Sourdough Discard Scones
This is a good recipe for using up sourdough discard.
Servings 8
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour (220 grams)
- 3 tablespoons granulated sugar (35 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold, plus extra for brushing (84 grams)
- ½ cup sourdough starter discard (110 grams)
- ¼ cup whole milk (60 grams)
- Mix ins such as frozen blueberries nuts, chocolate chips and small chunks of cold cream cheese
- ½ teaspoon lemon zest, vanilla or another extract (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Put the flour, sugar, baking powder, and salt in a large mixing bowl and stir very well so that everything is evenly distributed. Grate cold butter into the mixture and toss gently so that mixture is crumbly and butter is evenly dispersed throughout.
- Pour in 110 grams of sourdough discard. Stir to distribute discard as evenly as possible, making a dry, scraggly mixture. Add milk 1 tablespoon at a time, stirring with a heavy duty scraper until dough just barely comes together.
- Turn onto a pastry mat and knead until cohesive but still lumpy with cold butter. If the dough is pretty dry you shouldn't need extra flour, but if it is sticky use a little.
- Pat into one large rectangle, then cut that rectangle to make two smaller ones.
- Stick frozen berries, chocolate chips or whatever add-ins you like into the flattened dough, then fold over on itself to gently work the add-ins into the dough. You should have two rectangular pieces each a little over and inch thick with the same or different add-ins of choice.
- Cut each rectangle into two squares. Slice the squares diagonally to make triangles.
- Arrange scone triangles on the parchment. Brush tops with extra melted butter and sprinkle with sparkly sugar. Bake for 18 - 22 minutes or until scones are lightly browned around the edges. Note: It may take up to 24 minutes depending on your oven, size of scones and temperature of the batter. Just start checking early
Notes
This scone dough freezes well. Just make and shape as directed, then freeze the individual triangles. Put the frozen scones a baking sheet and bake from frozen. Bake time should be around 18 minutes.