sourdough discard scones

sourdough discard scones

It's cold and blustery outside. We are doing chores in 6 inches of snow. 

As we came inside, I said "I want chocolate chip scones".

Here we are. 

As usual, let's just get to it. No need for any more small talk. 

We made chocolate chip scones this morning, but you could replace those with any berry of your choice I have even seen and enjoyed scones with almonds. Whatever floats your boat! 

First thing to do here is to put your stick of butter in the FREEZER. Trust me. 

What you will need: 

Dry ingredients: 

2 cups of AP (all-purpose flour) 

1/2 cup of granulated sugar

1/2 teaspoon of sea salt (as per usual, I don't measure this- just a pinch or two)

2 teaspoons of baking powder

1 stick of unsalted (or salted) butter (to me it doesn't matter, use what you have on hand)

1 cup of semi sweet chocolate chips

 

Wet ingredients: 

1/2 cup of sourdough discard

1 large farm fresh egg

2 teaspoons of vanilla extract (I don't measure this) 

2 tablespoons of heavy cream- can substitute whole milk, goat milk (OF COURSE we used this)

 

Topping:

Get creative- use what you have...

We used a dash of goat's milk and brown sugar. Whisk it together and brush it on before AND after baking. 

 

To Do:

Mix all of the dry ingredients together in a bowl easy. 

Grab that stick of butter and your cheese grater. Yup. Grate the stick of butter into the dry ingredients. And then garb a fork and gently mix together. You can also use your hand if you want. 

Mix the wet ingredients together and then add to the dry ingredients. Use the same fork to gently mix together. Don't worry. It will look like you need more liquid. Don't fall for it. 

Dump your bowl onto a clean surface, with a tiny tiny bit of flour so it doesn't stick. Mold, mix, press the dough together into about a 8-10 inch disc. 

Use a bench scraper to make sure nothing is sticking and then cut the dough into 8 wedges. 

Arrange the wedges onto parchment paper and brush the wedges with the topping mix. Bake on 400F for 20-25 minutes or until golden brown. 

Remove and brush with the tipping mix again and serve warm! 

Cheers. 

Back to blog

Leave a comment