Discard Lemon Scones

 Ingredients

Zest of 3 lemons (or 3 tsp lemon extract)

1/2 c organic cane sugar

3 c organic all purpose flour 

1 tbsp baking powder 

1/2 tsp salt

1/4 tsp baking soda

1 cold egg

1/4 c or 50 g sourdough discard

1 c COLD butter grated or cut into cubes 

2/3 c buttermilk* plus extra for brushing 

Glaze Ingredients (optional)

Powdered sugar

Lemon juice

Instructions

Combine lemon zest and sugar, rubbing together with hands to infuse the sugar with the lemon zest. Set aside for 5 minutes. 

In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside. 

Beat in the discard and the egg into the sugar mixture. Next, stir in the cold butter, and the buttermilk. Then, slowly fold in the dry ingredients.

Mix until the dough starts to form, and then use your hand to shape a ball. Turn the dough ball out onto a floured surface and knead it for about a minute. 

Place dough ball in refrigerator for 5-10 minutes. 

Remove from fridge, and place it back on the floured work surface. Split the dough in 2 even pieces, and roll out into 2 circles with about a 6-8 inch diameter, and about 1-1 and a 1/2 inch thick. 

Cut each circle across 4 times to create 8 scones and move to a lined baking sheet. Bake at 425 for 20 minutes. 

For the glaze…

Once scones have baked and cooled completely, combine powdered sugar and lemon juice in a bowl. Use a spoon to drizzle over the top of the scones.