Question 1

Can you freeze sourdough scones?

Accepted Answer

Yes, baked or unbaked. Unbaked is the better option. Freeze cut wedges on the pan until solid, transfer to a freezer bag, and bake straight from frozen at 400°F with 5 to 7 extra minutes added. For baked scones, wrap individually, freeze up to 1 month, and warm in a 325°F oven after thawing. Add any glaze after warming.

Question 2

Can you make scones with sourdough discard?

Accepted Answer

Yes. Sourdough discard adds a subtle tang that balances sweet mix-ins like white chocolate and fruit, and contributes enough moisture to keep the crumb tender without making the dough wet. Active or inactive discard both work the same way here since the baking powder and soda do the leavening.

Question 3

What is the secret to good scones?

Accepted Answer

Cold butter. Grating frozen butter into the flour distributes the fat evenly without warming it, which is what creates flaky layers in the finished scone. Beyond that, do not overmix, chill the shaped wedges before baking, and get them into a hot oven quickly.

Question 4

What wheat berry is best for scones?

Accepted Answer

Soft white wheat. Its lower protein content produces a tender, delicate crumb suited to pastry. Mill fresh, sift through a #60 sieve, and measure after sifting. Read How to Convert Recipes to Freshly Milled Flour | Complete Guide for full guidance on converting baked goods to freshly milled flour.

Question 5

Can you use fresh raspberries in scones?

Accepted Answer

Fresh raspberries release juice when pressure is applied, which bleeds into the dough and makes it sticky. Frozen hold their shape through folding and baking. If fresh is all you have, freeze them for at least one hour before folding in and work as quickly as possible.

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