Sourdough Discard Scones

Ingrediënten

Dry Ingredients:

• 2 cups all-purpose or bread flour

• 1/2 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

Wet Ingredients:

• 1/2 cup sourdough discard

• 2 tablespoons heavy cream (or milk)

• 1 teaspoon vanilla extract

• 1 large egg

Other Ingredients:

• 1 stick frozen butter (grated or shredded)

• 1 cup fresh blueberries

• Coarse sugar (e.g., turbinado sugar) for sprinkling

Lemon Glaze:

• 1/2 cup powdered sugar

• Juice of 1/2 lemon

Instructies

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Grate or shred the frozen butter and add it to the dry mixture.

3. Use a pastry cutter or your hands to mix until the butter is well combined.

4. Gently fold in the blueberries until they are lightly coated with the flour mixture.

5. In a smaller bowl, whisk together the sourdough discard, heavy cream, vanilla extract, and egg.

6. Pour the wet ingredients into the dry ingredients.

7. Fold together with a rubber spatula, then use your hands to mix until there are no more dry pockets

of flour, being careful not to break the blueberries.

8. Lightly flour your work surface and dump the dough onto it.

9. Shape the dough into an 8-inch round disk.

10. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the dough disk

into 8 equal triangles and place them on the baking sheet. Sprinkle the scones with coarse sugar.

11. Bake in the preheated oven for 22-25 minutes, until the scones are golden brown.

12. While the scones are baking, mix the powdered sugar and lemon juice in a small bowl until smooth.

13. When the scones are done, brush them with the lemon glaze while they are still warm.

14. Allow the glaze to set slightly before serving. Enjoy your scones as a delicious breakfast or dessert treat.