Sourdough Discard Triple Ginger Scones
These mouth-watering scones are chock full of fresh, dried, and candied ginger for a robust flavor. Perfect for an autumn breakfast, brunch, or snack, these delicious scones will have everyone coming back for more.
Ingredients
- 2 cups all-purpose flour (250 grams) (these also work great with 50% whole wheat flour)
- 1/2 cup 100g granulated sugar
- 1/2 tsp fine sea salt
- 2 1/2 tsp baking powder
- 1.5 tsp ground ginger
- 1/4 cup finely chopped candied ginger
- 1 tsp fresh ginger (finely grated with a microplane)
- 1 stick unsalted butter 113 grams (frozen)
- 1/2 cup 125g sourdough discard
- 1 large egg
- 1 tbsp blackstrap molasses (regular molasses works as well)
- 1 Tbsp half and half or milk
Maple Cream Cheese Glaze (optional)
- 2 oz cream cheese (softened to room temperature)
- 3 Tbsp pure maple syrup
- 1 tbsp milk
- 1/2 tsp ground ginger
Instructions
How to make the scones:
- In a large bowl, combine the flour, sugar, salt, baking powder, ground ginger, candied ginger, and fresh ginger. With your fingers, rub the ginger into the flour to incorporate it more evenly.
- Using frozen butter, grate the butter into the flour mixture.
- With clean hands, work the butter into the flour until it turns into even, large crumbs. Work it quickly and only until an even crumb is achieved. You don't want to overwork it and make the butter too soft.
- In a separate bowl, combine the sourdough discard, egg, blackstrap molasses, and half & half.
- Whisk well until the discard smooths out and the liquid ingredients reach a smooth consistency.
- Pour the liquid mixture into the flour mixture and stir minimally until nearly combined.
- With clean hands, gather the dough into a ball. Use another small splash of milk if needed to bring it together.
- On a cookie sheet lined with parchment paper, press the ball of scone dough into an 8" diameter disk.
- Using a knife or bench press, cut the disk into 8 wedges. Gently but quickly (before the dough gets too warm) separate the wedges on the parchment paper to bake individually.
- Place the cookie sheet of scones in the freezer for 20 minutes.
- While the scones are chilling, preheat the oven to 400 degrees F.
- Place the cookie sheet of scones in the oven for 20-25 minutes, until lightly crispy at the edges.
How to make the glaze (optional)
- In a small bowl, combine the maple syrup, cream cheese, and ginger, stirring vigorously until it reaches a creamy consistency. Add the milk and stir to combine.