Sourdough-Discard Scones with Dried Fruit
Scones are great way to use your sourdough discard. This recipe is versitile, you can make up your own combination of fruits and nuts.
By Chef Laura Bonicelli
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)
Instructions
- 1
Preheat the oven to 425º F. Line a baking sheet with parchment paper.
- 2
In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- 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
Add the dried cherries (or combination of fruit and nuts) to the dry mixture.
- 5
In a separate bowl, stir together the sourdough discard and the buttermilk.
- 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
Place the individual scones on the parchment paper. Brush the tops with buttermilk and sprinkle with sugar.
- 8
Bake for 12 to 15 minutes, 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.
Nutrition (per serving)
231
Calories
4g
Protein
35g
Carbs
8g
Fat
2g
Fiber
407mg
Sodium