Lievito Madre Discard Scones
Light, tender, and just the right amount of tangy, these Lievito Madre discard scones are a delicious way to turn your pasta madre sourdough starter into a buttery, bakery style treat.
I love a buttery, crumbly homemade scone and my glazed cinnamon scones are one of my favorite treats to enjoy with a hot cup of coffee. For this recipe, I used the discard from my Lievito Madre starter, and it added such a wonderful depth of flavor!
These Lievito Madre discard scones bake up flaky and buttery, with a soft, tender crumb inside and a golden, crisp exterior. Just like in my Lievito Madre discard soda bread, the stiff starter brings a subtle tang that enhances the flavor without overpowering it.
You can bake the dough the same day, or let it ferment overnight for even more flavor and improved digestibility.
Why I Love This Recipe
- These Lievito madre sourdough discard scones are a great way to use up extra lievito madre discard and turn it into a delicious treat just like my lievito madre chocolate chip cookies!
- This scone recipe uses sourdough discard, butter, and milk to create a tender, open crumb with a subtle tang and just the right amount of sweetness.
What Is Lievito Madre Discard?
Lievito Madre is a traditional Italian stiff sourdough starter. The discard is the portion removed during feeding, and it’s perfect for recipes like these scones where you don’t rely on it to rise the dough but just to add flavor, moisture, and a light tang.
Ingredient Notes
- Flour: I used a mix of 0 and 00 flour which gives the scones a light, tender texture. You can also use all-purpose flour or a mix of all-purpose flour and pastry flour for extra softness.
- Granulated sugar: Adds a touch of sweetness and helps with browning.
- Baking powder: Since these scones don’t rely on an active sourdough starter for rise, this leavening agent helps the scones rise and stay fluffy.
- Salt: Enhances the flavor; if using unsalted butter, add up to 1/4 teaspoon.
- Butter: Very cold or even frozen butter helps create the flaky layers and adds to the tender scones texture.
- Eggs: Adds richness and helps bind the dough together.
- Lievito madre discard: Gives the scones a mild tang and tender crumb without overpowering the flavor. The discard should be only 3-4 days old.
- Milk: Using whole milk or half and half brings moisture to the dough and helps achieve a soft interior.
- Mix-ins: Chocolate chips or raisins.
How to Make Lievito Madre Discard Scones
To start, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until crumbly, then stir in chocolate chips or raisins if using.
In a separate bowl, whisk the egg, Lievito Madre discard, and milk. Add to the dry ingredients and mix gently with a fork.
Turn the dough onto a floured surface and bring it together (don’t overwork it!). Shape into a disk, wrap it in plastic, and chill.
Cut the chilled dough into 6 wedges, place on a parchment paper lined baking sheet, brush with milk, and sprinkle with sugar. Bake until golden. Cool slightly or serve warm!
recipe tips
- Use a food processor to quickly cut in the frozen butter, just a few pulses will do the trick and save you from doing it by hand.
- Cold dough is the key to preventing your sourdough scones from spreading, so don’t skip chilling for at least an hour before baking.
- For the flakiest, most tender scones, make sure your butter, milk, and egg are all cold before mixing.
- If adding raisins, soak them in boiling water for 15 minutes, then drain and pat dry. This helps them stay plump and juicy in the baked scones.
- The hydration of your Lievito Madre discard can vary. If the dough feels too dry, just add a splash more milk or cream until it comes together like a thick, sticky dough. If using a traditional sourdough starter, you may need to add a few Tablespoons of flour.
- Want to bake in the morning? Shape the dough the night before and chill it overnight. In the morning, cut into wedges and pop them in the oven!
Scone Add-ins and Variations
- Almonds and dried fruit: Add some chopped almonds along with the dried raisins.
- Zest: Add some orange zest with dried cranberries or some lemon zest with blueberries.
- Berries: Try blueberries, raspberries, strawberries or any other fresh fruit.
- Glazed: Drizzle a lemon glaze or powdered sugar glaze on top!
Storage
- Room temperature: Keep baked scones in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in the oven or microwave before enjoying.
- Freezer: Wrap each baked scone tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen at 300°F for 10–15 minutes.
- Unbaked dough: After shaping and cutting, freeze the unbaked scones on a tray, then transfer to a container. Bake straight from frozen, adding a few extra minutes to the baking time.
More Lievito Madre Sourdough Recipes
Nothing like fresh scones from the oven, especially these Lievito madre discard scones! Enjoy.
Lievito Madre Discard Scones
Ingredients
- 250 grams flour ( I used half 0 and half 00 you can use all all purpose or a mix it with pastry flour)
- 40 g granulated sugar
- ¼ teaspoon baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- 60 g butter (very cold or even frozen)
- 1 large egg
- 60 g lievito madre discard (not more than 2-3 days old)
- 85 g milk (whole or half and half cream)
EXTRAS
- 40 g chocolate chips or raisins
- 1-2 tablespoons milk
- 1-2 tablespoons granulated sugar
Instructions
- In a large bowl whisk together the flour, sugar, baking powder and salt, add the cold butter and combine, stir in the chocolate chips or raisins if using.
- In a medium bowl beat the egg, lievito madre and milk or half and half.
- Add the wet ingredients to the dry ingredients and combine roughly with a fork, move the mixture to a flat surface and bring together (do not over knead or mix). Pat into a disk shape approximately 1½ – 2 inches thick/ 3-5cm wrap in plastic and refrigerate for one hour or even overnight.
- Pre-heat the oven to 375F/190C. Line a baking sheet with parchment paper.
- Cut the dough into 6 triangles, place on the prepared baking sheet, brush with milk and sprinkle with granulated sugar. Bake 20-25 minutes or until golden brown and baked through. Move to a wire rack to cool or eat warm. Enjoy!
Notes
Storage
Room temperature: Keep baked scones in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in the oven or microwave before enjoying. Freezer: Wrap each baked scone tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen at 300°F for 10–15 minutes. Unbaked dough: After shaping and cutting, freeze the unbaked scones on a tray, then transfer to a container. Bake straight from frozen, adding a few extra minutes to the baking time.Nutrition
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Is this recipe from a mature Lievito Madre starter discard….or could it be a collection of discard used from the beginning makings of the Lievito Madre starter?
Hi JJ, you can start using the discard around day 9 or 10, before that it isn’t wouldn’t be ready. Take care.
Would love to know if you have frozen blueberry scones recipe without sourdough discard . Your recipes are simply non fail … thank you
Hi Rose here is a link to my scone recipes (the top 6 are scones), one is a simple scone that you could add blueberries to. And thank you so much, glad you enjoy the recipes, Take care! https://anitalianinmykitchen.com/?s=scones
Hey Rosemary, do you have a recipe for a Lievito Madre starter? I apologise if you’ve included it. Thank you. GN
Hi GN, yes I do here is the link https://anitalianinmykitchen.com/lievito-madre-recipe/, sorry about that I thought I had included it. Take care!