Sourdough Scones

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 cups all purpose flour (280 grams)

1/2 cup granulated sugar (100 grams)

1 tablespoon baking powder

1/2 teaspoons salt (2.5 grams)

1 stick unsalted butter, frozen (113 grams)

1 cup mix ins (chocolate chips, blueberries, dried cranberries)

1/2 cup sourdough starter discard (142 grams)

1 large egg

1 teaspoon vanilla extract (5 grams)

3 tablespoons heavy cream (45 grams, milk can be substituted)

2 tablespoons heavy cream (30 grams)

3 tablespoons coarse sugar

Directions

In a large bowl, combine flour, sugar, baking powder and salt.

Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).

Add in the mix-ins and coat with flour. Set the bowl aside.

In a separate bowl, combine the wet ingredients.

Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.

On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.

Place on a prepared baking sheet lined with parchment paper about 2” apart.

Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.

When ready to bake, preheat the oven to 400°.

Brush the top of the scones with cream and sprinkle with sugar. (Optional)

Bake for 20-25 minutes or until golden brown.

Nutrition

• Serving Size: 1 g
• Calories: 331 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Cholesterol: 64 mg
• Sodium: 336 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 5 g