As a sourdough baker who sells my bread and goodies, I’m always looking for new, delicious recipes. Bonus points if the recipe uses a lot of discard (unused, flat sourdough starter). Extra bonus points if the recipe is so good you can’t stop making it and put it on your menu almost immediately.
These scones definitely get bonus points and extra bonus points. They are sweet, crunchy, soft, buttery and delicious.
Because scones are like biscuits and call for grated butter, they can be time consuming to make. While I was experimenting with this recipe, I discovered how easy it is to use my food processor to grate my butter. I add cubed butter to the flour, sugar, salt and baking powder and pulse 8-10 times until the big pieces are gone. What a time saver!
If you don’t like white chocolate chips and/or craisins, feel free to substitute them with nuts, other dried fruit or chocolate chips. If it sounds good to you, it probably is! Don’t skip out on the Maple Butter Glaze, though, it really makes the recipe. You can also add a drizzle of melted white chocolate if you like!
Shaping scones can be tricky. I bought a couple of these silicone scone pans and use a food scale so all of my scones can be the exact same shape and size. If you don’t have these pans, shape the dough into disc about 1 inch thick. Cut into 8 even wedges and place on a cookie sheet. Alternately, you can just use a cookie scoop or roll the dough into circles. Do whatever works for you! Even if they turn out ugly, they’ll still be delicious!
To get the full benefits of long-fermented sourdough, the dough should rest in the fridge for 12-48 hours before shaping and baking. If you don’t want to wait, that’s fine, they’ll still be delicious without the full sourdough benefits. You can also shape the scones (with or without resting in the fridge) then freeze for baking later.
To bake after freezing, there is no need to thaw the scones. Place the frozen dough on a cookie sheet, brush with heavy cream and sprinkle with cinnamon and sugar, then follow baking directions.
Maple Glazed Cranberry White Chocolate Sourdough Discard Scones
Makes 8 Scones
1 1/2 cups (188 grams )All-Purpose Flour
4 T. Sugar
1 T. Baking powder
1/2 t. salt
5 T. cubed cold butter
1 c. (225 grams) sourdough discard
1/2 c. (119 ml) heavy whipping cream (plus extra for brushing)
100 g. white chocolate chips (plus extra for drizzle, optional)
80 g. craisins
1 T. sugar (I use Sugar in the Raw)
1 T. cinnamon
Maple Butter Glaze
2 T. Butter, melted
1/4 c. maple syrup
1/3 c. (40 g.) powdered sugar
1 t. vanilla
pinch sea salt
- Combine flour, sugar, salt, baking powder and butter in the food processor. Pulse 8-10 times until there are no big chunks of butter.
- Dump flour mixture into a large bowl.
- Add sourdough discard, heavy cream, white chocolate chips and craisins.
- Mix with a large spatula or hands just until combined.
- Cover and refrigerate for up to 48 hours. (Can skip this step and bake right away, but the scones won’t be long fermented.).
- Preheat oven to 425º.
- Shape into 8 equal portions (see above for methods). You could easily freeze after shaping and bake later.
- Brush the scones with heavy cream.
- Mix together cinnamon and sugar and sprinkle on top of scones.
- Bake for 20-25 minutes until they start to brown.
- Remove to cooling rack.
- Mix together glaze ingredients.
- Once the scones are cool, drizzle them with the glaze.
- Allow the glaze to dry, then drizzle with melted white chocolate, if desired.
Enjoy your fresh scones with a cup of coffee and hide the leftovers from your kids!
What The Huck! 