Vanilla Sourdough Scones
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 mins
- Yield: 8 scones 1x
Ingredients
- 260 g all-purpose flour
- 100 g granulated sugar
- 2.5 tsp baking powder
- ¼ tsp Morton’s Kosher salt
- 100 g cold butter
- 100 g discard sourdough starter *
- 1 large egg
- 2 tbsp heavy cream
- 1 tbsp vanilla bean paste **
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine flour, sugar, baking powder and salt.
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Cut in the cold butter using a pastry cutter or your hands to rub the butter into pea sized amounts in the flour mixture.
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Place the mixture in the fridge to chill.
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Preheat the oven to 350 degrees F
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In a separate bowl, combine 100g of sourdough discard, egg, vanilla bean paste, vanilla extract and 2 tbsp of heavy cream.
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Remove flour mixture from the fridge and create a well in the center of the mixture to add in the sourdough mixture.
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Combine with a fork and your hands, adding more flour or the extra tbsp of heavy cream as needed until you create a soft shaggy dough.
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Turn onto a floured surface and push the dough together into a circular mound.
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Using a bench scraper, divide the dough into 8 equal parts.
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Place scones on a parchment-lined baking sheet and place the sheet in the freezer for 15 minutes.
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Remove scones from the freezer and place directly into the oven for 20-22 minutes.
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Remove scones from the oven and cool on a rack.
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Enjoy!
Notes
*For these scones, it is important to note that the Sourdough Discard in this recipe is a “fresh” discard, meaning that it is not a discard that has been stored in the fridge and solidified over time – I use a discard that was recently fed.
No sourdough though? No problem! This recipe works great with a 1:1 replacement of buttermilk. So replace the 100g of sourdough with 100g of buttermilk and you will be on your way to a delicious scone.
**If you do not have vanilla bean paste, you can swap it out 1:1 for vanilla extract. So this recipe would then have 1 tbsp + 1 tsp of vanilla extract. The dough may end up being a little stickier since the extract is more of a liquid than the paste, so just add an extra dash or two of flour as needed when combining the wet and dry ingredients together.
Keywords: Sourdough Scones
Find it online: https://bakingbycece.com/vanilla-sourdough-scones/