This Drop Scone recipe is simply the best!

A Breakfast Delight

I’ve grown up relishing Drop Scones. My mother often made them for our breakfast or tea times when we needed a quick one.

Drop Scones are quick and easy to make, requiring no mixer or blender.

You only need to gather the ingredients in your bowl, beat with a wooden spoon, and you’ll have the butter in no time. I will however walk you through the simple tutorial below to make this process even easier and better.

Drop Scones

My mother first taught me how to make Drop Scones at an early age. I would later experiment with making Drop Scones with a variety of ingredients.

I later came up with several Drop Scones recipes including Banana Drop Scones and your usual regular Drop Scones, pumpkin Drop Scones, Zucchini Drop Scones, and the like.

Why are They Called Drop Scones?

Drop Scones get their name from the way they are cooked. One will usually “drop” spoonfuls of the butter into the pan. Each scoop of butter will then spread to form a nice fairly round scone that is then called a drop scone.

This means the butter is smooth and fairly heavy.

Coming up with Sourdough Drop Scones

When I began experimenting with sourdough, wanting a healthier version of the same recipes I enjoyed and loved, Drop Scones was one of those I tried making with my sourdough. My household instantly loved these sourdough Drop Scones with sourdough.

Making it with the sourdough discard meant that you could have the Drop Scones in a very short time too.

You also get to put your sourdough discard to good use rather than throwing it away.

Starting your Sourdough Journey

In case you’re new to sourdough and you are wondering what it is, sourdough recipes make use of what is called a sourdough starter.

A sourdough starter is a combination of naturally occurring wild yeasts and microorganisms that you breed from just flour and clean water for a few days to form a sourdough starter.

In this blog post that you can find here, I show you how to make your sourdough starter from scratch, explaining how you can maintain it for years to come.

The sourdough starter is then used in recipes. The recipes from sourdough starter are healthier than their counterparts without sourdough.

They are healthier because the bulk ferment often lets the sourdough starter work on the dough or butter, breaking the nutrients within to make them easier for your body to digest.

The longer the fermentation period, the better for you when you get to enjoy the recipe.

The sourdough discard also gives your Drop Scones a unique sourdough taste that is just delightful. You have to try the recipe to get the taste I’m talking about!

Are the Drop Scones Going to be Sour?

In case you don’t like the very sour taste of sourdough recipes, the sourdough discard gives your Drop Scones a unique taste that isn’t sour but you can tell it has that characteristic sourdough flavor that you will appreciate and relish.

Interestingly, the Drop Scones made with sourdough discard also tend to puff up delightfully because of the sourdough, making them have a very soft and delightful texture that you will enjoy as well.

Why We’re Using the Discard

Sourdough discard has the same microorganisms as the sourdough starter itself. It’s just that it is an unfed sourdough starter.

Sourdough discard, from the name, is also that part of the sourdough starter that you “throw away” to remain with an amount that you can feed and use in your recipes. Or else, you’ll have too much unnecessary sourdough starter on hand as you’d need to feed it all with more flour and water to maintain it. This is wasteful.

Using the sourdough discard to make Sourdough Drop Scones is making use of your discard rather than wasting it.

Does the Sourdough Discard Work the Same Way as the Sourdough Starter?

Having worked with the discard for a while now, my experience has constantly shown me that it is still active most of the time, unless it’s been left on your counter too long without feeding.

When I use sourdough discard in a recipe, knowing that it is still active, I like to give the sourdough recipe an hour or two to rest, to allow this wild yeast within it to work in my dough or butter, breaking it down. This is characteristic of sourdough starters and what they do in a recipe, especially during the bulk ferment period.

If you have no time though and you need something such as these Drop Scones with the discard fast, you can just go ahead and bring the ingredients together quickly as I’ll show you, fry, and you’ll have your Drop Scones with sourdough discard ready in no time.

If you are a sourdough enthusiast, or just starting on your sourdough journey, you will enjoy this recipe. It’s probably going to be one of your go-to recipes for your breakfast or tea time.

Because the recipe makes lots of Drop Scones, feel free to work with half the recipe if you just need a few Drop Scone pieces.

Let’s get right into the recipe.

Sourdough Drop Scones With Discard| Sourdough Discard Recipe| Easy Breakfast Recipe

Make these delicious Sourdough Drop Scones with your Sourdough discard. The recipe is easy to bring together, having that delightful sourdough flavor. They are well suited for your breakfast or tea times.

Accompanying the video is an easy-to-follow video tutorial at the end of the post that I trust will be helpful as well.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Snack

Cuisine English, kenyan

Servings 8

Equipment

2 mixing bowls
1 frying pan (Or 1 or 2 more frying pans if you'd like a faster process to allow you to fry the drop scones in multiple pans)
1 Wooden Spoon
1 whisk (Optional)
1 turner (Or fork and spoon)
1 Clean Kitchen Towel (You'll only need the towel if you choose to give the butter an hour or two to rest)

Ingredients

1 cup sourdough discard
1 cup milk
2 eggs
4 cups all-purpose flour
8 tbsps sugar (or as preferred)
2 tsps baking powder
½ tsp salt
Slightly less than a cup of water (or milk)
Cooking oil to shallow fry

Instructions

Begin by combining the dry ingredients in a suitable bowl. That is the flour, the sugar, the baking powder, and the salt.
Give these a good mix with your wooden spoon until everything comes together evenly. Set aside.
In a separate suitable bowl, whisk the sourdough discard, 1 cup of milk, and the eggs.
In the absence of a whisk, use a suitable wooden spoon to mix until evenly combined.
Begin to add the dry ingredients to the wet ingredients in two batches.
Mix with the whisk (or wooden spoon) after adding the first batch to incorporate the dry ingredients into the wet ingredients.
Add the second batch of dry ingredients. Use your wooden spoon this time to mix, adding the remaining milk/ water. Beat the butter until you have a smooth fairly heavy paste.
If you have an hour or two to spare, cover the bowl with the butter with a clean kitchen towel and place it in a warm place in your kitchen to rest and ferment a little for 1 to 2 hours. If you don’t have time, go directly to the next step.
In case you’ve allowed the butter to rest, give the butter a good mix with your wooden spoon for a minute or so to get it back to a smooth consistent paste.
Place a suitable frying pan for a few minutes on full flame on your stove to heat it.
As the pan is getting hot, add the cooking oil. The pan I’m using is 11 inches in diameter. For such a one, I’ll add 4 tablespoons of cooking oil. If it is smaller, adjust the cooking oil accordingly. Reduce the flame to between medium and low.
Using a tablespoon, scoop the butter and drop into the pan 7 to 8 scoops depending on how they spread out. You want to leave a little space between the pieces for turning.
Let the pieces fry until a nice golden color beneath and until they’ve firmed up slightly as well. Also, they will form some bubbles on the surface.
Use a turner to turn each piece, or, insert a fork in the piece you want to turn to help hold it in place as you work with a tablespoon to turn it over so it’s not messy.
Fry on that side too until a nice golden color.
Transfer to a suitable tray or platter lined with paper towels to absorb any excess oil.
Repeat the process for the remaining butter and fry the Drop Scones until all are ready.
Enjoy with a suitable beverage.
Enhance your hospitality for the glory ofGod.

Video

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Easy Sourdough Drop Scones: A Delicious Way to Use Your Discard