• Leigh

Monday Sourdough: Cinnamon-Raisin Scones

Today's recipe is simple, fast, and perfect for using up the sourdough discard you may have from feeding your sourdough starter. Cinnamon-raisin scones are a little sweeter than biscuits, but have much the same texture, because the scones get their leavening primarily from baking powder rather than the yeast in the sourdough discard. That means you can make and eat them in about half an hour--no long wait for the yeast to do its thing. Nonetheless, the scones have a pleasant tang from the discard. I do use butter in the scones, but I've kept the amount low and substituted a bit of canola oil and buttermilk to keep the scones light. Golden raisins stud the sco