Same Day Instructions

Mixing the Dough

• Add the flour, salt, baking powder, cinnamon, ground ginger, and ground cloves to the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine. Next, add pieces of the butter, and pulse until the butter and flour combine to create coarse crumbs. 
• Alternatively, to mix by hand, add the dry ingredients into a large bowl, stirring to combine. Add pieces of cold butter to the flour mixture and cut in using a pastry cutter until the mixture resembles coarse crumbs. 
• In a separate bowl, add the sourdough starter discard, whole milk, egg, vanilla extract, and brown sugar and mix until well blended. Pour the wet ingredients over the flour mixture and pulse until just combined. 

Shape and Chill

• Turn out dough onto a lightly floured surface and shape into a round, 8" disc, roughly 1' tall.
• Wrap the dough in a piece of plastic wrap and place dough in the refrigerator for 1 hour. 
• While the dough is chilling, preheat the oven to 400 degrees. ​Line a baking sheet with a piece of parchment paper. 

Bake

• Unwrap the scone dough and cut into 8 equal wedges using a sharp knife or bench scraper.
• Place wedges onto the prepared baking sheet, 2 inches apart.
• Brush the tops of the scones with milk and sprinkle with coarse sugar.
• Place the scones in the oven and bake for 18-20 minutes. The edges of the scones will just be starting to turn a light golden brown.  
• Remove scones from the baking tray and place onto a cooling rack. 

Long-Ferment Gingerbread Scones Instructions

• Prepare the scone dough in the same way as the Same Day Instructions, wrap the disc of dough, and refrigerate. Rather than chill for 1 hour, ferment in the refrigerator for up to 3 days.

  Continue with baking directions. ​

Store

• Place leftover sourdough gingerbread scones in an airtight container up to 3 days at room temperature.