Scones heath chips, nuts hazelnuts, and walnuts.

‎@FarmhouseonBoone
Sourdough Scones with butterscotch chips and hazelnuts.
INGREDIENTS:
2 cups all purpose flour (280 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon baking powder
1/2 teaspoon salt (2.5 grams)
1 stick (1 13 grams) unsalted butter frozen
3/4 cup of heath chips. 1/4 cup hazelnuts and walnuts
WET INGREDIENTS:
1/2 cups sourdough starter
1 large egg
1 teaspoon vanilla extract (5 grams)
3 tablespoons milk, but you can use heavy cream (45 grams)
TOPPINGS (OPTIONAL):
1 egg for egg wash
sprinkled with sugar
INSTRUCTIONS:
1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. You could also use your hands or a food processor.
3. Add the add-ins and coat with flour. Set aside the bowl.
4. In a separate bowl, combine the wet ingredients.
5. Fold in the wet ingredients into the flour mixture. Be careful not to overwork the dough.
6. On a clean, lightly floured surface, roll the dough out into a circle about 8 inches in diameter. Cur the circle into 8 equal portions. I used a pizza cutter.
7. Place on a prepared baking sheet lined with parchment paper about 2 inches apart.
8. Put in the refrigerator for 30 minutes up to 3 days for a long fermentation. They won't ferment much at the 30 minutes, but after 3 days, the grains should be nicely fermented.
9. When ready to bake, preheat the oven to 400°.
10. Brush the tops of the scones with cream and suger mixture. (optional)
11. Bake for 20 to 25 minutes or until golden brown.
NOTES:
The key is to keep the scones very cold before baking so they don't spread out. I pull directly out of the refrigerator and put it into the oven.
Make sure all wet ingredients are cold.
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