Description
Indulge in delicious scones made with sourdough discard and filled with rich Nutella.
Ingredients
Scale
- 1 ¼ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 8 tbsp cold butter, grated
- 1 personal size container of Greek yogurt
- ½ cup sourdough discard
- ¼ cup Nutella hazelnut spread
- ¼ cup heavy cream for brushing on top
- ¼ cup granulated sugar
- Mixing bowl
- Measuring cups
- Cheese grater
- Baking Sheet
- Bench scraper
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Grate your cold butter directly into the dry ingredients. Mix until each piece of butter is coated in flour.
- Add the sourdough discard and Greek yogurt into the bowl to form a dough.
- Transfer your scone dough onto a clean work surface. Gently work the dough together.
- Once the batter forms a rough round shape, divide it into 3 equal portions.
- Roll each portion into small circles, about 8 inches in diameter.
- Spread 1-2 tablespoons of Nutella on the first layer, repeat with the second layer, then place the last layer on top.
- Cut the dough into 8 equal pieces and transfer to a baking sheet.
- Brush the tops with heavy cream and freeze for 15-20 minutes.
- Preheat your oven to 425°F (220°C).
- Bake for 22-25 minutes or until golden brown.
- Transfer to a wire cooling rack and drizzle with more Nutella if desired.
Notes
These scones can be enjoyed fresh or stored at room temperature for 2-3 days. They can also be refrigerated or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg