Use Your Discard and Air Fryer (or Oven) to Make Sourdough Light Ginger Scones
These scones are "light" because they taste of ginger but aren't "gingerbread." In other words, the scones are a light golden color and taste of ginger but not in an overwhelming or spicy-hot way. The scones are quick to mix up, and you can bake them immediately or let them sit for a slight rise (if your discard is active) and you want a more pronounced sourdough taste. Although I usually make the scones in the air fryer to save electricity and avoid heating up the kitchen with the big oven, you can bake the treats in a conventional oven. Just bake the scones in a regular oven at 400 degrees for 15-20 minutes. The scones are lightly sweetened and include a little grated orange zest for extra flavor. Chopped crystallized ginger in the scones provides extra sweetness as well as taste. The scones are great for breakfast and make a nice snack alongside a cup of coffee or tea. Enjoy!
Air Fryer Sourdough Light Ginger Scones -- Makes 8
1 cup of all-purpose flour
1/4 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground ginger
1/2 teaspoon of grated orange zest
1/3 cup of canola oil
1 cup of starter
2 tablespoons of molasses
1/2 cup of chopped crystallized ginger
Sugar to sprinkle
In a large bowl or measure combine the flour, sugar, baking powder, salt, ground ginger, and orange zest. Dribble in the canola oil a little at a time and work it into the flour mixture with a fork. Stir in the starter and molasses until combined. Fold in the crystallized ginger. Cut small pieces of baking parchment to fit your air fryer basket. Drop 2-3 mounds of dough (each about 1/4 cup) onto each piece of parchment, spacing the mounds at least an inch apart. If you want more uniformly shaped scones, with damp hands, shape each mound into a disk shape. Sprinkle the tops of the scones with a little sugar. Put one dough-topped piece of parchment into your air fryer basket, put the basket in the air fryer, and air fry the scones at 350 degrees for 10-15 minutes or until a light golden brown. Remove the scones from the basket to cool and repeat the process with the remaining dough.