Sourdough Discard Scones
2 Cups & 2 teaspoons all purpose flour
1/2 cup granulated sugar
1/2 teaspoon sea salt
2 teaspoons baking powder
1 stick unsalted butter
1 cup milk chocolate chips
1/2 cup sourdough discard
1 large egg
2 teaspoons vanilla extract
2 tablespoons heavy cream
- In a medium size bowl, whisk together flour, sugar, salt and baking powder together.
- Use a cheese grater and grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs.
- Add chocolate chips to the mixture and stir.
- In a separate bowl, whisk the discard, egg, vanilla extract and heavy cream until smooth. Pour into the dry mix and use a fork to gently mix. The dough will be crumbly.
- Dump the dough onto the counter and use your hand to press and shape the dough into an 8 inch disc shape.
- Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment paper lined baking sheet. Place the sheet in the fridge to chill for 30 minutes.
- When ready to bake, preheat the oven to 400 degrees. Bake for 20-25 minutes or until the scones are golden brown.
Ok we have a few different tips on this one. First, I wrote this with discard being used but you can actually use sourdough starter too! I read the original recipe wrong once and used discard instead of starter but the entire recipe actually turned out just perfectly. I didn’t have any issues with it at all. So since then, I have mainly used this recipe with discard so I can also use up discard!
Second, let’s talk toppings. Ok not really toppings but more so add-ins. I personally love to change up the add-ins to this recipes all the time. So I stick with the 1 cup measurements but I go with what I would like to add in. One time I did white chocolate chips and dried cranberries. The next I did milk chocolate and walnuts. Next I want to try doing some dried blueberries, lemon peels and white chocolate chips. There are a lot of different add-in options that I would love to try out but I just haven’t done so yet. The time is still young, we have more to test out! You could also go to the savory route with these too!!! Don’t be afraid to do some herbs, cheese, vegetables (I would have those cooked or dried out some) into this mix instead! I just personally want a dessert style scone.
Lastly, make ahead options. When using the discard, you can make these scones ahead of time and then when you get to the part about chill in the fridge. You can actually just store these into a container and freeze them. So I will do this when I am over run with discard and need to clear out the fridge or use it up. I will mix up a batch of the scones and then put them into the freezer for a later time. Then times like recently when we go on a trip and I need some extra snacks, I will pull out the scones, let them thaw out a little bit and then cook them off like normals. You want them to still be cool but not frozen when you bake them in the oven. But you literally just pick up where you left off when looking at this recipe!
If you haven’t noticed just yet, my pastry side comes out a lot when we do some of these recipes. I know these have been a decent mix but heavier on the sweet side. But we will have more savory recipes too. These just so happened to be recipes that I use a lot and have recently used them so I figured I would share with you all. Now canning season is on the way so we will have a few of those available for you all to try out too!