Sourdough Rhubarb Scones

Line a baking pan with a piece of parchment paper and set aside.
In a large mixing bowl, rub the sugar and orange zest together with your fingers until fragrant.
Whisk the flour, baking powder, and salt together into the bowl. Set aside.
75 g Granulated Sugar, 240 g All-purpose Flour, 1 TBS Baking Powder, ½ tsp Kosher Salt, 1 TBS Orange Zest
In a liquid measuring cup or another mixing bowl, whisk the wet ingredients until thick and creamy.
120 g Sourdough Discard, 1 tsp Vanilla Extract, 110 g Heavy Cream
Grate the frozen butter directly into the bowl of dry ingredients. Toss with a fork until the butter is coated in flour.
Toss in the chopped rhubarb.
113 g Unsalted Butter, 217 g Rhubarb
Pour the wet ingredients into the bowl and use a fork to toss it all together.
The scone dough will be quite scraggly and dry at first, but should start to form large clumps. Many floury spots will remain.
Dump the dry scone dough out onto a clean countertop.
Using a bench scraper, bring the dough together into a mass as much as you can (it'll still be pretty dry, but will come together as you continue to work it).
Cut the dough into quadrants (quarters) and stack them on top of each other. This will help create many flaky layers!
Use floured hands or your bench scraper to press down on the layers of dough back into a round mass. Repeat the cutting, stacking, and pressing down twice more and pat it down into an 8-inch round, about 1 ½ inches high. Only add more flour or heavy cream as necessary.
Then, use your bench scraper to cut the scones into 8 wedges.
Place your scones on the prepared baking sheet and freeze for at least 30 minutes while the oven preheats.*
Preheat the oven to 400ºF (204ºC).
When preheated, brush the tops of the scones with heavy cream and sprinkle optional raw sugar on top.
Bake for 23-25 minutes, or until the scones are light golden brown.
Cool on a wire baking sheet as you make the glaze.
Raw Sugar
Add the powdered sugar, small pinch of salt, optional Campari, and orange juice to a bowl and mix with a spoon until you reach a desired thick, but pourable consistency.
Spoon or drizzle the glaze over the cooled scones and serve!
120 g Powdered Sugar, 1 pinch Kosher Salt, ½ tsp Campari, 2 TBS Orange Juice

Equipment

Ingredients

Sourdough Rhubarb Scones

Campari Orange Glaze

Instructions

Notes