Tender and cakey these easy Sourdough Discard Scones are the perfect quick bake for a seriously hearty breakfast.
150 g (⅔ cup) whole milk
50 g (1 large) egg
100 g (½ cup) sourdough discard
300 g (2 ½ cups) all-purpose flour
14 g (3 tsp) baking powder
3 grams (½ tsp) kosher salt
30 grams (2 ½ tbsp) granulated sugar
60 grams (4 tbsp) unsalted butter, frozen and cubed
Prep: Preheat your oven to 425 F (220 C). Line a 18 by 13 inch baking sheet with parchment paper, and set aside.
Make the dough: Whisk together the egg and milk in a large glass measuring cup, until completely combined. Set aside 3 tablespoons of the mixture (for glazing your scones). Add the sourdough discard into the egg mixture and stir until no traces of sourdough remain. Set mixture aside.
Make a well in the center of the flour mixture, and pour in half of the milk mixture. With a large open hand gently mix the ingredients together until a shaggy dough forms. Add the remaining milk mixture and incorporate any leftover dry bits of flour.
Knead: Turn the dough out onto a clean surface and fold the dough on itself 4 or 5 times or until no traces of dry flour remain. Use a light hand and don't overwork the dough, but make sure the dough is cohesive and well incorporated and not crumbly.
Shape: Pat the dough down until it is an even 1-inch thickness. Using a 3-inch biscuit cutter, cut out your scones and transfer them to your lined baking sheet. Re-roll your dough and repeat.
Bake: Glaze scones with reserved milk and egg mixture. Bake scones for 10 minutes at 425 F (220 C) and then reduce oven temperature to 325 F (160 C) for another 10 minutes. Don’t over bake or your scones will turn out too tough and crusty.
Enjoy and store: Take scones out of the oven and place on a wire rack to cool. Eat warm, filled with jam, butter or cream.
Keywords: scones, sourdough discard recipes, quick bread