Raspberries sourdough discard gluten free scones

It's been a long time since I've indulged in a delicious raspberry pastry.

I've been growing my sourdough starter for about 2 weeks, and I was looking for an idea to use the discard.

I have some frozen raspberries in the freezer, so I did some scones.

Trials and errors took me to this final recipe that I really liked, even my "Chocolate cake lover" of a son actually loved them.

Ingredients :

- 1 3/4 cup blanched almond flour

- 2/3 cup potato starch

- 1 1/4 teaspoon baking powder

- 1/3 cup sugar

- 1/2 teaspoon salt

- 1/2 teaspoon spices (cinnamon, nutmeg ....)

- 1/3 cup butter ( any vegan option, or coconut oil)

- 1/2 cup sourdough discard

-1/4 cup milk of choice ( can be vegetal if dairy free)

- 1 cup of frozen raspberries.

Steps :

In the bowl of your stand mixer, add all the dry ingredients, and whisk to combine

Add in the butter ( or coconut oil) and use the pastry blender until combined ( the butter must be the size of small peas)

Whisk together the milk and sourdough discard and incorporate into the dough.

Place a sheet of parchment paper on a cookie sheet, dust it with either flour or potato starch and shape the dough into a circle of about 8 inches across.

Place in the fridge and let sit for at least an hour.

If you leave it in the fridge for over 2 hours, cover it with a kitchen towel so it doesn't dry out and crack.

Preheat your oven to 375˙ Fahrenheit.

Take it out of the fridge and cut the disk into 8 scones that you will separate from each other so they don't stick together while baking.

Bake for 25 minutes until golden brown

Serve warm with a cup of tea or coffee.

Store in an airtight container in the fridge for about 5 days.

Comments

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