These savory Gluten-Free Sourdough Scones are the perfect use for your gluten-free sourdough discard! They’re dairy-free, vegan, and make for a delicious breakfast or snack.
We’ve been in full sourdough land over here, and I know a lot of you have been following along with the gluten-free sourdough bread process as well! Nothing makes me happier than seeing all of your beautiful bubbly gluten-free sourdough starters and golden, crunchy loaves of sourdough bread!
But if you’re a sourdough bread maker, you know that there is maintenance for keeping up your starter! And part of that maintenance is discarding part of your starter with each feeding.
Why waste gluten-free sourdough discard when you can make something great with it?! Whether it’s cinnamon sugar crackers, sourdough chocolate chip cookies, or these gluten-free sourdough scones, you can be sure all of my sourdough discard is going to good use!
What is sourdough discard?
When you’re creating a sourdough starter, whether it’s gluten-free or regular, you must feed it regularly with flour and water. Every time you feed your starter, you discard half of the starter to keep it at a manageable size.
The part of the starter that we take out is referred to as “sourdough discard.” There is nothing wrong with the discard, it’s the same as the starter we’re feeding — we just want to keep our starter manageable, so we get rid of half of it.
But, if you hate wasting food like I do (especially when it’s useable!), you’ll never want to actually discard your sourdough discard. I usually scoop mine into a jar, and bake another treat that day using the “discard”!
What if I don’t want to bake with the sourdough discard that day?
If you’re not baking with your discard that day, you can keep it in the refrigerator, or even the freezer, until you’re ready to use it! No need to throw something away when you can use it to make more delicious goodies…like these fabulous gluten-free sourdough scones!
What ingredients do I need?
- Blanched Almond Flour
- Arrowroot Flour or Tapioca Flour
- Everything Bagel Seasoning & Nutritional Yeast: or your flavor additions of choice! Herbs work well here, or you can go in a sweet direction.
- Baking Powder
- Sea Salt
- Coconut Oil
- Dairy-Free Milk: any kind you like works well here!
- Gluten-Free Sourdough Discard: I recommend using starter that is around 100% hydration. It does not need to be active!
How do I make sourdough scones?
These gluten-free & vegan sourdough scones are made pretty in a similar way as my other scone recipes, like these chocolate chip scones. However, we make a few adjustments to account for the sourdough starter addition!
To start, you’ll whisk together all of the dry ingredients. Then, you’ll use a pastry cutter or a food processor to cut in the coconut oil, until it’s in small bits.
In a separate bowl, you’ll whisk together the sourdough discard and dairy-free milk. Then, you’ll pour over the dry ingredients and mix gently until the dough comes together.
Once you have your dough prepared, you’ll place it on a sheet of parchment or plastic wrap, form into a thick disc shape, and wrap it up. Into the fridge it goes for at least an hour before slicing into wedges, garnishing, and baking until golden and beautiful!
What’s the best way to serve gluten-free sourdough scones?
I love toasting these a little bit until warm and adding a little vegan butter. Simple and delicious! My dad loves them with a bit of cream cheese. If you leave out the seasonings, you can make them go sweet or savory with your toppings! A plain version would be fabulous with some jam spread on top.
How do I store them?
At room temperature: They keep well in an airtight container for two days.
To freeze: seal in an airtight container and freeze for up to three months! Reheat in the oven to defrost, or defrost on the counter.
I hope you love these gluten-free and vegan sourdough scones! If you do, let me know your thoughts in the comments down below.Print
These savory Gluten-Free Sourdough Scones are the perfect use for your gluten-free sourdough discard! They’re flavored with everything seasoning, and make for a delicious breakfast or snack.
- 1¾ cup (174g) blanched almond flour
- ⅔ cup (85g) arrowroot flour
- 2 tablespoons everything bagel seasoning, plus more to garnish (optional)
- 1 tablespoon nutritional yeast (optional)
- 1¼ teaspoons baking powder
- ½ teaspoon sea salt
- ⅓ cup (66g) refined coconut oil, firm
- ½ cup (125g) gluten-free sourdough discard, see Notes
- ⅓ cup dairy-free milk
For the scones
- In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, everything bagel seasoning, nutritional yeast, baking powder, and salt. Pulse or whisk together.
- Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only small chunks of coconut oil remain.
- Whisk together the dairy-free milk and starter, and then add to the dry ingredients and stir or pulse until completely combined.
- Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.
- When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of dairy-free milk. Sprinkle each scone with more everything bagel seasoning. Bake for about 20 to 25 minutes or until golden brown.
- Serve warm. They’re delicious with a little bit of vegan butter or cream cheese.
- Store in an airtight container in the fridge for up to a week.
For the discard: this recipe uses a sourdough starter as an ingredient, so if you’re not maintaining a sourdough starter, this isn’t the recipe for you! Don’t use discard that is from a super new starter – it should be smelling good and at least a week old. The starter does not need to be active and should be fed with about 100% hydration.
- Category: scones
- Method: Baking
Keywords: scones, sourdough, sourdough discard, gluten-free, everything, savory, snacks