Comments on: Sourdough Scones

By: Sam Merritt

Sam Merritt — Fri, 26 Jun 2026 13:46:30 +0000

In reply to bright. I think that could work. You will want to either stir down the active starter or weigh it. :)

By: bright

bright — Thu, 25 Jun 2026 22:23:29 +0000

hi Sam! i was wondering if i could use active sourdough starter instead of discard? will there be much of a difference?

By: Mary Wright

Mary Wright — Thu, 18 Jun 2026 15:06:18 +0000

I haven’t baked these yet and assume that they’ll be good. I had a very hard time getting the dough to come together and finally added about two teaspoons of very cold water to the food processor. I made two batches and have to assume that the first one will be less than perfect due to too much processing before I added the extra liquid. Lesson learned as second batch came together easily with the addition of some cold water.

By: Sam Merritt

Sam Merritt — Wed, 03 Jun 2026 16:01:20 +0000

In reply to Nick S. Thank you so much for trying my recipe, Nick! I'm so glad you enjoyed the scones so much! :)

By: Nick S

Nick S — Wed, 03 Jun 2026 03:28:24 +0000

I baked this using my first-ever sourdough starter, and it came out really good! The only thing I would change next time is to use less salt instead of the 3/4 tsp. It was still great and tasty, but it reminded me more of salty biscuits than the scones I’m used to making. Will have to make more of these and try different add-ins next time!

By: Sam Merritt

Sam Merritt — Wed, 22 Apr 2026 19:00:08 +0000

In reply to Patricia. Thank you so much for trying my recipe, Patricia! I'm so glad you enjoyed these so much! :)

By: Patricia

Patricia — Tue, 14 Apr 2026 00:25:45 +0000

Thus far I’ve made these scones and incorporated: blueberries; strawberries; chocolate chips; and blackberries. The scones have become a family favorite. I prefer hand mixing as I always double or triple the recipe. I run frozen butter through the grate discount on my food processor and then incorporate the butter into the dry mixture with my fingers until I active a sandy texture before adding the wet ingredients.
Great recipe, thank you for sharing.

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 01:54:02 +0000

In reply to Kevin Anderson. Hi Kevin! I would definitely recommend folding them in frozen. Enjoy! :)

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 01:23:26 +0000

In reply to Kevin Anderson. Thank you so much for trying my recipe, Kevin! I'm so glad you enjoyed them so much! :)

By: Kevin Anderson

Kevin Anderson — Wed, 25 Feb 2026 20:24:27 +0000

I’ve never much cared for scones, and I thought maybe it was because I’d never had a really good one. THESE WERE INCREDIBLE! I need to work on my technique a bit because some of them cam out really lopsided, but the texture and flavour were fantastic! BTW… this was also the first sourdough anything I’ve ever made, so I’m feeling pretty pumped!

By: Kevin Anderson

Kevin Anderson — Mon, 23 Feb 2026 20:55:20 +0000

In reply to Sam Merritt. If I want to use this recipe to make blueberry scones with frozen berries, should I incorporate them from frozen, thaw them, or thaw and drain them?

By: Sam Merritt

Sam Merritt — Mon, 23 Feb 2026 17:05:25 +0000

In reply to Linda. Thank you so much for trying my recipe, Linda! I'm so glad you enjoyed them so much! :)

By: Linda

Linda — Sun, 22 Feb 2026 20:15:59 +0000

Easy and very good!

By: Sam Merritt

Sam Merritt — Tue, 13 Jan 2026 21:26:24 +0000

In reply to Sheila. Thank you so much for trying my recipe, Shelia! I'm so glad they were such a hit! :)

By: Sheila

Sheila — Tue, 13 Jan 2026 20:29:48 +0000

Not only were these super easy to make but they are absolutely DELICIOUS!!! Making twice within a week!

By: Sam Merritt

Sam Merritt — Mon, 10 Nov 2025 16:09:35 +0000

In reply to Nancy Ann Stevenson. I'm so glad they turned out! Thank you for the feedback. :)

By: Nancy Ann Stevenson

Nancy Ann Stevenson — Mon, 10 Nov 2025 03:14:03 +0000

In reply to Sam Merritt. Thank you for responding. I already tried them from frozen. I split one in half and refrigerated one piece and froze the second piece. Then I baked them separately. They both turned out great! Couldn't tell which one was from frozen. BTW, I made them with craisins and orange zest. Yummy! I'm making another batch tomorrow with chocolate and freezing them for Thanksgiving breakfast. Thank you for your recipes!

By: Sam Merritt

Sam Merritt — Mon, 10 Nov 2025 01:58:05 +0000

In reply to Nancy Ann Stevenson. Hi Nancy! You should be able to freeze the scone dough. :)

By: Nancy Ann Stevenson

Nancy Ann Stevenson — Sun, 09 Nov 2025 15:24:29 +0000

Can you freeze the scones before you bake them, or do you have to bake first then freeze?

By: Sam Merritt

Sam Merritt — Wed, 24 Sep 2025 02:16:46 +0000

In reply to Sam A. Hi Sam! It would take some tweaking. I would probably do some sort of hybrid between this and my pumpkin scones, but without having personally done it I can't say for sure exactly how to do it. If you do try it I would love to know how it goes! :)

By: Sam A

Sam A — Tue, 23 Sep 2025 19:30:49 +0000

Hi there! How would you recommend adding pumpkin for pumpkin sourdough scones. Thanks!

By: Sam Merritt

Sam Merritt — Wed, 27 Aug 2025 13:29:29 +0000

In reply to Barbra. Hi Barbara! I haven't tried it, but I think it could work. :)

By: Barbra

Barbra — Wed, 27 Aug 2025 05:25:57 +0000

Hey Sam, have you ever tried adding in apples and cinnamon? I’d love to know if fresh apples will add too much moisture.

By: Sam Merritt

Sam Merritt — Thu, 17 Jul 2025 02:39:21 +0000

In reply to BAKED. You may need to just pulse the dough a little bit more to get it to come together. :)

By: BAKED

BAKED — Tue, 15 Jul 2025 02:27:17 +0000

I absolutely love these scones and have used this recipe to experiment with different flavors. I do find however that my dough is very crumbly. I can’t tell if I’m just not mixing enough or if I should add more heavy cream. any advice?