Layered Buttermilk Sourdough Scones
Indulge in the perfect blend of tangy sourdough and sweet jam with these layered buttermilk sourdough scones. These flaky, buttery scones are the essence of made with love, boasting layers of deliciousness that melt in your mouth. They're a delightful treat for breakfast, brunch, or afternoon tea. Try this recipe today and experience the irresistible charm of homemade scones!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Sourdough discard or unfed starter
Egg
Vanilla extract
Buttermilk
All-purpose flour
Granulated sugar
Salt
Baking powder
Cold butter
Jam of choice
Heavy cream or milk
Tips for making Layered Buttermilk Sourdough Scones:
Quality Sourdough Discard: Ensure your sourdough discard is healthy and active before using it in the recipe. This will contribute to the flavor and texture of the scones.
Cold Ingredients: Keep all your ingredients cold, including the sourdough discard, butter, and buttermilk. Cold ingredients help create flaky layers in the scones.
Layered Dough: Use a technique called "laminating" to create layers in the scone dough. Fold the dough several times to create layers similar to puff pastry. This results in a light and flaky texture.
Butter Incorporation: Cut cold butter into small cubes and incorporate it into the dry ingredients using a pastry cutter or your fingertips. Leave small, pea-sized pieces of butter in the dough for flakiness.
Sourdough Flavor: The sourdough discard adds a subtle tangy flavor to the scones. Adjust the amount to your taste preference.
Buttermilk Moisture: Buttermilk adds moisture and richness to the scones. Use cold buttermilk and add it gradually to the dry ingredients, mixing until just combined.
Gentle Handling: Handle the dough gently to avoid overworking it, which can result in tough scones.
Chill Before Baking: After shaping the scones, chill them in the refrigerator for at least 30 minutes before baking. This helps relax the gluten and solidify the butter, resulting in flakier scones.
Preheat Oven: Preheat your oven to the specified temperature before baking the scones. A hot oven ensures that the scones rise properly and develop a golden brown crust.
Baking Time: Bake the scones until they are golden brown on top and cooked through. The baking time may vary depending on the size and thickness of the scones, so keep an eye on them as they bake.
Serve Warm: Scones are best enjoyed warm from the oven. Serve them with clotted cream, jam, or your favorite spread for a delicious breakfast or snack.
Storage: Store any leftover scones in an airtight container at room temperature for up to a few days. Reheat them in the oven or microwave before serving to refresh them.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these layered buttermilk sourdough scones. Happy baking!
