Put sourdough starter to use in these scones

They won’t be dry and crumbly. They won’t even be all that sour.

But if you’re looking for a something to do with that discarded sourdough starter, consider these scones.

I made them on a recent Saturday morning and used strawberries instead of raisins. Mine turned out fairly moist, and perhaps that’s because of the fresh berries. I also skipped the egg glaze and opted for a simple but rich cream cheese frosting.

Sourdough Scones

From www.thefreshloaf.com

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon salt

1/3 cup sugar

1/2 teaspoon baking soda

1/2 cup cold butter cut in small pieces

Handful of raisins (currants would work, too)

1 teaspoon vanilla

Few drops lemon extract

Lemon zest

1 cup sourdough starter

Heavy cream, as needed

1 beaten egg for glaze

Sugar sprinkles

In a large bowl, combine the flour, baking powder, salt, sugar and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in the raisins. Add vanilla and lemon extract and zest to the sourdough starter and stir the mixture into crumb mixture with a fork, adding splashes of cream until dough forms a ball.

Turn onto a well-floured surface; knead very lightly and roll to 1/2-inch thickness. Cut into triangles and place on a greased baking sheet. Brush with beaten egg and sprinkle on the sugar sprinkles.

Bake at 425 degrees for 15-20 minutes or until golden brown.

Cream Cheese Frosting

From marthastewart.com

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and beat until smooth and well blended. Sift in powdered sugar, and continue beating until smooth. Add vanilla, and stir to combine.