Page 9 - Demo

Sourdough Scones
Servings: 18 Scones | Prep time: 30 min | Total time: 45 min
DIRECTIONS
1. Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
3. Whisk together the buttermilk, sourdough discard and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
4. Knead in toppings
5. Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
6. Line the scones onto the prepared baking sheet, leaving 1" space between.
7. Bake for 15-20min – enjoy!
INGREDIENTS
4 1/2 cups (630g) unbleached all-purpose flour 2 tablespoons baking powder
1/2 cup (112g) granulated sugar
1 teaspoon salt
1 1/2 sticks (168g) cold unsalted butter
1 cup (240ml) buttermilk or milk with a splash of vinegar
1 cup (240ml) sourdough discard 2 eggs
Toppings:
- Cheddar cheese + chives
- Cheddar cheese + jalapeno
- Earl grey tea
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