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

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.