Ingredients: |
Ingredients: Dry Ingredients
2 cups all purpose flour 280 grams
½ cup granulated sugar 100 grams
1 tablespoon baking powder
½ teaspoons salt 2 ½ grams
1 stick unsalted butter, frozen 113 grams
1 cup mix ins chocolate chips, blueberries, dried cranberries
Wet Ingredients
½ 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)
Topping (optional)
2 tablespoons heavy cream 30 grams
3 tablespoons coarse sugar
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Directions: |
Directions:In a large bowl, combine flour, sugar, baking powder and salt.
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).
Add in the mix-ins and coat with flour. Set the bowl aside.
In a separate bowl, combine the wet ingredients.
Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
Place on a prepared baking sheet lined with parchment paper about 2” apart.
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.
When ready to bake, preheat the oven to 400°.
Brush the top of the scones with cream and sprinkle with sugar. (Optional)
Bake for 20-25 minutes or until golden brown. |
This recipe for Scones is from