Easy Sourdough Scones

These Easy Sourdough Scones are a delicious way to use up the surplus of sourdough starter that you may have on hand if you’ve been making bread.

---

Makes: 1 dozen Scones

• 1 cup milk, plus more for brushing

• 2 tsp. apple cider vinegar

• 4 1/2 cups unbleached all purpose flour

• 2 Tbsp. baking powder

• 1/2 cup sugar

• 1 Tbsp. lemon zest

• 1 tsp sea salt

• 168g cold unsalted butter, cut into 1" chunks

• 1 cup sourdough discard

• 2 eggs

• 1 cup dried or blueberries currants

• Sugar for sprinkling

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Stir the apple cider vinegar into 1 cup of the milk and set aside.

In a large mixing bowl, whisk together the flour, baking powder, sugar, lemon zest, and salt. Toss in butter chunks and, using your fingers, break the butter up into the flour mixture until the bits are pea sized.

Whisk together the milk (with vinegar), sourdough discard and eggs. Add the wet mixture to the dry ingredients along with the currants and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.

Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" floured biscuit cutter or glass to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with milk and sprinkle with sugar.

Bake on the middle racks of the oven for 15-20 minutes or until they’re golden brown and sound hollow when the bottom is tapped. Enjoy with Salt Spring Kitchen Co. preserves (ok…I’m biased).