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Sourdough Scones with Mix-Ins Recipe

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4.2 from 2 reviews

These Sourdough Scones combine the tangy flavor of sourdough discard with a tender, buttery crumb and your choice of mix-ins like chocolate chips or berries. Perfect for breakfast or a snack, they offer a delightful texture that’s crisp on the outside and soft inside. Refrigerating the dough allows for a gentle fermentation enhancing depth of flavor, making these scones irresistibly delicious and slightly tangy.

  • Total Time: 35-40 minutes (not including refrigeration time)
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (280 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (3 grams)

Butter

  • 1 stick unsalted butter, frozen (113 grams)

Mix-ins

  • 1 cup mix-ins (chocolate chips, blueberries, dried cranberries)

Wet Ingredients

  • 1/2 cup sourdough starter discard (125 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 grams)
  • 3 tablespoons heavy cream (45 grams; milk can be substituted)

For Topping

  • 2 tablespoons heavy cream (30 grams)
  • 3 tablespoons coarse sugar (36 grams)

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  2. Add Butter: Grate the frozen unsalted butter into the dry ingredients using a cheese grater. Then, cut the butter into the flour mixture using a pastry cutter, your hands, or a food processor until the texture resembles coarse crumbs.
  3. Incorporate Mix-ins: Add your choice of mix-ins (chocolate chips, blueberries, or dried cranberries) to the flour and butter mixture and toss to coat evenly with flour. Set this bowl aside.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the sourdough starter discard, egg, vanilla extract, and 3 tablespoons of heavy cream until smooth.
  5. Combine Wet and Dry: Fold the wet ingredients into the dry mixture gently, taking care not to overwork the dough to maintain tenderness.
  6. Shape Dough: Lightly flour a clean surface and roll out the dough into an 8-inch diameter circle. Cut the dough into 8 equal wedges.
  7. Arrange for Chilling: Place the wedges on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Chill Dough: Refrigerate the scones for at least 30 minutes and up to 3 days for extended fermentation, which enhances flavor. After 30 minutes, the dough will be chilled but minimally fermented; after 3 days, the grains will have developed noticeable fermentation.
  9. Preheat Oven: When ready to bake, preheat the oven to 400°F (205°C).
  10. Prepare Topping: Brush the tops of the chilled scones with 2 tablespoons of heavy cream and sprinkle with coarse sugar for a sweet, crunchy finish (optional).
  11. Bake Scones: Bake the scones in the preheated oven for 20-25 minutes or until they turn golden brown on top.

Notes

  • You can substitute whole milk for heavy cream in the dough if you prefer a lighter texture.
  • Use cold, frozen butter to achieve a flaky texture in the scones.
  • Do not overwork the dough to keep scones tender and flaky.
  • If refrigerating for several days, allow the scones to come to room temperature before baking for more even cooking.
  • Feel free to experiment with different mix-ins like nuts or dried fruits according to your preference.
  • Coarse sugar on top adds a nice crunch and a pretty finish but can be omitted for a softer crust.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/sourdough-scones-with-mix-ins-recipe/