A little crunch on the outside, tender and light on the inside, sourdough discard scones are such a treat!
– In a large spouted measuring cup, whisk the discard, cream, one egg, vanilla, orange zest and juice until smooth. Set aside.
– In a large mixing bowl, whisk the flour, corn starch, sugar, baking powder and salt.
– Mix the scones. Knead the dough to form a disk. Cut into wedges. Arrange the scones evenly apart on the parchment lined sheet pan, and place in the freezer.
– Bake the scones.
– Cool slightly, then share warm simply or with orange marmalade or clotted cream.