Today's offering uses up sourdough discard/starter to create a lighter, fluffier scone than the usual biscuit-like version. Mixed Berry Scones incorporate buttermilk and canola oil, no butter. They are quite moist and keep longer than regular scones, which can turn into hockey pucks if you don't eat them within a day or two. With white whole-wheat flour, dried cherries, blueberries, and cranberries, the Mixed Berry Scones provide helpful nutrients and fiber. Orange zest complements the sourdough tang. The scones include baking powder, so you can bake them right away. I usually don't. I let the scones sit on the counter for 1-4 hours (or longer if the kitchen is cold, which mine isn't in July!) before baking them, giving the sourdough process time to work and provide additional flavor and "puff" to the scones. Either way, the scones are quite good and a nice treat for breakfast or for snacks.
Mixed Berry Sourdough Scones -- Makes 10+
1 cup of sourdough discard/starter (I use discard from a whole-wheat-based
starter)
1 cup of white whole-wheat flour
1/2 cup of all-purpose flour
1/3 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1/4 cup of canola oil
1/4 cup of buttermilk
1/2 cup of mixed dried berries
Grated zest of an orange (or 2 clementines)
1 teaspoon of vanilla
1/2 teaspoon of butter flavoring
Cinnamon (optional)
Turbinado (raw) sugar (optional)
Line a large baking sheet with parchment paper or coat the baking sheet with non-stick cooking spray. In a large bowl, combine the starter/discard, sugar, canola oil, buttermilk, orange zest, and butter flavoring, beating everything together well. Mix together the flours, baking powder, and salt and add them gradually to the wet ingredients. Stir in the dried berries. Dump the mixture (it will be moist and sticky) onto a piece of waxed paper and shape it into a round or rectangle. Cut the dough into triangles and place them on the prepared baking sheets. Sprinkle the tops of the scones with a little cinnamon and turbinado sugar. When you're ready to bake the scones preheat the oven to 400 degrees. Bake the scones for 15-20 minutes or until just firm. Let them cool a few minutes on the baking sheets before eating them or removing them to cool completely.
