Gentle, tender, and simply the correct quantity of tangy, these Lievito Madre discard scones are a scrumptious option to flip your pasta madre sourdough starter right into a buttery, bakery model deal with.
I really like a buttery, crumbly homemade scone and my glazed cinnamon scones are one among my favourite treats to take pleasure in with a scorching cup of espresso. For this recipe, I used the discard from my Lievito Madre starter, and it added such a beautiful depth of taste!
These Lievito Madre discard scones bake up flaky and buttery, with a comfortable, tender crumb inside and a golden, crisp exterior. Similar to in my Lievito Madre discard soda bread, the stiff starter brings a delicate tang that enhances the flavour with out overpowering it.
You’ll be able to bake the dough the identical day, or let it ferment in a single day for much more taste and improved digestibility.
Why I Love This Recipe
- These Lievito madre sourdough discard scones are a good way to make use of up additional lievito madre discard and switch it right into a scrumptious deal with similar to my lievito madre chocolate chip cookies!
- This scone recipe makes use of sourdough discard, butter, and milk to create a young, open crumb with a delicate tang and simply the correct quantity of sweetness.
What Is Lievito Madre Discard?
Lievito Madre is a conventional Italian stiff sourdough starter. The discard is the portion eliminated throughout feeding, and it’s good for recipes like these scones the place you don’t depend on it to rise the dough however simply so as to add taste, moisture, and a lightweight tang.
Ingredient Notes
- Flour: I used a mixture of 0 and 00 flour which supplies the scones a lightweight, tender texture. You can too use all-purpose flour or a mixture of all-purpose flour and pastry flour for additional softness.
- Granulated sugar: Provides a contact of sweetness and helps with browning.
- Baking powder: Since these scones don’t depend on an lively sourdough starter for rise, this leavening agent helps the scones rise and keep fluffy.
- Salt: Enhances the flavour; if utilizing unsalted butter, add as much as 1/4 teaspoon.
- Butter: Very chilly and even frozen butter helps create the flaky layers and provides to the tender scones texture.
- Eggs: Provides richness and helps bind the dough collectively.
- Lievito madre discard: Offers the scones a light tang and tender crumb with out overpowering the flavour. The discard must be solely 3-4 days previous.
- Milk: Utilizing entire milk or half and half brings moisture to the dough and helps obtain a comfortable inside.
- Combine-ins: Chocolate chips or raisins.
Find out how to Make Lievito Madre Discard Scones
To start out, in a big bowl, whisk collectively the flour, sugar, baking powder, and salt. Lower within the chilly butter till crumbly, then stir in chocolate chips or raisins if utilizing.
In a separate bowl, whisk the egg, Lievito Madre discard, and milk. Add to the dry components and blend gently with a fork.
Flip the dough onto a floured floor and produce it collectively (don’t overwork it!). Form right into a disk, wrap it in plastic, and chill.
Lower the chilled dough into 6 wedges, place on a parchment paper lined baking sheet, brush with milk, and sprinkle with sugar. Bake till golden. Cool barely or serve heat!
recipe ideas
- Use a meals processor to rapidly minimize within the frozen butter, just some pulses will do the trick and prevent from doing it by hand.
- Chilly dough is the important thing to stopping your sourdough scones from spreading, so don’t skip chilling for no less than an hour earlier than baking.
- For the flakiest, most tender scones, ensure your butter, milk, and egg are all chilly earlier than mixing.
- If including raisins, soak them in boiling water for quarter-hour, then drain and pat dry. This helps them keep plump and juicy within the baked scones.
- The hydration of your Lievito Madre discard can range. If the dough feels too dry, simply add a splash extra milk or cream till it comes collectively like a thick, sticky dough. If utilizing a conventional sourdough starter, chances are you’ll want so as to add just a few Tablespoons of flour.
- Need to bake within the morning? Form the dough the evening earlier than and chill it in a single day. Within the morning, minimize into wedges and pop them within the oven!
Scone Add-ins and Variations
- Almonds and dried fruit: Add some chopped almonds together with the dried raisins.
- Zest: Add some orange zest with dried cranberries or some lemon zest with blueberries.
- Berries: Strive blueberries, raspberries, strawberries or every other contemporary fruit.
- Glazed: Drizzle a lemon glaze or powdered sugar glaze on high!
Storage
- Room temperature: Preserve baked scones in an hermetic container at room temperature for as much as 2 days. To refresh, heat briefly within the oven or microwave earlier than having fun with.
- Freezer: Wrap every baked scone tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for as much as 2 months. Reheat from frozen at 300°F for 10–quarter-hour.
- Unbaked dough: After shaping and chopping, freeze the unbaked scones on a tray, then switch to a container. Bake straight from frozen, including just a few additional minutes to the baking time.
Extra Lievito Madre Sourdough Recipes
Nothing like contemporary scones from the oven, particularly these Lievito madre discard scones! Take pleasure in.
- 250 grams flour ( I used half 0 and half 00 you need to use all all function or a mixture it with pastry flour)
- 40 g granulated sugar
- ¼ teaspoon baking powder
- 1 pinch salt (when you use unsalted butter then add ¼ teaspoon of salt)
- 60 g butter (very chilly and even frozen)
- 1 giant egg
- 60 g lievito madre discard (no more than 2-3 days previous)
- 85 g milk (entire or half and half cream)
EXTRAS
- 40 g chocolate chips or raisins
- 1-2 tablespoons milk
- 1-2 tablespoons granulated sugar
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In a big bowl whisk collectively the flour, sugar, baking powder and salt, add the chilly butter and mix, stir within the chocolate chips or raisins if utilizing.
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In a medium bowl beat the egg, lievito madre and milk or half and half.
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Add the moist components to the dry components and mix roughly with a fork, transfer the combination to a flat floor and produce collectively (don’t over knead or combine). Pat right into a disk form roughly 1½ – 2 inches thick/ 3-5cm wrap in plastic and refrigerate for one hour and even in a single day.
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Pre-heat the oven to 375F/190C. Line a baking sheet with parchment paper.
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Lower the dough into 6 triangles, place on the ready baking sheet, brush with milk and sprinkle with granulated sugar. Bake 20-25 minutes or till golden brown and baked by way of. Transfer to a wire rack to chill or eat heat. Take pleasure in!
Storage
Room temperature: Preserve baked scones in an hermetic container at room temperature for as much as 2 days. To refresh, heat briefly within the oven or microwave earlier than having fun with.
Freezer: Wrap every baked scone tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for as much as 2 months. Reheat from frozen at 300°F for 10–quarter-hour.
Unbaked dough: After shaping and chopping, freeze the unbaked scones on a tray, then switch to a container. Bake straight from frozen, including just a few additional minutes to the baking time.
Energy: 308kcal | Carbohydrates: 48g | Protein: 6g | Fats: 10g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 55mg | Sodium: 92mg | Potassium: 155mg | Fiber: 2g | Sugar: 10g | Vitamin A: 322IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 2mg | Phosphorus: 97mg
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