Ingredients
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/4 cup (50g) of granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup jam of choice
Vanilla Bean Glaze (optional)
1.5 cup (180g) Powdered sugar
5-6 tbsp Heavy cream
scraped seeds from 1/2 vanilla bean or a splash of vanilla extract
Instructions
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream or sour cream, sourdough discard, and egg yolk.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter and use a fork to toss until evenly coated. Stir in the sourdough mixture just until a shaggy dough forms. Gently knead a few times in the bowl to bring it together.
- Turn the dough out onto a lightly floured work surface and pat it into a ¼-inch-thick rectangle. Spread the jam evenly over the surface, leaving a 1-inch border. Fold one third of the dough over the center, then fold the remaining third on top, like a letter. Gently pat the dough into a 2-inch-thick round. Cut into 8 wedges, transfer to the prepared baking sheet, and freeze until firm, about 30 minutes or up to 8 hours. If freezing longer, wrap the scones well and store in a freezer-safe bag.
- Preheat the oven to 375°F. Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22–25 minutes, or until golden and cooked through. Let cool for a few minutes before serving; best eaten shortly after baking.
To make the glaze
- Sift the sugar into a large bowl. Add the vanilla and 4 tablespoons of the cream whisk to combine. If the glaze is too thick add more cream/milk until desired consistency.