Excess Sourdough Starter? Make Ginger-Berry Scones
So, today I have another way for you to use up the discard from your sourdough starter: Ginger-Berry Scones. In this case, I used discard from a rye-based starter, which gives the scones more heft than you'll have if you use discard from an all-purpose flour starter. Nonetheless, the rye flour gives the scones a more complex flavor, and I think the rye complements the flavor of the ginger. The scones don't rise very high, but they are moist even with a relatively modest amount of butter. Ground and crystallized ginger give the scones plenty of zing, and a handful of dried cranberries adds a sweet-tart taste. I use the food processor to mix the dough, which grinds the ginger and cranberries, ensuring that you get the taste to both throughout your scones. If you'd like a little crunch and extra sweetness, be sure to sprinkle on a little sugar before you bake the scones.
Ginger-Berry Sourdough Scones -- Makes 12-16
2 cups of flour
1/3 cup of sugar
1 tablespoon of baking powder
1 1/2 teaspoons of ground ginger
1/2 cup of butter (1 stick)
1 cup of starter/discard (rye or other)
1/2 cup of crystallized ginger
1/4 cup of dried cranberries
1/4 - 1/3 of orange juice
1-2 tablespoons of sugar
Preheat the oven to 400 degrees and line baking sheets with parchment paper or spray them with non-stick cooking spray. To the bowl of a food processor, add the flour, sugar, baking powder, and ground ginger. Pulse the mixture a few times to mix everything. Add the butter cut into half tablespoon pieces and pulse the mixture again 3-6 times to mix in the butter. Add the starter/discard and pulse a few times, then add the crystallized ginger, the cranberries, and 2 tablespoons of the orange juice. Pulse the mixture to blend in the discard, ginger, and cranberries. The mixture should begin to come together. If it looks too dry, add the remaining orange juice, a tablespoon or two at a time, and pulse after each addition until the dough just barely comes together. Dump the dough out onto a sheet of waxed paper and pat it into a rectangle about an inch thick. Cut the rectangle into 6-8 rectangles and then halve those rectangles to make 12-18 triangle shaped scones. The dough will be sticky, and, if you wet your hands, it will be easier to work with and shape. Place the scones on the prepared baking sheets. Brush the tops of the scones with a little water and then sprinkle a little sugar on each scone if you'd like. Bake the scones for 15-20 minutes or until just beginning to brown.