Sourdough White Chocolate Almond Scones
These Sourdough White Chocolate Almond Scones are soft and tender with a light almond flavor and packed with white chocolate chips.
Servings: 8 scones
Ingredients
- 280 grams all-purpose flour 2 cups
- 70 grams sugar ⅓ cup
- 5 grams baking powder 1 teaspoon
- 5 grams baking soda 1 teaspoon
- 5 grams salt 1 teaspoon
- 113 grams butter, frozen ½ cup
- 100 grams white chocolate chips ¾ cup
- 50 grams almonds, sliced ½ cup
- 120 grams sourdough discard ½ cup
- 1 large egg 50 grams
- 60 grams milk 4 Tablespoons
- ½ teaspoon almond extract
Topping
- 15-30 grams milk 2-3 Tablespoons
- 130 grams white chocolate chips 1 cup, melted
Instructions
- If you don’t have any butter in the freezer I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.113 grams butter, frozen
- Preheat the oven to 425℉.
- In a large bowl, combine the dry ingredients. Add the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix to combine.280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt
- Shred a stick (113 grams) of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea. The flour mixture will resemble coarse crumbs.
- Add in the white chocolate chips and almond slivers to the flour mixture and toss to combine.100 grams white chocolate chips, 50 grams almonds, sliced
- In a separate bowl, mix the sourdough discard, egg, milk, and almond extract.120 grams sourdough discard, 1 large egg, 60 grams milk, ½ teaspoon almond extract
- Pour the wet ingredients into the dry ingredients and mix with a fork or danish dough whisk until the dough begins to come together.
- Dump the scone dough onto a surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together.
- Shape the dough into an 8-inch circle.
- Cut the dough into 8 pieces using a bench scraper or a knife. Place them on a baking sheet lined with parchment paper or silicone reusable baking mats and brush the tops with 1-2 Tablespoons of milk.15-30 grams milk
- Bake at 425℉ for 14-15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry.
- When baked, remove from the oven and transfer to a wire rack if desired.
- In a small bowl, add 1 cup of white chocolate chips and melt in the microwave. Drizzle over scones with a spoon or piping bag and enjoy. If desired, sprinkle a few almond slivers on top for garnish.130 grams white chocolate chips
Notes
Tips:
- Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If your discard was at room temperature, place the scones in the fridge for 30 minutes or more before baking, or the scones will spread a lot.
- Don’t overknead the dough. It will be flaky when mixing. Overkneading will turn a tender scone tough.
Storage instructions:
- Add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave for 15 seconds.
- If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months.
- You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Nutrition
Serving: 1scone | Calories: 459kcal | Carbohydrates: 55g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 606mg | Potassium: 179mg | Fiber: 2g | Sugar: 24g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 2mg
