Ingredients
Scale
- 188g all purpose flour
- 36g granulated sugar
- 15g baking powder
- 15g kosher salt
- 70g cold unsalted butter
- 1 cup sourdough starter discard
- 120g heavy whipping cream
Instructions
- Preheat your oven to 425 degrees F, meanwhile line a baking sheet with parchment paper.
- In a food processor bowl, add flour, sugar, baking powder and salt, then pulse until well combined. Add cold butter, and pulse again.
- In a medium bowl, stir your sourdough discard with cream until well combined, then add the discard mixture to the flour mixture. Transfer the scone dough to a lightly floured surface and knead until you’re left with a sticky dough.
- Pat the dough into a circle, and cut the dough into 8 wedges. Place the scones into a prepared pan, and brush the tops with cream and sprinkle with sugar.
- Bake until the scone tops turn a golden brown shade.
- Category: breakfast
- Cuisine: English
