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Sourdough Discard Scones
Created by: Howcan Team
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup dried fruit or chocolate chips (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 1 cup of sourdough discard, 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix together 1/2 cup of milk and 1 teaspoon of vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined. If using, gently fold in 1/2 cup of dried fruit or chocolate chips.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Use a sharp knife to cut the dough into 8 wedges. Place the scones on the prepared baking sheet, leaving space between each one.
- Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
- Transfer the scones to a wire rack to cool slightly before serving. Enjoy warm with butter, jam, or clotted cream.
Sourdough discard scones have become a popular way to repurpose excess sourdough starter, reducing waste and creating delicious treats. This trend emerged as a result of the increasing interest in sourdough baking during the COVID-19 pandemic. Chefs and home bakers sought creative ways to use the discard from their sourdough feeding routines, leading to the development of sourdough discard scone recipes. These scones are a delightful blend of tangy sourdough flavor and the buttery, flaky texture characteristic of traditional scones. They have gained popularity in artisanal bakeries and trendy cafes, particularly in regions with a strong sourdough baking culture such as San Francisco and Portland. The key to perfecting these scones lies in balancing the tanginess of the sourdough with the sweetness of any added ingredients, such as berries or chocolate chips. For those seeking a famous alternative method, some bakers swear by using cold butter and grating it into the dry ingredients for an extra-flaky texture. Today, the best versions of these scones can be found in artisanal bakeries and cafes that prioritize sustainability and artisanal baking techniques.
35 min
8
220 calories
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