Scones (savory and sweet)

Time: 1.5 hrs

Yield: 8 scones

Adapted to sourdough from Sally's Baking Addiction recipe

**Keep ingredients as cold as possible - chilling highly recommended before transferring to oven!

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Ingredients:

• AP flour: 210 g

• Granulated sugar: 100 g

• Salt: 4 g

• Baking powder: 2.5 tsp (9-10 g)

• Frozen grated unsalted butter: 115 g

• Buttermilk or coconut milk: 60 g

• Large egg: 1

• Discard: 100 g

• Vanilla extract: 1.5 tsp

• Add-ins: Savory: coriander, cumin, turmeric, sage, thyme, parmesan cheese Sweet: cinnamon, cardamom, blueberries, sugar on top of scones

SAVORY SCONES:

1. Grate frozen butter. Put in freezer for 10 min.

2. Preheat oven to 400F.

3. Combine AP flour, sugar, salt, baking powder together, spices, and cheese together. Add frozen grated butter. Rest in freezer as you combine wet ingredients.

4. Whisk together buttermilk/coconut milk, egg, vanilla extract until combined. Add the discard, mix until incorporated (do not overmix).

5. Take dry mixture out of freezer. Drizzle wet mixture over the dry mix. Mix until just incorporated - do not overmix!!

6. If mixture appears too wet, add 1 tbsp flour at a time, then proceed to step 6. If mixture appears too dry, proceed to next step:

7. Pour mixture onto counter. Flour your hands, then form mixture into a ball. If the mixture is still too dry, add 1 tbsp of buttermilk/coconut milk at a time.

8. Pat down into an 8-in disc. With a sharp knife or a bench scraper, cut into 8 wedges. Transfer to scone dish, pie dish, or baking sheet.

9. Cover and rest in the refrigerator for 15 min (this step is important!)

10. Remove from fridge and brush with buttermilk/coconut milk. Sprinkle with cheese if you choose.

11. Bake for 23-26 min or until lightly browned on top. No need to let these cool all the way, so feel free to eat them after 2-3 min out of the oven.

SWEET SCONES:

1. Grate frozen butter. Put in freezer for 10 min.

2. Preheat oven to 400F.

3. Combine AP flour, sugar, salt, baking powder together, and spices together. Add frozen grated butter. Rest in freezer as you combine wet ingredients.

4. Whisk together coconut milk/buttermilk, egg, vanilla extract until combined. Add the discard, mix until incorporated (do not overmix).

5. Take dry mixture out of freezer. Drizzle wet mixture over the dry mix.

6. Add your add-ins (I used blueberries). Mix until just incorporated - do not overmix!!

7. If mixture appears too wet, add 1 tbsp flour at a time, then proceed to step 6. If mixture appears too dry, proceed to next step:

8. Pour mixture onto counter. Flour your hands, then form mixture into a ball. If the mixture is still too dry, add 1 tbsp of coconut milk/buttermilk at a time.

9. Pat down into an 8-in disc. With a sharp knife or a bench scraper, cut into 8 wedges. Transfer to scone dish, pie dish, or baking sheet.

10. Cover and rest in the freezer for 15 min (this step is important!).

11. Remove from fridge and brush with coconut milk.

12. Bake for 23-26 min or until lightly browned on top. No need to let these cool all the way, so feel free to eat them after 2-3 min out of the oven.