• Leigh

Use Your Discard to Make Sourdough Raisin Biscuit Scones in the Air Fryer or Oven

These scones are simple and quick to make and will enable you to use a cup of your sourdough discard. The biscuit scones get their rise from baking powder, so you can bake them immediately and don't have to depend on your discard/starter for the rise. If you have a mature discard/starter, you'll get extra rise as well as extra flavor. You can use dark or golden raisins in the biscuit scones, or try a mixture of the two. The biscuit scones are great for a special dinner treat, for breakfast, or with a cup of tea or coffee. Not too sweet, the biscuit scones are soft in the centers and crusty on the outsides. I like to use my air fryer to make the biscuit scones, but you can also bake them in the regular oven at 400 degrees for about 20 minutes. Enjoy!

Use Your Discard to Make Sourdough Raisin Biscuit Scones in the Air Fryer or Oven
Use Your Discard to Make Sourdough Raisin Biscuit Scones in the Air Fryer or Oven

Sourdough Raisin Biscuit Scones -- Makes 8+


1 cup of flour (half of it can be white whole-wheat or whole-wheat)

2 teaspoons of baking powder

1/4 teaspoon of salt

2 tablespoons of sugar, plus extra to sprinkle

1/2 teaspoon of cinnamon

3 tablespoons of butter

3 tablespoons of canola oil

1 cup of sourdough discard/starter

1/2 cup of raisins, regular or golden or a mixture

1 tablespoon of milk, if needed, plus extra for drizzling


In a large bowl whisk together the flour, baking powder, salt, sugar, and cinnamon. Cut in the butter with a fork or pastry blender until smallish pieces form. Add the oil, a tablespoon at a time, mixing the oil into the flour mixture with a fork to form more smallish pieces. Stir in the sourdough discard/starter until combined and a soft dough forms. If the dough seems too dry, you can add a tablespoon or so of milk. Fold in the raisins until combined. Cut small pieces of baking parchment to fit your air fryer basket or line a baking sheet with parchment paper. Drop 1/4-cup (approximately) scoops of dough onto the parchment, leaving at least 1 1/2 inches between the dough mounds. You should have about 8 dough mounds. With damp hands, shape the dough into biscuit/scone shapes, if you'd like. Drizzle the tops of the dough mounds with a little milk and then sprinkle on a little sugar. The sugar will sink into the milk to form a slight crust while baking. If you're using the air fryer, put one dough-topped piece of parchment in the air fryer basket, put the basket in the air fryer, and air fry the biscuit scones at 320 degrees for about 15 minutes or until well browned. Repeat the process with the remaining dough. If you're using the regular oven, preheat the oven to 400 degrees and bake the biscuit scones for about 20 minutes or until well browned.

Use Your Discard to Make Sourdough Raisin Biscuit Scones in the Air Fryer or Oven
Use Your Discard to Make Sourdough Raisin Biscuit Scones in the Air Fryer or Oven

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