Sourdough Discard Scones

Alright. It’s official. I’m a scone girl.

I will admit, I was a scone hater for so long. I have been looking for ways to use my dried cranberries and when I found this scone recipe I had to try… I AM SO GLAD I DID.

These aren’t your average scones. They’re not overly dry. They’re the perfect balance between the classic dry scone feel yet also soft enough to make you feel like you don’t need to chug a glass of water to get it down.

You can use any mix-ins you like: nuts, raisins, cinnamon sugar, chocolate chip. My mother-in-law even cuts up different candy bars and throws them in. Use anything your heart desires!

INGREDIENTS:

• 250 grams of flour

• 100 grams cup coconut sugar

• pinch of salt

• 2 teaspoons baking powder

• 8 tablespoons of grass-fed butter (1 stick or 113 grams)

• 1 cup of your mix-ins (I used dried cranberry)

• 125 grams sourdough starter

• 1 flax egg (or 1 real egg)

• splash of vanilla extract

• 2 tablespoons of raw milk

METHOD:

• Mix together the flour, coconut sugar, salt, and baking powder. Grate or cut the butter into small pieces and combine well. You can use a pastry blender, but I just used my hands. Whatever you prefer!

• Add in your mix-ins and stir well. Add in your sourdough starter, egg, vanilla, and milk and mix until just combined.

• Lay out your dough on a lightly floured surface and form it into a rectangle, about 1/2-1 inch thick. Cut it into wedges and place it onto a baking sheet lined with parchment paper. Allow it to chill for at least 30 minutes or until you’re ready to bake. I let mine sit in the fridge overnight.

• When you’re ready to bake, preheat the oven to 400 degrees. Brush the top of your scones with raw milk and bake for about 20 minutes. When there was about 5 minutes left, I brushed them again with more milk.

• Enjoy!!