The BEST Whole Wheat Sourdough Scones
These whole wheat sourdough scones are incredibly soft and buttery on the inside, with irresistibly crumbly, golden-brown edges that will have you hooked!
Ingredients
- 250 grams Whole Wheat Flour I grind hard white wheat berries
- 1/2 cup granulated sugar 100 grams
- 1/2 tsp sea salt 2.5 grams
- 2 tsp baking powder
- 1 stick unsalted butter 113 grams
- 1/2 cup sourdough starter 125 grams (active or discard will work)
- 2 tbsp milk
- 2 tsp vanilla extract
- 2 eggs divided
- 1 cup of mix-ins chocolate chips, blueberries, nuts, etc!
Instructions
- Grate your very cold (or frozen) butter and grind your wheat berries.
- Then, mix the dry ingredients. In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar.
- Next, using a pastry cutter or your fingers, work the butter in to the flour until the mixture resembles coarse crumbs.
- In a seperate bowl, whisk your sourdough starter, 1 egg, vanilla extract, and milk until smooth.
- Add the wet ingredients to the dry ingredients until the dough just comes together. Don't overwork it. The dough will be a little sticky.
- Gently fold in your mix ins.
- Turn the dough out onto a lightly floured surface and gently pat it into a disc that's about 8 inches. I like to dump it directly onto plastic wrap. Wrap it securely and place into the fridge overnight.
- The next morning, preheat your oven to 400 degrees. Take your dough out of the fridge and using a bench scraper cut the disk into 8 triangles. Lightly beat an egg and brush it over the tops of the scones.
- Transfer the scones to a piece of parchement paper on a baking sheet and bake in the preheated oven for 20-25 minutes or until they're golden brown. Let cool for a few minutes on a wire rack. Serve warm and enjoy!
Notes
*You can brush the tops of the scones with two tablespoons of milk if you'd prefer
*Use very cold or frozen butter. This is important to get it nice and flaky.
*Don't overwork the dough!