Sourdough scones from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 415) by Maurizio Leo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sourdough discard for 100% hydration sourdough starter.

  • Lepa on October 05, 2025

    The sugar and cherries charred in the oven, which was a bit unpleasant. I would make these again but they weren't my favorite scones.

  • LauraMB on May 26, 2025

    I've made this recipe twice. The first time I used the amount of butter called for in the recipe. Despite putting the shaped scones in the fridge before baking, a lot of butter ran out of the scones. The second time, I reduced the butter to one stick. I put the scones in the freezer for 30 minutes before baking and raised the oven temperature to 425 degrees. They came out perfectly. Both times the scones were delicious. I added lemon zest to the second batch.

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