Almond Scones with Coconut Sugar & Sourdough
I had some extra buttermilk on hand and was looking for a way to use it up so naturally I thought of scones. The buttermilk in these scones helps to give it a buttery, flaky texture, especially when combined with the sourdough starter discard. There’s only a very small amount of sugar in this recipe as well so these aren’t overly sweet. And with the addition of all those almonds you could definitely convince yourself that this is a healthy breakfast treat ;)
As always, feel free to modify this recipe with additional add-ins to suit your taste - like dried cranberries or other dried fruit.
Enjoy!
Ingredients
240 g (2 c.) all-purpose flour
40 g (1/4 c.) coconut sugar
1 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sliced almonds (or, if you don’t have sliced almonds, chop whole almonds into small pieces)
160 g (2/3 c.) buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 stick unsalted butter
60 g sourdough starter discard
Directions
Preheat the oven to 375 F and line a baking sheet with parchment paper or a Silpat liner.
Grate the butter on the large holes of a box grater and then place the grated butter in the freezer to allow it to chill for a bit.
Mix together the flour, sugar, baking powder, baking soda, and salt. Add in the sliced almonds. Then cut in the cold butter to this mixture until combined.
Combine the buttermilk and vanilla and almond extracts in a separate bowl. Add this buttermilk mixture to the flour mixture and combine. Then add the sourdough starter. Mix until just combined - be careful not to work the dough too much. The dough will be sticky and that’s OK.
Turn the dough out onto your work surface and shape into either a circle or a rectangle and cut into 8 pieces. Place these 8 pieces on your baking sheet. Brush the scones with either a bit of buttermilk, milk, water, eggs, or egg whites (whatever you have on hand!).
Bake for about 15-18 minutes - until firm and bottoms are lightly browned.
