Sourdough Discard Scones

Preheat oven to 425ºF.

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter into small pieces and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. If you're using mix-ins, add them now - coating them in the flour mixture.

To a separate bowl whisk together the eggs, sourdough discard, heavy cream and vanilla until smooth and incorporated. Note: If you are using a "wetter" mix-in like fresh fruit ie: strawberries or blueberries, you may need to add a little extra flour when mixing.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. Knead it once or twice until all the flour is incorporated. If your dough is too wet, add a little extra flour and knead a few more times, doing your best not to over-mix.

Pull out a sheet of parchment paper and lightly flour it. Turn the dough out and pat into a circular shape, about 8-10 inches round and 1 inch thick. Using a sharp knife or a bench knife, cut the scones into eight triangular slices.

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching. At this point you can freeze the scones for later baking or freeze to chill the scone dough for a few minutes for more flaky layers - this is optional.

Brush the tops of the scones with heavy cream and sprinkle granulated sugar on top. Alternatively you can leave off the cream/sugar topping and make a glaze instead like I do in these cranberry orange scones.

Bake the scones for 14-16 minutes at 425ºF (depending on how crispy you want the edges). Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before serving. Enjoy!