White Chocolate Peppermint Sourdough Discard Scones
- Prep Time: 30 min.
- Cook Time: 15 min.
- Total Time: 45 minutes
- Yield: 8
- Category: Appetizer, Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed or shredded
- ½ cup sourdough discard (100% hydration)
- ½ cup heavy cream
- 1 egg
- 1 tsp peppermint extract (or ½ tsp for a softer flavor)
- ½ cup white chocolate chips or chopped white chocolate
- ¼ cup crushed candy canes (plus extra for topping)
Optional Glaze
- 1 cup powdered sugar
- 1–2 Tbsp milk or cream
- ¼ tsp peppermint extract
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it forms pea-sized crumbs.
- In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and peppermint extract. Pour into the dry mixture and gently stir until the dough comes together. Fold in the white chocolate and crushed candy canes. Mix just until combined, careful not to overmix.
- Turn the dough onto a lightly floured surface and press it into a circle about 1 inch thick. Cut into 8 wedges and place them on the baking sheet.
- Brush the tops with cream for a golden finish. Bake for 16–20 minutes, or until lightly golden around the edges.
- Whisk together the glaze ingredients and drizzle over warm scones. Sprinkle with extra crushed candy canes for sparkle.