Sourdough Scones (with discard!)

To the bowl of a food processor fitted with the blade attachment, add the flour, sugar, baking powder, and salt. Pulse a few times to combine. Add the butter pieces and pulse 10-12 times, until butter is in pea-sized pieces and evenly spread throughout the dry ingredients. Transfer to a medium bowl, knocking out as much of the dry ingredients as you can from the food processor, and refrigerate.
Return the food processor bowl and blade to the machine, and add in the discard, milk, egg, and vanilla. Run the machine until the wet ingredients are well combined and frothy. You may need to scrape down the sides or bottom of the bowl. Pour about ⅔ of the wet ingredients into the bowl of dry ingredients. Stir to distribute evenly. You may find it easier to mix by hand at this point. Add the remaining liquid until there is no dry flour. If it's getting too sticky, don't add any more. Be careful not to overwork the dough. Once it's evenly moist and there are no wet bits of flour left, you're ready to move on.
Turn the dough onto a lightly floured work surface. Divide the dough in half. Form each half into a round disc about 6-inches wide. Cut each disc into 8 pieces, for a total of 16 scones. Place on a sheet pan lined with parchment paper, cover with plastic wrap, and refrigerate. You should refrigerate for at least 15 minute, but can leave unbaked scones in the fridge for up to 24 hours.
When ready to bake, preheat oven to 400 degrees. Brush the tops of the scones with heavy cream, and sprinkle generously with coarse sugar. Bake for 18-25 minutes, until cooked through and tops are crisp and browned. Cool for a few minutes before serving.
Leftover will keep at room temperature for 2 days, or in the fridge for up to 5 days.

Ingredients

Directions

Nutrition