Scones are a perfect way to use up some of your discard, as they benefit from having a slightly tangy taste. These are super easy to make too, requiring fairly small quantities of standard baking ingredients and no equipment needed other than a rolling pin and a cutter. If you don’t have either of these, you can improvise by using a glass or clean tin can.
The trick with these scones is to handle them as little as possible – if you work the dough, gluten strands will start to form and make a tough dough. Your hands will also melt the butter, producing a heavy, dense scone.
If you’d like to make these, but don’t have sourdough discard, see the recipe here.
Sourdough Discard Scones
This recipe takes 30 minutes, and (depending on the size of your cutter) makes 6-8 scones.
You will need:
- 150g plain flour
- 50g unsalted butter, cold and cut into small cubes
- 25g caster sugar
- One large egg, beaten
- 100g sourdough discard
- Two teaspoons baking powder
- Pinch of salt
Preheat your oven to 220°C (or 200°C Fan/Gas Mark 7/425°F), and line a baking tray with baking paper.
Begin by weighing your flour into a large mixing bowl. Add the baking powder and butter, and rub with your fingertips to create breadcrumbs. Try not to touch the butter too much – the less you melt your butter with your hands, the lighter these scones will be.
Stir in the caster sugar and salt, then add your sourdough discard. Using a wooden spoon (or a dough scraper if you have one), start to bring the mixture together into a dough. Then add half the egg, putting the other half aside to use later. Combine into a rough dough, again being careful not to touch too much – it’s fine if it’s a little shaggy looking.
Lightly flour your work surface and tip the dough out, collecting any crumbs from the bowl. Lightly roll the dough out to about 3-4 cm thick, and use your cutter to start cutting out the scones. I normally get about 3 before needing to collect the dough together and re-roll. Keep doing this until you have used up your mixture, being careful all the time not to work your dough too much.
Lay the scones out on a baking tray, and brush with the remaining half of the beaten egg. Put in the oven for 15 minutes until golden.