Sourdough · All year
Sourdough Discard Scones
Cold butter, a little discard, and a light hand. Overworking makes a biscuit that wishes it were a scone, and fails at both.
40 minutes · Serves 8 · 8 scones
“Come and have breakfast.”
Ingredients
- 280 g all-purpose flour
- 10 g baking powder
- 4 g fine salt
- 30 g honey
- 113 g cold butter
- 80 g cold sourdough discard
- 80 g cold cream or milk, plus a spoon more if needed
Method
- 1
Heat the oven to 400°F. Stir the flour, baking powder, and salt. Grate in the cold butter and toss. Stir the honey into the discard.
- 2
Add the discard and the cream. Toss with a fork until a dough just holds. If it is sandy, add 15 grams more cream. Turn it onto the counter and pat it, once, into a round about 3 centimeters thick. Do not knead.
- 3
Cut 8 wedges. Set them on a parchment-lined sheet. Bake 15 to 18 minutes, until the tops are golden and the centers are set.
- 4
Cool on a rack 10 minutes. They are tender while hot and firm up as they cool.
From the kitchen
- A handful of blueberries, about 80 grams, can be folded in at the end. Do not mash them.
- If the butter looks greasy on the counter, the dough got warm. Chill the wedges 15 minutes before baking.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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