Sourdough-Discard Scones with Dried Fruit
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Sourdough-Discard Scones with Dried Fruit

Buttery, tender scones with pockets of sweet-tart dried cherries and the subtle tang that only sourdough can bring. A brilliant way to transform your discard into something bakery-worthy, perfect for weekend brunch or an afternoon treat with tea.

By Chef Laura Bonicelli

dried fruitnuts

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

8 servings

Ingredients

  • 1 1/2 cupsall-purpose flour (can use 1 cup all-purpose with 1/2 cup whole wheat)
  • 3 tablespoonssugar
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonKosher salt
  • 5 tablespoonsunsalted butter (cold, cut into 5 pieces)
  • 1/2 cuphalved dried cherries (or a combination of dried fruit and nuts)
  • 275 gramssourdough discard
  • 1/2 cupbuttermilk
  • buttermilk (to brush on tops of scones)
  • sugar (to sprinkle on tops of scones)

Nutrition Facts

Per Serving (serves 8 servings)

Calories231
Total Fat8g
Cholesterol20mg
Sodium407mg
Total Carbohydrates35g
Dietary Fiber2g
Sugars9g
Protein4g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat the oven to 425º F. Line a baking sheet with parchment paper.

  2. 2

    In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, and salt.

  3. 3

    Place the pieces of butter on top of the flour mixture. Using your hands, break up the butter into the flour mixture. Work quickly. You should have a mealy mixture with some small pieces of butter remaining.

  4. 4

    Add the dried cherries (or combination of fruit and nuts) to the dry mixture.

  5. 5

    In a separate bowl, stir together the sourdough discard and the buttermilk.

  6. 6

    Stir the wet ingredients into the dry ingredients. Do not overmix. Once combined, drop the dough onto a floured surface. Fold the dough over 6 to 8 times: form the dough into an 8-inch circle--about 1-inch high. The dough will be sticky. Using an oiled bench knife or an oiled knife, cut the dough into eight wedges.

  7. 7

    Place the individual scones on the parchment paper. Brush the tops with buttermilk and sprinkle with sugar.

  8. 8

    Bake for 12 to , until puffed and golden.

Chef's Notes

NOTES : I love adding 2 tablespoons of candied ginger to the mixture in addition to the dried fruit. It adds some sweetness and spice.