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Three freshly baked almond scones topped with sliced almonds and glaze on a plate next to a teacup.

Sourdough Vanilla Almond Scones

A delightful twist on classic scones, featuring the subtle tang of sourdough discard, aromatic vanilla, and crunchy almonds. These tender, flaky scones are perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter 1 stick, very cold and cubed
  • 1/2 cup sourdough discard unfed, 100% hydration, directly from the fridge
  • 1/2 cup heavy cream plus 1 tablespoon for egg wash
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds lightly toasted, optional
For the Egg Wash
  • 1 egg yolk
  • 1 tablespoon heavy cream
For the Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/4 teaspoon almond extract

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Pastry blender
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Wooden Spoon or Spatula
  • Sharp Knife or Bench Scraper
  • Pastry Brush
  • Wire Rack

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. If using, lightly toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden, then set aside to cool completely.
Make the Dough
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  2. Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible.
  3. In a separate medium bowl, whisk together the sourdough discard, 1/2 cup heavy cream, vanilla extract, and 1/2 teaspoon almond extract.
  4. Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined and a shaggy dough forms. Be careful not to overmix; overmixing will result in tough scones. Gently fold in the cooled toasted sliced almonds.
Shape and Cut Scones
  1. Turn the dough out onto a lightly floured surface. Gently bring the dough together and pat it into a round disc, about 7-8 inches in diameter and 1 ½ inches thick. Avoid overworking the dough, as this will develop the gluten too much.
  2. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges (like cutting a pizza).
  3. Transfer the cut scones to the prepared baking sheet, leaving some space between them. For best results and flakier scones, refrigerate them for 15-30 minutes before baking. This helps the butter stay cold and prevents excessive spreading.
Bake the Scones
  1. While the scones are chilling (or just before baking), prepare the egg wash: in a small bowl, whisk together the egg yolk and 1 tablespoon of heavy cream. Brush the tops of the scones with the egg wash for a golden, shiny finish.
  2. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a scone comes out clean. Baking time may vary depending on your oven.
  3. Transfer the baked scones to a wire rack to cool slightly.
Optional Glaze
  1. If making the glaze, whisk together the powdered sugar, 2-3 tablespoons of milk or heavy cream, and 1/4 teaspoon almond extract in a small bowl until smooth. The consistency should be pourable but not too thin.
  2. Drizzle the glaze over the warm (but not hot) scones. Let the glaze set for a few minutes before serving.
  3. Serve warm or at room temperature. Enjoy your Sourdough Vanilla Almond Scones!

Notes

The key to flaky scones is to keep all ingredients, especially the butter, as cold as possible. Do not overmix the dough, as this can activate the gluten and make the scones tough. Sourdough discard adds a lovely tang and tenderness without requiring a long proof. These scones are best enjoyed the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or oven for a 'fresh-baked' feel.