If you’re searching for a delicious and easy way to use up your sourdough discard, this recipe is for you! Simply work your discard into a dough, shape it and then fry it! I like to top these scones with butter, powdered sugar and honey, but you can also go the savory route and use them as a base for a Navajo taco.
When I first started baking sourdough bread, I threw away most of my discard. I was working full time so I was only baking on the weekend and I had no clue you could cook with all that discard! During that time, my husband and I went to a local diner and ordered a Utah scone, expecting the traditional British baked good. What we got was so much better!
We learned that the term Utah scone was another name for frybread, a disc of fried dough topped with powdered sugar and honey. I decided to try to make my own version that weekend. That delicious diner frybread was my gateway into the world of sourdough discard cooking and this is my first (and therefore very beloved) sourdough discard recipe!
I am originally from New Orleans, Louisiana, so frybread reminds me of beignets – maybe that’s why I loved it immediately! The main differences between the two are the flavor of the dough (frybread is plain rather than sweet) and the leavening method (baking powder leavens frybread instead of yeast). Frybread is also much simpler to make! Frybread also offers the versatility of being served as a sweet or savory dish.
Table of contents
Ingredients
- 1/2 cup all-purpose flour
- 2 scant tbsp baking powder
- 1/2 tsp salt
- 1 cup sourdough discard
- 2-4 cups of oil to fry
How to Make Sourdough Discard Frybread
Combine the dry ingredients (flour, baking powder, and salt) in a bowl.
Add the sourdough discard to the dry ingredients and mix.
Once fully combined, turn the dough out onto a floured surface and knead until you can stretch the dough without it breaking.
Roll the dough into discs, either by hand or using a glass or bowl. The dough discs should be between 1/4 – 1/2 inch thick.
Heat the fry oil over medium heat. The oil is ready once it forms bubbles around the end of a wooden utensil that is inserted.
Gently add discs to the heated oil. I can usually fit 3-4 discs into my cast iron pan, but if your frybread discs are larger, you may only be able to fit one at a time.
The discs will bubble when added to the oil. Allow them to cook for 30-60 seconds per side. The frybread is ready to flip when you begin to see color on the edges.
Remove the cooked discs from the oil with a slotted spoon and place on a rack or paper towel to remove excess oil.
Top as desired and enjoy! My favorite way to serve frybread is with powdered sugar or honey and butter, but they also are delicious topped with black beans and pico!
Tips for the Perfect Utah Scones
- While kneading the dough, make sure you’re working on a well-floured surface as the dough is initially very sticky.
- It takes several minutes of kneading for the dough to gain enough elasticity to be rolled out. If you try to stretch the dough and it breaks, it needs to be kneaded more.
- A perfect scone has a warm brown color and will puff up during frying. If your frybread is too dark, decrease the temperature of the oil.
- I use ghee to fry, but this can be substituted for any oil that can tolerate high heat such as peanut or canola.
- The hotter the oil, the more the frybread will bubble, but beware! If the oil gets too hot the frybread will have a thick texture and could even burn on the outside.
More Sourdough Discard Recipes
- Sourdough Discard Tortillas
- Sourdough Discard Chocolate Chip Cookies
- Pumpkin Sourdough Snickerdoodle Cookies
- Dutch Oven Chicken and Sourdough Dumplings
- Pumpkin Spice Sourdough
- All our Sourdough recipes
- 7 Easy Sourdough Discard Recipes
Sourdough Frybread (Utah Scones)
This frybread (Aka Utah scone) recipe is a quick, easy and yummy way to use up sourdough discard! Simply mix, shape, fry and enjoy!
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10
servings20
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minutesIngredients
1/2 cup 1/2 all-purpose flour
2 scant tbsp 2 baking powder
1/2 tsp 1/2 salt
1 cup 1 sourdough discard
2-4 cups 2-4 ghee (or other fry oil)
Directions
- Combine dry ingredients (flour, baking powder, and salt) in a bowl.
- Add the sourdough discard to the dry ingredients and mix.
- Once fully combined, turn the dough out onto a floured surface and knead until you can stretch the dough without it breaking.
- Roll the dough and shape into discs, either by hand or using a cookie cutter. The discs should be between 1/4 – 1/2 inch thick.
- Preheat the fry oil over medium heat.
- Gently add discs to the oil. Depending on the size of the pan you may have to fry in several rounds.
- Allow frybread to cook for 30-60 seconds per side. The frybread is ready to flip when you begin to see color on the edges.
- Remove the frybread from the oil with a slotted spoon and place on a rack or paper towel to remove excess oil.
- Top as desired.
About Us
We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!