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claire fagin sourdough scones.jpg
claire fagin sourdough scones.jpg


(makes approx. 8 scones)

In a large mixing bowl, combine the following...

-188g all purpose flour

-36g granulated sugar

-15g baking powder

-2g kosher salt

-84g cold, unsalted butter cut into cubes

-275g sourdough discard

-120g heavy cream

+ the mix in of your choice

Mix the dough by hand, making sure to really squeeze all of those butter cubes into your flour. Once your dough is combined, knead your dough on a floured surface until the butter is beginning to soften, and is fully incorporated into the rest of your dough. On a piece of parchment paper, shape your dough into a circle that is roughly 8" wide and 2" tall. Cut into 8 triangles, and place in a cast iron skillet or on a baking sheet. Separate your scones slightly, so they don't melt together when baked. Coat all sides with heavy cream, and sprinkle with turbinado cane sugar. Bake in a 425° oven for about 30 minutes, or until your scones are a nice, golden brown. Let cool for about 10 minutes, top with butter, and enjoy!

For a more in depth dive, check out this video! 

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