This sourdough peaches and cream scone recipe is one of my favorite no‑fuss ways to use up extra sourdough discard. There’s no long fermentation, no complicated steps, and no planning ahead. It’s a simple recipe that gives you delicious scones with just enough sourdough flavor to make them interesting.

If you’re swimming in discard and want something easy that still feels special, this recipe fits perfectly. These scones bake up with a texture that’s somewhere between a biscuit and a muffin—tender and buttery like a biscuit, but soft and slightly cake‑like in the center!

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What Is a Scone?

A scone is a lightly sweetened quick bread that falls somewhere between a biscuit and a muffin. Unlike muffins, scones are made with cold butter cut into the flour, which creates flaky layers. They’re less sweet than most muffins, richer than biscuits, and meant to be tender—not fluffy or bready.

This sourdough version keeps that classic scone texture while using discard as a simple flavor boost rather than a fermentation tool.

Why This Recipe Uses Discard Only

This recipe is intentionally designed as a discard‑only sourdough recipe. The sourdough is used for flavor and moisture—not fermentation. That means:

No waiting overnight
No adjusting leavening
No guessing when they’re ready

It’s a practical, reliable way to reduce waste without adding extra steps to your day.

Tips for the Best Scones

Cold butter is non‑negotiable. Keep it in the fridge until the last second.
Use a cheese shredder to grate the butter—this distributes it evenly and makes flaky scones much easier.
Pat peaches dry if they’re extra juicy. Any extra moisture can make the scones spread.
Chill the shaped scones before baking to prevent spreading. This helps keep the butter cold as well, making a more flaky scone!

Troubleshooting & FAQ

Why are my scones spreading too much?

This usually means the butter warmed up too quickly. Make sure your butter is very cold, and don’t skip the chilling step before baking.

Can I use frozen peaches?

You can, but fresh peaches give the best result. If using frozen, thaw completely, pat dry well, and expect a slightly softer dough, and possibly less peachy taste.

Why grate the butter instead of cutting it in?

Grating cold butter with a cheese shredder makes it much easier to evenly distribute small butter pieces throughout the dough, which leads to better texture and flakiness.

Can I skip the white chocolate?

Yes. You can leave it out, but I would recommend using the glaze if you do!

Why did my scones turn out dense?

Overmixing is the most common cause. Stir just until the dough comes together.

Do these taste sour?

No. The discard adds a subtle depth of flavor, but these scones are not tangy.

How to Make Peach Syrup (Optional, Bonus Recipe)

This peach syrup is optional, but it’s a great way to add extra peachy flavor to the glaze!

Peach Syrup Ingredients

½ cup water
½ cup granulated sugar
1–2 large peaches, chopped

How to Make Peach Syrup

Add water, sugar, and chopped peaches to a small saucepan.
Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved.
Simmer for 10–15 minutes, until the syrup is fragrant and lightly thickened.
Remove from heat and allow the peaches to cool in the syrup for about 30 minutes.
Strain the syrup through a fine mesh sieve, discarding the peaches.
Let syrup cool completely before using.

Store peach syrup in the refrigerator and use within 1–2 weeks. If you have extra syrup (which you likely will), it’s delicious stirred into peach tea, green tea, or black tea.

How to Store Scones

These scones store and freeze very well, which makes them great for prepping ahead.

Room Temperature

Store baked scones in an airtight container at room temperature for 3–5 days.
If they become a little firm, reheat in a 350°F oven for a few minutes to soften them.

Freezing Unbaked Scones

After cutting the scones, place them on a baking sheet and freeze until solid.
Transfer to a freezer-safe container or bag.
Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Do not add glaze until after baking and cooling.

Freezing Baked Scones

Allow baked scones to cool completely.
Freeze in an airtight container or freezer bag.
Thaw at room temperature, then warm in a 350°F oven if desired.
Add glaze only after the scones are fully thawed.

Frozen scones are best used within 3–6 months for the best texture and flavor.

Sourdough Peaches and Cream Scones

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These sourdough peach white chocolate scones are an easy discard recipe—no long fermentation required. Tender, flaky, and made with fresh peaches.

Author: thebubblybatch
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 scones
Category: Discard, Sourdough, Scones

Ingredients

Scone Ingredients

2 cups all‑purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

½ teaspoon salt

5 Tablespoons cold unsalted butter

1 cup fresh peaches, peeled and cut into a ½‑inch dice (about 1½ peaches, depending on size)

½ cup white chocolate chips

½ cup sourdough discard (unfed)

¼ cup heavy cream

1 teaspoon vanilla extract

Glaze ingredients

1½ cups powdered sugar

2–3 tablespoons heavy cream (use less for a thicker glaze, more for a thinner drizzle)

¼ teaspoon vanilla extract

1 tablespoon peach syrup (optional, see peach syrup recipe section)

Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Grate the cold butter using a cheese shredder directly into the flour mixture. Use your hands to quickly incorporate the butter into the flour, working fast and being careful not to handle the butter too much. The mixture should resemble coarse sand.
Fold in diced peaches and white chocolate chips.
In a separate bowl, mix sourdough discard, heavy cream, and vanilla.
Add wet ingredients to dry ingredients and gently stir just until combined. Do not overmix.
Turn dough out onto a lightly floured surface and shape into a 1‑inch thick circle.
Cut into 8 wedges using a bench scraper (this makes clean cuts and helps the scones rise evenly), then transfer to the prepared baking sheet.
Chill for 20–30 minutes (this helps the scones hold their shape and keeps the butter cold, which leads to flakier scones).
Bake for 12–15 minutes, or until lightly golden on the edges.

After the scones are completely cool, drizzle with glaze if using. While the scones are baking is a great time to prepare the glaze.

Instructions for making the glaze, optional

Add powdered sugar to a small bowl.
Whisk in heavy cream, starting with 2 tablespoons.
Add vanilla extract and peach syrup if using.
Adjust with more cream until the glaze reaches your preferred consistency.
Drizzle over cooled scones.

Notes

I usually finish these scones with a simple glaze, but it’s completely optional. They’re good on their own, but the glaze adds a little extra sweetness and ties the peach flavor together nicely.
I recommend fresh peached for the best flavor and texture. Frozen peaches release more moisture and can make the dough too wet unless you adjust the recipe.
Depending on how much moisture your peaches have on them, you may need to add a little more heavy cream, you can add up to 1/4 cup more. Scone dough should be shaggy, but still come together, slightly sticky, but not wet!