My quest to create discard recipes continued this week, and as I was driving down Topanga Canyon here in California I noticed there were a ton of fresh strawberry vendors! I couldn't resist stopping and picking up a lot of delicious berries, but I didn't realize how much I bought until I got home. But as I looked at my discard container and looked at the strawberries, I knew I had to combine them. Enter the scone. We all want to like scones, but aren't they sometimes a bit dry? I wanted to figure out a way to make my scone recipe a bit more moist for you! Let me know your thoughts after you give it a try! It's best if you start the mix in the evening so that you can bake them first thing in the morning.
Here's What You Need:
350 grams All Purpose Flour
50 grams Spelt Flour
200 grams Sourdough Discard
170 grams unsalted butter
100 grams full fat yogurt
100 grams pecans
200 grams sugar
10 grams salt
8 strawberries, quartered
Here's What You Need To Do:
Combine all ingredients, except strawberries and pecans, into a bowl and mix until the mixture starts to come together.
Add strawberries and pecans and gently finish mixing. You don't want there to be any dry flour left.
Cover the dough and let it ferment on your counter top for 12 hours (or overnight)
Flour your work surface and turn out the dough. Flour both sides and flatten your dough into an oval.
Cut your dough into 8 triangle shapes and place them on a sheet pan lined with parchment paper.
Preheat your oven to 400f - let your scones proof for an hour on the sheet pan.
Brush the scones with egg wash (1 egg whisked with a splash of milk)
Bake the scones for 25-30 minutes or until you reach the desired color.