Sourdough scones, interesting! We've written a full article on our blog about how to add sourdough starter to a recipe, which you might find helpful. Basically you can add in 1 cup of starter and reduce the flour by 1 cup and the liquid by 1/2 cup. As for your question about making the dough the night before, it's best to freeze the scones overnight rather than keep it in the fridge and then move it in the morning (one more thing to think about!). Just put the shaped scones right into the freeze and the next morning bake as you normally would, adding 2-5 minutes to the bake time to account for them being frozen. Happy baking! Kye@KAF

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