This recipe has all the cozy flavors of Christmas time, and can be made in less than an hour. Using sourdough discard is such a great way to adds a fluffy texture and layers the flavor perfecly. Top with a quick vanilla (or Maple*) glaze, and dust some powdered sugar on top.
Ingredients:
2 1/2 cups all-purpose flour
1/4 cup brown sugar
1 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
1/2 cup cold butter (1 stick)
1 tsp salt
1/2 cup sourdough discard
1 1/2 TB baking powder
1 egg
1/4 cup molasses
1/4 cup heavy cream
1 1/2 tsp Vanilla
For the Glaze:
1 cup powdered sugar
1/3 cup heavy cream
1 tsp maple extract
How To Make It:
In a large bowl (you can use a stand mixer) , combine all the dry ingredients. Flour, spices, baking powder, brown sugar and salt.
Using a pastry cutter and cubed butter, OR, Grate cold butter into your dry ingredients mixture. Incorporate your butter into your flour with your fingers. It should look like wet sand.
In another bowl, add your molasses, heavy cream, egg, vanilla and sourdough discard. Whisk together until smooth .
Make a well in your flour/ butter mixture and pour in your molasses/starter mix.
Use a rubber spatula to get your dough started and then transfer to a floured surface.
Knead dough together (it will be shaggy) for about 1-2 minutes. Shape into about an 8" circle. (Picture below) Slice into eighths with a large knife or bench scraper.
Place the scone dough on a parchment paper-lined in the fridge to chill for about 25 minutes.
Preheat oven to 350°F. After the scones are done chilling, place them into the oven and set a timer for 35 minutes.
While your scones are baking, make your glaze.
Whisk together your heavy cream, powdered sugar and maple glaze (if you don’t have it, vanilla is a great substitute).
Let your scones chill and then drizzle your glaze on top. Dust on some powdered sugar and enjoy with a warm beverage.
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