This is truly one of the best easy sourdough drop scones recipes I’ve ever made — soft, fluffy, and full of that mild sourdough flavor that makes every bite delightful!
Also known as Sourdough Scotch Pancakes, these scones are quick to prepare and even quicker to fry. Once your batter is ready in the morning, the frying process takes just a few minutes — especially if you use two or three pans like I sometimes do when in a hurry.
Prepping the Sourdough Drop Scone Batter
I like to meal-prep the batter the night before. I simply cover it and let it bulk-ferment overnight.
This long ferment not only makes the scones healthier, but it also saves me time in the morning — I just heat my pan and fry!
Why These Sourdough Drop Scones Are Healthy
Because we’re working with a sourdough starter, the natural fermentation helps break down nutrients in the batter, making these drop scones easier to digest. That’s what makes them a healthier alternative to regular drop scones.
If you’d like a quicker version without sourdough, you can also try my Easy Quick Drop Scones Recipe here.
A Homemade Breakfast Delight
Homemade drop scones are perfect for breakfast, brunch, or teatime. They require no mixer or blender — just a hand whisk and a hot pan.
In the tutorial below, I’ll walk you through every simple step to ensure you get light, golden, and delicious results every time.
Easy Sourdough Drop Scones (Soft & Fluffy Recipe)
Equipment
- 2 mixing bowls
- 1 Wooden Spoon
- Measuring cups and spoons as needed
- 1 Tablespoon
- 1 turner (No turner? A tablespoon and a fork work just fine for flipping the scones.)
- 1 frying pan (To speed things up, I sometimes fry using two or three pans at once.)
Ingredients
- ¾ cup active sourdough starter
- 3 cups all-purpose flour
- 6 tbsps sugar
- ½ tsp salt
- 1 tsp bicarbonate of soda/ baking soda
- 2 eggs
- 1 cup milk (Milk quantity may vary slightly depending on your flour brand or the hydration level of your starter.)
- 2 tbsps vegetable oil, plus extra for frying
Instructions
- Combine the dry ingredients:In a suitable bowl, mix together the flour, sugar, and salt. Set aside.
- Mix the wet ingredients:In a separate large mixing bowl, combine all the wet ingredients except the eggs. Only add the eggs at this stage if you live in a fairly cold area or if you plan to refrigerate the batter overnight. Stir well until everything is nicely blended.*About the eggs: If you live in a warm or humid area, it’s safer to stir in the eggs after fermentation, just before baking. Alternatively, if you add them before fermenting, keep the batter refrigerated during the bulk ferment to prevent spoilage. This ensures your sourdough cake stays safe, flavorful, and beautifully textured.
- Combine wet and dry mixtures:Add the dry ingredients to the wet ingredients and mix until the batter just comes together.Cover the bowl and allow it to bulk ferment for at least 8 hours at room temperature.
- After bulk fermentation:After about 8 hours, your batter should be well proofed and slightly bubbly.Add the eggs and mix until fully incorporated. You can use an electric mixer to make this step easier.
- Add baking soda:Stir in the baking soda and mix well to ensure it’s evenly distributed throughout the batter.*About the Baking Soda:Sometimes, I add the baking soda together with the dry ingredients before fermentation, and the batter still turns out beautifully risen, soft, and full of flavor. While baking soda can slightly reduce acidity when added too early, a small amount in a rich batter like this doesn’t interfere much with fermentation — especially when your sourdough starter is active. The baking powder also helps balance things by giving the scones an extra lift during frying. However, adding the leavening agents after fermentation offers the best assurance that there’s no interference at all with the sourdough process.
- Prepare to fry:For a 10-inch frying pan, add about 4 tablespoons of oil and heat it over medium heat. (If using a different pan size, adjust the amount of oil accordingly.)When the oil is hot — but not smoking — reduce the heat to medium-low.
- Fry the sourdough drop scones:Scoop the batter into the pan using a tablespoon. You can use your finger to gently push the batter off the spoon into the oil — this helps shape the scones neatly.Fry on medium-low heat until the underside is nicely browned.
- Turn and cook the other side:If you don’t have a turner, don’t worry — a tablespoon and a fork work perfectly (I demonstrate this in the video). Carefully turn each scone and fry until golden.Fry the other side until golden and cooked through, giving them a final gentle turn to ensure even browning.
- Drain and repeat:Once cooked, transfer the scones to a paper towel-lined plate to absorb excess oil.Repeat the process until all the batter is used up.To speed things up, you can fry using two or three pans at once.
- Serve and enjoy!Serve your sourdough drop scones warm; plain, or drizzled with honey, maple syrup, or your favorite jam.They’re perfect for breakfast, brunch, or teatime.
Video
Notes
Tip:
These sourdough drop scones store well in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator. To enjoy them warm again, lightly reheat on a pan, in a microwave, or in a low oven until soft and fluffy. For longer storage, you can freeze them for up to 1 month — just thaw and warm before serving.Final Thoughts on Easy Sourdough Drop Scones
These drop scones are such a comforting way to use your sourdough starter; simple to prepare, wonderfully soft, and perfect for breakfast, brunch, or even a quick snack. Each batch reminds me how rewarding it is to make something wholesome and homemade, right from the heart of the kitchen.
Thanks for stopping by!
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