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Sourdough Discard Peach Cobbler Scones with Vanilla Drizzle

These scones combine the sweet essence of peaches with tangy sourdough discard, creating a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Wet Ingredients
  • 1/2 cup cold butter, cubed
  • 1 cup sourdough discard
  • 1 cup chopped fresh peaches
  • 1 egg egg
  • 1 teaspoon vanilla extract
Vanilla Drizzle
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract (for drizzle)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Stir until evenly mixed.
  3. Cut the cold butter into the dry mixture using a pastry cutter or your fingers until the mix resembles coarse crumbs.
  4. Stir in the sourdough discard, chopped peaches, egg, and vanilla extract. Mix just until everything is combined.
  5. Turn the dough out onto a floured surface and knead gently. Pat the dough into a round shape about 1 inch thick.
  6. Cut the dough into wedges or use a biscuit cutter to make rounds. Place the shaped scones onto the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes, or until the scones are golden brown.
  2. While the scones are baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
  3. Once baked, allow the scones to cool slightly before drizzling the icing over the warm scones.

Notes

These scones pair beautifully with coffee, tea, or a bowl of mixed fruit salad. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.