Scones!

Baked: November 15, 2025

The desire to make scones is ever-present. The british kind, which in the savory form is not very distinguishable from an american biscuit (not to be confused with a british biscuit :P). The desire to put sourdough discard (or buttermilk from butter making) to good use is also ever-present.

The savory scones pictured above were made with comte and thyme. Using cheese in a savory scone is a cheap (cheap as in effort) way to introduce even more flakiness to the dough. I continue to push my edge of comfort with dough that just holds itself together long enough to bake.

I also made sweet scones. These had one egg in the dough. My very basic understanding of the difference between british scones and american scones is that american scone dough has egg, which results in a more cake-like product. I think these are somewhere in between. They were mixed like a(n) (american) biscuit otherwise, evidenced by the pockets created by the butter.

Earlier this year I made a couple rounds of corn-based scones because we had some corn from our CSA that I was looking to use. For those I used buttermilk, which I had on hand from making cultured butter. This photo was taken when they were still a little under-baked. I ended up putting these back in the oven to crisp up but apparently failed to take another photo.