Sourdough Scones
Scones are your basic biscuit, letting the toppings and other dishes take the main stage. Using up sourdough discard at its finest!
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup butter melted
- ⅓ cup sourdough discard
- ⅔ cup cultured buttermilk plus more if needed
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silpat.
- Mix dry and wet ingredients in their own bowls.
- Make a well in the dry ingredients and add the wet. Stir until shaggy and combined.
- You can make into one large circle and cut 8 scones (and bake as a "block" like that) OR make 12 smaller rounds and bake as individual scones.
- Bake the large circle for 25-30 minutes or the individual rounds for 15-17, or until dry on top.
Notes
- Top with jam, cheese, butter, the sky's the limit!
- These are a frugal option to biscuits because they use less butter.
Nutrition
Calories: 162kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 320mgPotassium: 45mgFiber: 1gSugar: 5gVitamin A: 180IUCalcium: 60mgIron: 1mg
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