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Stack of sourdough scones with apricot and white chocolate on a plate.

Sourdough Discard Scones with Apricot & White Chocolate

So buttery and tender and dotted with dried apricots and creamy white chocolate chunks, these sourdough scones are sure to elevate your next brunch. Bake them the same day, or let them rest in the fridge overnight for an even better flavour and texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 scones
Course: Afternoon Tea, Breakfast, Brunch
Cuisine: British
Ingredients Method Notes

Ingredients
  

Scones
  • 40 g dried apricots
  • 170 g sourdough discard or active starter
  • 1 large egg or honey
  • 65 g heavy cream or half-and-half
  • ½ teaspoon vanilla extract
  • 235 g all-purpose flour
  • 65 g granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 140 g unsalted butter cold and cut into roughly 1/2" (1.2 cm) pieces
  • 85 g white chocolate chunks or chips
  • heavy cream for brushing
  • coarse sugar for sprinkling
Powdered Sugar Glaze
  • ½ cup powdered sugar
  • 1 tablespoon heavy cream or milk

Method
 

Make the Scones
  1. Chop 40 g dried apricots into quarters and set aside.
  2. Add 170 g sourdough discard, 1 large egg, 65 g heavy cream, and ½ teaspoon vanilla extract to a medium bowl and whisk until smooth. If your kitchen is warm, cover and put the bowl in the fridge until it's needed.
  3. In a large bowl, whisk together 235 g all-purpose flour, 65 g granulated sugar, 4 teaspoons baking powder, and 4 teaspoons baking powder.
  4. Add 140 g unsalted butter to the flour mixture and toss until they're completely coated in flour. Using your hands or a pastry blender, cut the butter into the flour until it's about the size of peas.
  5. Add the chopped apricots and 85 g white chocolate to the flour and butter mixture, and combine. Make a well in the center and pour in the wet ingredients. Use a rubber spatula to toss the dry ingredients together with the wet until the flour is just about evenly hydrated, though t will look shaggy and dry at this point.
  6. Dump the dough out onto a clean counter. Use your hands to press the dough together into a disc that's about 8" in diameter and ½"-¾" (1.2 cm - 2 cm) thick. Wrap in plastic wrap and chill for at least 2 hours and up to overnight.
  7. Line a baking sheet with parchment paper or a silicone baking mat. Take the disc of scone dough out of the fridge and cut it into 8 wedges. Arrange the triangles on the baking sheet and cover with plastic wrap. Put in the freezer for at least 30 minutes, while you preheat the oven to 375˚F (190˚C).
  8. Remove the scones from the freezer and brush some heavy cream on the tops. Careful not to let the cream drip down the sides too much, that can impede their rise. Sprinkle on some coarse sugar, and bake for 18-25 minutes or until puffed and lightly golden brown. Turn the baking sheet about halfway through for even baking. Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
  1. While the scones are cooling, whisk together ½ cup powdered sugar and 1 tablespoon heavy cream or milk until completely smooth. Add more cream or milk a little bit at a time if you want a thinner glaze consistency, or add more powdered sugar to make it thicker.
  2. Drizzle the glaze over the tops of the scones, and leave to set (about 15-30 minutes). Serve as is, or split open and spread on some butter, jam, or clotted cream.
    Scones are best eaten within a few hours of being made, but will keep at room temperature in an airtight container for up to 3 days.

Notes

Adapted from the Overnight Apricot and White Chocolate Scones recipe from 100 Morning Treats by Sarah Kieffer.