EASY Air Fryer Oreo Sourdough Discard Scones
Air Fryer Oreo Sourdough Discard Scones 🍪✨
Buttery tender scones packed with Oreo pieces and the perfect way to use up sourdough discard. The air fryer gives them lightly crisp edges while keeping the inside soft and fluffy.
Ingredients
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5 tbsp cold butter, cubed
• 1/2 cup sourdough discard
• 2–3 tbsp milk or heavy cream
• 6 Oreo cookies, roughly chopped
• Optional: powdered sugar glaze
Simple Glaze (Optional)
• 1/2 cup powdered sugar
• 1–2 tbsp milk
• Splash of vanilla
Instructions
1. Mix dry ingredients
In a bowl combine flour, sugar, baking powder, baking soda, and salt.
2. Cut in the butter
Add the cold cubed butter and mix using a fork or pastry cutter until the mixture looks crumbly.
3. Add the discard
Stir in sourdough discard and milk or cream until a soft dough forms.
4. Fold in Oreos
Gently fold the chopped Oreos into the dough.
5. Shape the scones
Form the dough into a small round disk about 1 inch thick. Cut into 6 wedges.
6. Preheat the air fryer
Preheat air fryer to 350°F.
7. Cook the scones
Place wedges in the air fryer basket lined with parchment. Leave space between them.
Air fry 8–10 minutes until the tops are lightly golden.
8. Cool slightly
Let them cool for 5 minutes before glazing.
9. Add glaze
Whisk powdered sugar, milk, and vanilla until smooth and drizzle over the scones.
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Personal Tips
• Keep the butter very cold. This is what makes the scones flaky instead of dense.
• If the dough feels sticky add 1–2 tbsp flour, but don’t overwork it or the scones will get tough.
• Slightly press Oreo pieces into the top before air frying so you get those bakery style cookie chunks.
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Using sourdough discard in baking has become a popular way to reduce waste and add a unique tang to baked goods. I recently tried making Oreo scones with sourdough discard in my air fryer, and I was pleasantly surprised by both the texture and flavor. One tip I found essential is keeping the butter cold before mixing it into the dry ingredients. This small step really helps achieve that perfectly flaky texture typical of bakery-style scones. Also, folding the chopped Oreo pieces gently into the dough without overmixing preserves both the dough’s tenderness and the cookies’ crunch. Air frying the scones at 350°F for about 8 to 10 minutes gave them lightly golden edges and a soft, fluffy interior. I recommend lining your air fryer basket with parchment paper to prevent sticking and making cleanup easier. After air frying, letting the scones cool for a few minutes before adding the glaze helps the sweetness stay on top without melting into the dough. For the glaze, a simple mix of powdered sugar, milk, and a splash of vanilla extract adds a lovely finishing touch. I also found that gently pressing a few Oreo crumbs on top before air frying gives an inviting bakery look. This recipe is a perfect example of combining leftover sourdough discard with a fun treat like Oreos. It’s an easy, creative way to enjoy sourdough baking even if you’re new to it. Plus, the air fryer cuts down on baking time and keeps your kitchen cooler than a traditional oven would. Whether you’re looking for a quick morning snack or a fun dessert, these Oreo sourdough discard scones are a delicious, resourceful option. Give it a try and enjoy the blend of tangy sourdough and sweet Oreos in each bite!