About the Recipe
Limited rise time and flavor versatility have made these scones a weekly staple in our home.
Ingredients
KNOW BEFORE YOU BAKE:
Place your stick of butter in the freezer about 10 minutes before grating for best results.
DRY INGREDIENTS:
2 generous cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
pinch of salt
WET INGREDIENTS:
1/2 cup sourdough discard
1 large duck egg
2 teaspoons vanilla extract
2 tablespoons heavy cream (can be substituted for milk or half and half)
TOPPING:
3 tablespoons heavy cream (can be substituted for milk or half and half)
3 tablespoons sanding sugar
FLAVOR COMBINATIONS:
This recipe makes it super easy to pleasea all the tastebuds in your home! Here are some of my favorite flavor combinations: blueberry + lemon zest; cinnamon + honey; and chocolate chip
Preparation
Step 1
Whisk together flour, sugar, salt, and baking powder. Use a box grater to grate the butter into the bowl with your dry ingredients. Cut the flour into the butter using a bench scraper until the mixture forms pea size crumbs.
Step 2
Whisk egg and add all wet ingredients to the mixture. Gently stir with a fork, the mixture will be crumbly.
Step 3
I like to split my dough into two equal sizes at this point if I want to make two different flavors with one batch.
Dump the dough onto a clean work surface and add in your lavorings whether it be chocolate chips, blueberries, strawberries, or cinnamon and honey. Use your hands to shape the dough into an 8" disk or two 4" disks depending on flavors.
Step 4
Cut the dough into 8 equal wedges using a bench scraper. Place the wedges in the fridge to chill for at least 30 minutes. If chilling overnight, be sure to cover the wedges with plastic wrap.
Step 5
When ready to bake, preheat oven to 400°F. Brush the tops of the scones with heavy cream and sprinkle with sanding sugar.
Bake for 20-25 minutes until the scones are golden brown. I have found that cinnamon + honey scones do not take as long to bake.