Sourdough Discard Scones (With or Without Discard)
Tender, lightly sweet scones somewhere between a Southern biscuit and a bakery scone. Sourdough discard is optional.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: British
Ingredients
- 380g all-purpose flour (about 3 cups)
- 90g granulated sugar (about ½ cup)
- 15g baking powder (about 1 tablespoon)
- 4g salt (about ¾ teaspoon)
- 113g cold unsalted butter (½ cup / 8 tablespoons)
- 2 large eggs
- 100g sourdough discard (about ½ cup), optional
- 60g heavy cream (about ¼ cup)
- 4g vanilla extract (about 1 teaspoon)
- 2 tablespoons heavy cream, for brushing
- Sugar, for sprinkling
Instructions
- Preheat the oven to 425°F.
- Whisk together the flour, sugar, baking powder, and salt in one bowl. Grate the cold butter into the dry mixture and work it in with a fork until it looks crumbly with some small pieces remaining. That is what gives you the tender layers.
- In a separate bowl, whisk the eggs, discard, cream, and vanilla until smooth.
- Stir the wet ingredients into the dry just until the dough comes together. Do not overwork it. If it is too dry, add a bit more cream.
- Turn the dough out onto lightly floured parchment and pat it into a circle about 8 to 10 inches wide and 1 inch thick. Cut into 8 wedges and separate them slightly.
- Brush the tops with cream and sprinkle with sugar.
- Bake for 14 to 16 minutes, until puffed and golden.
- Let them cool about 5 minutes, then split one open and add butter and jam.
Notes
If you are skipping the discard, leave it out and add a small splash more cream if the dough feels dry.