Lievito Madre Discard Scones

5 from 1 vote

Light, tender, and just the right amount of tangy, these Lievito Madre discard scones are a delicious way to turn your pasta madre sourdough starter into a buttery, bakery style treat.

Prep Time20

Cook Time20

Chilling Time1

Total Time1 40

Course: Breakfast, Brunch, Snack

Cuisine: Italian/British

Servings: scones

Calories: 308kcal

Author: Rosemary Molloy

Ingredients

250 grams flour ( I used half 0 and half 00 you can use all all purpose or a mix it with pastry flour)
40 g granulated sugar
¼ teaspoon baking powder
1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
60 g butter (very cold or even frozen)
1 large egg
60 g lievito madre discard (not more than 2-3 days old)
85 g milk (whole or half and half cream)

EXTRAS

40 g chocolate chips or raisins
1-2 tablespoons milk
1-2 tablespoons granulated sugar

Instructions

In a large bowl whisk together the flour, sugar, baking powder and salt, add the cold butter and combine, stir in the chocolate chips or raisins if using.
In a medium bowl beat the egg, lievito madre and milk or half and half.
Add the wet ingredients to the dry ingredients and combine roughly with a fork, move the mixture to a flat surface and bring together (do not over knead or mix). Pat into a disk shape approximately 1½ - 2 inches thick/ 3-5cm wrap in plastic and refrigerate for one hour or even overnight.
Pre-heat the oven to 375F/190C. Line a baking sheet with parchment paper.
Cut the dough into 6 triangles, place on the prepared baking sheet, brush with milk and sprinkle with granulated sugar. Bake 20-25 minutes or until golden brown and baked through. Move to a wire rack to cool or eat warm. Enjoy!

Notes

Here is the link for the Lievito Madre.

Flours can absorb moisture differently if needed add a bit more milk or flour as needed.

Be sure to soak the raisins in boiling water for about 15 minutes, drain well and towel dry before adding.

Storage

Room temperature: Keep baked scones in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in the oven or microwave before enjoying.

Freezer: Wrap each baked scone tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen at 300°F for 10–15 minutes.

Unbaked dough: After shaping and cutting, freeze the unbaked scones on a tray, then transfer to a container. Bake straight from frozen, adding a few extra minutes to the baking time.

Nutrition