This is another recipe that I make using up the sourdough discard. Its quick and easy as always, the recipe makes enough for us to freeze half for another day.
Makes 14
You will need:
1 cup / 250g sourdough discard
2 eggs
1 cup / 250ml oat milk plus extra to glaze
4 1/2 cups / 630g plain flour
2 tablespoons baking powder
6 oz / 170g butter, diced
90g coconut or brown sugar
METHOD
Preheat oven to 180Oc. Line 2 baking sheets with parchment paper.
In a medium size bowl add the flour, baking powder and sugar mix together and rub in the butter.
In a large jug mix together sourdough starter, eggs and oat milk and mix until combined then add to the dry ingredients. Mix until just combined and all the flour is incorporated.
Turn out onto a floured surface or and shape and cut out scones and place in baking trays.
Brush the tops of the scones with milk and bake for 10 - 12 mins or until browned and when tapped they sound hollow.
Allow to cool and enjoy with some butter and your favourite jam.
