Blueberry Scones from sourdough starter discard

Ingredients:
Wet ingredients:
50 gm sourdough starter (at the peak point results better)
1/8 C Luke warm water
1 egg
1/3 C whipping cream
1/2 tbsp. Pure vanilla
1/2 tbsp. vanilla paste
1 lemon (or orange) peel
1 C frozen blueberry
Dry ingredients
2 Cups unbleached flour
1 tbsp. baking powder
1/4 C sugar
11 Tbsp. cold chopped butter
Pinch of salt
Making
Combine dry ingredients in large a bowl.
Blend the dry ingredients in the food processor and obtain crumbled flour mix.
Weigh 50 gm of peaked sourdough starter
Add lukewarm water and dissolve the starter what is very stretchy.
Add an egg and mix all three with fork or whipping whisker
Add whipping cream, citrus zest,
Add incorporated wet ingredients into dry ingredients and blend all with a dough attachment of the mixer.
It will be rather sticky dough
Fold in frozen blueberries into the batter very carefully mix in together
Scoop an ice-cream scoop and place on the cookie sheet.
 
This dough makes 9 (84 gm each) scones.
Bake in 400 F for 20 minutes.
Note: You may alternate blueberry with raspberry, frozen cranberry .

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July 2024