Light and Fluffy Coconut Raisin Sourdough Scones (Discard Recipe)

Golden brown sourdough discard scones with raisins cooling on a parchment-lined baking sheet

5 from 1 vote

Light and Fluffy Coconut Raisin Sourdough Scones (Discard Recipe)

Scones are a staple breakfast and tea-time treat. This coconut raisin sourdough scone recipe yields a sweet and filling pastry that comes together in about 30 minutes. Perfect with a cup of steaming coffee or a glass of cold milk. Toss in your favorite add-ins such as blueberries, chocolate chips, or cranberries.

Prep Time10

Cook Time25

Servings:

Calories: 538kcal

Author: Alicia Pyle

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.

Notes

You can use active or discard starter in this recipe.

Make the dough ahead of time and enjoy the benefits of a long ferment by wrapping the unbaked and shaped dough discs in plastic wrap and storing them in the refrigerator for 1-3 days before continuing with brushing and baking.

Shape your dough into one 10.5" disc and cut into 8 wedges for taller, thicker, more traditional scones. Bake these for 20-25 minutes or until edges are golden brown.

For smaller scones (my children and I prefer these), divide the dough in half and shape two 8" discs for a total of 16 wedges. Place 8 wedges on two parchment lined baking sheets and bake each batch for 13-15 minutes or until edges begin to turn golden brown.

You can swap out the raisins, sliced almonds, and coconut flakes for your favorite add-ins, such as chocolate chips, cranberries, or blueberries.

Stored 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.

Nutrition