Looking for a way to put that sourdough starter discard to a good and delicious use? Here is one of the best, customizable ways that you can do just that, thanks to home baker Allyson De Mars.
1 3/4c Swany White all purpose flour
1/4c granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 Tbsp cold, unsalted butter
1/3c mix ins (baking morsels, dried fruit, finely chopped nuts….whatever you like!)
1 tsp pure vanilla extract
3/4c-1c sourdough starter discard
Whole milk or heavy cream
Optional: 1 egg, beaten + 1 Tbsp water and coarse or Turbinado sugar
1.) Preheat oven to 425F
2.) In a large bowl mix together the flour, sugar, baking powder, salt and baking soda.
3.) Cut cold butter into dry ingredients until the mixture is a very coarse crumb mixture. **Avoid overworking, it doesn’t have to be perfectly uniform, some larger pieces are completely fine.
4.) Stir in your mix -ins I like dried cranberries with white chocolate or a classic chocolate chip scone but use what you like or just what you have on hand! You can also try adding the zest from a lemon or orange.
5.) Add vanilla to the sourdough starter and then mix into crumb mixture with a fork.
6.) Add a couple splashes of milk or heavy cream (I usually add around 2 Tbsp) until a dry somewhat crumbly dough ball is formed.
7.) Turn dough ball onto slightly floured work surface, gently knead a couple of times and flatten into a 1/2 inch thick circle or rectangle depending on what shape you prefer.
8.) Cut into 6-8 equal pieces.
9.) Optional: Make egg wash by beating egg with 1 tbsp water.
10.) Place scones on baking sheet (brush with optional egg wash and sprinkle lightly with sugar).
11.) Bake for 15-20 minutes or until just golden in color.
12.) Store at room temperature.