Sourdough Scones Recipe

Ingredients:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup (113g) unsalted butter, cold
1/2 cup (85g) add-ins (e.g., blueberries, chocolate chips – optional)
1/2 cup (120g) sourdough starter discard
1 large egg
1 tsp vanilla extract
1/4 cup (60g) heavy cream, plus extra for brushing
Sanding sugar (optional, for topping)

Instructions:
1. Prepare the Dry Ingredients:

• In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder.

• Use a cheese grater to grate the cold butter directly into the bowl. Toss the grated butter with the flour mixture using a fork to coat and separate the butter pieces.

2. Cut in the Butter:

• Use a pastry cutter or bench scraper to cut the butter into the flour mixture until it resembles pea-sized crumbs.

• Stir in any add-ins, such as blueberries or chocolate chips, if desired.

3. Mix the Wet Ingredients:

• In a separate bowl, whisk together the sourdough starter discard, egg, vanilla extract, and heavy cream until smooth.

4. Combine Wet and Dry Ingredients:

• Pour the wet mixture into the dry ingredients. Gently mix with a fork until just combined. The dough will be crumbly—resist the urge to add more liquid.

5. Shape the Dough:

• Turn the dough out onto a clean work surface. Using your hands, press and shape the dough into an 8-inch (20cm) disc. If the dough sticks, lightly flour the surface.

6. Cut and Chill:

• Use a bench scraper or large knife to cut the disc into 8 equal wedges.

• Arrange the wedges on a parchment-lined baking sheet, leaving space between each piece. Refrigerate the scones for 30 minutes to chill.

7. Preheat the Oven:

• While the scones are chilling, preheat your oven to 400°F (204°C).

8. Brush and Bake:

• Brush the tops of the scones with heavy cream and sprinkle with sanding sugar, if desired.

• Bake for 20–25 minutes, or until the scones are golden brown.

9. Cool and Serve:

• Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.