I might be about a year and half too late into the pandemic to create a sourdough starter, but that’s where I find myself. And the idea of wasting the discard as it is getting ripe bothered me so much that I fell down a rabbit hole trying to find ways to use it. First up? Scones! This recipe is adapted from a Bake from Scratch recipe and it creates a not-too-sweet bite for breakfast or midday coffee. Spongy and tangy from (you guessed it) the sourdough, it’s an interesting take on scones.
Makes 8 scones
- 1½ cups (195 grams) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons (70 grams) unsalted butter, cold
- ¼ cup (33 grams) dried cranberries
- ¼ cup (43 grams) miniature chocolate chips
- 1 cup (227 grams) sourdough starter discard
- ½ cup (120 grams) heavy cream, plus more for brushing
- 1 to 2 tablespoons Demerara sugar, for sprinkling
Make the Scones:
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
- In a food processor, pulse to combine the flour, granulated sugar, baking powder, and salt.
- Divide the butter into cubes and then add to the mixture, pulsing until the mixture is crumbly with some chunks remaining. Add the cranberries and chocolate, pulse a few times to combine and then pour into a bowl.
- In a separate bowl, combine the sourdough starter and cream. Add to the flour and combine just enough for the dough to come together.
- Turn the dough onto a lightly floured surface and form into an 8-inch disc. Cut into 8 wedges and place on the prepared pan. Brush with cream and sprinkle with Demerara sugar. Bake until edges are golden, about 12 to 15 minutes. Let cool for about 10 minutes and serve warm or at room temperature. Balance can be stored in an airtight container at room temperature for up to 3 days.