Overnight Sourdough Scones

Using a sourdough starter to make bread is just the beginning! Branch out and try our delicious sourdough scones. The sourdough starter acts like buttermilk in this recipe, resulting in the most tender and fluffy scones.

Yield: Makes 9 scones

Overnight Sourdough Scones


  • 2 1/4 cups all-purpose flour, divided
  • 3/4 milk (2%)
  • 1/2 cup prepared sourdough starter, allow to come to room temperature
  • 6 tbsp salted butter, melted and divided
  • 1/4 cup granulated sugar
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3 tbsp dried currents, optional*


  1. Combine 1 3/4 cups flour, sourdough starter and milk in a large bowl. Cover bowl with plastic wrap and let stand until double in volume, about 8 hours or overnight.
  2. Stir in 3 tbsp melted butter.
  3. Combine 1/2 cup flour, sugar, salt, baking soda and currants in a bowl. Add to dough.
  4. Turn dough out onto a lightly floured surface. Knead dough gently, adding additional flour until dough is no longer sticky. Dough will be soft.
  5. Roll out into a 9x9-inch square, cut into nine squares.
  6. Brush both sides of each biscuit with remaining 1/3 cup melted butter.
  7. Place on an ungreased cookie sheet. Cover with plastic wrap and let rise until nearly doubled, about 45 minutes.
  8. Meanwhile, preheat oven to 375°F.
  9. Bake until golden brown, about 25 – 30 minutes.
Nutritional analysis per scone:


218 calories, 8.4 g fat, 4.3 g protein, 31.3 g carbohydrate, 0.9 g fibre, 267 mg sodium

*Ingredient not included in nutritional analysis.