Three-ingredient scones are already a bit of kitchen magic. Swap in sourdough discard and you get something even better: soft, tender scones with a golden top, a fluffy middle and a very faint tang that goes beautifully with sweet jam.

There's no butter to rub in and no fussy technique. You stir, fold, cut and bake. They're ready in well under an hour, which makes them a good answer to the question "what can I do with this discard?"

Why this recipe works

• The lemonade does the lifting. The bubbles and a little sugar add lightness, and together with the self-raising flour they give you a great rise.
• Cream keeps them tender. The fat in the cream stands in for butter, so the crumb stays soft and rich.
• Discard adds flavour and softness. It brings gentle tang and moisture without any waiting around for a rise.
• It's forgiving. A sticky, shaggy dough is exactly what you want here, so there's no kneading and no fuss.

Use unfed discard straight from the fridge. It doesn't need to be active.

Tips for tall, fluffy scones

1. Mix as little as possible. Stir until the flour has just disappeared. Overmixing develops the gluten and gives you tough, dense scones. A Danish dough whisk is great for this, but a wooden spoon works too.
2. Embrace the sticky dough. It should look shaggy and a bit messy. Resist adding lots of extra flour, or the scones will turn out dry.
3. Fold the dough over itself. A few gentle folds on the floured bench create layers, which help the scones rise tall.
4. Press, don't roll. Flatten the dough with your hands rather than a rolling pin, and keep it fairly thick.
5. Cut straight down and up. Twisting the cutter seals the edges and stops the scones rising evenly. A clean, straight push gives you the best lift.
6. Brush the tops with milk. It gives you that deep golden colour. Keep the milk off the cut sides.
7. Place them close together. Scones that touch on the tray tend to rise higher, supporting each other as they bake.

How to serve

The classic is hard to beat: warm scones, your favourite jam and a big dollop of whipped cream. Jam first or cream first is up to you.

You can also try them with:

• Lemon curd and cream
• Fresh berries and mascarpone
• Butter and honey
• A slice of sharp cheddar for a savoury option

Sourdough Scones

Makes: about 8-10, depending on cutter size
Prep: 10 minutes
Bake: 15-18 minutes

Ingredients

• 120g sourdough discard, unfed
• 200g cream
• 200g lemonade
• 470g self-raising flour, plus extra for dusting
• Milk, for brushing
• Jam and cream, to serve

Method

1. Preheat the oven. Heat to 180°C fan forced and line a baking tray with baking paper.

2. Mix the wet ingredients. In a large bowl, combine the cream, sourdough discard and lemonade. Stir briefly with a Danish dough whisk to disperse the discard.

3. Add the flour. Add the flour and mix until just combined. The dough should be sticky and shaggy, so try not to overmix.

4. Fold and shape. Tip the dough onto a well-floured surface and gently press it together with your hands. Fold the dough over itself a few times (this helps create a lovely rise), then flatten it into a rectangle.

5. Cut. Using a cookie cutter or a glass, cut out rounds, pushing straight down and up without twisting. Refold the scraps of dough to cut a couple more rounds.

6. Bake. Place the rounds on the lined tray and brush the tops with milk. Bake for 15–18 minutes, until golden brown.

Serve. Enjoy warm with your favourite jam and cream.

Recipe notes

• Use self-raising flour. If you only have plain flour, use 470g plain flour plus 3 teaspoons baking powder.
• Lemonade, not diet or sugar-free. The sugar helps with browning and tenderness, so use regular lemonade.
• Re-roll the scraps gently. Press the offcuts together and cut again. The last few scones may be slightly less tall, but they'll still taste great.
• Storing leftovers: scones are best on the day they're baked. Keep in an airtight container for up to 2 days, or freeze and reheat in a warm oven.

FAQ

Can I use lemonade alternatives?
Lemonade is what makes this recipe work, thanks to the bubbles and sugar. Soda water or lemon-lime soft drink can work in a pinch, but the results may differ slightly.

Do I need to use a Danish dough whisk?
No. It just makes mixing quick and easy. A wooden spoon or a spatula will do the job.

Will they taste sour?
Barely. The discard adds a gentle depth rather than a sourdough tang, and the jam and cream balance it out.

Why didn't my scones rise?
The most common causes are overmixing the dough, twisting the cutter, or rolling the dough too thin.