• Leigh

Sourdough Discard Day: Make Pineapple-Orange Scones

These little scones are sweet, sweet, sweet from dried pineapple. They also are tangy from the sourdough starter, and the combination is wonderful--perfect with a cup of tea or hot coffee. The scones look like cookies by design. They are just flat enough to fit into the toaster to warm in the morning or afternoon when you want a snack! The scones also don't require rolling out--just plopping onto the baking sheet--making them simple and quick to prepare. I use the food processor to make the scones, which makes them especially fast to mix up, but you can also do it in a bowl (and I sometimes do). The food processor will grind up the dried pineapple, so, if you want sweet little chunks of pineapple, save some and add them in by hand. Otherwise the dried pineapple will be incorporated into the dough and you won't see it in the finished scone.



Pineapple-Orange Sourdough Scones -- Makes about 12


1 cup of all-purpose flour

1 cup of whole-wheat flour

2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 teaspoon of baking soda

1/3 cup of sugar

3 tablespoons of butter

4 tablespoons of canola oil

1 teaspoon of vanilla extract

2 teaspoons of grated orange zest

1/2 cup of dried pineapple

1 cup of sourdough discard/starter

Sugar to sprinkle


Combine the flours (you can use all all-purpose flour, if you like), baking powder, salt, baking soda, and sugar in the bowl of a food processor and pulse them together until they're mixed. Add the butter and pulse it in a few times. Add the canola oil and vanilla, and pulse them in a few times. Add the orange zest and the pineapple, and pulse them in a few times. Add the discard/starter, and pulse it into the mixture just until everything comes together into a wet dough/batter. Line a baking sheet with parchment paper and plop 12 equal portions of dough onto the paper (about 1/4 cup each). With damp hands, shape the dough into flat rounds about 1-inch high. Sprinkle the tops of each of the dough rounds with a little sugar. Let the dough sit on the counter until you're ready to bake it (you can let it sit 2-3 hours, if you're kitchen isn't very warm), or bake the scones immediately in a 350-degree, preheated oven. Letting the dough sit will cause the scones to rise/pouf up a bit, giving them more of a yeasty taste and an airier texture. The scones need to bake for 15-20 minutes. Let them cool a few minutes before removing them from the baking sheet to cool completely.



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