Sourdough Drop Scones With Discard| Sourdough Discard Recipe| Easy Breakfast Recipe
Make these delicious Sourdough Drop Scones with your Sourdough discard. The recipe is easy to bring together, having that delightful sourdough flavor. They are well suited for your breakfast or tea times.Accompanying the video is an easy-to-follow video tutorial at the end of the post that I trust will be helpful as well.
Equipment
- 2 mixing bowls
- 1 frying pan (Or 1 or 2 more frying pans if you'd like a faster process to allow you to fry the drop scones in multiple pans)
- 1 Wooden Spoon
- 1 whisk (Optional)
- 1 turner (Or fork and spoon)
- 1 Clean Kitchen Towel (You'll only need the towel if you choose to give the butter an hour or two to rest)
Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 2 eggs
- 4 cups all-purpose flour
- 8 tbsps sugar (or as preferred)
- 2 tsps baking powder
- ½ tsp salt
- Slightly less than a cup of water (or milk)
- Cooking oil to shallow fry
Instructions
- Begin by combining the dry ingredients in a suitable bowl. That is the flour, the sugar, the baking powder, and the salt. Give these a good mix with your wooden spoon until everything comes together evenly. Set aside.
- In a separate suitable bowl, whisk the sourdough discard, 1 cup of milk, and the eggs.In the absence of a whisk, use a suitable wooden spoon to mix until evenly combined.
- Begin to add the dry ingredients to the wet ingredients in two batches.Mix with the whisk (or wooden spoon) after adding the first batch to incorporate the dry ingredients into the wet ingredients.
- Add the second batch of dry ingredients. Use your wooden spoon this time to mix, adding the remaining milk/ water. Beat the butter until you have a smooth fairly heavy paste.
- If you have an hour or two to spare, cover the bowl with the butter with a clean kitchen towel and place it in a warm place in your kitchen to rest and ferment a little for 1 to 2 hours. If you don’t have time, go directly to the next step.In case you’ve allowed the butter to rest, give the butter a good mix with your wooden spoon for a minute or so to get it back to a smooth consistent paste.
- Place a suitable frying pan for a few minutes on full flame on your stove to heat it. As the pan is getting hot, add the cooking oil. The pan I’m using is 11 inches in diameter. For such a one, I’ll add 4 tablespoons of cooking oil. If it is smaller, adjust the cooking oil accordingly. Reduce the flame to between medium and low.
- Using a tablespoon, scoop the butter and drop into the pan 7 to 8 scoops depending on how they spread out. You want to leave a little space between the pieces for turning.
- Let the pieces fry until a nice golden color beneath and until they’ve firmed up slightly as well. Also, they will form some bubbles on the surface.Use a turner to turn each piece, or, insert a fork in the piece you want to turn to help hold it in place as you work with a tablespoon to turn it over so it’s not messy.
- Fry on that side too until a nice golden color.Transfer to a suitable tray or platter lined with paper towels to absorb any excess oil.
- Repeat the process for the remaining butter and fry the Drop Scones until all are ready.Enjoy with a suitable beverage.Enhance your hospitality for the glory ofGod.
