Cheesy Italian Herb Scones (Discard Recipe)
Sourdough discard is when you have starter that hasn’t been fed in a while. I often use my discard instead of tossing it. Discard can be very acid, its perfect for a recipe like this. These are light, fluffy, and flaky.
Ingredients
2 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
½ cup unsalted butter, cold and cubed
7oz grated cheese (white cheddar and sharp cheddar)
½ cup sourdough discard starter
2 tablespoon fresh herbs (oregano, thyme, or basil), finely chopped
¾ cup+ cold milk
Topping
2 tablespoon milk
Grated cheese
Instructions
In a bowl combine the flour, baking powder, and salt and stir. Chop the cold butter into cubes and add it to the dry ingredients. Use a pastry cutter or fork to cut the butter into pea-sized crumbs. Don’t let the butter melt into the pastry.
Stir in the grated cheese and chopped chives.
Add in the sourdough discard starter and half of the milk. Fold it together and add in only as much milk as is needed to create a shaggy dough that just holds together when pressed.
Tip this dough out onto a lightly floured bench and push it into a shaggy rectangle.
Lift up the bottom third of the dough and bring it into the middle. Bring down the top third of the dough and fold this over, like you're folding a pamphlet.
Turn the dough 90° so it's lengthwise in front of you, then push or use a rolling pin to gently push it into a rectangle. Repeat the folding process once more.
Cut it into 8 pieces for large scones or 12 pieces for small scones.
Place the cut scones into the fridge for at least an hour, but up to 24 hours.
Preheat the oven to 428°F regular oven.
Brush the scones with milk and top with grated cheese.
Bake for approximately 14-20 minutes until golden brown. If you made 12 smaller scones they will need less time than 8 bigger scones.
Serve the scones hot.
