These scones are great to use up your discard and to serve alongside dinner. The scones are especially easy to make using your food processor, and I often bake half the dough in my air fryer and pop the remainder (shaped into scones) in the freezer for quick scones when I need them. With whole wheat flour and olive oil, the scones actually are reasonably "healthy." They also have plenty of flavor and are crunchy on the outside and tender in the middle. I use fresh rosemary because I have it growing outside my door, but you also can use dried (start with 1/2-1 teaspoon), if that's what you have available. Try the scones with Italian food or with your morning coffee as a change from the usual sweet breakfast treats.
Savory Sourdough Rosemary-Olive Oil Scones -- Makes 8
1/2 cup of all-purpose flour
1/2 cup of whole-wheat flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of onion powder
Leaves from a 5-6 inch sprig of rosemary
1/4 cup of grated Parmesan cheese
1/3 cup of olive oil (I use regular olive oil, not extra-virgin)
1 cup of starter
Preheat the oven to 400 degrees, if you plan to bake the scones in the oven. Line a baking sheet with a piece of baking parchment or cut pieces of parchment to fit your air fryer basket, if you plan to bake the scones in the air fryer. In the bowl of your food processor, combine the flours, baking powder, salt, onion powder, rosemary, and cheese. Pulse them together a few times. With the processor running, slowly pour the oil through the food processor shoot into the dry ingredients until incorporated. Remove the lid of the food processor and add the starter. Replace the lid and pulse until the starter is combined with the other ingredients and the dough pulls away from the side of the food processor bowl. Dump the dough out onto a lightly floured surface (I just dump the dough out onto the parchment I'm going to use to bake the scones to save cleaning the counter). Pat the dough into a round about an inch thick. With a sharp knife, cut the dough into 8 triangles. Separate the triangles, spacing them about 2 inches apart on the baking parchment. Bake the scones for 15-20 minutes or until lightly browned and firm to the touch. Let the scones cool a few minutes before removing them from the baking sheet and serving them. If you want to make the scones in your air fryer, place two dough triangles at least an inch apart on the parchment you cut to fit your air fryer basket. Place the dough-covered parchment in the air fryer basket and the basket in the air fryer (no need to preheat). Bake the scones at 360 degrees for 12-15 minutes or until lightly browned and firm to the touch. Remove the scones from the air fryer and repeat the cooking process with the remaining dough. Alternatively, bake as many scones as you'd like and freeze the remaining scone dough (separate it with waxed paper) in plastic wrap or a in plastic container for another day. Enjoy!
