These Oreo Sourdough Discard Scones are buttery, soft, and packed with crushed Oreo cookies in every bite. They’re the perfect sweet treat when you have sourdough discard sitting in the fridge and want something quick and bakery-style.
The sourdough discard adds a subtle tang while the Oreos bring sweetness and crunch, creating a soft interior with slightly crisp golden edges.
👉 Scroll down to the recipe card for the full ingredients and instructions.
Why You’ll Love These Oreo Scones
• A delicious way to use sourdough discard
• Soft, buttery scones with crisp edges
• Packed with Oreo cookie pieces
• Easy bakery-style recipe at home
• Ready in under an hour
These scones are perfect for breakfast, brunch, dessert, or an afternoon coffee treat.
Ingredients You’ll Need
These scones are made with simple baking staples combined with sourdough discard and Oreo cookies for extra flavor and texture.
Cold butter creates the flaky texture that makes scones tender and light, while sourdough discard adds a slight tang that balances the sweetness of the Oreos.
• Bread flour
• Sugar
• Sea salt
• Baking powder
• Butter
• Oreo cookies
• Sourdough discard
• Egg
• Vanilla extract
• Heavy cream
A little heavy cream and sugar brushed on top helps create that classic golden bakery-style finish.
👉 Scroll down to the recipe card for exact measurements.
How to Make Oreo Sourdough Discard Scones
Start by mixing the wet ingredients together in a bowl. This includes the sourdough discard, egg, vanilla extract, and heavy cream.
In a separate bowl, combine the dry ingredients and grate in very cold butter so it distributes evenly through the dough.
Add the crushed Oreo cookies and gently mix them into the dry ingredients.
Combine the wet and dry mixtures and fold them together until just combined. The dough should come together without being overmixed.
Transfer the dough onto parchment paper and shape it into a circle. Cut the dough into even wedges.
Brush the tops with heavy cream and sprinkle with sugar.
Bake until the scones are golden and slightly crisp on the outside.
Tips for the Best Scones
• Keep the butter very cold for a flaky texture
• Don’t overmix the dough
• Use parchment paper for easier shaping and cleanup
• Larger Oreo chunks give better cookie pieces in the scones
Oreo Sourdough Discard Scones
Ingredients
Method
- In a bowl, mix together all the wet ingredients: sourdough discard, egg, vanilla extract, and heavy cream.
- In a separate bowl, combine the dry ingredients: bread flour, sugar, salt, and baking powder. Grate the very cold butter directly into the dry mixture.
- Add the crushed Oreos and mix gently.
- Fold the wet and dry mixtures together using a spatula until just combined. Do not overmix.
- Transfer the dough onto parchment paper and shape it into a circle using your hands.
- Cut the dough into even wedges.
- Brush the tops with heavy cream, then sprinkle with sugar.
- Bake at 400°F (200°C) for 20–25 minutes, until golden.
Notes
• Do not overmix the dough or the scones will become dense.
• Crushing the Oreos slightly larger gives better cookie chunks throughout the scones.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes. All-purpose flour works well and will create a slightly softer crumb.
Can I use active sourdough starter instead of discard?
Yes, but discard works best since it won’t cause the scones to rise too much before baking.
Can I freeze the dough?
Yes. Shape the dough, cut it into wedges, and freeze. Bake directly from frozen with a few extra minutes added to the baking time.
Can I add a glaze?
Absolutely. A simple powdered sugar glaze or vanilla icing works great with these scones.
Storage and Reheating
Storage
Store scones in an airtight container at room temperature for up to 3 days.
Reheating
Warm in the microwave for about 10–15 seconds or in the oven at low heat.
Freezer Instructions
Freezing
These scones freeze well for up to 2 months.
Thawing
Let thaw at room temperature and warm briefly in the oven.
Love to find new recipes I can make with my sourdough discard. This one was perfect!