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Sourdough Vanilla Almond Scones

Sourdough Vanilla Almond Scones: A Nutty Breakfast Delight

Sourdough Vanilla Almond Scones are delectable breakfast treats made with sourdough starter, offering a buttery texture and nutty flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Freezing Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup sourdough discard can be substituted with sourdough starter in equal amounts
  • ⅓ cup half and half can be replaced with heavy cream
  • 1 large egg ensure it is cold before use
  • 1 teaspoon almond extract vanilla extract can be used as a substitute
  • ⅓ cup light brown sugar can substitute with granulated sugar
  • 2 cups all-purpose flour gluten-free blend can be used for a gluten-free option
  • 2 teaspoons baking powder ensure it's fresh for best results
  • ½ teaspoon kosher salt regular salt can be used in the same quantity
  • ¼ cup almond paste can be substituted with homemade almond paste or omitted
  • ½ cup unsalted butter frozen and grated for flakiness
For the Glaze
  • 1 large egg for egg wash
  • 1 cup powdered sugar for sweetness and texture
  • 2-3 tablespoons heavy cream for glaze

Equipment

  • Mixing bowls
  • Whisk
  • pastry cutter
  • Baking Sheet
  • Parchment paper
  • Oven
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prep Wet Ingredients: Whisk together sourdough discard, half and half, egg, almond extract, and light brown sugar until smooth.
  2. Combine Dry Ingredients: Sift together flour, baking powder, and salt in a separate bowl; blend evenly.
  3. Incorporate Almond Paste: Crumble almond paste into dry ingredients and work it into the mixture until crumbly.
  4. Add Butter: Grate frozen butter into the flour mixture and fold until incorporated without overmixing.
  5. Mix Dough: Pour wet mixture into dry and stir until just combined.
  6. Folding Technique: Fold the dough gently 10-12 times to build structure.
  7. Shape the Dough: Knead gently and shape into an 8-inch thick circle.
  8. Cut Scones: Cut the dough into 8 wedges and arrange on a parchment-lined baking sheet.
  9. Freeze: Place scones in the freezer for 40 minutes.
  10. Preheat Oven: Preheat your oven to 425°F while scones chill.
  11. Egg Wash: Beat egg with water and brush over each scone.
  12. Bake: Bake for 5 minutes at 425°F, then reduce to 375°F and continue for 22-25 minutes.
  13. Make Glaze: Mix powdered sugar with heavy cream and vanilla until smooth.
  14. Garnish: Drizzle glaze over scones and top with sliced almonds.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These scones are a fantastic way to use up leftover sourdough starter and can be customized with different nuts or dried fruits.

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