Blueberry & Raisin Sourdough Discard Scones
I hate throwing away sourdough discard. Not only is it wasteful, it feels like a missed opportunity to create something new and delicious, made extra fluffy and light from the active discard.
I like how it brings a little sourness into the fold - nothing too noticeable - but distinctly there - edging its way into the mix of flavours like the perfect pinch of salt or dash of umami. And because it contains a lot of moisture, it creates a really tender, moist and fluffy texture - especially in bakes.
These scones were just the ticket for a little family treat on a drizzly Saturday afternoon. As my kids get older I realise that creating these food moments are more important than ever. A reason to join each other at the table and talk. And if there’s food on the table, the kids will come…
I made an easy blueberry jam to go with it - 250g blueberries, 150g golden granulated sugar, juice of a lemon and a dash of vanilla essence - simmered on the stove for half an hour, then cooled in the fridge. The perfect accompaniment with a light, whipped cream.
INGREDIENTS:
340g organic white flour
75g multi seed strong bread flour
100g golden granulated sugar
2 heaped tsp baking powder
Pinch of salt
250g butter - cubed
100g Blueberries
30g raisins
1 egg
100g starter discard
90g whole milk
METHOD:
Heat the oven to 190C.
Combine all the dry ingredients together in a bowl - flour, baking powder, salt and sugar. Add the butter to the bowl, stir to coat and then use your fingers to break it down to a breadcrumb consistency.
In a separate bowl, combine the egg, discard and whole milk. Add this into the flour mixture and stir to combine. Then fold in the blueberries and raisins.
Turn the dough out onto a floured surface and use your hands to shape it into a rough triangle, between 0.5-1 inch thick.
Using a bench scraper, separate the dough into 8 scones. These can be neat rounds, or more rustic shapes like you see here. Sprinkle each one with golden caster sugar.
Bake on a lined tray in the pre-heated oven for 25 minutes until light, golden. Serve with whipped cream and homemade blueberry jam for an extra special treat!
