🍵🍫 Sourdough Discard Matcha White Chocolate Scones 🍫🍵
These delightful scones blend the earthy flavor of matcha with creamy, sweet white chocolate, all while making smart use of your sourdough discard. Perfect for an afternoon treat or a fancy weekend brunch!
Ingredients:
2 cups all-purpose flour
2 tablespoons matcha powder (culinary grade)
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup granulated sugar
½ cup cold unsalted butter, cut into small cubes
½ cup sourdough discard (unfed, room temperature)
⅓ cup heavy cream (plus 1 tablespoon for brushing)
1 large egg
1 teaspoon vanilla extract
¾ cup white chocolate chunks or chips
Optional glaze:
½ cup powdered sugar
1–2 teaspoons milk or cream
Pinch of matcha powder (for color and flavor)
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, matcha powder, baking powder, salt, and sugar until evenly combined and vibrant green.
Cut in the butter: Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Cold butter = flakier scones!
Add wet ingredients: In a separate bowl, whisk together the sourdough discard, cream, egg, and vanilla extract. Pour into the dry mixture and stir gently until just combined—don’t overmix.
Fold in the chocolate: Add white chocolate chunks and fold until evenly distributed. The dough will be slightly sticky.
Shape the scones: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Cut into 8 wedges (like a pizza) and transfer to the prepared baking sheet.
Brush and bake: Lightly brush the tops with cream. Bake for 18–22 minutes, or until the scones are set and the edges are lightly golden.
Optional glaze: Mix powdered sugar, a splash of milk or cream, and a pinch of matcha until smooth. Drizzle over cooled scones for an extra sweet finish.
