Updated sourdough scone recipe
I've been experimenting with this recipe to improve the structural integrity, and it needed an egg plus a bit more flour from my original recipe.
Makes about 14 scones plus one sad small scone, depending on the size of your pastry cutter.
- 2 cups of sourdough discard (about 460g) (see notes below if you don't have discard)
- 1 egg (to improve structural integrity)
- 2.5 cups of flour (all-purpose, wheat, einkorn, white wheat, bread flour, mix it up and combine flours)
- (Optional) 2tbsp of coffee flour (available at Nuts.com) (this adds a dark, rich flavour, plus some fibre)
- 0.5 teaspoon of salt
- 1 teaspoon cream of tartar (to give good texture)
- 1 teaspoon of baking soda (to make them rise)
- 0.5 cup of brown sugar
- 1 teaspoon of Penzey's Cake Spice or Chinese Five Spice
- 5.5 tablespoons of cold butter
- 1 cup of mix-ins (raisins, nuts, seeds, dried cherries, cranberries, candied citrus peel, cacao nibs, pick a combination you like)
- Cinnamon sugar or maple sugar to sprinkle on top
Heat the oven to 400f.
Mix the flours, salt, cream of tartar, baking soda, sugar, and cake spice in a bowl. Cut the butter into small pieces and rub it in to the mix until you have a breadcrumb texture. Mix in the mix-ins.
Beat the egg, add it to the dry ingredients with a cup of the sourdough starter and mix well with a fork. Add a second cup of starter, knead the dough in the bowl for a minute so it knows who's boss. It will be sticky and you'll need some more flour depending on how large your egg was. Turn it out onto a well-floured surface and knead in some extra flour until you have a dough that's no longer goopy.
Roll out to 3/4in thick. Cut out rounds with a 2.5in cutter (do NOT twist the cutter, that seals the edges) and put them on parchment paper on a baking sheet.
Brush the tops with egg or milk (cow or almond, makes no difference) and sprinkle sugar over them. Bake at 400f for 20 minutes.
To eat, cut in half horizontally, spread with butter and optionally add some jam. Scones will freeze well, microwave for 30s to defrost.
Do not under any circumstances use more than 2tbsp of coffee flour, in anything, because it will drown out all the other flavours.
If you don't have 2 cups of sourdough discard, add in 1 cup of flour and 1 cup of water. I have not tested this yet but the proportions would be right. You will lose the sourdough flavour.