Gluten-Free Sourdough Discard Scones
These delicious gluten-free scones with sourdough discard are a delicious treat. You can vary the flavors by adding lemon or orange zest, dried fruits, or even herbs!
Ingredients
- 260 grams (1⅘ cups) gluten-free flour I used my homemade millet flour blend
- ½ cup sugar or honey/maple syrup/coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon xanthan gum if your blend doesn't contain it/ leave out if allergic to gums
- 1½ teaspoon baking powder check the package to make sure it is gluten-free
- 70 grams (5 tbsp) butter cold or frozen, for dairy-free use coconut oil, vegetable oil, margarine, or vegan butter
- ½ cup gluten-free sourdough starter discard it can be straight out of the fridge
- ½ cup milk use plant-based milk for dairy-free
- 150 grams (1 cup) chocolate chips or dried fruits, shredded coconut, or nuts
Instructions
- Add all the dry ingredients to a large mixing bowl and whisk together to combine.
- You can use a pastry blender, a knife, or a fork to cut the butter into the flour. The idea is that the butter won't be completely worked into the dough which will allow for steam to escape from the scones during baking and allow for a more flaky texture. So, don't use your hands for this step! The butter should be cold or even frozen.
- Finally, add wet ingredients and chocolate chips to the flour and mix with your hands until everything is incorporated.
- Flour the working surface, grease your hands with oil, and then transfer the dough onto the surface. The dough will be very sticky and stick to your hands even if you grease them. That is okay! Shape the dough into a ball and flatten it with your hands. Then, separate the dough into 8 pieces using a bench scraper or a knife.
- Note: for fermented scones leave the dough to ferment for 1-12 hours in the refrigerator or on the kitchen counter at room temperature. If you don't want to wait, proceed to the next step right away!
- Preheat the oven to 350F/170C. Carefully transfer the scones onto the baking sheet lined with parchment paper. If the scones broke, reshape them now. You can add extra chocolate chips on top for decoration! Bake for 20-25 minutes at 350F/175C. The scones will be golden brown when ready. Let them cool for 5-10 minutes and enjoy!
Notes
- For fermented scones, leave the dough to ferment for 1-12 hours.
- Don't worry if the dough is very sticky and don't add extra flour. If the scones lose shape as you transfer them onto the baking sheet, just reshape them afterward!
- Cutting butter into flour is a crucial step when making scones because it helps create a light, flaky texture. When the butter is cut into the flour, the butter pieces are coated in butter, which creates a crumbly mix with pockets of butter. During baking, the pockets of butter melt and release steam, which helps lift the scones and create a light and airy texture. You can use a pastry blender, a knife, or a fork for this step!
- Don't overbake the scones as it will make them overly dry and crumbly. Bake them until golden brown or until a toothpick comes out without raw dough sticking to it!
Nutrition
Serving: 1sconeCalories: 371kcalCarbohydrates: 59.1gProtein: 4.6gFat: 8.8gCholesterol: 24mgSodium: 348mgPotassium: 177mgFiber: 5.5gSugar: 23.9gCalcium: 99mgIron: 1mg
Tried this recipe?Let us know how it was!