Sourdough Scones Recipes

SOURDOUGH DISCARD SCONES

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Put the flour, sugar, baking powder, and salt in a large mixing bowl and stir very well so that everything is evenly distributed. Using a flat grater, grate butter into the mixture and toss gently so that mixture is crumbly and butter is evenly dispersed throughout.
• Make a well in the center of the flour mixture and pour in 1 cup (275 grams) of sourdough discard. Pour 1/4 cup of cream on top of the discard, then stir to mix. If it feels extremely dry, add more cream as needed. Dough should be pretty floury at this point and not overly wet, but it should hold together.
• Turn onto a pastry mat and knead gently to make a dough. You may or may not need to flour the surface or mat quite yet. Press flour mixture into a big rectangle and use a flat spatula or a bench scraper to fold it into thirds. Press down again and repeat, folding into thirds so that loose flour or butter is pulled in by the dough. Do this three times or until everything is cohesive. If you need to add more cream, add a little. If you need more flour, put some on the mat.
• Pat into one large rectangle and sprinkle your add-ins over the rectangle. If you want to do two flavors, divide the dough in half and put different flavors on each half. Fold the dough again into thirds, covering the add-ins.
• Shape and pat dough into an 8-inch circle, about 1 inch thick. Cut into 8 wedges and put on the parchment lined baking pan. Brush top of scones with cream and sprinkle with sparkly sugar. Bake for 15 to 18 minutes or until scones are lightly browned around the edges. Note: It may take up to 24 minutes depending on your oven, size of scones and temperature of the batter. Just start checking at 15 minutes and bake longer as needed.

SOURDOUGH SCONES

Steps:

• Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
• Whisk together the buttermilk, sourdough discard and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
• Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
• Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.
• Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).
• The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.

SOURDOUGH SCONES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
• Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
• Bake until the scones just start to turn golden, 12 to 15 minutes.