And it is what makes these breakfast scones so special. 9. These delicious vegan sourdough breakfast scones are not just for … The grocery store was completely out of flour. My rule of thumb is this: collect discard for a week, and if you don’t use it, throw it away and start collecting again.I once made my favorite sourdough waffles with discard I collected over ten days or so, and they weren’t even edible. Reduce the milk to 2 1/4 cup/530 milliliters. I decided I needed a new project for the quarantine. Sourdough starter needs to be fed every day. Sourdough discard makes an incredibly tasty and crisp batter. The portion you remove, also known as the discard, is not capable of leavening, or providing rise to, a baked good on its own. Meanwhile, berries, anything “dry” gets mixed in with the flour mixture. However, it can be added to many baking recipes for a pleasant sour flavor while also helping you cut back on waste. Add 3/4 cup/175 grams discard. For example, if you want to add 115 grams discard to a recipe, remove 57 grams of flour and 57 grams liquid from the amounts the recipe originally called for. (Using weight measurements is preferable here, but we’ve tested and included weight and volume measurements for the below recipes.) Required fields are marked *. Reduce the flour to 3/4 cup/95 grams and the beer to 3/4 cup/180 milliliters. Recipe for amazing perfect sourdough scones with sultanas and cranberries. Stir in a pumpkin purée, sourdough discard, and an egg. For recipes with wet batters and shorter mix times, like waffles, biscuits or muffins, gently whisk the discard with the wet ingredients before adding it to the dry ingredients. Work the butter and dry ingredients together with your hands until you have what looks like bread crumbs. Line a baking sheet with parchment paper. 2. Or at least some of us. In the recipe shown above, add 1/2 cup/115 grams discard to the wet ingredients. A little sourdough discard was added to these morning glory muffins to give them a pleasant tang. It will be delicious , Your email address will not be published. You should get 6-7 scones. Knead a few times with your hands until a sticky dough is formed. I quickly learned that a cup of discard can replace 1/2 cup of flour and 1/2 cup of water in baking recipes. After 8 minutes, turn the over down to 350F and continue baking for 8 more minutes. Once the oven is preheated take the dough from the freezer and cut it into 8 wedges with a sharp knife or dough cutter. add cold cubed butter to the dry ingredients. Sourdough discard has a unique texture: It’s kind of soupy, but very elastic, so bear that in mind when incorporating it into a recipe. Turn out dough onto a baking sheet lined with parchment paper. Now, throw those bad boys into the oven on the middle to lower rack. 5 tbsp cold unsalted butter into the flour mixture until crumbly and only small pebbles remain. To that flour mixture add 1/2 cup dates, 1 tsp cinnamon, 1/2 tsp ground allspice, and a pinch of black pepper. I like to just mix with my hands. Pour discard mixture into the flour mixture, and combine with a fork until the dough starts to come together. You just need mixing bowls, a sheet pan for baking, and parchment paper for this recipe. Preheat oven 400F. And of course this is a perfect Fall recipe. Sourdough Discard Scones. If needed, add a splash of milk. Brush the top of the scones with coconut milk. In a medium bowl mix 1½ cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. When there is a chance to utilize sourdough discard, I jump right at it. Ingredients. Whatever your heart desires! Set a timer for 8 minutes. Drop spoonfuls of the dough onto the baking sheet. Whatever, you call them, the sourdough discard pairs perfectly with the cheese for a hit of savoury umami deliciousness. Reduce the 00 or all-purpose flour to 1 2/3 cups/215 grams, and use 1 large egg and 2 large yolks. Barely sweet, they are a great foil for cream and jam or honey butter. Yes, absolutely! Now, combine the egg mixture with the dry mixture.