Maple Date Scones w/ Sourdough Discard

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Submitted by Sadie P.

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Maple Date Scones w/ Sourdough Discard

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Seasonal: Suitable throughout the year

Ingredients

Instructions

  1. Mix dry ingredients.

  1. Work in butter cubes with your hands (you can also pulse in a stand mixer or food processor but go gently or they’ll get tough).  Should have pea sized bits of butter showing, you don’t want it fully incorporated.

  1. Add sourdough discard and heavy cream stirring with a wooden spoon or your hands until fully combined.

  1. Gently fold in any dates until just combined.

  1. Press into a round cake pan lined with parchment paper OR press out into an 8 inch round on a parchment lined baking sheet.

  1. Drizzle with a little more heavy cream and brush over the top. Sprinkle on turbinado sugar. 

    Cut in 1/2 and then 1/2 again and once more until you have 8 scones.

  1. Freeze at least an hour or up to 3 months.

  1. Preheat oven to 400°

  1. If your dough is in a cake pan remove it on the parchment to a baking sheet and separate the 8 segments about 2 inches apart.

  1. Bake 18-20 min until golden!

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