In our March/April issue, author Stacey Ballis reveals the tangy secret to her baked goods: sourdough discard. Instead of tossing the discard, Stacey shows you how to incorporate your discard in everything from biscuits to loaf cake to these Cherry Walnut Sourdough Scones.
These scones are a wonderful and flexible recipe made from sourdough discard that is simple enough for everyday breakfast and elegant enough for your next brunch or high tea. Barely sweet, they are a great foil for cream and jam or honey butter. You can add any dried fruit, nut, and/or chocolate chip or chunk combination you like. We love them with dried cherries or with walnuts and white chocolate chips. If you like a bit of spice, try adding a pinch of cinnamon and some chopped candied ginger.
- 1½ cups (188 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 5 tablespoons (70 grams) cold unsalted butter, cubed
- ½ cup mix-ins of your choice (57 grams chopped nuts, 64 grams dried fruit, or 85 grams chocolate morsels)
- 1 cup (275 grams) sourdough starter discard
- ½ cup (120 grams) heavy whipping cream, plus more for brushing
- 1 tablespoon (12 grams) Demerara or turbinado sugar
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In the work bowl of a food processor, place flour, granulated sugar, baking powder, and salt; pulse until combined, about 3 times. Add cold butter, and pulse until mixture is crumbly with some larger pieces of butter remaining, 10 to 12 quick pulses. Turn out dough into a large bowl, and stir in desired mix-ins.
- In a medium bowl, stir together sourdough discard and cream until combined. Add discard mixture to flour mixture, stirring with a fork just until dough comes together. Turn out dough onto a lightly floured surface, and knead a few times until a slightly sticky dough is formed.
- Gently pat dough into an 8-inch circle, about 1 inch thick. Cut into 8 wedges. (You can also shape dough into a square, and cut into 9 square scones, if you like.) Place scones on prepared pan. Brush top of scones with cream, and sprinkle with Demerara sugar.
- Bake until tops and edges are lightly golden brown, 12 to 15 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.