Scones are a type of quick bread or bread that’s leavened with chemical leaveners like baking soda or baking powder instead of a biological leavener such as commercial yeast or sourdough starter.
Unlike biscuits, scones include an egg which makes them cakier and softer.
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buttermilk egg sourdough discard all-purpose flour baking powder cane sugar unsalted butter
Mix the dry ingredients and rub the butter in until coarse crumbs form. Add in the wet ingredients and knead the dough lightly.
Flatten dough out and cut out 3-inch circles
Place scones on a parchment-lined baking sheet and glaze with excess milk and egg mixture.
Bake at 425 F for 10 minutes, turn down heat to 325 F and bake for another 10 minutes