Sourdough Scones
Ingredients
- — 1 cup whole wheat pastry flour
- — 1 cup all-purpose flour
- — 2 tsp baking powder
- — 1/4 tsp baking soda
- — 1/4 tsp salt
- — 1/3 cup sugar
- — 1/2 cup dried berries (cranberries, blueberries, etc.)
- — 4 tbsp vegan butter, cold and cubed
- — 1/2 cup sourdough discard
- — 1/2 tsp apple cider vinegar
- — 1/2 to 3/4 cup ice-cold water
Instructions
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1
Preheat oven to 400°F.
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2
Whisk together both flours, baking powder, baking soda, salt, and sugar. Stir in the berries.
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3
Cut in the cold butter with a fork or pastry cutter until the mixture looks like crumbs with some pea-sized butter pieces still visible.
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4
Stir the sourdough discard into the dough. Add the vinegar to the ice-cold water, then drizzle the water in a little at a time, mixing with a fork, until the dough just comes together with no dry flour left. Don't pre-mix all the wet ingredients — add the discard first, then only as much water as it takes to get it just right. Stop early; a shaggy, barely-together dough makes tender scones.
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5
Pat into a 1/2-inch-thick disc. Cut into 8–10 wedges and place on a lined baking sheet.
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6
Bake 15–17 minutes until lightly golden on top and golden-brown underneath. Serve warm.
Notes
- · Add water gradually — discard hydration varies, so you may need less than 3/4 cup. The dough should just hold together, not be wet or sticky.
- · Use dry berries. Dried cranberries or blueberries are ideal. Wet fruit like raspberries or strawberries will bleed and make the dough soggy — dry them out first by patting with a towel, or spread on a sheet and bake low (~200°F) until tacky.
- · For flakier scones, chill the shaped disc 20–30 minutes before baking so the butter stays cold.