Recipe for amazing perfect sourdough scones with sultanas and cranberries. Tasty, fluffy and bloomin lovely with a thick smear of salty butter and a good old English brew!

Sourdough Scones - Perfect with a cup of tea

I’ve been lovingly caring for the sourdough starter I made a month or so ago.  I mastered the art of general bread making – with a little help from Mr Hollywood – about a year ago (it was a happy day for me when my dough addicted husband declared my bread delicious.  I’d had far too many ‘hmmm it’s okaaaay’ comments!).

So I thought I’d up my game and try some artisan bread.

After baking a delicious looking loaf (that took around 19 hours from start to finish), I had to shamefacedly admit that I don’t like sourdough bread (blush).

How disappointing! I’d had it a few times when we were on holiday in California, and I don’t think I really liked it then, but I wanted to think I was a bit of a foodie, and therefore it was the law that I liked sourdough bread.  Oh well.  As with olives, I’ll keep trying in the vain hope that I can eventually look sophisticated like the rest of you sourdough/olive eating folk.

After a second failed attempt with Mr Hollywood’s almond and honey sourdough, I admitted defeat with the breads and decided to give my starter one last chance in a cake (can you call a scone a cake?) before bringing an end to it’s wasted life.

And guess what? Success! Tasty, fluffy and bloomin lovely sourdough scopes with a thick smear of salty butter and a good old English brew!

Sourdough Scones - Perfect with a cup of tea

The Sourdough Scones Recipe:

4.95 from 17 votes

Sourdough Scones

Recipe for amazing perfect sourdough scones with sultanas and cranberries. Tasty, fluffy and bloomin lovely with a thick smear of salty butter and a good old English brew!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 Scones
Course: Cakes
Cuisine: British


  • 400 g (3 1/4 cups + 1 tbsp) self raising flour
  • 100 g (6 1/2 tbsp) cold butter cut into small cubes
  • ¼ tsp salt
  • 100 g (1/2 cup) golden caster sugar
  • 75 g (3/8 cup) sultanas
  • 50 g (1/4 cup) dried cranberries you can swap the sultanas and cranberries for other dried fruit like raisins/cherries etc if you like
  • 250 g (1 cup) sourdough starter
  • 70 ml (4 1/2 tbsp) whole milk, warm, but not hot semi skimmed will do if you haven't got whole
  • 2 tsp vanilla extract

For brushing:

  • 2 tbsp milk
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  • Preheat the oven to 200C/400F (fan) and line a baking tray with baking parchment.
    400 g (3 1/4 cups + 1 tbsp) self raising flour, 100 g (6 1/2 tbsp) cold butter, 1/4 tsp salt, 100 g (1/2 cup) golden caster sugar, 75 g (3/8 cup) sultanas, 50 g (1/4 cup) dried cranberries
  • Place the flour, salt and butter in a large bowl and rub together with your fingertips until most of the butter lumps have gone. Add the sugar and dried fruit and give it a quick mix.
  • In a separate bowl, mix the starter, milk and vanilla extract.
    250 g (1 cup) sourdough starter, 70 ml (4 1/2 tbsp) whole milk, warm, but not hot, 2 tsp vanilla extract
  • Pour 3/4 of the starter mixture into the flour mixture and use a round ended knife to work the mixture together. Add more of the starter mixture and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
  • Tip out the dough onto a floured surface and flatten it out with your hands so that it's about 3cm thick. Use a round cutter dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it - otherwise you'll get scones that rise a bit wonky.
  • Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
  • Place on the prepared baking tray, brush with a little milk and place in the oven for 12-15 minutes until golden brown.
    2 tbsp milk
  • Remove from the oven, leave to cool and serve sliced in half with butter.


Nutritional Information is per serving.


Calories: 319kcal | Carbohydrates: 53g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Sourdough Scones - Perfect with a cup of tea

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Deryl (Dee) Williams says:

    5 stars
    These are absolutely delicious, best scones ever. finally have a use for sourdough discard… So quick to make. I made half quantity, shaped into a single round and deep scored into 6 segments so even quicker than using a round cutter.

  2. Nikki says:

    4 stars
    I added cinnamon and chopped apple. Very easy to make.
    Could you leave them to rise a little before baking? What would happen?

  3. Jackie says:

    5 stars
    Tried this today and the scones came out lovely. Thanks so much for sharing this recipe.

  4. Peroline says:

    5 stars
    Really good scones nice and light and fluffy. My son in law thought that they came from a shop!

  5. Graham says:

    You say you don’t like sourdough bread. I’m guessing because it’s too strong, usually because people use very little leaven. Try again using 3/10 leaven, 4/10 flour, 3/10 water and 1% salt. Think you’ll find you love it.
    Give it a go.

  6. Jessica says:

    5 stars
    I make them with oat milk and have made them over and over and over! Love

  7. Kelly says:

    5 stars
    So good I am about to make them again!

  8. Lara says:

    Is this with fed or discard starter? I was just about to make it and realized it’s not clear

    1. Jim says:

      Did you ever work out whether it’s fed starter?

  9. Trudy Normanton says:

    5 stars
    Brilliant recipe, say to follow and the scones were brilliant. Thank you x

  10. Joao Grilo says:

    5 stars
    Lovely scones, with the added bonus of fermentation.