Name: The BEST Whole Wheat Sourdough Scones
Prep time: 15 min
Cook time: 25 min
Ingredients: 250 grams Whole Wheat Flour (I grind hard white wheat berries); 1/2 cup granulated sugar (100 grams); 1/2 tsp sea salt (2.5 grams); 2 tsp baking powder; 1 stick unsalted butter (113 grams); 1/2 cup sourdough starter (125 grams (active or discard will work)); 2 tbsp milk; 2 tsp vanilla extract; 2 eggs divided; 1 cup of mix-ins (chocolate chips, blueberries, nuts, etc!)

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These whole wheat sourdough scones are incredibly soft and buttery on the inside, with irresistibly crumbly, golden-brown edges that will have you hooked! They are everything you love about the classic version, but with a delightful twist—thanks to the addition of whole wheat flour and the tangy goodness of sourdough starter.

The use of fresh milled flour gives you a nutrition boost you can feel good about and these are so easy to customize with your favorite mix-ins! I’m a chocolate chip girlie but my husband is obsessed with my blueberry version – you can’t go wrong either way.

Why You’ll Love These Whole Wheat Sourdough Scones:

Wholesome and Nutritious: With whole wheat flour and sourdough starter, these scones pack a nutritional punch. You’re not just indulging in a treat—you’re treating your body to something full of goodness!
Tangy and Flavorful: Thanks to the sourdough starter, these scones have a subtle tang that takes them to the next level. It’s like a burst of flavor in every bite!
Perfectly Flaky: These scones have that ideal flaky texture that makes them perfect for breakfast or a mid-afternoon snack.
So Easy to Make: The recipe comes together quickly, and with only a few simple steps, you can enjoy freshly baked scones in no time!

Why Whole Wheat Flour?

Now, you might be wondering, “Why use whole wheat flour in scones?” Well, let me tell you! Whole wheat flour is a fantastic choice when you’re looking to bake something a little healthier. Unlike all-purpose flour, using whole grains retains the bran and germ from the wheat kernel, giving it more fiber, vitamins, and minerals. This means you’re getting a boost of nutrients with every bite.

Whole wheat flour also adds a subtle, nutty flavor to your scones, making them extra satisfying. And don’t worry about them being too dense. If you follow this recipe correctly, you’ll get light, tender scones that don’t sacrifice texture or taste!

The Magic of Sourdough Starter

Now let’s talk about the sourdough starter—because what’s a scone blog post without a little sourdough magic, right? Sourdough starter is the secret ingredient that brings a delightful tang to these scones. The natural fermentation process adds a touch of complexity to the flavor, while also helping the scones rise beautifully.

If you’re new to sourdough, no worries! You can easily grab a sourdough starter from your local facebook group or even make one yourself Just make sure to use mature sourdough starter—this ensures the scones get that perfect lift and tangy taste.

Not only does sourdough improve the flavor, but it also makes these scones easier to digest. The natural fermentation process breaks down some of the gluten, making it a great option for people with sensitive tummies (yay for gut-friendly baking!).

Ingredients for Whole Wheat Sourdough Scones:

Active Sourdough Starter – it should be bubbly and doubled in size. To achieve this, make sure you feed it 8-12 hours beforehand. To speed it up, you can feed it warm water and it will probably be ready in 4 hours. Alternatively, you can use discard. It doesn’t really matter in this recipe.

Hard White Wheat Berries – this will give you the whole wheat flour.

Sugar – to add a bit of sweetness!

Salt – The only salt I use is Redmond’s Real Salt. Just don’t use table salt.

Baking Powder – this will help the scones rise the perfect amount

Unsalted Butter – make sure it is very cold or frozen!

Egg – to brush over the tops of the scones to make them shiny

Vanilla Extract – this will provide a flavor boost

Mix-ins – semi-sweet chocolate chips, blueberries, nuts, whatever flavor combination you like!

A full ingredient list with exact amounts can be found in the recipe card below.

Instructions for Whole Wheat Sourdough Scones:

1. First things first, grate your butter and grind your wheat berries.

2. Mix the Dry Ingredients and Incorporate the Butter

In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar. You’ll want these ingredients to be well-combined to ensure a uniform texture throughout your scones.

Next, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is key to getting your scones tender and flaky—so don’t rush it!

3. Mix the Wet Ingredients and Combine with the Dry Ingredients

In a separate medium bowl, whish your sourdough starter, egg, vanilla extract, and milk until smooth and there no visible lumbs. Then add it to the dry ingredients.

Then, mix everything together until the scone dough comes together, but don’t overwork it. The dough should be a little sticky and it will be a shaggy dough—this is a good thing! Overmixing leads to tough scones, and we don’t want that.

4. Add Your Mix-Ins

Gently fold in your mix ins, until just combined. Again, we do not want to overwork the dough.

5. Shape and Bake

Turn the dough out onto a lightly floured surface and gently pat it into a disc that’s about 8 inches. I like to dump it directly onto plastic wrap to easily put into the fridge. Wrap it up securely, and place into the fridge overnight.

The next morning, preheat your oven to 400 degrees.

Using a bench scraper cut the disk into 8 triangles. To do this, I cut it in half first, then half each half, then half each of those halfs again. Make sense?

Then, brush them with an egg wash or milk: Lightly beat the egg and brush it over the tops of the scones. This gives them that beautiful golden color when they bake. Alternatively, you can brush it with milk or heavy whipping cream.

Next, it’s time to bake the scones: Transfer the scones to a piece of parchment paper on a baking sheet and bake in the preheated oven for 20-25 minutes, or until they’re golden brown and have risen beautifully. Your kitchen is going to smell absolutely divine at this point!

Cool and enjoy: Let the scones cool for a few minutes on a wire rack before serving. These are best served warm. Enjoy them with your afternoon tea, or as a quick breakfast on the go.

Tips for the Perfect Whole Wheat Sourdough Scones:

Don’t skip the cold butter: Cold butter is the secret to flaky layers and tender scones. The butter creates little pockets in the dough, which makes the scones light and airy. Using frozen butter works well!
Don’t overmix: Be gentle when mixing the dough. The more you handle it, the tougher your scones will be. Keep it light and fluffy!
Add-ins: Feel free to customize your scones with add-ins like chocolate chips, fresh blueberries, dried fruit, or nuts. Just fold them into the dough gently before you shape it.

Question/FAQ

They should be stored in an airtight container for 3 days.

Absolutely! You can freeze the unbaked scones and when ready to bake, simply add 3-5 minutes of baking time. Or, you can freeze them baked. Just wrap tightly.

I really think you can use what you have on hand. The baking powder will help it rise so discard is fine.

Want more Freshly Milled Flour Recipes? Check these out!