Description
These Sourdough Discard Strawberry Mint Scones were created to use up some of my never-ending sourdough discard supply before it burst from its container and spilled all over my fridge (yet again). These spring scones are studded with bright, fresh strawberries and mint complemented with a measure of buttermilk and vanilla, then brushed with cream and topped with a sprinkle of coarse sugar to make the tops golden, crackly, and thoroughly irresistible.
Ingredients
- 400 g (about 3 cups + 3 tbsp + 1/2 tsp) all-purpose flour, plus more to lightly flour your work surface
- 132 g (about 2/3 cup) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp Kosher salt
- 4 oz (1/2 cup) unsalted butter, frozen
- 250 g (about 1 cup, stirred down) 100% hydration cold sourdough discard
- 60 g (about 1/4 cup) buttermilk
- 1 large egg
- 2 tsp vanilla extract
- 200 g (about 1 1/2 cups) fresh strawberries, chopped
- 7 g (about 1/4 cup, loosely packed) fresh mint, sliced in chiffonade
- 2-3 tbsp heavy cream
- 3-4 tbsp turbinado sugar
Instructions
- Line a baker's half sheet with parchment paper and reserve to the side.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt until well-mixed.
- Using a standard cheese grater, grate the frozen butter directly into the bowl of dry ingredients. Using your fingertips, work the butter into the dry ingredients just until the mixture is uneven and crumbly. It's okay if some chunks of butter are unincorporated. Transfer the bowl to the freezer to keep cold while you prepare the remaining wet ingredients.
- In a medium mixing bowl, combine the sourdough discard, buttermilk, egg, and vanilla extract. Mix together with a sturdy wooden spoon until fully combined.
- Remove the four and butter mixture from the freezer and transfer the remaining wet ingredients to the flour mixture as well as the strawberries and mint. Using a sturdy spatula or a dough scraper, combine the ingredients until roughly combined. I prefer to transfer the dough to a lightly floured work surface at this point and finish combining by hand but you can continue combining in the bowl if it's more comfortable for you. You'll want to work the dough until just combined and there aren't any huge streaks of flour; some small flour streaks may remain and that's totally okay.
- On a lightly floured work surface, gently work the dough into an 8-inch flat circle. Using a bench knife or chef's knife, slice the circle in half, then into fourths, then into eighths until you have 8 wedges.
- Transfer each wedge to your reserved baking sheet, equally spaced across the sheet so the scones aren't touching.
- Using a basting brush, brush the tops of each scone with heavy cream. Then sprinkle each with turbinado sugar.
- Transfer the sheet of scones to the freezer for a minimum of 1 hour. I prefer to make the dough and freeze the scones the day before (or the night before) baking and bake the following day.
- When ready to bake, pull the scones from the freezer and allow the tray to rest on the counter while you preheat the oven to 425 degrees F / 220 C. Bake for 23-28 minutes or until the scones are lightly brown on top and the internal temperature reaches 200 degrees F / 94 C. Enjoy warm with clotted cream, whipped cream, or salted butter if desired. Once cool, store the scones in an airtight container in the fridge so they don't dry out. The scones should keep this way for up to 5 days.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Once frozen, you can also transfer the unbaked frozen scones to an airtight container or bag lined with parchment paper between each layer and continue freezing for up to 3 months, baking one or two scones at a time as desired.
Nutrition
- Serving Size: 1 scone
- Calories: 460
- Sugar: 23 g
- Sodium: 272 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 74 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg