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
ΒΌ teaspoon salt
β cup granulated sugar
Β½ cup cold unsalted butter, cut into small cubes
Β½ cup sourdough discard (unfed, room temperature)
β cup heavy cream (plus 1 tablespoon for brushing)
1 large egg
1 teaspoon vanilla extract
ΒΎ cup white chocolate chunks or chips
Optional glaze:
Β½ cup powdered sugar
1β2 teaspoons milk or cream
Pinch of matcha powder (for color and flavor)
Directions:
Preheat your oven to 400Β°F (200Β°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 combinedβdonβt 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 18β22 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.
