Sourdough Discard Scones

Makes: 18 scones

Total time: 2 hrs

Measuring	Weight (g)	Weight (oz)	Ingredient
4½ cups	630 g	22.5 oz	AP flour
2 tbsp			Baking powder
½ cup	112 g	4 oz	Granulated sugar (¼ cup for less sweet)
1 tsp			Salt
1½ sticks	168 g	6 oz	Butter (cold, unsalted, cut to 1” chunks)
1 cup		8 oz	Buttermilk (240ml) Note: 2.65 oz greek yogurt + ⅔ cups of milk = 1 cup buttermilk
1 cup		8 oz	Sourdough discard (100% hydration)
2			Eggs

1. Whisk flour, baking powder, sugar, salt.

2. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.

3. Whisk buttermilk, sourdough discard, eggs.

4. Add buttermilk mixture to dry ingredients until just barely combined. DON'T OVER MIX.

5. Dump the dough onto a floured surface & finish kneading by hand just until all the loose flour is absorbed

6. Pat dough to 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

7. Line the scones on prepared baking sheet (parchment or silicon mat), leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.

8. Bake on the middle racks of the oven at 375°F, flipping the trays after 10 minutes (see note).

9. The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.