Go Back
Whole wheat sourdough scones arranged in a circle on a white surface

Sourdough Scones with Whole Wheat

Tender sourdough scones made with fine whole wheat flour and active starter — mixed and baked in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: Nordic, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g all-purpose flour 2½ cups
  • 200 g fine whole wheat flour 1⅔ cups
  • 25 g granulated sugar 2 tbsp
  • 8 g baking powder 2 tsp
  • 75 g cold unsalted butter ⅓ cup, straight from the fridge
  • 200 g active sourdough starter ¾ cup
  • 250 g whole milk 1 cup, plus a little extra for brushing

Equipment

  • Digital kitchen scale Scone dough is easy to overwork — weighing means you get the hydration right the first time.
  • Bench scraper For dividing the round into 12 clean wedges without dragging the dough.
  • Half sheet baking pan Heavy-gauge, so the bottoms brown evenly at 425°F/220℃.
  • Parchment paper sheets Pre-cut sheets, no curling.
  • Pastry brush For the milk wash that gives the tops color.

Method
 

  1. Heat the oven to 425°F (220°C), conventional top and bottom heat. Line a baking sheet with parchment.
  2. Whisk the flours, sugar, baking powder and salt together in a large bowl.
  3. Cut the cold butter into small cubes and add them to the flour. Rub it in with your fingertips until the mix looks like coarse crumbs with flakes of butter still visible. Work quickly so the butter stays cold — those visible pieces are what give you flaky layers.
  4. Stir the starter into the milk until loosened, then pour it into the flour. Mix with a spoon or your hand just until it comes together into a shaggy dough. It will feel soft and a little sticky — that's right. Stop mixing while it still looks rough.
  5. Tip the dough straight onto the lined baking sheet and pat it into one round about 1 inch (2.5 cm) thick. No floured surface, no lifting — the less you move this dough, the better it rises.
  6. Divide the round into 12 wedges with a bench scraper, pressing straight down rather than dragging. Leave the wedges exactly where they are, sides just touching. Brush the tops with milk.
  7. Bake for 22 minutes, until risen and golden. Cool on the sheet for 10 minutes, then pull the wedges apart — they'll separate cleanly along the cuts. Best served barely warm.

Notes

Chef's tip: the baking powder does the lifting here, not the starter. The starter is there for flavor and texture — it gives the crumb a gentle tang and a softness that a plain buttermilk scone doesn't have. That means you don't have to wait for it to rise: use a bubbly, recently fed starter and bake straight away.
Keep the butter cold. If your kitchen is warm, chill the cut wedges on the sheet for 20 minutes before baking. Cold butter hitting a hot oven is what pushes the layers apart.
Storage: best on the day they're baked. Keep leftovers in a paper bag at room temperature and warm them for 5 minutes in a 350°F (175°C) oven to bring the crust back. They freeze well baked — reheat from frozen for 10 minutes.
Serving: butter and jam is the obvious pairing, but a slice of brown cheese (brunost) on a warm scone is worth trying.