Medium

unit

Salt

teaspoon

Soft butter

Flour

White sugar

Semi-skimmed milk

Baking powder

Vanilla

chocolate chips

Sourdough

Sourdough Scones | by Lissanth

Combine sourdough discard, eggs, vanilla, sugar, salt, and zest, if using, in a separate bowl.

Cut butter into small (4mm3) chunks quickly, so as not to get soft.

Combine flour, baking powder, and butter chunks in food processor until it becomes the texture of gravel. (Just a few pulses should suffice)

Add the flour mixture to the wet ingredients.

Determine if the mix requires additional moisture to come together into a firm dough, and if so, add the milk.

Roll out to 1cm (about three-eighths of an inch) thickness between two sheets of parchment, waxed paper, or silicon mat. Freeze for 15 minutes or fridge for 30 minutes.

Preheat oven to 175 C / 350 F convection.

Retrieve chilled dough and cut into desired shapes. Place on lined baking sheet.

Bake for 18 minutes, or until golden brown around the edges.

Cool slightly and serve warm with butter if desired. To reheat, butter lightly and microwave for 15 seconds.

Additional tips :<ul><li>you can make your own home ground flour using</li><li class="ql-indent-1">250g soft white wheat berries</li><li class="ql-indent-1">250 g hard white wheat berries</li><li>you can substitute 160g of golden syrup or honey for even more flavor! If you do this, omit milk.</li></ul>

Medium

75 min

Ambassador

Servings

15

Nutrition

/ per serving

Directions

Step #1

2 min.

Step #2

2 min.

Step #3

3 min.

Step #4

2 min.

Step #5

1 min.

Step #6

15 min.

Step #7

0

Step #8

2 min.

Step #9

18 min.

Step #10

2 min.

Step #11

2 min.

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