Ingredients
10 tbsp (140 g) butter, cold
2/3 cup (140g) 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
1/2 cup (100g) lilac infused sugar
1/4–1/2 cup lilac petals (optional)
1 tsp lemon zest
1 tbsp baking powder
1/2 tsp salt
Cream and sugar for finishing
Instructions
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, gate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream or sour cream, discard and egg yolk.
- In a large bowl, add the lilac sugar (reserving 1-2 tbsp for sprinkling) and lemon zest using your fingers, massage together to release the oils. It should smell fragrant and delicious. Add the flour, baking powder, salt and lilac petals, if using and mix to combine. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together.
- Pour the dough onto a work surface and wait it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. If freezing for longer than 8 hours, wrap the scones in plastic wrap in a freezer safe bag.
- Preheat the oven to 375. Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22-25 minutes, or until golden and cooked though. Let cool for a few minutes, best eaten shortly after baking.