1/2cupsourdough 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*
1large egg
2tspvanilla extract
2tbspmilkomit if not using sourdough starter
3tbspmilk to brush topsnot in batter
Sugar to sprinkle on top of sconespre-baking
Glaze: 1 cup powdered sugar and 1 tsp milkadd 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.