Sourdough Scones

Ingredients

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon table salt
• ½ cup very cold unsalted butter (I place mine in the freezer for 15 minutes before using )
• ½ cup sourdough discard
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• 3 oz chopped semisweet chocolate or ½ cup chocolate chips (optional)

Steps

1. 1

   Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.

2. 2

   Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.

3. 3

   Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain).

4. 4

   In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.

5. 5

   Pour this evenly over the dry ingredients and pulse again until dough is beginning to cling together (make sure to “pulse” in brief intervals and not just blend).

6. 6

   Once the dough is clinging to itself, transfer to a clean lightly floured surface and form the dough into a disk. Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this 4-5 times, working quickly to not warm or overwork the dough.

7. 7

   Form the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut the disk into 8 wedges pressing your knife straight down with each cut (don’t saw through the dough).

8. 8

   Place on prepared baking sheet, spacing each wedge at least 2 inches apart. If desired, brush tops of scones with additional cream and sprinkle lightly with sugar.

9. 9

   Transfer to center rack of preheated oven and bake for 15-16 minutes, edges of scones will be turning a light golden brown. Allow to cool at least 10 minutes before enjoying.