Sourdough Scones
These sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins.
Ingredients
- 2 cups all purpose flour (280 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon baking powder
- 1/2 teaspoons salt (2.5 grams)
- 1 stick unsalted butter, frozen (113 grams )
- 1 cup mix ins (chocolate chips, blueberries, dried cranberries)
- 1/2 cup sourdough starter discard (142 grams)
- 1 large egg
- 1 teaspoon vanilla extract (5 grams)
- 3 tablespoons heavy cream (45 grams (milk can be substituted))
- 2 tablespoons heavy cream (30 grams)
- 3 tablespoons coarse sugar
Directions
- 1
In a large bowl, combine flour, sugar, baking powder and salt.
- 2
Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).
- 3
Add in the mix-ins and coat with flour. Set the bowl aside.
- 4
In a separate bowl, combine the wet ingredients.
- 5
Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
- 6
On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
- 7
Place on a prepared baking sheet lined with parchment paper about 2” apart.
- 8
Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.
- 9
When ready to bake, preheat the oven to 400°.
- 10
Brush the top of the scones with cream and sprinkle with sugar. (Optional)
- 11
Bake for 20-25 minutes or until golden brown.