It’s been another bread filled weekend. Honestly, I have no idea how we are all not on a cable show called, “My 600 Pound Life”. I’m pretty sure I made 6 loaves Thanksgiving week and we are out again. Another 6 loaves of sourdough bread this weekend along with the usual discard scones.
I just wanted to post this quick and fairly easy recipe for scones that I found so that I can re-find it when wanted.
Sourdough Discard Scones
These delicious sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins. From blueberries to chocolate chips and everything in between, this will be one of your favorite recipes.
Ingredients
Dry Ingredients
- 2 Cups All Purpose Flour use bread because that's what I have
- 1/2 Cup Granulated Sugar
- 1 TBS Baking Powder
- 1/2 tsp Salt
- 1 Stick Butter unsalted Frozen or cold
- 1 Cup Mix ins, blueberry, chocolate
Wet Ingredients
- 1/2 Cup Sourdough Starter
- 1 Large Egg
- 1 tsp Vanilla extract
- 3 TBS Heavy Cream I use Greek Yogurt
Instructions
- 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.
Notes
- The key is to keep the scones very cold before baking so they don’t spread out. I put mine in the fridge for at least 30 minutes before baking.
- Also, it helps to use frozen butter, cold cream, and cold eggs. This also helps to make the scones more flaky.
- If you want to long-ferment these scones, there are two ways to go about this. See below for two examples.
- Freeze them totally baked for an easy and special breakfast any day of the week. Just pop them into the oven to reheat.