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Elevate any brunch with these soft and tender Sourdough White Chocolate Almond Scones. Lightly flavored with almond and packed with creamy white chocolate chips, these scones are going to be a new favorite.
These scones have the perfect texture and are soft and buttery. They are not dry and melt in your mouth with every bite. The flavor combination of white chocolate and almond pairs wonderfully together, just like in my White Chocolate Almond Sourdough Bread recipe.
If you love scones, be sure to also try Sourdough Blueberry Coffee Cake Scones and Strawberry Lemon Sourdough Scones.
Why you will love this recipe
- These scones are a great breakfast, dessert, or snack! If you’re looking for more anytime-of-day favorites, try my Sourdough Blueberry Muffins and Sourdough Chocolate Pumpkin Granola.
- This pastry has a cake-like texture and is not dry like some scone recipes are.
- Quick and easy! The prep time is short, and you will have the scones ready in under 30 minutes.
Important Ingredients and Substitutions
- Sourdough discard – Use cold sourdough discard straight from the fridge to help prevent the butter from melting and causing the scones to spread while baking. You can also use active sourdough starter if you do not have discard.
- Almond Extract – Just 1/2 teaspoon almond extract is added to boost the almond flavor throughout the scones although it can be omitted if you don’t have any on hand.
- White Chocolate Chips – The white chocolate chips are added into the dough and then also melted and drizzled over the top of the baked scones. You could also do chocolate chips if you prefer.
- Cold unsalted butter – The trick is to use very cold butter. That is what gives these scones the perfect soft and tender texture! The first step is to add your butter to the freezer, so be sure to not skip that! Then, you will grate the butter using a cheese grater, this cheese grater is my favorite.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough White Chocolate Almond Scone recipe
Step 1: If you don’t have any butter in the freezer I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.
Step 2: In a large bowl, combine the dry ingredients. Shred a stick of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea.
Step 3: Add in the white chocolate chips and almond slivers to the flour mixture and toss to combine.
Step 4: In a separate bowl, mix the sourdough discard, large egg, milk, and almond extract.
Step 5: Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.
Step 6: Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together.
Step 7: Shape the dough into an 8-inch circle.
Step 8: Cut the dough into 8 pieces using a bench scraper or a very sharp knife.
Step 9: Place them on a baking sheet lined with parchment paper or silicone reusable baking mats and brush the tops with 1-2 Tablespoons of milk.
Step 10: Bake at in a preheated 425 degree oven for 14-15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry. Remove from the oven and transfer to a wire rack.
Step 11: In a small bowl, add 1 cup of white chocolate chips and melt in the microwave. Drizzle over the scones and enjoy. If desired, sprinkle a few almond slivers on top for garnish.
Recipe Tips
- Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If your discard is at room temperature and/or butter is not frozen, place the scones in the fridge for at least 30 minutes or more to chill before baking, or the scones will spread.
- Don’t over knead the dough. It will be flaky when mixing. Over kneading will turn a tender scone tough due to the gluten development.
Storage Instructions
To store the sourdough white chocolate almond scones, add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave for 15 seconds.
If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months. To thaw, you can leave them on the counter or add them to a 300-degree oven or microwave until warmed through.
You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Recipe FAQ
Yes, you can use either sourdough discard or sourdough starter for this scone recipe although using cold starter is best.
The scones will spread if the ingredients in the scones are not cold enough. That is why it is important to use cold butter and discard and be sure to not skip the step of freezing your butter. If the dough is getting warm or sticky when working with it wrap the dough in plastic wrap and place in the fridge for at least 30 minutes before baking.
Yes! Like my strawberry lemon scones, these are a great make-ahead option. Once the dough is shaped into the circle, wrap it in plastic wrap and place it in the fridge for up to 3 days. When you are ready to bake, cut the dough into wedges and place on your baking sheet and bake.
You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Yes! You can substitute the white chocolate chips for milk chocolate or dark chocolate chips if you prefer.
More sourdough Recipes
Sourdough Bread Recipes
White Chocolate Almond Sourdough Bread
Sourdough Breakfast Recipes
Strawberry Lemon Sourdough Scones
Sourdough Breakfast Recipes
Blueberry Coffee Cake Sourdough Scones
Sourdough Discard Recipes
Crunchy Sourdough Granola
Tried this Sourdough White Chocolate Almond Scones or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough White Chocolate Almond Scones
Ingredients
- 280 grams all-purpose flour, 2 cups
- 70 grams sugar, ⅓ cup
- 5 grams baking powder, 1 teaspoon
- 5 grams baking soda, 1 teaspoon
- 5 grams salt, 1 teaspoon
- 113 grams butter, frozen, ½ cup
- 100 grams white chocolate chips, ¾ cup
- 50 grams almonds, sliced, ½ cup
- 120 grams sourdough discard, ½ cup
- 1 large egg, 50 grams
- 60 grams milk, 4 Tablespoons
- ½ teaspoon almond extract
Topping
- 15-30 grams milk, 2-3 Tablespoons
- 130 grams white chocolate chips, 1 cup, melted
Instructions
- If you don’t have any butter in the freezer I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.113 grams butter, frozen
- Preheat the oven to 425℉.
- In a large bowl, combine the dry ingredients. Add the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix to combine.280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt
- Shred a stick (113 grams) of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea. The flour mixture will resemble coarse crumbs.
- Add in the white chocolate chips and almond slivers to the flour mixture and toss to combine.100 grams white chocolate chips, 50 grams almonds, sliced
- In a separate bowl, mix the sourdough discard, egg, milk, and almond extract.120 grams sourdough discard, 1 large egg, 60 grams milk, ½ teaspoon almond extract
- Pour the wet ingredients into the dry ingredients and mix with a fork or danish dough whisk until the dough begins to come together.
- Dump the scone dough onto a surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together.
- Shape the dough into an 8-inch circle.
- Cut the dough into 8 pieces using a bench scraper or a knife. Place them on a baking sheet lined with parchment paper or silicone reusable baking mats and brush the tops with 1-2 Tablespoons of milk.15-30 grams milk
- Bake at 425℉ for 14-15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry.
- When baked, remove from the oven and transfer to a wire rack if desired.
- In a small bowl, add 1 cup of white chocolate chips and melt in the microwave. Drizzle over scones with a spoon or piping bag and enjoy. If desired, sprinkle a few almond slivers on top for garnish.130 grams white chocolate chips
Notes
Tips:
- Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If your discard was at room temperature, place the scones in the fridge for 30 minutes or more before baking, or the scones will spread a lot.
- Don’t overknead the dough. It will be flaky when mixing. Overkneading will turn a tender scone tough.
Storage instructions:
- Add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave for 15 seconds.
- If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months.
- You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Much like your White Chocolate Almond Sourdough Loaf, this recipe is delicious! My whole family loved it! I see lots of this in our future and love that it can be frozen pre- or post-baking. Thank you this recipe.
These scones are so sweet and delicious! They are perfect for brunch or as a treat. You’ve got to try them.