Chocolate Funfetti Sourdough Discard Scones
Before you throw away your sourdough discard, turn it into these fun, tangy scones!
Equipment
- Oven
- Baking Sheet
- Mixing Bowls
Ingredients
Dry Ingredients:
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 stick unsalted butter frozen
- 1/2 cup chocolate chips
- 1/2 cup rainbow sprinkles
Wet ingredients:
- 1/2 cup sourdough starter discard (if you don't have sourdough starter, use 1/2 cup milk and do not add the 2 tbsp of milk below or 1/2 cup heavy cream) 126 g*
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp milk omit if not using sourdough starter
- 3 tbsp milk to brush tops not in batter
- Sugar to sprinkle on top of scones pre-baking
- Glaze: 1 cup powdered sugar and 1 tsp milk add milk 1 tsp at a time until desired consistency, add sprinkles!
Instructions
- Preheat oven to 400F
- Combine dry ingredients and whisk together
- Using a grater, grate frozen butter into dry ingredients. If the mixture get clumpy, use a pastry cutter to ensure the butter is broken into pea-sized chunks
- Whisk wet ingredients together and pour into dry ingredient mixture, and fold just until everything is moistened
- Flour a clean surface and dump your dough onto it
- Cut dough in half, and using your floured hands, shape into a disk
- Cut disk into 8 scones, and repeat for other half of dough, yielding 16 mini scones
- Place scones about 2 inches apart on parchment-lined baking sheet, and put in refrigerator for at least 30 minutes
- Brush tops with milk and sprinkle sugar, and bake at 400 for 18-20 minutes, until golden brown
- Allow scones to cool for an hour before you glaze them
- To glaze scones, put them on a cooling rack with a plate or tray underneath to catch glaze run-off. Combine glaze ingredients and drizzle over scones, and top with extra sprinkles
- Store at room temperature for up to 3 days, in the fridge for up to 6 days
Notes
Glaze is optional and omitted from nutrition facts.
Nutrition
Calories: 118kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 11mgSodium: 140mgPotassium: 27mgFiber: 1gSugar: 11gVitamin A: 19IUCalcium: 43mgIron: 1mg
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!