Sourdough Scones are the new thing. They are buttery and tender with nuts and dried fruits on the inside, with crumbly, brown edges. We’re also making a maple brown butter glaze to elevate the scones to perfection.
- 1½ cups all-purpose flour
- 4 Tablespoons sugar
- 1 Tablespoon baking powder
- ½ teaspoon sea salt available in our online shop
- 5 Tablespoons cubed cold unsalted butter
- ½ cup mixed nuts and dried fruits of your choice. (I did chopped nuts, dried cherries, raisins, and chocolate chips)
- 1 cup sourdough starter discard
- ½ cup (plus more for brushing) heavy whipping cream
- 1 Tablespoon Demerara sugar
- 1 Tablespoon ground cinnamon
Brown Butter Maple Glaze
- 2 Tablespoons brown butter available in our online shop
- ¼ cup maple syrup available in our online shop
- 1/3 cup powdered sugar
- 1 teaspoon vanilla paste
- Pinch sea salt
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Make the dough by adding all-purpose flour, sugar, baking powder, and sea salt to your food processor bowl. Pulse three times until is combined. Then add in the cubed cold butter and do twelve quick pulses until mixture is crumbly. It’s ok if you see some larger pieces of butter in the mixture.
- Add in nuts & fruits: Place mixture in a large bowl, and stir in the mixed nuts, chocolate chips, and dried fruits.
- Combine sourdough and cream: Add the sourdough discard and heavy cream in a medium bowl, and mix until fully combined.
- Add discard mixture to flour mixture, stirring with a fork just until the dough comes together.
- Turn out dough onto a lightly floured surface and knead a few times until a slightly sticky dough is formed.
- Gently pat dough into an 8-inch circle, about 1 inch thick. Then cut into 8 wedges.
- Place scones on prepared baking sheet. Brush top of scones with cream, and sprinkle with a mix of Demerara sugar and ground cinnamon.
- Bake for 15 minutes until the scones are lightly golden brown. Let cool on a cooling rack for 10 minutes.
- Make Brown Butter Maple Glaze: Combine the brown butter, maple syrup, powdered sugar, vanilla paste, and salt in a medium bowl. Whisk until combined well creating a glaze. If the glaze is too thick add some milk, a little at a time, until it reaches the consistency that makes you smile. Drizzle the glaze over the sourdough scones.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: breakfast, sourdough discard recipe, sourdough starter, Vermont maple syrup, brown butter, walnut bread, sourdough bread, naturally leavened, sourdough recipe, sourdough bread