You can increase recipe based on how much sourdough discard you have.
Fresh milled whole wheat creates a whole new level of flavor, texture, as well as unique nutrients and minerals. For sources see Grain to Bread
Makes: 6 shortbreads/scones
- 150g (1 cup) all-purpose flour
- 60g (about a heaping 1/3 cup) triticale whole wheat flour/sonora whole wheat flour or use all-purpose flour (whole wheat adds more flavor and texture)
- 100g (1/2 cup) white cane sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- dash of fresh grated nutmeg
- sprinkle of cinnamon
- 1/2 cup cold unsalted butter
- 100g (about 1/2 cup) sourdough discard
- 5g (1 teaspoon) vanilla extract
- Mixing ingredients 20 minutes
- Shaping dough 5-10 minutes
- Baking 18-22 minutes
1. Mix dry ingredients in a bowl.
2. Cut the stick of butter into 1/4-inch pieces by cutting it in half down the middle then slicing it 6 to 8 times along the length. Place cubes of cold into the dry mixture. Use two forks or a pastry cutter to cut the butter into the dry mixture until it looks like crumbly sand, a few big pieces of butter are okay–no bigger than a pea. Work quickly so that butter doesn’t melt or become too soft.
3. Add the sourdough discard and vanilla extract. Mix until a thick dough is created. Use hands if needed to quickly mix dough. Only handle dough until combined so that butter doesn’t melt or become too soft.
4. Cover dough and refrigerate 1 hour up to 12 hours.
5. Preheat oven to 400 degrees F.
6. Place a piece of parchment on a cookie sheet. Lightly dust with flour. Place dough on the sheet. Lightly flour the dough and a rolling pin. Roll the dough out into a 6-inch-by-9-inch rectangle about 1-inch thick. Cut dough into 6 3-inch squares. Move squares 2 to 3 inches apart.
7. Bake 18 to 22 minutes until golden brown around edges and on top and a toothpick comes out clean.
8. Cool on a cooling rack 5 to 15 minutes.
9. Serve with sliced strawberries, whipped cream or ice cream.