Sourdough Discard Scones (Base Recipe)

In a medium bowl, whisk together the cold sourdough discard, egg, vanilla extract, and milk until smooth. Place the bowl in the refrigerator (we want to keep ingredients as cold as possible!).

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Grate the frozen butter on the large holes of a box grater. Be careful with your fingers as you're doing this!

Add the grated butter to the flour mixture, and incorporate using a pastry cutter, forks, or your hands. Press the butter into the flour until you have a coarse mixture with approximately pea-sized butter pieces. Stir in any add-ins (such as chocolate chips), if using.

Pour the cold liquid mixture into the flour mixture and use a large spatula to stir until a rough dough forms. It will seem really dry, but resist adding more liquid at this point.

Transfer the dough to a work surface, then gather and press it together, lightly kneading until the dough comes together and no dry spots remain. The dough should not feel sticky. If the dough seems too dry and is not coming together, add more milk 1 teaspoon at a time until you reach your desired consistency.

Flatten the dough into a disk about 8 inches in diameter. Use a sharp knife to cut the dough into 8 roughly equal-size pieces. Transfer to the prepared baking sheet. Place the baking sheet with the dough in the freezer for 20 minutes while you preheat the oven.

Preheat the oven to 400℉.

After freezing, brush the scones with egg wash, then sprinkle with turbinado sugar. Bake for 18-22 minutes, or until set and browning at the edges (the internal temperature of the baked scones should be 200℉).

While the scones cool, make the glaze. In a small bowl, whisk together the confectioner's sugar and milk. Drizzle over the cooled scones and serve.