Loganisa Scallion Sourdough Discard Scones

Savory sourdough discard scones with Filipino loganisa, garlic, scallions, and optional cheese. Flaky, buttery, and perfect for breakfast or brunch.

Why You’ll Love These Scones

These loganisa scallion sourdough discard scones are everything I want in a savory bake. They are flaky, buttery, rich, and packed with flavor. The sourdough discard adds a subtle tang that balances the sweet-savory notes of loganisa, while fresh garlic and scallions bring everything together.

i loved these layers so much. I ate these sourdough discard loganisa, scallion, and garlic scones for a week!

I ate one fresh from the oven, then another, and somehow reached for one again the next day. After I shared them on my Instagram story, my former college roommate Heather immediately asked for the recipe. That was my sign to write it up properly and share it here with you.

This recipe is adapted from the Bacon and Cheddar Sourdough Scones by Little Spoon Farm, with ingredient substitutions inspired by flavors I love most for breakfast.

Ingredients & Substitutions

Dry Ingredients

• 2 cups + 2 teaspoons (250 g) all-purpose flour

• 2 teaspoons (8 g) baking powder

• 1 teaspoon garlic powder

• ½ teaspoon fine salt

• ¼ teaspoon white pepper

• ¼ teaspoon black pepper

• ⅓ cup (13 g) chopped green onions (scallions)

• 1 cup (4 oz) shredded cheese, optional

  • Cheddar, Monterey Jack, or a mild white cheese

Savory Add-Ins

• 8 oz (227 g) loganisa sausage, cooked and chopped

• 3 to 4 cloves fresh garlic, finely chopped (the more garlic, the better IMO so shoot for the moon! I do about 5-6)

Wet Ingredients

• ½ cup (113 g) cold unsalted butter

• 1 large egg

• 2 tablespoons (30 g) kefir

  • Heavy cream works as an easy substitute

• ½ cup (125 g) sourdough discard

• ¼ cup (60 g) milk

  • Oat or almond milk works well

  • Whole milk or 2 percent for dairy options

Before You Begin

a tray of gorgeous and yummy loganisa, scallion, and garlic scones made with sourdough discard

Sourdough Discard Flavor: The longer your sourdough discard sits in the fridge, the stronger the tang will be. Fresh discard gives a milder flavor, while older discard adds more depth.

Cook and Cool the Loganisa: Cook the loganisa fully and allow it to cool slightly before mixing it into the dough. This prevents the butter from melting too early.

How to Make Loganisa Scallion Sourdough Discard Scones

Step 1

In a medium bowl, whisk together the flour, baking powder, garlic powder, salt, white pepper, and black pepper.

Step 2

Use a cheese grater to grate the cold butter directly into the flour mixture. Toss with a fork to coat the butter pieces and keep them separated.

Step 3

In a skillet over medium heat, cook the loganisa until browned and fully cooked. Add the chopped fresh garlic during the last 1 to 2 minutes, stirring until fragrant. Remove from heat and allow to cool slightly.

Step 4

In a large bowl, whisk together the sourdough discard, egg, kefir or cream, and milk. Add the wet mixture to the dry ingredients along with the cooked loganisa, scallions, and optional cheese. Mix gently with a fork or dough whisk until just combined. The dough will be crumbly. Do not add extra liquid.

Step 5

Turn the dough out onto a lightly floured surface and gently press it into an 8-inch disc.

Step 6

Cut the dough into 8 even wedges using a bench scraper or sharp knife. Transfer to a parchment-lined baking sheet, spacing the wedges slightly apart.

You may bake immediately or cover and refrigerate for up to 24 hours for a deeper flavor.

Step 7

Preheat the oven to 400°F (204°C). Bake for 20 to 23 minutes, or until the scones are lightly golden and set in the center.

enjoy warm with breakfast or lunch, or at 10pm as I did :0

Step 8

Remove from the oven and let cool slightly. Serve warm or at room temperature.

Storage & Reheating

Storage: Store leftover scones at room temperature for up to 4 to 5 days in an airtight container.

Freezing: Wrap cooled scones tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm in the microwave for 10 to 15 seconds or reheat in the oven until heated through.