An aspect of Sourdough that I am still getting to grips with is using up the discard. I will probably now forever be on the lookout for discard recipes. It seems like such a shame to throw discard sourdough away, and I refuse to do so now - especially after finding this recipe.
Scones being one of my mom's favorites, I was thrilled when I found this recipe. To make life more exciting, and because I wanted to add a little more flavor, these are orange scones vs. plain scones. Feel free to omit the orange for a natural flavor, or try another citrus zest (let me know how that goes in the comments below)!
Ingredients:
315g flour (I use German 450/ French 45, which is the equivalent to cake flour)
6g baking powder
60g sugar
Zest from 1 orange
1/2 teaspoon salt
(straight from the fridge when needed):
85g butter, cut into small cubes
120ml buttermilk
120ml sourdough discard
1 egg
Method:
Zest orange zest into sugar, and rub together.
Preheat oven to 190 Celsius and line two baking sheets.
In a large mixing bowl mix together flour, baking powder and salt. Add in 'orange sugar' and mix.
Toss in butter chunks, and rub together to form small pieces.
Whisk together buttermilk, sourdough discard, and egg in a separate bowl.
Add the whisked liquids to the dry ingredients and slowly mix together. Do not over mix.
Heavily flour the working surface. Place loose formed dough on top, and again liberally cover with flour.
Press down to form a 2-3cm thick layer.
Using a bench scraper cut out into the desired shape. I prefer squares as this doesn't create any waste, and you won't need to re-roll.
Place the scones on the baking sheet. Gloss over with buttermilk.
Place into oven for 15 minutes. I like to do it one tray at a time, rather than both trays and then flip half way through.
Enjoy
Pictures of the process below:
Recipe is adapted from this recipe.
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