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Golden Oreo sourdough discard scones topped with sugar on a parchment-lined baking tray.

Oreo Sourdough Discard Scones

5 from 1 vote
These Oreo Sourdough Discard Scones are soft, buttery, and packed with crushed Oreo cookies. They’re the perfect way to use up sourdough discard while creating a bakery-style treat with a crisp golden top and tender crumb.
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Prep Time 15 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 g bread flour
  • 100 g sugar
  • 2.5 g fine sea salt
  • 2 teaspoons baking powder
  • 1 stick very cold butter
  • 1 cup crushed Oreos
Wet Ingredients
  • 135 g sourdough discard
  • 1 egg
  • 10 g vanilla extract
  • 30 g heavy cream
Topping
  • Heavy cream
  • Sugar

Method
 

  1. In a bowl, mix together all the wet ingredients: sourdough discard, egg, vanilla extract, and heavy cream.
  2. 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.
  3. Add the crushed Oreos and mix gently.
  4. Fold the wet and dry mixtures together using a spatula until just combined. Do not overmix.
  5. Transfer the dough onto parchment paper and shape it into a circle using your hands.
  6. Cut the dough into even wedges.
  7. Brush the tops with heavy cream, then sprinkle with sugar.
  8. Bake at 400°F (200°C) for 20–25 minutes, until golden.

Notes

• Keep the butter very cold for the best flaky texture.
• Do not overmix the dough or the scones will become dense.
• Crushing the Oreos slightly larger gives better cookie chunks throughout the scones.