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Making scones is fun.  It is simple, quick and it can be ready within an hour.  

In this recipe, I don't use sourdough as leavening agent. Baking powder is used as the main leavening agent here.  Sourdough discard was used to only add flavour to the scones.  So, I use the sourdough discard straight from the fridge as it does not need to feed. 

How to get puffy and flaky scone:- 

• Make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients.  Warm hands may warm up the dough and melt the butter.
• Chill the dough before baking.  This is to make sure the dough stay cold so that the butter doesn’t melt before the scones are baked. 
• Do not overworking the dough.  This will yield tough and chewy scones.  Mix until just comes together and the dough still looks lumpy.
• Please make sure your baking powder is not expired.  Expired baking powder a can cause your scone not to rise.
• Use buttermilk or yogurt.  The acidity in buttermilk or yogurt breaks down the gluten and make the scones crumb softer.

For other Scones, please click here for the recipes.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Sourdough Discard Scones

1. Preparation:
1. Cut butter into smaller pieces and place the butter in freezer.
2. Preheat oven to 220C / 425F.
2. Making The Dough: 
1. In a measuring cup/jar, combine sourdough discard, egg and yogurt/buttermilk/milk together.  Place in the fridge to keep cold.
2. In a large mixing bowl, sift flour and baking powder together then stir in salt and sugar.
3. Add in cold butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs (if you do not have a pastry blender, use knife).  If you have additional dry fruit or nuts, add them in and mixed well.
4. Add sourdough discard mixture to the flour mixture.
5. Mix the dough with a scrapper or spatula with cutting movement until it just began to come together, finish mixing it with your hands if needed – it should be soft and looks lumpy.  Please do not over mixing the dough.
3. Shaping:
1. Roughly form the dough a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
2. Dip the bottom portion of the mound/cutter in flour first each time before cutting the dough to prevent the dough from sticking.  
3. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
4. Place the scones on baking tray.  Chill the scones in fridge for about 10 - 15 minutes.
4. Baking:
1. Remove from fridge and brush them lightly with buttermilk or milk.
2. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
3. Remove them to a wire rack to cool.