These vegan breakfast scones are super quick and easy to make using sourdough starter discard as the base batter. You’ll never throw away sourdough starter again once you’ve tried these breakfast scones!
If you make your own sourdough bread at home, you know how painful it is to throw away that hard-earned yeasty goodness every time you have to feed the starter. I can’t help but feel guilty every time I do it!
Adding unfed sourdough starter discard to a recipe doesn’t add any extra leavening because the starter is not really active. I know what you’re thinking. If the starter is not going to add a big rise, why is it even there? Well, the answer is simple. The sourdough starter discard adds an interesting texture and flavour. And it is what makes these breakfast scones so special.
These delicious vegan sourdough breakfast scones are not just for breakfast – they are an amazing afternoon treat, too! You can serve these warm or cold, and they taste great with a generous dollop of jam.
Sourdough Vegan Breakfast Scone
Ingredients
- 180 g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan margarine
- 1 cup sourdough starter discard
Instructions
- Preheat the oven to 220C | Gas Mark 7. Line a baking tray with baking parchment and set aside.
- Place the flour, baking powder, and salt in a large mixing bowl and stir to combine. Work the margarine into the flour mixture until crumbly.
- Add the sourdough starter and mix using a wooden spoon to form a dough.
- Turn the dough out onto a lightly floured surface and gently pat it until 1 inch thick.
- Using a biscut cutter or a mug, cut out 6 rounds.
- Place onto the prepared baking sheet and bake in the middle of the oven for 20 minutes until golden.
- Best served warm with a generous dollop of jam.
These are amazing, definitely the best vegan scones! Thank you!
Thank you Jen, glad you enjoyed them! 🙂
Soo good, I love that they’re so moist in the inside!
Ah thank you Kristine! Glad you liked them! 🙂
Delicious, easy & quick from start to finish, sourdough discard usage! Mostly happy they are SO delish! I used 1/3 whole wheat & AP, then a combo of what I had in the house: coconut oil (still hard from the fridge) broken into pea size chunks by hand & vegan miyokos & earth balance buttery sticks & a well fed (rye & bread flour) starter. I had too much of it needing to be used after arriving home too late to start my sourdough bread process. But we were needing something to have with cappuccino in morning, so I whipped these up in time to get in bed by midnight! I shaped into a rectangle & cut them in 16 squares & just separated them out a bit – so no waste or circular cut dough scraps & they are absolutely fabulous! Flakey, light, a lovely complex nuanced flavor & a divine, beckoning scent! Cooked on parchment on a baking stone at 340 F for 18 mins.
Thank you! Next time I’ll add hazelnuts or macadamias & raisins for fun!
Ah, yay! Thank you so much for your lovely comment and I am so glad you got to enjoy these with your cappuccino in the morning! I love the idea of cutting them into squares, why did I not think of that?! Will definitely try it next time, seems like so much less fuss!
Do you know the equivalent grams for the marge?
Hi Charlie! Yes, 1/2 cup of margarine is equivalent to approx 110-115 grams. Hope this helps 🙂
A great recipe. So easy and quick. We also make them herby with olive oil and dried herbs ( rosemary and oregano). My conscience is clear as my starter discard isn’t wasted. They freeze perfectly too. Thank you!