Shortbread/Plain Sweet Scone with Sourdough discard
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. Makes: 6 shortbreads/scones
Ingredients
150g1 cup all-purpose flour
60gabout 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)
100g1/2 cup white cane sugar
1/4teaspoonbaking soda
1/4teaspoonsalt
dash of fresh grated nutmeg
sprinkle of cinnamon
1/2cupcold unsalted butter
100gabout 1/2 cup sourdough discard
25-30gwhole milk1 2/3 T. to 2 T.
5g1 teaspoon vanilla extract
Instructions
Mix dry ingredients in a bowl.
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.
Add the sourdough discard, milk, and vanilla extract. Mix in the liquids until evenly dispersed and the dough is beginning to stick together when you stir and press it against the bowl. Use hands to quickly mix dough and feel the moisture. The dough will look crumbly and rough but it should not look or feel dry. When dough is pressed, it should hold together. Only handle dough until combined so that butter doesn't melt or become too soft.
You will cover and chill the bowl of scone dough for 30 to 60 minutes before shaping. This helps make the dough easier to work with and re-chills the butter.
Place a piece of parchment paper on a flat baking tray. Lightly dust the paper with flour and place dough on the prepared baking sheet. Rub a small amount of flour on a rolling pin. The lightly floured surface helps the dough not to stick while shaping, but will be absorbed while the unbaked scones rest in the refrigerator to ferment.
Roll the dough out into a 6-inch-by-9-inch rectangle about 1-inch thick. Cut the dough into six 3-inch squares. Move the squares of cut scones 2 to 3 inches apart.
Cover the tops of the scones with plastic wrap. Place in the fridge for 1 to 12 hours before baking.
Preheat oven to 400 degrees F.
Bake 18 to 22 minutes until golden brown around edges and on top and a toothpick comes out clean.
Cool on a cooling rack 5 to 15 minutes.
Serve with tea, sliced strawberries, whipped cream or ice cream.