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Sourdough Discard Scones: Honey, Date, and Chocolate Chip

Discard day comes frequently at my house, and scones are one of my favorite ways to deal with the bubbly excess from my starters. Although I sometimes make scones with no baking powder or soda added (or try to, with mixed results), I do occasionally resort to baking powder and/or soda to get a scone that's more traditional and biscuit-like. The recipe below for honey, date, and chocolate chip sourdough scones falls into that category. I used a rye-based starter for my discard and a little rye flour for extra whole grains and taste, but you can certainly substitute all-purpose flour discard/extra flour, if you'd prefer. I let my discard batter sit for a couple of hours before adding in the remaining ingredients (to let the sourdough flavor develop a bit more), but it's not necessary if you'd like to bake your scones immediately. The scones bake up soft and have the natural sweetness of honey and dates. I added chocolate chips because I like them and thought they'd go well with the dates, which they do. My husband, who isn't a chocolate fan, prefers the scones without the chocolate chips (strange, but true!). Add them or not depending on your tastes. Or, if you'd prefer, substitute half a cup of chopped nuts instead of the chocolate chips. The scones will be good, whichever way you choose.

Honey, Date, and Chocolate Chip Sourdough Scones

Honey, Date, and Chocolate Chip Sourdough Scones -- Makes 10-12

1 cup of sourdough starter/discard

1/4 cup of canola oil

1/2 cup of low-fat milk

3 tablespoons of honey

1/2 cup of rye flour

1/2 of all-purpose flour

In a large bowl, mix together the starter/discard, oil, milk, and honey. Stir in the flours until well combined. Let the mixture sit, loosely covered, for a couple of hours if you'd like to strengthen the sourdough flavor. When you're ready to bake the scones, add:

3/4 cup of all-purpose flour

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

1/2 cup of chopped dates

1/2 cup of mini chocolate chips or nuts (walnuts are good)

1-2 tablespoons of turbinado (raw) sugar (optional)

Mix all of the ingredients except the turbinado sugar until just combined and the dates and chocolate chips/nuts are distributed throughout the batter. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or coat it with non-stick cooking spray. Drop golf ball-sized mounds of batter onto the prepared baking sheet, spacing them at least an inch apart. With moistened hands, shape the mounds into rounds about 1 - 1 1/2-inches thick. Sprinkle the tops of the scones with a little turbinado sugar, if you'd like. Bake the scones for 12-15 minutes or until set and just beginning to brown on top.

Honey, Date, and Chocolate Chip Sourdough Scones

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