in two, or 25 minutes if baking the thicker scones.
Extra Tips
You can chill the dough for 30 minutes before baking to ensure the scones maintain their shape.
It is also possible to prepare the dough in advance and store it in the fridge for up to three days before pulling it out to bake.
I like to shape my dough into discs, wrap them in plastic wrap, and place them in the fridge the night before so I can pull them out in the morning for freshly baked scones for breakfast.
Wait until you are ready to bake before brushing with milk and sprinkling with sugar.
You can use milk, cream, or half and half for brushing. You can also skip this step if you are not worried about the aesthetic shine.
The best way to measure flour is by weight with a kitchen scale, but I’m a busy mom and usually skip this technique. I simply fluff up my flour by scooping it into a measuring cup and sprinkling it back out again a few times. Then, I gently scoop the fluffed flour and level it off with a finger or the edge of my palm.
Storage and Freezing Notes
Store baked and cooled scones in an airtight container at room temp for up to 4 days.
Baked and cooled scones can also be frozen in an airtight container or wrapped in plastic wrap in the freezer for up to 3 months.
When ready to eat, allow the frozen scones to thaw at room temperature and then enjoy. You can warm them up in the microwave for about 30 seconds or in a 350 degree F oven for about 10 minutes.
You can also freeze unbaked scones that have been shaped and cut into wedges by placing them on a parchment lined baking sheet and flash freezing them in the freezer until they are totally solid. Take them out and place them in freezer bags until ready to bake.
When ready to bake frozen unbaked scones, pop them on a parchment lined baking sheet and bake in a preheated oven from frozen, adding 2-3 minutes to the regular baking time.
More Recipes from Rooted Deep Home:
I hope you’ll enjoy these sourdough scones with a loved one! Perhaps over a cup of something warm with some beautiful music in the air.
If you try the recipe and love it, please come back and leave a comment below. I read each one and highly value your thoughts!
Light and Fluffy Coconut Raisin Sourdough Scones (Discard Recipe)
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 1 stick unsalted butter cold or frozen
- 1 cup raisins
- 1/3 cup sliced almonds optional
- 1/2 cup shredded coconut flakes unsweetened
Wet Ingredients
- 1/2 cup sourdough starter discard
- 2/3 cup heavy cream
- 2 eggs
- 1 tsp vanilla
Topping
- 2 tbsp cream (milk or half and half will work)
- 2 tbsp coarse sugar for sprinkling
Instructions
- In a mixing bowl, whisk dry ingredients together. Sifting the flour, salt, baking powder, and sugar for a lighter texture. (optional)
- Cut the cold butter into the dry mixture using a pastry cutter, fork, or your hands. If using my hands, I like to cube the butter first. Incorporate the butter until you get pea-sized crumbs.
- Use a wooden spoon to stir the add-ins into the flour mixture — raisins, sliced almonds, and unsweetened coconut flakes. Or swap for your favorite add-ins.
- In a separate small bowl, whisk together the wet ingredients — cream, sourdough starter, eggs, and vanilla extract. Active or discard will work.
- Pour the wet ingredients into the dry, and then, using a wooden spoon or fork, mix the dough until it comes together (no worries, it will be fairly crumbly).
- Dump the dough onto a lightly floured surface and use your hands to gently knead the dough into a disc shape. You can do one 10.5" disc cut into 8 wedges, or you can split the dough in two and shape two 8" discs for a total of 16 wedges. If you do one disc, the scones will be thicker and taller. My kids prefer the smaller size of the split batch. (Bake times will vary depending on how thick your discs are; see notes for details.)
- Arrange wedges on a parchment lined baking sheet, brush the tops with cream or milk, and sprinkle with sugar. Bake scones in a preheated oven (375 degrees F) until golden brown around the edges. About 13-15 minutes if the dough was split in two, or 20-25 minutes if baking the thicker scones. Transfer baked scones to a cooling rack. Best served warm.
