Description
We’ve spent months testing recipes for sourdough discard scones and finally came up with one we were super happy with! Not only are they incredibly delicious and simple to make, but they are also packed with whole grains to boost nutrition. As the scones bake, the natural acidity from the sourdough starter tenderizes the dough, resulting in a moist and delicate crumb. Enjoy it on its own or with a hot cup of coffee or tea; either way, you can’t go wrong!
Ingredients
- 246g Whole wheat flour
- 71g Sugar
- 15g Baking powder
- 3g Salt
- 69g Butter (cold)
- 69g Sourdough discard
- 111g Heavy cream
- 49g Egg (1 egg)
- 138g Blueberries
Instructions
1. Preheat the oven to 400°F (204°C).
2. Whisk flour, sugar, baking powder and salt in a large bowl.
3. Cut the cold butter into small cubes.
4. Add butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture looks like sand.
5. Whisk sourdough discard, heavy cream, and egg in a small bowl. Drizzle over the flour mixture.
7. Add blueberries and mix until combined.
6. Pour onto the counter and work dough into a 6″ x 8″ rectangle with a dough scraper.
7. Place dough on a lined baking sheet and refrigerate for at least 30 minutes.
8. With a sharp knife, cut dough into 8 scones (3″ x 2″). Brush scones with heavy cream.
9. Bake for 18-26 minutes until golden brown.
Notes
Replace the blueberries in this recipe with other fresh, frozen or dried fruit, nuts, seeds or grated cheese!
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: British