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Sourdough Scones
By Lisa Bass · farmhouseonboone.com
Makes 8
30 min to 3 days + 25 min bake
Tender scones leavened with baking powder and sourdough discard, studded with mix-ins, with a crisp sugar crust.
| prepPreheat oven to 400°F / 200°C | ||||||||
| prepLine baking sheet with parchment paper | ||||||||
| 280 g all-purpose flour | Combine flour, sugar, baking powder & salt | Grate frozen butter in, cut with pastry cutter | Add mix-ins, coat with flour | Fold wet into dry, do not overwork | Roll to 8" circle, cut into 8 wedges | Place on sheet 2" apart, chill 30 min to 3 days | Brush tops with cream, sprinkle coarse sugar | Bake 400°F / 200°C, 20–25 min until golden |
| 100 g granulated sugar | ||||||||
| 1 tablespoon baking powder | ||||||||
| 3 g salt | ||||||||
| 1 stick / 113 g unsalted butter, frozen | ||||||||
| 140 g mix-ins (chocolate chips, blueberries, dried cranberries) | ||||||||
| 125 g sourdough starter discard | Combine sourdough, egg & vanilla | |||||||
| 1 large egg | ||||||||
| 5 g vanilla extract | ||||||||
| 45 g heavy cream (for brush; milk can be substituted) | ||||||||
| 36 g coarse sugar | ||||||||
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