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These Sourdough Discard Peach-Almond Scones are packed full of aromatic seasonal peaches and made with discard of sourdough starter to give them great flavor. Flaky, buttery and easy to make, they’re bound to become a family favorite!
This year I proudly can say, for the first time, we went to one of the peach orchards in South Carolina and picked peaches by ourselves! It was an incredible feeling to experience peach picking and the kids loved it. Every summer we drive by and see these beautiful trees heavily laden with fruit which is such a delightful scene. But, picking the fruit from the trees is just another level of beauty and happiness!
Why use sourdough discard?
Using sourdough discard in baking is a fantastic way to reduce waste of your starter as well as add a unique flavor along with increasing the health benefits to your baked goods. Scones may become your favorite thing to do plus, this is a perfect MAKE-AHEAD recipe.
What do I need to Make Sourdough Discard Peach-Almond Scones?
Sourdough starter - active or not doesn't matter here, so it can even be straight from the fridge.
Flour - always I recommend unbleached, organic all purpose. Also, this recipe would be perfect with sprouted flour.
Peaches - perfect ripe peaches would be ideal of course.
Almonds - I roasted first then roughly chopped. Use pecans or walnuts instead.
Heavy cream - or half-and-half is fine too.
Eggs - two large or 3 medium sized.
Butter - the best quality you can afford.
Almond extract - or vanilla extract
Recipes with Peaches:
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Author: Inna of innichkachef.com
Makes: 12 big rectangle shaped scones
Do you love scones? If so this recipe is for you too:
Let's make these super tender and stuffed full of juicy peach scones. These quickly became my family’s new favorite breakfast treat.
Ingredients
4 cups all-purpose flour
1/2 cup raw cane sugar
2 tbsp baking powder (make your own aluminum free baking powder)
1 tsp pink salt
1 cup unsalted butter, cold and cubed
2 cups of fresh peaches, peeled, pitted, and diced (3 large peaches)
1 cup sourdough starter (discard or active)
1 cup heavy cream
2 large eggs
1/2 cup roughly chopped almonds
2 teaspoons of almond extract
2 tablespoons turbinado sugar for sprinkling (topping)
3 tablespoons heavy cream (topping)
Directions
Preheat the oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter: Add the cold, cubed or shredded butter to the dry ingredients. Use a pastry cutter, vegetable box shredder or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Combine wet ingredients: In a separate bowl, whisk together the sourdough starter, heavy cream, eggs, and almond extract.
Add peaches and almonds: Add peaches and almonds into the wet batter. Mix all together, ensuring they are evenly distributed throughout the mixture.
Form the dough: Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; the dough should be slightly sticky and soggy.
Turn dough into baking sheet: Turn the dough out onto a prepped baking sheet. Smooth out the dough with a spatula.
Topping: Brush with heavy cream, then sprinkle with turbinado sugar.
Score the unbaked dough: Use a dough cutter or a chef knife and score dough into 12 rectangles. Even though the dough won't have clear cuts, still it's easier to cut later on after the scones have been baked.
Topping: This is optional but a nice touch to this simple pastry. Brush with heavy cream and sprinkle with turbinado sugar. (Now you have two choices: freeze or bake).
Bake: Place the baking sheet into the oven. Bake for 25-30 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. If you have a kitchen thermometer check for the 180 F.
Cool and serve: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then move onto a cutting board and keep it on the baking paper. Score scones again with a dough cutter. Enjoy them warm or at room temperature!
These scones are perfect for breakfast or an afternoon snack. Enjoy your baking!
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